Hawaiian Cheesecake Fruit Salad (Print Version)
Lush, creamy salad packed with tropical fruit and cheesecake flavor. Perfect for any summer gathering.
# Ingredients:
→ Dairy and Cream
01 -
250 g full-fat cream cheese, softened to room temperature
02 -
250 ml French vanilla liquid creamer (substitute with 240 ml heavy cream, 30 g powdered sugar, and 10 ml vanilla extract if unavailable)
→ Pudding Mix
03 -
100 g instant cheesecake pudding powder
→ Fresh Tropical Fruit
04 -
400 g strawberries, hulled and sliced
05 -
300 g pineapple chunks, drained
06 -
250 g mandarin orange segments, drained
07 -
200 g kiwi, peeled and sliced
08 -
150 g mango, diced
09 -
150 g unsweetened coconut flakes
# Instructions:
01 -
In a large mixing bowl, beat softened cream cheese until smooth and creamy, ensuring no lumps remain.
02 -
Add instant cheesecake pudding powder to the cream cheese and blend on low speed until fully incorporated.
03 -
Gradually pour the French vanilla creamer (or prepared substitute) into the mixture, beating continuously until a thick, silky filling is achieved.
04 -
Gently fold in strawberries, pineapple, mandarin oranges, kiwi, and mango, distributing the fruit evenly without crushing.
05 -
Sprinkle coconut flakes over the mixture and gently fold until just combined.
06 -
Refrigerate for at least 1 hour before serving, allowing flavors to meld. Serve chilled in a large bowl or individual dessert cups.
# Notes:
01 -
For best results, use very ripe tropical fruits and drain canned fruits thoroughly to avoid excess moisture.