Hawaiian Cheesecake Salad
A refreshing no-bake dessert that combines creamy cheesecake flavors with tropical fruits, perfect for summer gatherings and potlucks.
Ingredients
Main Ingredients
- 8 oz cream cheese, softened Use full-fat for best texture.
- 8 oz whipped topping Or 1 cup homemade whipped cream.
- 1 can (20 oz) crushed pineapple, well drained Drain well to prevent a watery salad.
- 1 cup mini marshmallows Optional; adjust for dietary needs.
- 1/2 cup powdered sugar Adjust to taste.
- 1 tsp vanilla extract
Optional Garnishes
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped maraschino cherries
Instructions
Preparation
- Beat the softened cream cheese and powdered sugar in a medium bowl until completely smooth and lump-free.
- Stir in the vanilla extract.
- Gently fold in the whipped topping until blended and light, being careful not to overmix.
- Fold the drained crushed pineapple into the cream mixture.
- Fold in the mini marshmallows and optional coconut until well distributed.
Chilling
- Transfer the mixture to a serving bowl, cover, and chill for at least 1 hour to let flavors meld. For best texture, chill for 3–4 hours.
Serving
- Garnish with extra pineapple chunks or cherries before serving.
Notes
The salad is best served chilled. It improves in flavor as it sits in the fridge. Make ahead for convenience and add fresh garnishes just before serving. Store covered and consume within 3–4 days for best quality.