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Tropical Hawaiian Cheesecake Salad: A No-Bake Tropical Treat

Enjoy the refreshing flavors of this Tropical Hawaiian Cheesecake Salad, an easy no-bake dessert featuring vibrant fruits and a creamy cheesecake base.
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Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Hawaiian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 8 ounces Cream Cheese Use softened to easily blend into a creamy base.
  • 8 ounces Whipped Topping Store-bought is best for stability in this no-bake dessert.
  • 1 cup Powdered Sugar Adjust the sweetness to match the ripeness of your fruits.
  • 1 teaspoon Vanilla Extract Enhance flavor with pure vanilla for the best taste.
For the Fruit Medley
  • 1 cup Fresh Strawberries Hull and halve for sweetness and beautiful color.
  • 1 cup Pineapple Chunks Use fresh for a tropical kick; drain canned pineapple well to reduce moisture.
  • 1 cup Raspberries Use fresh for a juicy pop of flavor.
  • Optional Fruits (Banana, Blueberries, Mango) Use these to add even more deliciousness and color.
For the Topping
  • 1 cup Toasted Coconut Flakes Sprinkle on top for added crunch and tropical flair!

Equipment

  • Mixing Bowl
  • Electric mixer
  • spatula
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, use an electric mixer to beat 8 ounces of softened cream cheese on medium speed until it's smooth and creamy, about 2-3 minutes.
  2. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese mixture, mixing on low speed until everything is thoroughly combined.
  3. Gently fold in 8 ounces of thawed whipped topping using a spatula until light and airy.
  4. Rinse, dry, and prepare all your fruits: hull and halve strawberries, peel and slice kiwis, and chop pineapples into bite-sized pieces.
  5. Carefully fold the prepared fruits into the cheesecake mixture until they are evenly coated.
  6. Cover the bowl with plastic wrap and refrigerate the prepared salad for at least 1 hour.
  7. Just before serving, sprinkle toasted coconut flakes on top for a delightful crunch.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 15mgCalcium: 70mgIron: 0.5mg

Notes

Chill ingredients beforehand and dry fruits well to prevent excess moisture in the salad. Add bananas just before serving to maintain freshness.

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