Description
This Hawaiian Cheesecake Salad is a delightful no-bake dessert that combines the creamy richness of cheesecake with a tropical medley of fresh fruits and marshmallows. Perfect for summer gatherings or anytime you want a sweet, refreshing treat that’s easy to prepare and bursting with flavor.
Ingredients
Scale
Base Mixture
- 1 package (8 oz) cream cheese, softened
- 1 box (3.4 oz) instant cheesecake pudding mix (dry)
- 1 container (8 oz) whipped topping, thawed
Fruit and Add-ins
- 1 can (20 oz) pineapple tidbits, drained
- 1 can (15 oz) mandarin oranges, drained
- 2 bananas, sliced
- 1½ cups strawberries, hulled and quartered
- 1½ cups mini marshmallows
Instructions
- Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create a rich foundation for the salad.
- Add Pudding Mix: Incorporate the dry instant cheesecake pudding mix into the cream cheese, beating continuously until the mixture is fully combined and smooth.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese and pudding mixture, blending until creamy and well integrated.
- Add Fruits and Marshmallows: Add pineapple tidbits, mandarin oranges, sliced bananas, quartered strawberries, and mini marshmallows to the bowl. Carefully fold all ingredients together to evenly coat the fruit with the cheesecake mixture without crushing the fruit.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the texture to set.
- Serve: Stir gently before serving to redistribute the mix and enjoy chilled for the best flavor and texture.
Notes
- Add the bananas just before serving to prevent them from browning and maintain fresh flavor.
- You can substitute other tropical fruits such as mango or kiwi according to your preference or seasonal availability.
- For a lighter version, replace the cream cheese and whipped topping with low-fat alternatives to reduce calories and fat content.
