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Hawaiian Cheesecake Salad

A refreshing and creamy dessert combining cheesecake flavors with vibrant tropical fruits, perfect for gatherings and warm days.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Mixture
  • 8 ounce cream cheese Softened for easier mixing
  • 3.4 ounce instant cheesecake pudding, unprepared Can substitute with other flavors if desired
  • 1 cup International Delight French Vanilla Creamer, liquid Can use dairy-free alternative for a dairy-free version
Fruits
  • 1 pound strawberries, hulled and sliced
  • 4 piece mandarin oranges, peeled and sectioned
  • 20 ounce can pineapple tidbits, drained
  • 3 piece kiwi, peeled and cut into half moons
  • 2 piece mangoes, cut into bite-size chunks
  • 1 piece banana, cut into coins Coated with lemon juice to prevent browning
  • 1/2 piece lemon, juiced

Method
 

Preparation
  1. In a medium tall bowl, use an electric mixer to whip the cream cheese until it is smooth and creamy.
  2. Sprinkle the dry instant cheesecake pudding mix into the whipped cream cheese and beat until well combined.
  3. Slowly add the International Delight French Vanilla Creamer, one tablespoon at a time, whipping until smooth.
  4. In a large bowl, combine the sliced strawberries, mandarin oranges, drained pineapple, kiwi, and mango chunks.
  5. Gently fold the cheesecake mixture into the bowl of fresh fruit, being careful not to mash the fruits.
  6. In a small bowl, coat the banana coins with lemon juice, then fold them into the salad, draining any excess lemon juice.
Serving
  1. Serve the Hawaiian Cheesecake Salad immediately or chill in the refrigerator for a while to meld the flavors.

Notes

Best enjoyed within 2-3 days when stored in an airtight container. Freezing is not recommended as it may alter the texture.