Hawaiian Cheesecake Salad: A Tropical Delight for Your Summer Potluck

There’s nothing quite like a refreshing, vibrant dessert to elevate your summer gatherings. Enter the Hawaiian Cheesecake Salad, a scrumptious dessert salad brimming with fresh tropical fruit. This recipe is not only easy to make but also perfect for a summer potluck dish that will leave your guests raving.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

– **8-ounce package cream cheese**
– **3.4-ounce package instant cheesecake pudding**, unprepared
– **1 cup International Delight French Vanilla Creamer**, liquid
– **1 pound strawberries**, hulled and sliced
– **4 mandarin oranges**, peeled and sectioned
– **20-ounce can pineapple tidbits**, drained
– **3 kiwi**, peeled and cut into half moons
– **2 mangoes**, cut into bite-size chunks
– **1 banana**, cut into coins
– **Juice of 1/2 lemon**

Instructions

Step 1: Prepare the Cheesecake Mixture

In a medium tall bowl (an 8-cup measuring cup works well), use an electric mixer to whip the cream cheese until it becomes smooth. Don’t worry if it binds up in the beaters initially; continue mixing, and it will loosen up.

Step 2: Add the Pudding Mix

Add the dry pudding mix to the cream cheese. Beat until well combined. If the mixture becomes too thick, add a splash of the measured creamer to loosen it up.

Step 3: Incorporate the Creamer

With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time, mixing until smooth after each addition. Continue this process until all of the creamer is incorporated and the mixture is smooth.

Step 4: Combine the Fruit

In a large bowl, combine strawberries, oranges, pineapple, kiwi, and mango.

Step 5: Fold in the Cheesecake Mixture

Add the cheesecake mixture to the fruit. Gently fold the cheesecake mixture into the fruit until well combined.

Step 6: Prepare the Banana Coins

In a small bowl, combine the banana coins and lemon juice. Toss until well coated and then drain any excess lemon juice.

Step 7: Final Assembly

Gently fold the banana into the cheesecake salad. Chill until ready to serve or serve immediately.

Donna’s Notes

– **Avoid Clumping**: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way.
– **Substitutions**: If you need to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. Use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
– **Drain Canned Fruit**: If you are using canned fruit, be sure to drain it completely.
– **Make Ahead**: To make this ahead, prepare the cheesecake mixture and refrigerate it in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.

Nutrition Information

– **Serving**: 1
– **Calories**: 157 cal
– **Carbohydrates**: 26 g
– **Protein**: 2 g
– **Fat**: 5 g
– **Saturated Fat**: 3 g
– **Cholesterol**: 14 mg
– **Sodium**: 130 mg
– **Sugar**: 21 g
– **Fiber**: 3 g
– **Calcium**: 41 mg
– **Iron**: 1 mg

Enjoy this delightful Hawaiian Cheesecake Salad at your next summer potluck and watch as everyone comes back for seconds! This tropical treat is sure to become a favorite in your dessert repertoire.