Description
This Hawaiian Cheesecake Salad is a sweet, creamy, and tropical dessert that combines cream cheese, pineapple, coconut, mini marshmallows, and nuts for a delightful mix of textures and flavors, perfect for potlucks and summer gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 1 cup mini marshmallows
- 1/2 cup chopped pecans or walnuts
- 1 cup cool whip or whipped cream
Instructions
- Remove the cream cheese from the fridge about 20–30 minutes before you start so it softens. Drain the crushed pineapple well to avoid a watery salad. Chop the nuts and set out the cool whip.
- In a mixing bowl, beat the softened cream cheese until smooth with a hand mixer or whisk. Add the powdered sugar and vanilla extract and mix until well combined and creamy.
- Fold in the drained crushed pineapple, shredded coconut, mini marshmallows, and chopped nuts using a rubber spatula to preserve the texture.
- Carefully fold in the cool whip until evenly blended. Transfer the salad to a serving bowl, cover, and refrigerate for at least 1 hour.
Notes
Serve chilled and garnish with extra shredded coconut and toasted nuts for a festive touch. Can be adapted to be nut-free or dairy-free.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 17g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg