No-Bake Creamy Hawaiian Cheesecake Fruit Salad
Easy No-Bake Creamy Hawaiian Cheesecake Fruit Salad with tropical fruit, a fluffy cream cheese dressing, coconut, and mini marshmallows — ready in 15 minutes.
Equipment
- large mixing bowl
- Hand mixer
- spatula
- colander
Ingredients
Ingredients
- 8 oz full-fat block cream cheese, softened room temperature
- 0.25 cup powdered sugar
- 1 tsp vanilla extract
- 1.5 cups Cool Whip or whipped cream
- 20 oz crushed pineapple, drained very well 1 can
- 11 oz mandarin orange segments, drained 1 can
- 0.5 cup maraschino cherries, halved and patted dry
- 0.5 cup sweetened shredded coconut toasted if preferred
- 1 cup mini marshmallows
Instructions
- Set the cream cheese out at room temperature for 30 to 45 minutes to soften fully.
- Drain the crushed pineapple and mandarin oranges very thoroughly. Pat dry with paper towels if needed.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until completely smooth and fluffy.
- Fold in the Cool Whip using a spatula with gentle strokes to keep the dressing light.
- Add the drained pineapple and mandarin oranges and fold gently.
- Fold in the shredded coconut, halved maraschino cherries, and mini marshmallows.
- Taste and adjust sweetness if needed.
- Cover and refrigerate for at least 1 hour before serving.
- Just before serving, stir gently and top with extra cherries, coconut, and fruit for presentation.
Notes
Drain all canned fruit very thoroughly to prevent a runny dressing. Soften cream cheese fully before beating. Chill for at least 1 hour before serving. Pat maraschino cherries dry to prevent color bleeding. Toast coconut for deeper flavor.