Description
This Hawaiian Cheesecake Salad is a delightful no-bake dessert featuring a creamy cheesecake pudding base combined with fresh tropical fruits and mini marshmallows. It’s a refreshing, fruity salad perfect for summer gatherings or as a light, sweet treat. The combination of cream cheese and instant cheesecake pudding creates a smooth, rich texture that nicely complements the natural sweetness of strawberries, pineapple, mandarin oranges, and banana.
Ingredients
Scale
Cheesecake Mixture
- 1 (8 oz) package cream cheese, softened
- 1 (3.4 oz) box instant cheesecake pudding mix (unprepared)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
Fruit and Add-ins
- 1 cup strawberries, hulled and quartered
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup mandarin oranges, drained
- 1 banana, sliced
- 1 cup mini marshmallows
Instructions
- Prepare the Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This forms the rich base for the salad.
- Add Pudding Mix and Flavoring: Add the dry instant cheesecake pudding mix, heavy cream, and vanilla extract to the cream cheese. Beat together until fully combined and the mixture is smooth and creamy.
- Incorporate the Fruits and Marshmallows: Gently fold in the strawberries, pineapple chunks, mandarin oranges, banana slices, and mini marshmallows. Ensure all ingredients are evenly coated with the cheesecake mixture without breaking the fruit.
- Chill: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the mixture to firm up.
- Serve: Serve the salad chilled. For best texture, add fresh banana slices just before serving to prevent browning.
Notes
- For best texture, add the banana just before serving to avoid browning.
- You can add shredded coconut or chopped nuts for extra flavor and texture.
- Use fresh fruit when possible for optimal taste and texture.
