HAWAIIAN CHEESECAKE SALAD RECIPE
This easy Hawaiian cheesecake salad combines sweet tropical fruit with a rich, fluffy cheesecake dressing. It's a refreshing no-bake dessert that's perfect for parties, potlucks, and summer gatherings.
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
- Use room-temperature cream cheese for a smooth cheesecake filling.
- 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.
- 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.