This Hawaiian cheesecake salad is a creamy, fruity dessert loaded with juicy pineapple, sweet strawberries, mandarin oranges, mango, kiwi, grapes, and bananas. Everything is tossed in a rich cheesecake filling that makes this easy no-bake recipe perfect for summer parties, potlucks, and family gatherings.
With its combination of fresh tropical fruit and smooth, fluffy cheesecake dressing, this dessert salad is a delicious alternative to traditional fruit salad. The cream cheese adds richness, while cheesecake pudding gives the filling its sweet, slightly tangy flavor.
The best part? There’s no oven needed. Just prepare the fruit, mix the creamy filling, and let everything chill before serving.
WHAT IS HAWAIIAN CHEESECAKE SALAD?
Hawaiian cheesecake salad is a sweet fruit salad made with a creamy cheesecake-flavored dressing instead of traditional whipped cream or yogurt.
The combination of pineapple, mandarin oranges, mango, and fresh berries gives this dessert its tropical flavor. A mixture of cream cheese, instant cheesecake pudding, milk, and whipped topping creates the thick, creamy dressing.
Unlike a regular fruit salad, this recipe has a rich cheesecake flavor that pairs perfectly with the natural sweetness of the fruit.
It’s a popular choice for warm-weather gatherings because it can be prepared ahead of time and served straight from the refrigerator.
You can also adjust the fruit depending on what’s available. Fresh pineapple, strawberries, kiwi, and mandarin oranges are especially delicious together.
WHY YOU’LL LOVE THIS HAWAIIAN CHEESECAKE SALAD
NO BAKING REQUIRED: This easy dessert comes together without using the oven or stove. All you need is a mixing bowl, an electric mixer, and a few simple ingredients.
CREAMY CHEESECAKE FLAVOR: The combination of cream cheese and cheesecake pudding creates a rich filling that coats every piece of fruit.
FULL OF FRESH FRUIT: Sweet pineapple, juicy strawberries, grapes, and colorful tropical fruit add plenty of flavor and texture.
PERFECT FOR SHARING: This recipe makes a generous bowl, making it ideal for family celebrations, summer barbecues, and holiday gatherings.
EASY TO CUSTOMIZE: You can substitute different fruits or add coconut for additional tropical flavor.
I love how the sweet fruit balances the richness of the cheesecake mixture. Every spoonful has a little bit of everything, from juicy pineapple to soft, creamy filling.
HAWAIIAN CHEESECAKE SALAD INGREDIENTS
This delicious fruit salad uses a combination of fresh fruit and simple ingredients to make a thick, cheesecake-flavored dressing.
The key is choosing ripe fruit and removing as much extra moisture as possible before mixing everything together.
You’ll need:
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8 ounces cream cheese, softened to room temperature
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1 (3.4-ounce) package instant cheesecake pudding mix
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1 cup cold whole milk
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1 (8-ounce) container frozen whipped topping, thawed
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½ teaspoon vanilla extract
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2 cups fresh pineapple chunks, or canned pineapple chunks, thoroughly drained
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1 cup mandarin orange segments, fresh or canned and drained
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1 cup fresh strawberries, hulled and quartered
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1 cup fresh mango, peeled and diced
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1 cup seedless green grapes, halved
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1 cup kiwi fruit, peeled and sliced
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1 medium banana, sliced
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2 teaspoons fresh lemon juice
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¼ cup sweetened shredded coconut, optional for garnish
INGREDIENT NOTES
CREAM CHEESE: Full-fat cream cheese provides the richest flavor and thickest consistency. Allow it to soften before mixing so the cheesecake dressing turns out smooth instead of lumpy.
CHEESECAKE PUDDING: Make sure you’re using instant cheesecake pudding mix rather than cook-and-serve pudding. The instant mixture thickens quickly when combined with cold milk.
WHIPPED TOPPING: Thawed whipped topping makes the dressing light and fluffy. Keep it refrigerated until you’re ready to fold it into the cheesecake mixture.
PINEAPPLE: Fresh pineapple gives this salad a bright tropical flavor. Canned pineapple works just as well, but it needs to be drained thoroughly to prevent the dressing from becoming watery.
MANDARIN ORANGES: These sweet, juicy oranges complement the tangy cream cheese. If you’re using canned mandarin oranges, handle them gently because the segments can break apart easily.
STRAWBERRIES: Choose firm, ripe strawberries. Overripe berries release more juice and can make the filling pink as the salad sits.
BANANAS: Bananas add sweetness and a soft texture. They’re best added shortly before serving so they don’t turn brown or become mushy.
HOW TO MAKE HAWAIIAN CHEESECAKE SALAD
This easy Hawaiian cheesecake salad recipe takes about 20 minutes to prepare. The most important part is making sure the fruit is properly drained before adding it to the creamy dressing.
Here is how to make it:
STEP ONE: PREPARE THE FRUIT
Wash the strawberries, grapes, kiwi, and any other fresh fruit you’re using.
Remove the strawberry stems and cut the berries into quarters. Peel and dice the mango, slice the kiwi, and cut the grapes in half.
Cut the pineapple into bite-sized chunks.
If using canned pineapple or mandarin oranges, pour them into a strainer and allow the excess liquid to drain for at least ten minutes.
Gently pat the fruit dry with paper towels when needed.
PRO TIP:
Avoid cutting the fruit into very small pieces. Larger, bite-sized chunks hold their shape better when mixed with the cheesecake filling.
STEP TWO: BEAT THE CREAM CHEESE
Place the softened cream cheese into a large mixing bowl.
Using an electric hand mixer, beat the cream cheese on medium speed for one to two minutes until smooth and creamy.
Add the vanilla extract and continue mixing until combined.
Make sure there are no visible lumps before adding the remaining ingredients.
STEP THREE: PREPARE THE CHEESECAKE PUDDING
In a separate medium mixing bowl, combine the instant cheesecake pudding mix and cold milk.
Whisk for approximately two minutes until the mixture becomes thick and smooth.
The pudding will be thicker than traditionally prepared pudding because this recipe uses less milk.
This helps the filling hold its shape after the fruit is added.
STEP FOUR: COMBINE THE CHEESECAKE MIXTURE
Gradually add the prepared pudding mixture to the softened cream cheese.
Beat on low speed until the ingredients are completely combined.
Stop occasionally to scrape down the sides and bottom of the bowl with a spatula.
The mixture should be thick, creamy, and free of lumps.
STEP FIVE: FOLD IN THE WHIPPED TOPPING
Add the thawed whipped topping to the cheesecake mixture.
Using a rubber spatula, gently fold everything together until evenly combined.
Avoid beating the whipped topping with the electric mixer at this stage.
Folding helps maintain the light, fluffy texture of the dressing.
PRO TIP:
Make sure the whipped topping is completely thawed but still cold. Frozen pieces won’t mix smoothly, while overly warm whipped topping can make the filling too soft.
STEP SIX: ADD THE PREPARED FRUIT
Add the pineapple, strawberries, mango, grapes, and kiwi to the cheesecake mixture.
Gently fold the fruit into the filling until everything is evenly coated.
Add the mandarin orange segments last, folding them in carefully to prevent them from breaking apart.
The finished salad should have thick cheesecake dressing surrounding the colorful fruit.
STEP SEVEN: CHILL THE SALAD
Cover the mixing bowl tightly with plastic wrap or transfer the salad to an airtight container.
Refrigerate for at least 30 minutes before serving.
Chilling allows the cheesecake filling to firm up slightly while keeping the fruit cold and refreshing.
STEP EIGHT: ADD THE BANANAS AND SERVE
Just before serving, slice the banana into bite-sized pieces.
Gently toss the banana slices with two teaspoons of fresh lemon juice.
Fold the bananas into the chilled cheesecake salad.
Sprinkle with shredded coconut, if desired, and serve immediately.
HAWAIIAN CHEESECAKE SALAD SUBSTITUTIONS AND ADDITIONS
One of the great things about this recipe is how easily you can change the ingredients.
FRUIT: Substitute blueberries, raspberries, peaches, or additional grapes for any fruit you don’t have available. Choose fruits that hold their shape well after being mixed.
PINEAPPLE: Canned pineapple tidbits can replace fresh pineapple. Avoid crushed pineapple because its extra moisture can make the cheesecake mixture too thin.
PUDDING: Instant vanilla pudding can replace cheesecake pudding. The flavor will be slightly different, but the cream cheese still provides a cheesecake-like taste.
CREAM CHEESE: Reduced-fat cream cheese can be used, although the finished dressing may be slightly softer.
COCONUT: Add half a cup of shredded coconut directly to the salad for a stronger coconut flavor. Toasted coconut also makes a delicious topping.
MARSHMALLOWS: Stir in one cup of miniature marshmallows if you prefer a sweeter, fluffier dessert salad.
NUTS: Sprinkle chopped pecans or macadamia nuts over individual servings for a little crunch. Add them just before serving.
THE BEST FRUIT FOR CHEESECAKE SALAD
Choosing the right fruit makes a noticeable difference in the finished salad.
Fresh pineapple has a bright, slightly tart flavor that balances the sweet cheesecake dressing. Mango adds tropical sweetness, while grapes provide a crisp bite.
Strawberries and kiwi add color and a refreshing contrast to the creamy filling.
For the best results, choose fruit that is ripe but still firm.
Avoid overly soft mangoes, mushy strawberries, or bananas with large brown spots. These fruits tend to break apart when stirred into the filling.
You should also avoid adding watermelon because it releases a considerable amount of liquid.
If you’re preparing this dessert for a large gathering, a combination of fresh and properly drained canned fruit works especially well.
TIPS FOR MAKING THE BEST HAWAIIAN CHEESECAKE SALAD
A few simple tips will help your dessert turn out thick, creamy, and full of flavor.
SOFTEN THE CREAM CHEESE: Cold cream cheese doesn’t blend easily. Allow it to soften at room temperature for approximately 30 to 60 minutes before mixing, without leaving it out for more than two hours.
DRAIN THE FRUIT WELL: Extra pineapple juice or mandarin orange syrup can thin out the filling. Let canned fruit drain thoroughly.
KEEP THE MILK COLD: Instant pudding thickens best when mixed with cold milk.
DON’T OVERMIX: Once you’ve added the whipped topping and fruit, use gentle folding motions. Stirring too aggressively can crush delicate fruit.
ADD BANANAS LAST: Sliced bananas brown quickly. Adding them immediately before serving helps maintain their appearance and texture.
SERVE CHILLED: This fruit salad tastes best cold. Keep it in the refrigerator until you’re ready to serve.
WHY IS MY CHEESECAKE SALAD RUNNY?
If your Hawaiian cheesecake salad turns out watery, the fruit is usually responsible.
Pineapple, strawberries, and mandarin oranges contain plenty of natural juice. As the salad sits, some of that moisture can mix with the cheesecake filling.
To help prevent this, drain canned fruit thoroughly and dry washed fruit before adding it to the bowl.
Another common problem is using too much milk when preparing the pudding.
This recipe uses one cup of milk instead of the larger amount usually listed on the pudding package. That thicker pudding mixture is necessary for the finished dressing.
If your salad becomes slightly watery after refrigeration, gently stir it before serving. Avoid adding extra dry pudding powder directly to the prepared fruit salad, as it may leave a grainy texture.
HOW TO SERVE HAWAIIAN CHEESECAKE SALAD
This creamy tropical fruit salad is a delicious addition to summer barbecues, birthday parties, potlucks, and holiday meals.
Serve it in a large glass bowl to show off the colorful fruit, or divide it into individual dessert cups for an easy presentation.
For an extra touch, garnish each serving with a few pieces of fresh pineapple, strawberries, and a sprinkle of shredded coconut.
It also pairs nicely with grilled chicken, barbecue ribs, burgers, and other picnic favorites when served as a sweet side dish.
For dessert, serve smaller portions alongside cookies, pound cake, or vanilla wafers.
The creamy cheesecake filling is rich enough that you don’t need an additional sauce or topping.
HOW TO STORE HAWAIIAN CHEESECAKE SALAD
MAKE AHEAD: You can prepare the cheesecake dressing up to 24 hours in advance. Store it in an airtight container in the refrigerator.
Wash, cut, and refrigerate the firmer fruit separately. Add the bananas and delicate mandarin oranges when assembling the salad.
IN THE FRIDGE: Store leftover Hawaiian cheesecake salad in an airtight container in the refrigerator for up to two days.
The fruit will gradually release moisture, so the salad is best enjoyed within the first 24 hours.
Keep it refrigerated at 40°F or below, and don’t leave it at room temperature for more than two hours, or one hour when temperatures are above 90°F.
IN THE FREEZER: Freezing this salad isn’t recommended. The fruit loses its firm texture after thawing, and the creamy filling may separate.
HAWAIIAN CHEESECAKE SALAD FREQUENTLY ASKED QUESTIONS
Can I make Hawaiian cheesecake salad the night before?
Yes. For the best texture, prepare the cheesecake filling and cut the firmer fruit ahead of time, but store them separately in the refrigerator. Combine everything closer to serving time and add the banana slices last.
Can I use canned fruit instead of fresh fruit?
Absolutely. Canned pineapple and mandarin oranges work particularly well. Make sure they’re thoroughly drained before mixing them with the cheesecake filling.
Can I make this salad without cheesecake pudding mix?
Yes. Instant vanilla pudding is a suitable substitute. It won’t have quite the same cheesecake flavor, but the cream cheese adds richness and a slight tang.
How do I keep bananas from turning brown?
Toss freshly sliced bananas with a small amount of lemon juice and add them just before serving. This helps slow browning, although the bananas will still soften over time.
Is Hawaiian cheesecake salad a dessert or side dish?
It can be served either way. The sweet cheesecake filling makes it a natural dessert, but it’s also popular as a sweet side dish at family gatherings and potlucks.
HAWAIIAN CHEESECAKE SALAD RECIPE
Equipment
- Electric hand mixer
- Mixing bowls
- Rubber spatula
- strainer
Ingredients
- 8 ounces cream cheese softened
- 1 3.4-ounce package instant cheesecake pudding mix
- 1 cup cold whole milk
- 1 8-ounce container whipped topping, thawed
- ½ teaspoon vanilla extract
- 2 cups pineapple chunks fresh or canned and drained
- 1 cup mandarin orange segments drained if canned
- 1 cup strawberries quartered
- 1 cup mango diced
- 1 cup seedless green grapes halved
- 1 cup kiwi peeled and sliced
- 1 medium banana sliced
- 2 teaspoons fresh lemon juice
- ¼ cup sweetened shredded coconut optional
Instructions
- Wash and prepare the fresh fruit. Drain the canned pineapple and mandarin oranges thoroughly if using.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Mix in the vanilla extract.
- In a separate bowl, whisk together the instant cheesecake pudding mix and cold milk for approximately two minutes until thick.
- Gradually beat the pudding mixture into the cream cheese until smooth and combined.
- Gently fold in the thawed whipped topping using a rubber spatula.
- Add the pineapple, strawberries, mango, grapes, and kiwi. Fold gently until coated with the cheesecake dressing.
- Carefully fold in the mandarin orange segments.
- Cover and refrigerate for at least 30 minutes.
- Just before serving, toss the sliced banana with lemon juice and gently fold it into the chilled salad.
- Garnish with shredded coconut, if desired, and serve cold.
Notes
- Drain canned fruit well to prevent a watery salad.
- Use instant pudding mix, not cook-and-serve pudding.
- Add banana slices just before serving to reduce browning.
- Store leftovers covered in the refrigerator for up to two days.
- Freezing isn't recommended because the fruit and dressing can change texture.
