Best 2 Hawaiian Cheesecake Salad Recipes
Indulge in a tropical paradise with the delectable Hawaiian Cheesecake Salad, a harmonious blend of creamy cheesecake filling and refreshing pineapple chunks, all nestled on a bed of crisp graham cracker crust. This delightful dessert is not only a feast for the taste buds but also a visual masterpiece, sure to impress at any gathering.
The Cheesecake Salad combines the tangy sweetness of pineapple with the velvety richness of cheesecake, creating a symphony of flavors that will tantalize your palate. The graham cracker crust provides a sturdy base, adding a delightful textural contrast to the creamy filling.
This recipe provides detailed instructions for creating each component of the salad, from the creamy cheesecake filling to the refreshing pineapple topping. With step-by-step guidance and helpful tips, even novice bakers can achieve cheesecake perfection.
In addition to the classic Hawaiian Cheesecake Salad, the article offers variations to cater to different preferences. These variations include a No-Bake Cheesecake Salad, perfect for those who prefer a quick and easy dessert, and a Gluten-Free Cheesecake Salad, ensuring that everyone can enjoy this tropical treat.
So, embark on a culinary journey to the islands with the Hawaiian Cheesecake Salad, a delightful dessert that promises to transport you to paradise with every bite.
HAWAIIAN CHEESECAKE FRUIT SALAD
Make and share this Hawaiian Cheesecake Fruit Salad recipe from Food.com.
Provided by Chef PotPie
Categories < 15 Mins
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
- Add the dry pudding mix. Beat until well combined.
- With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
- In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
- Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
- In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
- Chill until ready to serve or serve immediately.
- NOTES:.
- Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way.
- If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
- To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
HAWAIIAN CHEESECAKE SALAD RECIPE - (5/5)
Provided by constanceschweiss
Number Of Ingredients 10
Steps:
- In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined. With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango. Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad. Chill until ready to serve or serve immediately. NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one. To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
Tips for Making Hawaiian Cheesecake Salad:
- Use fresh pineapple. Fresh pineapple will give your salad the best flavor. If you can't find fresh pineapple, you can use canned pineapple, but be sure to drain it well.
- Chill the salad before serving. This will help the flavors to meld and the salad will be more refreshing.
- Serve the salad with a dollop of whipped cream or a scoop of vanilla ice cream. This will add a delicious finishing touch.
- Try different variations of the salad. You can add other fruits, such as strawberries or blueberries, or you can use a different type of cheesecake, such as chocolate or strawberry.
Conclusion:
Hawaiian cheesecake salad is a delicious and refreshing dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a sweet treat, give Hawaiian cheesecake salad a try. You won't be disappointed!
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