Hawaiian Cheesecake Salad
Hawaiian Cheesecake Salad is a creamy no-bake dessert salad loaded with fresh pineapple, strawberries, kiwi, blueberries, and raspberries folded into a luscious cheesecake dressing. It's a perfect make-ahead option for summer parties, brunch spreads, or anytime you want a refreshing fruit dessert that feels special without turning on the oven.
Equipment
- Large mixing bowl
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cutting board and knife
- Paper towels
Ingredients
- 1 package cream cheese full-fat, room temperature
- 1.5 cups heavy whipping cream very cold
- 3/4 cup powdered sugar sifted
- 1 tsp vanilla bean paste or vanilla extract
- 2 cups fresh pineapple chunks patted dry
- 1.5 cups fresh strawberries sliced
- 3 whole kiwi peeled and sliced into rounds
- 1 cup blueberries whole and fresh
- 1 cup raspberries whole and fresh
Instructions
- In a chilled large mixing bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form, about 2-3 minutes. Transfer to another bowl and set aside.
- In the same mixing bowl, beat the softened cream cheese, sifted powdered sugar, and vanilla bean paste on medium speed until completely smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl.
- Fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until no white streaks remain. The dressing should be thick and mousse-like.
- Gently fold in the pineapple chunks, strawberry slices, kiwi rounds, blueberries, and raspberries until evenly coated. Be careful not to overmix to avoid breaking the raspberries.
- Cover the bowl with plastic wrap or transfer to a serving dish and cover. Refrigerate for at least 1 hour, or up to 8 hours, to let the flavors meld and the dressing set.
- Give the salad a gentle stir before serving. Spoon into individual bowls or present in a large glass dish.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The fruit will soften and release more juice over time. Drain excess liquid before serving.
Reheating: This salad is served cold and should not be heated.
Best Tips: Use full-fat block cream cheese for the creamiest texture. Make sure the cream cheese is fully softened to avoid lumps. Pat all fruit dry with paper towels to prevent a watery salad. Chill the mixing bowl and beaters for fluffier whipped cream.
Variations: Swap blueberries and raspberries for mango and mandarin oranges. Add 1/2 cup toasted coconut or chopped macadamia nuts for crunch. For a lighter version, replace half the cream cheese with plain Greek yogurt.