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Close-up of Hawaiian Cheesecake Salad showing fluffy white cream and glistening tropical fruit slices.

Hawaiian Cheesecake Salad with Tropical Fruit and Cream

A refreshing Hawaiian Cheesecake Salad featuring a marshmallow-white whipped base folded with fresh golden pineapple, strawberries, kiwi, and raspberries. The ultimate 20-minute tropical dessert for summer BBQs and potlucks.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 cups
Course: Dessert, Salad
Cuisine: American, Hawaiian
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Cream Cheese Full-fat, softened (225g)
  • 0.5 cup Powdered Sugar 60g
  • 1 tsp Vanilla Extract 5ml
  • 1.5 cups Heavy Whipping Cream Cold (360ml)
  • 2 cups Fresh Pineapple Golden chunks (450g)
  • 1 lb Strawberries Sliced (450g)
  • 4 Kiwi Sliced into rounds
  • 6 oz Fresh Raspberries Whole (170g)

Equipment

  • 1 Hand Mixer Or stand mixer
  • 1 Large Glass Bowl For serving
  • 1 Silicone Spatula For gentle folding

Method
 

Prepare the Cream Base
  1. In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract until completely smooth.
  2. In a separate chilled bowl, whip heavy cream until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture until a fluffy, marshmallow-white base is formed.
Add the Fruit
  1. Fold in the pineapple chunks, strawberries, and kiwi rounds until evenly distributed.
  2. Add the whole raspberries and give one or two very gentle folds to avoid crushing them.
  3. Refrigerate for at least 30 minutes before serving to let the flavors meld.

Notes

Always pat your fruit dry with a paper towel after washing to prevent the cream from thinning.
Serve within 4 hours for the best visual presentation.