Introduction

This Hawaiian Cheesecake Salad is a delightful blend of fresh tropical fruits combined with a creamy, cheesecake-flavored dressing. It’s a refreshing and sweet side dish perfect for potlucks, picnics, or any time you want a light dessert salad.

Hawaiian Cheesecake Salad Recipe - Recipe Image

Ingredients

1 lb strawberries (washed, tops removed, and quartered)
11 oz mandarin oranges (drained)
20 oz pineapple chunks (drained)
5 kiwi fruit (peeled, sliced, and halved)
2 mangoes (cubed)
8 oz cream cheese (softened)
3.4 oz instant cheesecake flavored pudding
1 cup French vanilla coffee creamer

Instructions

Step 1: In a large mixing bowl, combine all the prepared fruit and gently toss to mix. Set aside.
Step 2: In a separate bowl, beat the softened cream cheese until smooth and creamy.
Step 3: Add the instant cheesecake flavored pudding and French vanilla coffee creamer to the cream cheese. Beat on low speed until combined, then increase to medium-high and beat until the mixture is smooth and well incorporated.
Step 4: Pour the creamy mixture over the fruit and gently fold to coat all the fruit evenly.
Step 5: Cover the bowl and refrigerate for at least 4 hours to let the flavors meld and the salad chill before serving.

Tips & Variations

Use fresh, ripe tropical fruits for the best flavor, or swap in canned fruits if fresh isn’t available—just be sure to drain well.
For a lighter version, substitute the cream cheese with Greek yogurt or a low-fat cream cheese alternative.
Add shredded coconut or chopped macadamia nuts for extra texture and a Hawaiian twist.

Storage

Store the salad in an airtight container in the refrigerator. It will keep well for up to 2 days but is best enjoyed fresh for the brightest fruit flavors and creaminess. Stir gently before serving if separated. Leftovers can be served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad tastes great when made a few hours ahead to allow the flavors to meld. Just keep it covered and refrigerated until ready to serve.

What can I use if I don’t have cheesecake-flavored pudding mix?

You can substitute with vanilla instant pudding mix and add a teaspoon of cream cheese to maintain the cheesecake flavor, or simply use vanilla pudding for a milder taste.

Hawaiian Cheesecake Salad Recipe

Print Recipe

★★★★★

4.5 from 106 reviews

This Hawaiian Cheesecake Salad is a refreshing, creamy fruit salad that blends tropical fruits with a luscious cheesecake-flavored dressing. Featuring strawberries, mandarin oranges, pineapple, kiwi, and mangoes combined with a smooth mixture of cream cheese, instant cheesecake pudding, and vanilla coffee creamer, this salad is perfect for potlucks, summer gatherings, or as a sweet treat anytime.

Author: zara
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American

Ingredients

Scale

Fruit

1 lb strawberries (washed, tops removed, and quartered)
11 oz mandarin oranges (drained)
20 oz pineapple chunks (drained)
5 kiwi fruit (peeled, sliced and halved)
2 mangoes (cubed)

Dressing

8 oz cream cheese (softened)
3.4 oz instant cheesecake flavored pudding mix
1 cup French vanilla coffee creamer

Instructions

Prepare the fruit: Add all the prepared fruit—strawberries, mandarin oranges, pineapple chunks, kiwi slices, and mango cubes—into a large mixing bowl and gently mix well to combine. Set aside.
Beat the cream cheese: In a separate bowl, add the softened cream cheese and beat it thoroughly until smooth and creamy.
Mix dressing ingredients: Add the instant cheesecake flavored pudding mix and French vanilla coffee creamer to the beaten cream cheese. Start beating on low speed to incorporate ingredients evenly, then increase to medium-high speed and continue beating until the mixture is smooth and fluffy.
Combine dressing with fruit: Pour the creamy cheesecake dressing over the mixed fruit. Gently mix everything together ensuring the fruit pieces are evenly coated.
Chill the salad: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 4 hours to allow flavors to meld and the salad to chill thoroughly before serving.

Notes

Make sure to drain canned fruits well to prevent the salad from becoming watery.
For best results, use well-softened cream cheese at room temperature to ensure smooth mixing.
You can substitute the French vanilla coffee creamer with heavy cream or half-and-half if preferred, but it will slightly alter the flavor.
This salad is best served chilled and consumed within 24-48 hours for freshness.
Optional: Garnish with fresh mint leaves for added color and flavor before serving.

Keywords: Hawaiian Cheesecake Salad, fruit salad, creamy fruit salad, tropical fruit dessert, cheesecake pudding salad, no cook dessert, summer salad