If a dreamy vacation could fit in a bowl, it would taste like Hawaiian Cheesecake Salad. This delight is a vibrant dessert salad brimming with juicy pineapple, plump strawberries, tropical coconut, and a lusciously creamy cheesecake base. Whether you’re feeding a hungry crowd at a potluck or simply brightening up a weeknight meal, Hawaiian Cheesecake Salad brings an irresistible splash of island flavor wherever it goes.

Hawaiian Cheesecake Salad Recipe - Recipe Image

Ingredients You’ll Need

Every beautiful spoonful starts with an approachable grocery list. Each ingredient in this salad has a specific job, bringing fresh flavors, velvety texture, and a burst of color—don’t skip a thing, but feel free to swap in your own favorite fruits for some extra personality!

Cream Cheese (8 oz, softened): The creamy heart of the salad, providing that quintessential cheesecake richness and tang.
Instant Cheesecake Pudding Mix (3.4 oz): Keeps things simple and guarantees the classic cheesecake taste with zero fuss.
Heavy Cream or Whole Milk (1 cup): Adds a silky, luxurious texture to slightly lighten the cream cheese and help everything blend smoothly.
Pineapple Chunks (20 oz can, drained): Sweet, juicy, and absolutely tropical—they’re an essential for that island vibe.
Mandarin Oranges (1 cup, drained): Deliver a citrusy zing and a pop of bright color in every bite.
Sliced Strawberries (1 cup): Bring a sweet-tart flavor and gorgeous ruby color to the mix.
Halved Green or Red Grapes (1 cup): Juicy little bursts of sweetness and crunch that play so well with the creamy filling.
Banana (1, sliced): Creamy texture and mellow sweetness—add just before serving for the best flavor.
Shredded Sweetened Coconut (1/2 cup): Boosts the island flavor and brings a touch of chewy sweetness with every forkful.
Chopped Macadamia Nuts (optional, for topping): A little crunchy, buttery magic for those who want extra island flair on top.

How to Make Hawaiian Cheesecake Salad

Step 1: Cream the Cream Cheese

Start by beating your softened cream cheese in a large mixing bowl until it’s completely smooth and lump-free. This is truly the secret to getting that signature creamy, dreamy texture—don’t rush this step!

Step 2: Add Pudding Mix and Cream

Next, sprinkle in the dry instant cheesecake pudding mix, then pour in your heavy cream or whole milk. Beat everything together until the mixture thickens up and looks rich and luscious. If you see a few little lumps at first, keep going—they’ll melt into pure silk.

Step 3: Fold in the Fruit and Coconut

Gently fold in the pineapple chunks, mandarin oranges, sliced strawberries, halved grapes, and shredded coconut. Make sure your canned fruits are well-drained to keep the salad from getting runny. If you’re a coconut lover, don’t be shy about adding a little extra!

Step 4: Add Bananas and Chill

Soon before you’re ready to serve, gently stir in the sliced banana. This keeps the color lively and the flavor fresh. Cover the bowl and let your Hawaiian Cheesecake Salad chill in the fridge for at least 1 hour so the flavors can mingle and deepen.

Step 5: Serve and Top

Right before serving, finish off your salad with chopped macadamia nuts for a buttery crunch—completely optional, but highly recommended. Dish it up and watch the smiles appear!

How to Serve Hawaiian Cheesecake Salad

Garnishes

Top your Hawaiian Cheesecake Salad with a sprinkle of toasted coconut, fresh berries, or a handful of crunchy macadamia nuts to make it extra-special. Even a sprig of fresh mint or edible flowers can take the presentation to festive new heights.

Side Dishes

Pair this salad with other light, tropical-style dishes such as grilled teriyaki chicken skewers, coconut rice, or even a tangy citrus slaw. For a dessert spread, serve alongside lemon bars or a platter of fresh melon and berries—the contrast makes each bite more special.

Creative Ways to Present

For a wow-factor at parties, scoop Hawaiian Cheesecake Salad into individual cups, hollowed-out pineapple halves, or little mason jars. Layer it parfait-style with extra fruit, or even skewer chunks onto fruit kabobs and drizzle the cheesecake sauce over top. However you serve it, expect it to disappear fast!

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Cheesecake Salad keeps beautifully in an airtight container in the refrigerator for up to 2 days. The flavors meld and become even more delicious, though the fruit will soften and bananas may brown slightly—so enjoy sooner rather than later for peak perfection.

Freezing

It’s best to avoid freezing this salad, as the creamy cheesecake base and fresh fruit texture can become unpleasantly grainy or watery after thawing. Hawaiian Cheesecake Salad really shines with its bright, just-made consistency!

Reheating

No reheating required or recommended. Just grab a spoon and enjoy your Hawaiian Cheesecake Salad straight from the fridge, chilled and refreshing as ever.

FAQs

Can I use fresh fruit instead of canned for this salad?

Absolutely! Feel free to swap in fresh pineapple, mandarins, or any other ripe, seasonal fruit. Just be sure to drain any excess juices so the cheesecake mixture stays perfectly thick and creamy.

What can I use if I can’t find instant cheesecake pudding mix?

If instant cheesecake pudding is unavailable, vanilla instant pudding makes a decent substitute, though the cheesecake flavor will be milder. Boost the tang by mixing in a little lemon juice or a splash of vanilla extract with the cream cheese.

How far in advance can I make Hawaiian Cheesecake Salad?

This salad is at its prime if made a few hours before serving. Assemble everything except the bananas and chill in the fridge, then stir in the bananas right before serving to keep them from browning.

Can I add other tropical fruits, like mango or kiwi?

Definitely! Mango and kiwi both make delicious additions or substitutions in Hawaiian Cheesecake Salad. Just remember that very juicy fruits can thin out the creamy base, so slice and add them just before serving whenever possible.

Is Hawaiian Cheesecake Salad gluten-free?

Most of the ingredients are naturally gluten-free, but check the packaging on your pudding mix to be sure. Some brands may use gluten-containing thickeners, so always double-check if you or your guests are sensitive.

Final Thoughts

You’re just a handful of ingredients away from a sweet escape with this refreshing Hawaiian Cheesecake Salad! Bring it to your next BBQ or family brunch and watch it become an instant favorite. Give this recipe a try, and don’t forget to savor every creamy, fruity, tropical bite!

Hawaiian Cheesecake Salad Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour 15 minutes (including chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Experience a taste of the tropics with this delightful Hawaiian Cheesecake Salad. Creamy cheesecake pudding envelops a mix of pineapple, oranges, strawberries, grapes, and coconut, creating a refreshing and indulgent no-cook dessert perfect for summer gatherings.

Ingredients

Scale

Cheesecake Mixture:

1 (8-ounce) package cream cheese, softened
1 (3.4-ounce) package instant cheesecake pudding mix (dry)
1 cup heavy cream or whole milk

Fruit:

1 (20-ounce) can pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup sliced strawberries
1 cup halved green or red grapes
1 banana, sliced
1/2 cup shredded sweetened coconut
Optional: chopped macadamia nuts for topping

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Instructions

Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add Pudding Mix and Cream: Add the dry cheesecake pudding mix and heavy cream (or milk), and continue beating until well combined and thickened.
Combine Fruit and Coconut: Gently fold in the pineapple chunks, mandarin oranges, strawberries, grapes, banana slices, and shredded coconut. Stir gently to evenly coat the fruit with the cheesecake mixture.
Chill and Serve: Chill in the refrigerator for at least 1 hour before serving. If desired, top with chopped macadamia nuts just before serving for extra crunch.

Notes

For best texture, add the banana just before serving.
You can swap or add other tropical fruits like mango or kiwi.
This salad is best served the same day but can be made a few hours ahead and kept refrigerated.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert, Salad
Method: No-Cook
Cuisine: American, Hawaiian-Inspired