Hawaiian Cheesecake Salad (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
1 cup heavy cream, whipped
02 -
1/2 teaspoon vanilla extract
03 -
8 ounces softened cream cheese
04 -
1/3 cup powdered sugar
→ Fruit Mix
05 -
2 cups ripe kiwi slices
06 -
2 cups strawberry slices
07 -
2 cups juicy pineapple chunks
08 -
1 cup fresh raspberries
→ Extras
09 -
1/2 cup toasted sweetened coconut flakes
10 -
Optional: Fresh mint leaves for decorating
# Instructions:
01 -
Take a mixing bowl and blend the cream cheese until smooth. Slowly mix in vanilla and powdered sugar until it gets fluffy and smooth.
02 -
Get another bowl and whip the heavy cream until peaks hold their shape. Gently combine the whipped cream with the cream cheese mixture to keep it light.
03 -
In a big serving bowl, lay out the pineapple, strawberries, kiwis, and raspberries. Gently coat them with the cheesecake mixture without crushing the fruits.
04 -
Scatter the toasted coconut over everything for a crunchy texture. Add a touch of mint leaves if you’d like a fresh look.
05 -
Let it cool in the fridge for at least half an hour so the flavors come together. Serve cold to enjoy at its best.
# Notes:
01 -
Pick fruits that are fresh and ripe for the tastiest results.
02 -
Toast coconut in a skillet over medium heat to boost its flavor and crunchiness.
03 -
Cooling the dish ensures the cheesecake mix firms up and coats the fruits perfectly.