Hawaiian Cheesecake Salad is so easily combined with fresh tropical fruit and a rich, creamy cheesecake filling to create the most glorious fruit salad ever. Every bite is absolutely full of island flavor, and you’re going to go crazy with this recipe!
Helpful tips for making Hawaiian Cheesecake Salad
Don’t pour all the cream on the cream cheese at once. It will get lumpy, and no matter how long you whip it, it will stay that way. Trust me on this.
If the cream cheese and pudding mixture gets too thick, add a little cream to loosen it up. Then proceed with the recipe, minus the squirt you’ve already used.
If you have to substitute the cream, use 1 cup of heavy cream, 1/4 cup of powdered sugar and 2 teaspoons of vanilla extract.
To make the Hawaiian Cheesecake Salad “Adelante”:
Prepare cheesecake mixture and refrigerate in a bowl or sealed jar.
Combine all fruit in a large bowl and refrigerate.
Before serving, drain excess liquid from fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
What you’ll need to make the Hawaiian cheesecake salad
Electric hand blender – I’ve had this one in my kitchen for (looks like) at least 8 years.
Instant Cheesecake Pudding – This is my favorite to use for my cheesecake salads.
With love from our simple kitchen to yours.