Description
A refreshing Hawaiian Cheesecake Salad with fruits and cream cheese.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 (8 oz) container whipped topping, thawed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups fresh strawberries, hulled and halved
- 1 cup fresh pineapple chunks, drained if using canned
- 2 kiwi, peeled and sliced
- 1 cup raspberries
- 1/2 cup sweetened shredded coconut, lightly toasted (optional)
Instructions
- In a mixing bowl, beat the cream cheese until smooth.
- Add the whipped topping, powdered sugar, and vanilla extract. Mix until well combined.
- Gently fold in the strawberries, pineapple, kiwi, and raspberries.
- If using, fold in the toasted coconut.
- Refrigerate for at least 1 hour before serving.
- Serve chilled and enjoy your salad.
Notes
- Use fresh fruits for the best flavor.
- Adjust sweetness by adding more or less powdered sugar.
- This salad is best served fresh but can be stored in the refrigerator for a day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Hawaiian Cheesecake Salad, fruit salad, dessert salad