Tropical Cheesecake Delight (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
1/3 cup powdered sugar
02 -
1/2 tsp vanilla extract
03 -
8 oz cream cheese, brought to room temp
04 -
1 cup heavy cream, chilled
→ Fresh Fruit Mix
05 -
2 cups ripe kiwi slices
06 -
2 cups vibrant strawberry slices
07 -
1 cup juicy raspberries
08 -
2 cups fresh pineapple chunks
→ Extras on Top
09 -
1/2 cup toasted shredded coconut for crunch
10 -
Optional: fresh mint as garnish
# Instructions:
01 -
In a big bowl, whisk the softened cream cheese until it’s super smooth. Add the powdered sugar and vanilla bit by bit while beating, and keep going until the mixture gets nice and fluffy.
02 -
Grab another bowl and whip the chilled heavy cream until stiff peaks form. Carefully fold this whipped cream into your cream cheese mix, making sure not to deflate it. Now you’ve got a creamy, airy base ready to go.
03 -
In a large serving dish, layer the kiwi slices, strawberries, pineapple bits, and raspberries. Pour the cheesecake mixture over the fruits, and gently toss everything so it coats the fruit without mushiness.
04 -
Scatter the toasted coconut all over the top for crunch and tropical vibes. If you’re feeling fancy, toss in a few mint leaves to brighten things up.
05 -
Pop the whole thing in the fridge for at least half an hour so the flavors combine and the cheesecake part firms up. Serve chilled for the best taste!
# Notes:
01 -
Pick fruits that are in season and perfectly ripe for the freshest and most delicious result.
02 -
Toast coconut in a dry pan on medium heat for a deeper flavor and crispier bite.
03 -
Cooling it in the fridge helps the mixture hold its texture and blend flavors well.