Hawaiian Cheesecake Salad
A delightful treat that combines the rich and creamy texture of cheesecake with tropical flavors, perfect for summer gatherings or as a refreshing dessert any time of year.
Ingredients
For the salad
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ tsp vanilla extract
- 1 cup whipped cream or whipped topping
- 1 cup crushed pineapple, drained Ensure well-drained to avoid a watery salad.
- 1 cup diced strawberries
- 1 cup diced kiwi
- ½ cup shredded coconut
- ¼ cup macadamia nuts, chopped Can substitute with pecans or almonds.
Instructions
Preparation
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until combined.
- Fold in the whipped cream until well blended.
- Gently mix in the crushed pineapple, strawberries, kiwi, shredded coconut, and chopped macadamia nuts.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
Serve the salad in individual bowls or a large glass dish. Garnish with extra shredded coconut or chopped macadamia nuts. Store leftovers in an airtight container in the refrigerator and consume within 2-3 days.