Hawaiian Cheesecake Salad (Printer-friendly)

Creamy cheesecake mixture folded with fresh tropical fruits for a refreshing dessert

# What You'll Need:

01 - 8 oz cream cheese, softened

02 - ½ cup heavy cream

03 - ½ cup granulated sugar

04 - 1 tsp vanilla extract

05 - 1 ½ cups pineapple chunks, drained

06 - 1 ½ cups strawberries, hulled and quartered

07 - 1 cup mandarin orange segments, drained

08 - 1 cup green grapes, halved

09 - 1 medium banana, sliced

10 - 1 cup miniature marshmallows

11 - 2 tbsp shredded coconut, toasted

12 - Fresh mint leaves

01 - Beat the softened cream cheese in a large mixing bowl until completely smooth and creamy.

02 - Add heavy cream, sugar, and vanilla extract. Beat mixture until fluffy and well-combined with no visible sugar granules.

03 - Gently fold in pineapple chunks, strawberries, mandarin orange segments, grapes, and sliced banana until evenly distributed.

04 - Fold in miniature marshmallows for added sweetness and texture, if desired.

05 - Cover bowl tightly and refrigerate for at least 1 hour to allow flavors to meld and mixture to set properly.

06 - Before serving, top with toasted coconut and fresh mint leaves for presentation and extra tropical flavor.

01 -

Tastes like you spent hours making something elaborate when really it just needs mixing
The creamy cheesecake base makes even ordinary fruit taste extraordinary
Perfect for potlucks because everyone gravitates toward the bowl with marshmallows

02 -

Drain your canned fruits really well or your beautiful creamy mixture turns into a sad watery puddle
The bananas will brown if you add them too early, so toss them in right before serving or coat them in lemon juice
This dessert tastes infinitely better after chilling, so don't rush that hour in the refrigerator

03 -

Room temperature cream cheese is non-negotiable because cold cream cheese leaves tiny grainy lumps
Toast coconut in a dry pan over medium heat, shaking constantly, because the broiler method burns it too fast