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Wide shot of Hawaiian Cheesecake Salad in a clear glass bowl on a wooden table, showing glossy fruit and aerated white base. (Hawaiian Cheesecake Salad)

Hawaiian Cheesecake Salad: The Ultimate Tropical Creamy Dessert

This Hawaiian Cheesecake Salad features a fluffy, aerated cream cheese base folded with fresh kiwi, pineapple, strawberries, and raspberries. A vibrant, 15-minute no-bake dessert perfect for summer parties and tropical-themed gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 cups
Course: Dessert, Salad
Cuisine: American, Hawaiian-Inspired
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Cream Cheese Softened to room temperature
  • 8 oz Whipped Topping Thawed (like Cool Whip)
  • 1/2 cup Granulated Sugar Or powdered sugar for a smoother finish
  • 1 tsp Vanilla Extract Pure extract preferred
  • 20 oz Pineapple Tidbits Extremely well drained
  • 4 Kiwi Peeled and sliced into half-moons
  • 1 lb Strawberries Hulled and halved
  • 6 oz Fresh Raspberries Whole and rinsed/dried

Equipment

  • 1 Hand Mixer To cream the cheese
  • 1 Clear glass bowl For presentation
  • 1 Rubber Spatula For gentle folding

Method
 

Make the Creamy Base
  1. In a large bowl, beat the softened cream cheese, sugar, and vanilla together until completely smooth and no lumps remain.
  2. Gently fold in the whipped topping using a rubber spatula until the mixture is light, fluffy, and aerated.
Assemble the Salad
  1. Add the drained pineapple, sliced kiwi, and halved strawberries. Fold gently to coat all fruit in the white cream.
  2. Add the whole raspberries last, folding only once or twice to prevent them from breaking or bleeding color.
  3. Refrigerate for at least 1 hour before serving in a clear glass bowl for maximum visual appeal.

Notes

Always pat your fruit dry with paper towels to prevent the cream from getting watery.
Drain canned pineapple for at least 10 minutes before adding.