Hawaiian cheesecake salad is a delightful way to enjoy fresh fruits like pineapples and mangos all rolled into a creamy cheesecake filling. Nothing says summer salad quite like a tropical fruit side dish so get out your fork and let’s dig in to today’s recipe.
Course: Dessert Recipes, Salad Recipes
Cuisine: American, Hawaiian
Keyword: dessert, hawaiian, marshmallow, oranges, salad, side dish
3.4oz.box cheesecake pudding mix *Dry*substitute vanilla if unavailable
15oz.can pineapple tidbitsdrained
2cupskiwi slicesapproximately 5 kiwis
2cupsstrawberries1lb package, sliced
Place the softened cream cheese in a bowl and mix until smooth with a hand or stand mixer.
Add the dry cheesecake pudding mix into the cream cheese and combine fully.
Add the vanilla creamer to the cream cheese mixture approximately 1-2 Tablespoons at a time to ensure a smooth consistency. (Adding it all at once will cause the mixture to be lumpy.)
Clean and cut all fruit except the bananas into small, bite-sized pieces.
Combine the fresh fruit with the cream cheese mixture.
Cut up bananas and toss them with lemon juice to prevent browning. Gently add bananas to the fruit salad.
Chill Hawaiian Fruit Salad until ready to serve.
Try this dish with added maraschino cherries and shredded coconut flakes. Fold in a bit of Cool Whip and mini marshmallows to create a HawaiianAmbrosia Salad. This dish can be made with canned fruit over fresh fruit if available. Drain completely, so the creamy fruit salad doesn’t get watery.