Hawaiian Cheesecake Salad (Printable Version)
Cool and creamy dessert salad packed with strawberries, pineapple, and other bright tropical tastes. Just right for hot days.
# What You'll Need:
→ Fruits
01 -
2 mangoes, cut into cubes
02 -
5 kiwi, peeled and sliced in half circles
03 -
567 grams pineapple chunks, make sure they’re drained
04 -
311 grams canned mandarin oranges, drained well
05 -
1 pound strawberries, cleaned, stemmed, and cut in quarters
→ Cheesecake Cream
06 -
240 milliliters French vanilla coffee creamer
07 -
96 grams instant cheesecake pudding mix
08 -
227 grams cream cheese, let it soften first
# Step-by-Step Guide:
01 -
Pop all your fruit and the cream cheese mixture into the fridge for at least 4 hours before you plan to eat. This helps bring all the flavors together and thickens things up.
02 -
Drizzle the creamy cheesecake mix onto the chopped-up fruit. Use a spatula to fold everything gently until the fruit’s coated evenly.
03 -
Take your chopped mango, pineapple, kiwi, strawberries, and those canned oranges. Toss them all together in your biggest mixing bowl. Give everything a slow stir so it’s nicely mixed up.
04 -
With a hand mixer, beat the cream cheese until it gets pretty smooth in a separate medium bowl.
05 -
Dump in the dry pudding and pour in the coffee creamer. Mix gently on a low setting first, then switch to medium-high until it becomes totally smooth and creamy.
# Additional Notes:
01 -
Chop and dry your fruit right before putting it all together. If your fruit’s too wet, your dessert’ll get runny and soggy.