Hawaiian Cheesecake Salad (Print)
Creamy cheesecake mixture blended with tropical fruits for a refreshing chilled dessert.
# What You’ll Need:
→ Cheesecake Mixture
01 - 8 oz cream cheese, softened
02 - ½ cup heavy cream
03 - ½ cup granulated sugar
04 - 1 tsp vanilla extract
→ Fruits
05 - 1 ½ cups pineapple chunks, drained
06 - 1 ½ cups strawberries, hulled and quartered
07 - 1 cup mandarin orange segments, drained
08 - 1 cup green grapes, halved
09 - 1 medium banana, sliced
10 - 1 cup miniature marshmallows
→ Garnish
11 - 2 tbsp shredded coconut, toasted
12 - Fresh mint leaves
# How To Make:
01 - Beat the softened cream cheese in a large mixing bowl until completely smooth and free of lumps.
02 - Add heavy cream, sugar, and vanilla extract to the bowl. Beat until the mixture becomes fluffy and well-combined with a uniform consistency.
03 - Gently fold in pineapple chunks, strawberries, mandarin orange segments, grapes, and banana slices using a spatula, taking care not to crush the delicate fruits.
04 - Fold in miniature marshmallows for added sweetness and texture, distributing them evenly throughout the mixture.
05 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld together and the mixture to set properly.
06 - Just before serving, sprinkle toasted shredded coconut over the top and garnish with fresh mint leaves for an attractive presentation.
# Expert Tips:
01 -
- Its like eating dessert for breakfast but totally acceptable because fruit
- The cheesecake mixture transforms ordinary fruit into something extraordinary
- No baking required and it looks stunning in a glass bowl
02 -
- Adding bananas too early will turn your beautiful salad into an unappetizing brown mess
- The mixture will look way too thick before you add the fruit but that is exactly right
- This does not keep well overnight so plan to eat it all the same day
03 -
- Room temperature cream cheese will incorporate so much faster than cold
- Taste your fruit before adding it to the bowl and adjust sugar if needed