Description
Hawaiian cheesecake salad brings tropical paradise to your dessert table with creamy cheesecake filling and juicy island fruits. Sweet pineapple, coconut, and cream cheese create a refreshing treat you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1 cup pineapple chunks
- 8 ounces (226 grams) cream cheese, softened
- 1 cup whipped topping
Topping Ingredients:
- 1 cup mini marshmallows
- 1/2 cup chopped pecans or walnuts
- 1/2 cup unsweetened coconut flakes
Instructions
- Thoroughly cream the softened cream cheese and whipped topping in a spacious mixing vessel until achieving a velvety, aerated consistency.
- Delicately incorporate the thoroughly drained pineapple chunks and miniature marshmallows, ensuring uniform dispersion throughout the mixture.
- Introduce chopped nuts and coconut flakes, gently folding to distribute and provide a satisfying textural contrast.
- Hermetically seal the bowl with transparent film and allow to rest in the refrigerator for a minimum of 60 minutes, enabling the ingredients to harmonize and intensify their collective flavor profile.
- Extract from refrigeration, give a gentle stir, and present the chilled confection, ready for immediate indulgence.
Notes
- Ensure cream cheese is at room temperature for smoother blending and easier mixing.
- Use fresh pineapple chunks for a brighter, more vibrant flavor if canned fruit isn’t preferred.
- Toast coconut flakes beforehand to enhance their nutty, caramelized taste and provide extra depth.
- Customize the salad by adding sliced bananas or mandarin oranges for additional tropical sweetness.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 333 kcal
- Sugar: 24 g
- Sodium: 115 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg