Hawaiian Cheesecake Salad

This is not a salad in any serious sense of the word, and that's entirely the point. Fresh tropical fruit — strawberries, mango, kiwi, pineapple, mandarin oranges — folded through a thick, creamy cheesecake filling that clings to every piece.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 5

Course: Dessert

Cuisine: Hawaiian

Ingredients Method Notes

Ingredients

For the cheesecake filling:

8 oz cream cheese at room temperature
3.4 oz packet instant cheesecake pudding mix dry and unprepared
1 cup French vanilla liquid creamer

For the fruit:

1 lb strawberries hulled and sliced
4 mandarin oranges peeled and sectioned
20 oz can pineapple tidbits well drained
3 kiwi peeled and cut into half moons
2 mangoes cut into bite-sized chunks
1 banana cut into coins
Juice of ½ lemon

Method

Beat room-temperature cream cheese with an electric mixer until completely smooth.
Add the dry pudding mix and beat until well combined. If the mixture is very thick, add a small splash of the measured creamer to loosen it.
With the mixer on low, add the remaining creamer one tablespoon at a time, beating until fully incorporated after each addition. Whip until smooth and silky.
In a large bowl, combine the strawberries, mandarin oranges, drained pineapple, kiwi, and mango.
Add the cheesecake filling to the fruit and fold gently until evenly coated.
Toss the banana coins in the lemon juice, drain off excess juice, and fold into the salad.
Serve immediately or refrigerate until ready to serve.

Notes

Cream cheese must be at room temperature — cold cream cheese will not beat smooth.
Add the creamer slowly, one tablespoon at a time. Pouring it all in at once will cause the mixture to become lumpy and unrecoverable.
If you can't find French vanilla creamer, substitute with 1 cup heavy cream, ¼ cup powdered sugar, and 2 tsp vanilla extract. Add in the same gradual way.