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Hawaiian Cheesecake Salad

A rich, creamy, and vibrant tropical fruit salad folded into a fluffy cheesecake filling with strawberries, pineapple, and coconut.
Print Recipe
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Salad, Side Dish
Cuisine: American, Hawaiian-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz full-fat cream cheese softened to room temperature
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract pure
  • 1 cup heavy whipping cream chilled
Tropical Fruit Mix
  • 2 cups fresh strawberries hulled and quartered
  • 2 cups fresh pineapple cut into bite-sized chunks
  • 3 kiwis peeled and chopped
  • 1 cup sweet red cherries pitted
  • 1 cup sweetened shredded coconut divided

Equipment

  • Large Mixing Bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Cutting board and knife

Method
 

  1. Wash, dry, and chop all the fruit. Pat the fruit completely dry with paper towels to prevent a watery salad.
  2. In a medium bowl, beat the chilled heavy whipping cream until stiff peaks form. Set aside.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, beating until fluffy.
  4. Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until completely combined and no white streaks remain.
  5. Add the strawberries, pineapple, kiwi, cherries (reserve a few for garnish), and 3/4 cup of the shredded coconut to the bowl.
  6. Very gently fold the fruit into the creamy base until evenly coated, being careful not to mash the fruit.
  7. Top the salad with the remaining 1/4 cup of coconut and garnish with the reserved cherries. Cover and chill in the refrigerator for at least 1 hour before serving.

Notes

Ensure the cream cheese is fully softened to room temperature before mixing to prevent lumps. Patting the fruit dry is essential to keep the cheesecake base thick.