Directions
- Prepare the Cheesecake Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Combine the Ingredients: Gently fold in the crushed pineapple, mandarin oranges, kiwi, strawberries, mango, and shredded coconut. If using mini marshmallows, fold them in as well.
- Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow the flavors to meld together and the mixture to firm up slightly.
- Serve: Before serving, give the salad a gentle stir. Garnish with fresh mint leaves if desired. Enjoy!
Kitchen Equipment Needed
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Knife and cutting board
- Serving bowl
Tips and Shortcuts
- Prep Ahead: You can prepare the cheesecake mixture and cut the fruits a day in advance. Just combine everything right before serving.
- Fruit Variations: Feel free to use any tropical fruits you like, such as papaya, lychee, or dragon fruit. You can also add berries for extra color and flavor.
- Make It Healthier: Use light cream cheese and whipped topping instead of heavy cream to reduce the calorie content.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Note that the fruits might release some juice over time, so give the salad a good stir before serving again.
Food and Drink Pairings
This Tropical Hawaiian Cheesecake Salad pairs wonderfully with light and refreshing drinks like iced tea, lemonade, or a tropical smoothie. It’s also a great complement to a barbecue or picnic spread, alongside dishes like grilled chicken, shrimp skewers, or a fresh green salad.