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Cheesecake salad brings together all the bright flavors of a tropical fruit bowl with the creamy, dreamy texture of dessert. This Hawaiian-inspired version combines juicy fruit and a light cheesecake base without turning on the oven. Perfect for summer get-togethers, picnics, or a sweet snack at home, this salad captures the best of both worlds—fresh and indulgent, cool and satisfying.
I always whip up a big bowl for my family’s beach days and it disappears faster than any other dessert. The creamy blend and sweet fruit make it one of those dishes that receives requests before every gathering.
Ingredients
- Cream cheese: Soft and smooth, is the base for that classic cheesecake flavor; select full fat for best richness
- Whipped topping: Makes the salad airy and light; go for a real dairy version if possible
- Powdered sugar: Melts effortlessly into the cream cheese for a velvety finish; sift it in to avoid lumps
- Vanilla extract: Enhances every note; use pure vanilla for best taste
- Fresh strawberries: Wonderfully juicy and bright; choose firm berries for less mush
- Pineapple chunks: Add tart tropical burst; use ripe and sweet for balance
- Kiwi: Brings mellow tang and pretty color; slightly soft to the touch means the kiwi is ripe
- Raspberries: Delicate and sweet; pick those that are dry and plump
- Shredded sweetened coconut: Toasted for crunch and nutty warmth; look for golden brown flakes with a coconut scent
- Optional extras: Banana slices, blueberries, mango chunks—build your own ideal mix
Instructions
- Soften the Cream Cheese:
- Let cream cheese come to room temperature then beat until completely smooth and airy with no lumps left anywhere. This creates the right creamy texture for the whole salad.
- Mix in Sugar and Vanilla:
- Add the powdered sugar and vanilla to the bowl and beat again until totally blended and the mixture is pale and fluffy. Be sure to scrape down the sides to catch every bit.
- Fold in Whipped Topping:
- With a spatula, gently fold whipped topping into the cream cheese mixture using slow scooping motions until everything is combined and no streaks remain. This step keeps the salad light, not dense.
- Prep the Fruit:
- Wash each fruit under cool water and gently pat dry. Use a sharp knife to slice berries, kiwis, and pineapple into bite sized pieces for easy eating.
- Combine Fruit and Cream:
- Add all the fruit to the bowl with the cheesecake mixture and gently fold using a soft spatula, turning the ingredients over slowly so the fruit stays whole and does not bleed color into the cream.
- Chill the Salad:
- Once mixed, cover the bowl tightly and refrigerate for at least an hour. This gives the flavors a chance to meld and makes the salad set perfectly creamy.
- Finish with Coconut:
- Just before serving, sprinkle toasted coconut flakes liberally over the top for crunch and a sweet nutty finish.
My favorite part is how the toasted coconut ties the whole salad together with its golden crunch. There is something about the aroma that always brings me back to summer potlucks with family and laughter around the table.
Storage and Leftover Tips
Keep leftover salad tightly sealed in the fridge and use within three days. To keep the fruit fresh, gently pat off any extra moisture before storing. If adding bananas, always add fresh right before eating as they can brown and soften fast.
Easy Ingredient Swaps
Swap whipped topping for lightly sweetened whipped cream if you like. Try swapping pineapple for mango or peaches for a slightly different twist. Coconut yogurt can take the place of some whipped topping for a tangy variation.
Perfect Ways to Serve This
Spoon into chilled bowls for a cool treat on hot days. Layer with granola for a parfait style dessert. Fill tart shells for quick no bake cheesecakes that look impressive at any party.
This salad always disappears fast at gatherings. The creamy, fruity combination is irresistible—try it once and it will become your new favorite summer dessert.
Recipe Q&A
- → Can I use different fruits in this salad?
Yes, you can mix in fruits like bananas, blueberries, or mango for added flavor and variety.
- → How do I keep the salad from getting watery?
Dry fruit thoroughly before mixing and add bananas just before serving to maintain texture.
- → Is it necessary to toast the coconut?
Toasting the coconut adds extra flavor and crunch, but you can use untoasted if you prefer.
- → How far in advance can I prepare this?
This salad can be made up to a day in advance. Store covered and add bananas and coconut last minute.
- → What’s the best way to serve this dish?
Serve chilled, straight from the refrigerator for the creamiest texture and brightest flavor.