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A large white porcelain bowl filled with Hawaiian Cheesecake Salad, showing thick cheesecake whipped cream and fresh fruit like raspberries and pineapple. (Hawaiian Cheesecake Salad)

Hawaiian Cheesecake Salad: The Ultimate Creamy Tropical Fruit Dessert

A luscious Hawaiian Cheesecake Salad featuring thick cheesecake whipped cream folded with fresh pineapple, strawberries, kiwi, and raspberries. A 15-minute, vibrant dessert perfect for potlucks and summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 cups
Course: Dessert, Salad
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Cream Cheese Softened to room temperature
  • 1 cup Powdered Sugar Sifted
  • 1 tsp Vanilla Extract
  • 1.5 cups Heavy Whipping Cream Very cold
  • 2 cups Fresh Pineapple Chunks Patted dry
  • 1 lb Fresh Strawberries Sliced into halves
  • 3 Kiwis Peeled and sliced into half-moons
  • 6 oz Fresh Raspberries Whole

Equipment

  • 1 Large Mixing Bowl Chilled for best results
  • 1 Electric Hand Mixer Or stand mixer
  • 1 Rubber Spatula For gentle folding

Method
 

Make the Cream Base
  1. Beat the softened cream cheese in a large bowl until smooth and glossy. Add powdered sugar and vanilla, beating until combined.
  2. Slowly pour in cold heavy whipping cream. Whip on high speed until thick, stiff peaks form and the mixture is ivory-colored and fluffy.
Assemble the Salad
  1. Add the pineapple, strawberries, and kiwi to the bowl. Use a spatula to gently fold the fruit into the cream until coated.
  2. Carefully add the whole raspberries last, folding gently one or two times to avoid breaking them.

Notes

Drain all fruit thoroughly to prevent the salad from becoming watery.
Chill the mixing bowl and beaters for 15 minutes before starting for the thickest whipped cream.