The Anti-Inflammatory Hawaiian Cheesecake Salad has tropical flavors with wholesome ingredients to create a refreshing and nourishing dessert. We prepare this creamy fruit salad with pineapple chunks, diced mango, kiwi slices, strawberries, grapes, Greek yogurt, reduced-fat cream cheese, honey, vanilla extract, shredded coconut, walnuts, and optional chia seeds. There are approximately 21 g net carbs and 210 calories in each serving of this delicious no-bake treat. We make this colorful cheesecake salad in just fifteen minutes. The Anti-Inflammatory Hawaiian Cheesecake Salad is perfect for summer parties, brunch spreads, family celebrations, and wellness-focused meal plans. Store this salad in the refrigerator for up to three days, but freezing is not recommended. Serve this tropical salad with Grilled Lemon Chicken, Greek Yogurt Parfaits, Coconut Chia Pudding, Quinoa Salad, or Fresh Fruit Smoothies.
STATS:
- Diet: Anti-Inflammatory, Gluten-Free
- Prep Time: 15 minutes
- Course: Dessert, Fruit Salad
- Cook Time: 0 minutes
- Calories: 210 kcal
- Total Time: 15 minutes
- Cuisine: Hawaiian-Inspired
- Serving Size: 1 cup
- Cooking Mode: No-Bake
- Servings: 6
- Difficulty Level: Easy
TOOLS:
- Bowl
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Knife
- Cutting board
- Serving bowl
INGREDIENTS:
CHEESECAKE DRESSING:
- 8 oz cream cheese
- 1 cup Greek yogurt
- 2 tbsp raw honey
- One tsp. vanilla extract
- 1 tbsp lemon juice
FRUIT MIXTURE:
- 2 cups pineapple chunks
- 1 cup mango
- 2 kiwis
- 1 cup strawberries
- 1 cup grapes
- ½ cup coconut
- 1 tbsp chia seeds
- 2 tbsp chopped walnuts
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
CREAM CHEESE:
- To get the delicious flavor and velvety texture of cheesecake, we utilize cream cheese. As a replacement, you can use Neufchâtel cheese, mascarpone cheese, or dairy-free cream cheese.
GREEK YOGURT:
- Use Greek yogurt to give protein and creaminess to the salad. Alternate it with coconut yogurt or Skyr.
PINEAPPLE:
- Use pineapple to provide tropical sweetness and bromelain. Switch it out with papaya or peaches.
MANGO:
- We use mango for its sweet tropical flavor and vibrant color. As a substitute, use nectarines or apricots.
KIWI:
- Utilize kiwi to deliver a tangy flavor and vitamin C. We can swap it with oranges or green grapes.
STRAWBERRIES:
- We use strawberries to give natural sweetness and antioxidants. As a replacement, you can use blueberries or raspberries.
SHREDDED COCONUT:
- Use shredded coconut to boost the Hawaiian flavor and texture. As another choice, use coconut flakes or chopped almonds.
CHIA SEEDS:
- We use chia seeds to provide fiber and omega-3 fatty acids. As an alternative, use flaxseed or hemp seeds.
WALNUTS:
- Use walnuts to give nutritious fats and a crunchy texture. As further options, use pecans, almonds, or pumpkin seeds.
INSTRUCTIONS:
- Whisk cream cheese, Greek yogurt, vanilla extract, and lemon juice in a dish to make a smooth mixture.
- Put the pineapple, mango, kiwi, strawberries, and grapes in a large mixing dish.
- Make bite-sized pieces by rinsing, peeling, and chopping all the fruits.
- Then include shredded coconut, chia seeds, and walnuts.
- Mix both mixtures and gently fold everything to coat all the ingredients.
- Then refrigerate the mixture for almost thirty minutes.
- Serve this cheesecake salad with fruit slices and additional coconut.
TIPS:
- Include bananas just before serving to avoid browning.
- We utilize ripe fruit for a perfect flavor.
- Before eating, refrigerate it to provide a creamy texture.
- You can toast the coconut for additional flavor.
SERVING SUGGESTIONS:
BREAKFASTS:
- Greek Yogurt Parfait
- Whole-Grain Pancakes
- Avocado Toast
- Vegetable Omelet
- Fresh Fruit Smoothie
LUNCHES:
- Grilled Lemon Chicken
- Quinoa Salad
- Turkey Lettuce Wraps
- Mediterranean Chickpea Salad
- Grilled Shrimp Skewers
DESSERTS:
- Berry Chia Pudding
- Coconut Yogurt Bowl
- Baked Cinnamon Apples
- Dark Chocolate Squares
- Almond Flour Cookies
BBQ SIDES:
- Grilled Vegetable Kabobs
- Fresh Watermelon Salad
- Coleslaw
- Corn on the Cob
- Cucumber Tomato Salad
BRUNCHES:
- Mini Egg Muffins
- Smoked Salmon Platter
- Banana Oat Muffins
- Whole-Grain Waffles
- Tropical Fruit Platter
STORAGE INFORMATION:
FRIDGE:
- Put this cheesecake salad in a closed dish and stock it for nearly three days.
FREEZER:
- We do not suggest storing this cheesecake salad, as it will lose texture and get watery after defrosting.
FAQs:
Will we prepare this cheesecake salad dairy-free?
- Yes, you can use vegan coconut yogurt and cream cheese to make this cheesecake salad non-dairy.
Will we prepare this cheesecake salad earlier?
- Yes, you can make this cheesecake salad twenty-four hours earlier, as it refrigerates for about three days.
Could we utilize canned pineapple?
- Yes, you can use canned pineapple, although select pineapple packed in juice instead of syrup.
How could we utilize different proteins?
- Yes, you can use collagen peptides, Greek yogurt, or hemp seeds.
NUTRITIONAL FACTS:
Calories: 210 kcal
Sodium: 95 mg
Total Carbs: 25 g
Net Carbs: 21 g
Fiber: 4 g
Sugar: 15 g
Fat: 9 g
Protein: 8 g
Portion Size: 1 cup
