Hawaiian Cheesecake Fruit Salad (Print Version)
Creamy cheesecake base with juicy tropical fruits and coconut for an irresistible chilled treat.
# Ingredients:
→ Dairy and Cream
01 -
8.8 ounces full-fat cream cheese, softened to room temperature
02 -
1 cup French vanilla liquid creamer (substitute: 1 cup heavy cream, 1/4 cup powdered sugar, 2 teaspoons vanilla extract)
→ Pudding Mix
03 -
3.5 ounces instant cheesecake pudding powder
→ Fresh Tropical Fruit
04 -
14 ounces strawberries, hulled and sliced
05 -
10.6 ounces pineapple chunks, drained
06 -
8.8 ounces mandarin orange segments, drained
07 -
7 ounces kiwi, peeled and sliced
08 -
5.3 ounces mango, diced
09 -
5.3 ounces unsweetened coconut flakes
# Steps:
01 -
Using a large mixing bowl, beat softened cream cheese with an electric mixer until completely smooth and creamy, free of lumps.
02 -
Add instant cheesecake pudding powder to the cream cheese and mix on low speed until thoroughly blended.
03 -
Gradually pour the French vanilla liquid creamer (or substitute) into the bowl while continuously beating, stopping when the mixture is thick and silky.
04 -
Add sliced strawberries, pineapple chunks, mandarin orange segments, kiwi, and diced mango. Gently fold with a silicone spatula to combine evenly without crushing the fruit.
05 -
Sprinkle unsweetened coconut flakes over the mixture and fold gently until just incorporated.
06 -
Cover and refrigerate the fruit salad for at least 1 hour to allow flavors to meld. Serve chilled in a large bowl or portion into individual dessert cups.
# Notes:
01 -
Softening cream cheese in advance ensures a smooth, lump-free filling.
02 -
The salad can be prepared up to one day ahead and stored covered in the refrigerator.