This Hawaiian Cheesecake Salad recipe combines the creamy richness of cheesecake with the lush flavors of tropical fruits, making it the perfect dessert for any gathering. It's an easy-to-make, refreshing dish that offers a delightful twist on traditional fruit salads.
Prepare the Cream Cheese Mixture: In a mixing bowl, beat the cream cheese until smooth. Gradually add the pudding mix and beat until well combined. Slowly incorporate the vanilla creamer, mixing until smooth.
Prepare the Fruits: Clean and cut all the fruits (except bananas) into bite-sized pieces.
Combine: Gently fold the fruits into the cream cheese mixture until well coated.
Bananas: Toss the banana slices with lemon juice to prevent browning, then gently fold into the salad.
Chill: Refrigerate the salad for at least 1 hour before serving.
Notes
Fruit Variations: Feel free to add or substitute with other tropical fruits such as guava, dragon fruit, or papaya for a personalized touch.
To Serve: This salad can be served as a decadent dessert or a unique side dish to complement a variety of main courses.
Storage: Best enjoyed fresh. If storing, cover tightly and refrigerate for up to 2 days. Note that bananas may brown over time.
Draining Canned Fruits: Ensure canned fruits are thoroughly drained to prevent the salad from becoming watery.
Dairy-Free Version: For a dairy-free alternative, use coconut cream in place of cream cheese and a suitable dairy-free creamer.
Keyword Cheesecake Pudding Salad, Creamy Fruit Salad, Hawaiian Cheesecake Salad, Tropical Fruit Salad