Hawaiian Cheesecake Salad

 

Hawaiian Cheesecake Salad: A Tropical, Creamy Crowd-Pleaser

If you’re craving a dessert that’s part fruit salad, part creamy indulgence, and 100% delicious, the Hawaiian Cheesecake Salad might just be your new go-to treat. Packed with juicy tropical fruits and a rich, cheesecake-flavored cream, this no-bake recipe is a hit at potlucks, barbecues, brunches, and holiday gatherings—or whenever you need a sweet escape to the islands.

Refreshing yet decadent, this salad strikes the perfect balance between fruity freshness and creamy cheesecake flavor. And the best part? It comes together in minutes, no oven required!

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🥥 What Is Hawaiian Cheesecake Salad?

Imagine your favorite cheesecake filling—sweet, smooth, and slightly tangy—blended with an assortment of tropical fruits like pineapple, mandarin oranges, bananas, and strawberries. That’s the essence of Hawaiian Cheesecake Salad. It’s not a leafy salad, but rather a dessert salad: a creamy, spoonable treat that feels light but satisfies your sweet tooth.

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🍍 Ingredients You’ll Need

Here’s what goes into this creamy tropical dream:

For the Creamy Cheesecake Base:

• 1 (8 oz) package of cream cheese, softened

• 1 (3.4 oz) box of instant cheesecake pudding mix (dry mix only)

• 1 cup of French vanilla or plain yogurt (or sour cream for extra tang)

• 1/2 cup powdered sugar (optional, depending on your sweetness preference)

• 1 tsp vanilla extract

For the Fruit:

• 1 can (20 oz) pineapple chunks, drained

• 1 can (15 oz) mandarin oranges, drained

• 2 cups strawberries, hulled and sliced

• 2 ripe bananas, sliced

• 1 cup mini marshmallows (optional but fun)

• 1 cup shredded sweetened coconut (optional for extra Hawaiian flair)

💡 Tip: Make sure fruits are well-drained to prevent the salad from becoming watery.

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🥄 How to Make Hawaiian Cheesecake Salad

1. Make the Creamy Cheesecake Mixture

• In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.

• Add the dry cheesecake pudding mix, yogurt, powdered sugar (if using), and vanilla extract.

• Mix until well combined and creamy. It should resemble a thick, velvety pudding.

2. Fold in the Fruit

• Gently fold in the pineapple chunks, mandarin oranges, strawberries, and marshmallows (if using).

• Add bananas just before serving to prevent browning.

3. Chill and Serve

• Refrigerate the salad for at least 1 hour to let the flavors blend and the mixture firm up.

• Sprinkle with shredded coconut on top before serving, if desired.

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🏖️ Serving Suggestions

• Serve chilled in a large trifle bowl or individual dessert cups.

• Garnish with extra strawberries, a sprig of mint, or toasted coconut for a beautiful presentation.

• Great alongside a summer BBQ, brunch spread, or as a light dessert after a hearty meal.

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🧊 Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 2 days.

• Add fresh banana slices right before serving each time to keep them from turning brown.

• Not ideal for freezing due to the dairy and fruit mixture.

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✅ Make It Your Own

Want to switch it up? Here are a few variations:

• Add mango or kiwi for an even more tropical taste.

• Swap yogurt with cool whip for a fluffier, sweeter version.

• Use low-fat cream cheese and Greek yogurt for a lighter version.

• Add crushed graham crackers on top to mimic cheesecake crust.

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Final Thoughts

Hawaiian Cheesecake Salad is the kind of dish that surprises and delights. It’s easy to make, bursting with flavor, and delivers that creamy-dreamy cheesecake experience in a refreshing new form. Whether you’re making it for a party or just treating yourself, this tropical dessert salad is sure to impress.

So grab your spoon, imagine the ocean breeze, and dig into a little slice of paradise—no passport required.