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Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad

A light, fluffy, and tangy no-bake salad that perfectly blends the creaminess of cheesecake with the tropical sweetness of pineapple and mandarin oranges. Perfect for potlucks or a refreshing light dessert.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Tropical
Calories: 280
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz Cream Cheese Softened at room temperature
  • 1 cup Whipped Topping Such as Cool Whip, thawed
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
Fruit Add-ins
  • 20 oz can Crushed Pineapple Drained very well
  • 11 oz can Mandarin Oranges Drained very well
  • 1/2 cup Shredded Coconut Sweetened or unsweetened, optional
  • 1/3 cup Mini Marshmallows

Method
 

Instructions
  1. In a large mixing bowl, beat the softened cream cheese until it is completely smooth and fluffy, ensuring no lumps remain.
  2. Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Beat until well combined and smooth.
  3. Gently fold in the thawed whipped topping using a rubber spatula until the mixture is uniform in color and texture. Be careful not to overmix, which can deflate the topping.
  4. In a separate bowl, combine the well-drained crushed pineapple and mandarin oranges. Gently fold the fruit mixture into the cream cheese base.
  5. Finally, fold in the shredded coconut and mini marshmallows until they are evenly distributed throughout the salad.
  6. Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours before serving. This allows the flavors to meld and the salad to set properly.

Notes

For a thicker consistency, you can substitute half of the whipped topping with stabilized whipped cream or allow it to chill overnight. Taste test before chilling; add a teaspoon of lemon juice if you prefer a sharper tang.