Hawaiian Cheesecake Salad
A fluffy, no-bake dessert featuring a creamy cream cheese base mixed with juicy fruits like pineapple, strawberries, kiwis, and raspberries, perfect for potlucks or a weeknight treat.
Ingredients
Fruits
- 1 can (20 oz) pineapple chunks, drained Canned pineapple can be substituted with very ripe fresh pineapple.
- 1 cup strawberries, hulled and sliced Use ripe but firm strawberries.
- 1 cup kiwi, peeled and sliced
- 1 cup raspberries
Base
- 1 cup cream cheese, softened Use full-fat for creaminess.
- 1 cup whipped topping Thawed frozen whipped topping or stabilized whipped cream works best.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a large bowl, beat the softened cream cheese with a mixer on medium speed until completely smooth.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Gently fold in the whipped topping until the mixture is light and airy.
- Add the drained pineapple, strawberries, kiwi, and raspberries, folding gently until evenly distributed.
- Transfer the salad to a serving bowl, cover, and chill in the refrigerator for at least 30 minutes before serving.
Notes
Soften cream cheese at room temperature for 30–60 minutes to avoid lumps. Drain pineapple thoroughly to prevent excess liquid. For best flavor melding, chill for 2 hours, and it can be made up to 24 hours ahead.