I still remember the first time I made this Hawaiian Cheesecake Salad. It was a warm summer afternoon, and we had family visiting from out of town. I was rushing around the kitchen with a baby on my hip and a cutting board full of fruit when my daughter peeked in and asked, “Mama, what’s that smell?” I smiled and said, “That’s the smell of summer, sweetheart.”
The moment I brought the bowl to the table, spoons dove in before I could even say “enjoy.” My husband took one bite and said, “Is this dessert or a fruit salad?” I laughed because, honestly, it’s a bit of both. Sweet, creamy, and bursting with tropical fruit, this Hawaiian treat is now our must-have dish for every family BBQ and potluck.
The Must-Have Ingredients for That Creamy Island Flavor
Here’s everything you need to make this dreamy Hawaiian Cheesecake Salad at home. I promise it’s easier than it looks, and the payoff is pure joy in every spoonful.
- 8 oz cream cheese – Make sure it’s softened. Cold cream cheese is harder to mix and won’t give you that velvety finish.
- 3.4 oz box of instant cheesecake pudding – Don’t prepare it, just use the dry mix.
- 1 cup French Vanilla liquid creamer – I use International Delight. It gives that extra vanilla punch and smoothness.
- 1 lb strawberries, hulled and sliced – Ripe but firm is best so they don’t turn mushy.
- 4 mandarin oranges, peeled and sectioned – I always use the clementine ones for their sweetness.
- 20 oz can pineapple tidbits, drained – Try to get the juice-packed ones, not syrupy!
- 3 kiwis, peeled and sliced into half moons – These give a tart contrast to the sweet cream.
- 2 mangoes, chopped – Pick the golden ones for a more tropical flavor.
- 1 banana, sliced into coins – Tossed in lemon juice to keep them from browning.
- Juice of ½ lemon – This helps the banana and adds a hint of brightness.
More tasty ideas: Peanut Butter Cup French Toast Rolls
The Step-by-Step That Makes This a Foolproof Crowd-Pleaser
This cheesecake salad comes together in layers just like the memories it creates. Here’s how I make it, and yes, I’ve learned a few tricks along the way that I’ll share with you.
- Whip the cream cheese
Use a medium bowl (I love my 8-cup glass measuring cup for this). Beat the cream cheese until it’s smooth. If it clumps in the beaters, don’t worry just keep mixing and it’ll soften up. - Add in the pudding mix
Pour in the dry cheesecake pudding and beat again. It’ll get thick this is where the magic starts. Add a tiny splash of your creamer if needed to loosen it just a bit. - Slowly pour in the rest of the creamer
This part takes a little patience. Add about a tablespoon at a time while mixing on low. It helps the cream cheese absorb all the liquid without lumps. Keep going until it’s silky and dreamy. - Combine the fruit
In your biggest bowl (because trust me, this makes a lot!), gently toss together the strawberries, oranges, pineapple, kiwi, and mango. - Fold in the cheesecake mixture
Now pour that luscious vanilla cheesecake cream over the fruit and gently fold. Don’t stir too hard just enough to coat everything beautifully. - Prepare the bananas
In a small bowl, mix your banana slices with lemon juice. This keeps them fresh and prevents browning. Drain the lemon juice and gently fold the banana into your salad. - Chill or serve right away
I like to let mine chill for an hour it gives time for the flavors to meld, but it’s also delicious served immediately if you just can’t wait (I never can).
More tasty ideas: Carrot Cake Poke Cake
My Little Tips That Make a Big Difference
- Don’t skip the lemon juice. It’s not just for the bananas it brightens the whole dish.
- If your cream cheese feels too thick, pop it in the microwave for 10 seconds before whipping.
- Want extra crunch? Add chopped pecans or shredded coconut right before serving.
- This salad doesn’t store well overnight (the fruit releases juices), so enjoy it fresh.
Why This Hawaiian Cheesecake Salad Has a Permanent Spot on My Table
There’s just something about the blend of creamy, tangy, and tropical that makes people smile. Maybe it’s the nostalgia of summer days, or maybe it’s the way the cheesecake cream hugs every piece of fruit like a sweet little secret.
Whether it’s a family reunion, a picnic at the park, or just a Tuesday when you need a little pick-me-up, this Hawaiian Cheesecake Salad is the dish that brings everyone together. No stress, no oven, and absolutely no leftovers because there won’t be any.
FAQ
Can I use fresh whipped cream instead of creamer?
You can, but the flavor won’t be quite the same. The vanilla creamer gives it that signature sweet richness. If you swap it, add a bit of vanilla extract and sugar.
Can I make it the night before?
It’s best served the same day. If you have to prep ahead, make the cheesecake mixture and chop the fruit separately, then combine just before serving.
More tasty ideas: Loaded Brownie Cheesecake Cups
Can I skip the bananas?
Absolutely! If you’re not a fan or worried about browning, just leave them out. It’s still delicious.
What other fruits can I use?
Feel free to play! Grapes, blueberries, even peaches work well. Just make sure they’re not too juicy.
Can I make it dairy-free?
I haven’t tried it, but if you find a plant-based cream cheese and pudding, it might work! Let me know if you try it I’d love to hear.
If you make this Hawaiian Cheesecake Salad, tag me or leave a comment I seriously get excited every time someone shares their version. There’s nothing more rewarding than seeing my recipes bring joy to your kitchen.
Let’s keep cooking with love, always.
With sweetness,
Anna
Hawaiian Cheesecake Salad
Equipment
- Electric Mixer
- Medium Bowl
- Large Mixing Bowl
- Small Bowl
- Spatula
Ingredients
Cheesecake Base
- 8 oz Cream Cheese softened
- 3.4 oz Instant Cheesecake Pudding Mix unprepared
- 1 cup French Vanilla Liquid Creamer such as International Delight
Fruit
- 1 lb Strawberries hulled and sliced
- 4 pieces Mandarin Oranges peeled and sectioned
- 20 oz Pineapple Tidbits drained
- 3 pieces Kiwi peeled and cut into half moons
- 2 pieces Mangoes cut into bite-size chunks
- 1 piece Banana cut into coins
- 0.5 piece Lemon juice only
