If you’re craving a dessert that channels the spirit of a tropical island vacation, look no further than this Hawaiian Cheesecake Salad. It’s a fruit-packed, creamy dream come true: velvety cheesecake filling tossed with juicy pineapple, strawberries, mandarin oranges, and grapes, plus fluffy mini marshmallows for that extra fun factor. Ready in minutes and requiring no oven, this salad is a true crowd-pleaser for summer picnics, backyard barbecues, or anytime you want to bring a little sunshine to the table.

Hawaiian Cheesecake Salad Recipe - Recipe Image

Ingredients You’ll Need

Assembling Hawaiian Cheesecake Salad couldn’t be simpler, but every ingredient plays its own flavorful role. These vibrant fruits, creamy base, and playful marshmallows combine to make something more than the sum of their parts!

Cream Cheese (8 oz, softened): The heart of the creamy “cheesecake” flavor; make sure it’s softened for smooth blending.
Instant Cheesecake Pudding Mix (3.4 oz, dry): Adds rich cheesecake flavor and helps thicken the creamy base.
Heavy Cream or Milk (1/2 cup): Lends luscious creaminess; cream makes it richer, milk keeps it lighter.
Pineapple Tidbits (20 oz can, drained): Bright, juicy sweetness and a classic tropical touch.
Strawberries (1 cup, hulled and sliced): For fresh, bright color and irresistible bursts of flavor.
Mandarin Oranges (1 cup, drained): Adds citrusy notes and cheery orange color to the mix.
Seedless Grapes (1 cup, halved): Balances the tang with soft sweetness; use red or green for contrast.
Mini Marshmallows (1 1/2 cups): For fun, pillowy texture and a nostalgic dessert salad vibe.
Bananas (2, sliced): Creamy, mellow sweetness; toss in last to keep them pretty.
Lemon Juice (juice of 1/2 lemon): Prevents banana slices from browning and adds a spritz of freshness.

How to Make Hawaiian Cheesecake Salad

Step 1: Whip the Cheesecake Base

Start by adding the softened cream cheese to a large mixing bowl. Beat it on medium speed until it’s smooth and lump-free—this step ensures your Hawaiian Cheesecake Salad turns out velvety, not clumpy.

Step 2: Add Pudding Mix and Cream

Sprinkle in the dry instant cheesecake pudding mix, then pour in the heavy cream or milk. Beat the mixture until it’s creamy, thick, and the pudding powder is fully dissolved. The mixture should be rich and spoonable, not runny.

Step 3: Fold in the Fruit and Marshmallows

Gently add the drained pineapple tidbits, sliced strawberries, mandarin oranges, halved grapes, and mini marshmallows to the bowl. Use a spatula to fold everything together so the creamy cheesecake base fully coats the fruit without crushing it.

Step 4: Toss Bananas with Lemon Juice

Soon before serving, slice the bananas and toss them in fresh lemon juice. This not only helps prevent browning but gives a little tang to balance the salad’s sweetness.

Step 5: Add Bananas and Chill

Delicately fold the banana slices into the salad. Cover your bowl and refrigerate the whole thing for at least an hour. This chilling step lets all the flavors mingle, and gives the salad its signature fluffy, luscious texture. Serve it cold and savor every spoonful!

How to Serve Hawaiian Cheesecake Salad

Garnishes

For a show-stopping finish, add a sprinkle of toasted coconut, extra fresh strawberries, or a handful of crushed vanilla wafers right before serving. These simple garnishes make your Hawaiian Cheesecake Salad even more irresistible—and photogenic!

Side Dishes

This salad is a hit at potlucks and picnics, pairing perfectly with grilled chicken, pulled pork sliders, or a simple green salad. Its bright, creamy flavors act as a perfect sweet foil to savory summer fare.

Creative Ways to Present

Try spooning Hawaiian Cheesecake Salad into individual dessert cups, layering it in a trifle dish, or serving in hollowed-out pineapple halves for a tropical presentation your guests will never forget. The colors and creaminess make it a star however you dish it up!

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Cheesecake Salad can be kept in an airtight container in the refrigerator for up to 24 hours. The flavors stay vibrant, but keep in mind that the bananas may begin to brown—toss in a few fresh banana slices just before serving if you like.

Freezing

Freezing isn’t recommended, as the creamy base and fresh fruits just don’t thaw well together. The texture will lose its appeal, and the fruits can become mushy.

Reheating

This salad is meant to be enjoyed cold, so there’s no need to reheat. If it’s been sitting out a while or refrigerated for several hours, give it a gentle stir to reincorporate any separated cream before serving again.

FAQs

Can I make Hawaiian Cheesecake Salad the night before?

Absolutely! For best results, prepare everything except the bananas the night before, then fold in freshly sliced bananas right before serving to keep them from browning. This trick works beautifully for parties or potlucks.

What other fruits can I use in this salad?

This recipe is totally flexible! Try diced mango, kiwi, blueberries, or chopped peaches. Just be sure to use fruits that won’t release too much juice or turn mushy after they’re mixed in.

Can I use whipped topping instead of heavy cream?

Yes! If you want an extra light and fluffy texture, swap the heavy cream for an equal amount of whipped topping. Gently fold it in at the end for the most airy consistency.

Is Hawaiian Cheesecake Salad gluten-free?

It can be, but check the pudding mix you use—some varieties contain gluten. As long as all components are gluten-free, you’re good to go!

How long can this salad sit out at a party?

It’s best kept chilled, but if left out, Hawaiian Cheesecake Salad is safe for up to 2 hours. After that, refrigerate to keep the fruit fresh and the cream cheese base food-safe.

Final Thoughts

I promise, once you’ve scooped up your first refreshing bite of this Hawaiian Cheesecake Salad, you’ll see why it’s such a beloved warm-weather treat in my kitchen. Don’t be surprised if this sweet, creamy burst of sunshine disappears fast at your next gathering—everyone always comes back for seconds!

Hawaiian Cheesecake Salad Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 10 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

A delightful and refreshing Hawaiian Cheesecake Salad that combines the creamy richness of cheesecake with a medley of tropical fruits. This no-bake dessert salad is perfect for summer gatherings or as a sweet treat any time of the year.

Ingredients

Scale

Cheesecake Salad:

1 (8-ounce) package cream cheese, softened
1 (3.4-ounce) box instant cheesecake pudding mix (dry)
1/2 cup heavy cream or milk

Fruits:

1 (20-ounce) can pineapple tidbits, drained
1 cup strawberries, hulled and sliced
1 cup mandarin oranges, drained
1 cup seedless grapes, halved
1 1/2 cups mini marshmallows
2 bananas, sliced
juice of 1/2 lemon

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Instructions

Prepare Cheesecake Mixture: In a large bowl, beat cream cheese until smooth. Add pudding mix and heavy cream, beat until creamy.
Combine Fruits: Gently fold in pineapple, strawberries, oranges, grapes, and marshmallows.
Add Bananas: Toss bananas with lemon juice, then fold into the salad.
Chill: Refrigerate for at least 1 hour before serving.
Serve: Enjoy cold.