Hawaiian Cheesecake Salad (Print)
Creamy cheesecake meets tropical fruit in this refreshing and satisfying treat.
# Ingredients:
→ Base Layer
01 -
1/2 tsp vanilla flavoring
02 -
1 cup thick whipped cream
03 -
1/3 cup powdered sugar
04 -
8 oz creamy cheese, softened
→ Fruit Mix
05 -
1 cup crisp raspberries
06 -
2 cups sweet pineapple pieces
07 -
2 cups strawberry slices
08 -
2 cups thin kiwi rounds
→ Toppings
09 -
Optional: fresh mint sprigs for visual appeal
10 -
1/2 cup toasted coconut shreds for crunch
# Steps:
01 -
Take the softened cream cheese and blend it until smooth without lumps. Slowly add in the powdered sugar and vanilla, whipping it all together until it's fluffy and well-blended.
02 -
Using a clean bowl, beat the heavy whipping cream until firm peaks hold their shape. Fold this gently into the cream cheese mix to keep the texture soft and silky.
03 -
Spread out kiwi, strawberries, pineapple chunks, and raspberries in a large dish. Pour the cream mixture carefully over the fruit, lightly mixing to coat the pieces without squishing them.
04 -
Scatter the toasted coconut over everything for flavor and texture. Add a few sprigs of mint, if you'd like, for a touch of freshness.
05 -
Pop it in the fridge for at least 30 minutes to set and enhance the flavors. Keep it cold when serving for the best result.
# Notes:
01 -
Fresh fruits taste better and have a nicer bite for this kind of dessert.
02 -
For the coconut, heat it in a dry frying pan over medium heat until golden to boost its flavor.
03 -
Cooling the dish before eating helps the creamy mixture firm up and blend with the fruit.