Hawaiian Cheesecake Salad is like a tropical vacation in a bowl—cool, creamy, and bursting with the sunniest fruit flavors. With a rich cheesecake filling wrapped around juicy bites of pineapple, mango, and strawberries, it’s the perfect no-bake treat to brighten any day.
Table of Contents
Why You’ll Love Hawaiian Cheesecake Salad
- Tropical vibes in every bite: Creamy cheesecake base + island fruits = pure paradise.
- No oven needed: Quick, simple, and totally fuss-free.
- Make it your own: Use your favorite mix of tropical fruits.
- Crowd favorite: Great for BBQs, potlucks, and family nights.
- Delightfully indulgent: It’s sweet, refreshing, and just the right amount of rich.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Cream cheese (softened) | 8 oz |
| Cheesecake pudding mix (instant) | 1 (3.4 oz) package |
| Vanilla Greek yogurt | 1 cup |
| Sweetened condensed milk | 1/2 cup |
| Mango (cubed) | 2 cups |
| Pineapple (fresh or canned, cubed) | 1 cup |
| Strawberries (sliced) | 1 cup |
| Whipped topping (optional) | 1 cup |
| Shredded coconut (optional) | 1/3 cup |
| Chopped macadamia nuts (optional) | 1/4 cup |
Optional Add-Ins:
- Mini marshmallows
- Banana slices (add just before serving)
- Kiwi or papaya chunks
- A drizzle of honey or passion fruit syrup
How to Make Hawaiian Cheesecake Salad
Step 1: Mix the Creamy Base
In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add the cheesecake pudding mix, sweetened condensed milk, and Greek yogurt.
Mix until fully combined and creamy. Fold in whipped topping if using.
Step 2: Add the Tropical Fruits
Gently fold in the pineapple, mango, and strawberries.
Add optional ingredients like coconut or macadamia nuts if desired.
Stir gently to keep the fruit intact and juicy.
Step 3: Chill and Serve
Cover and refrigerate the salad for at least 1 hour.
Before serving, give it a gentle stir and top with extra fruit or coconut for flair.
Recipes You’ll Love
Check out these fruity faves:
Expert Tips for Success
- Use room-temperature cream cheese for a silky base.
- Drain canned fruits well to avoid a watery texture.
- Chill the salad before serving so flavors meld beautifully.
- Add bananas or softer fruits just before serving to keep them fresh.
- Want it fluffier? Fold in whipped topping or marshmallows.
Health and Nutrition
Hawaiian Cheesecake Salad is a dessert salad meant to be savored in moderation.
- Calories per serving: ~220–250
- Dairy-rich dessert (not ideal for lactose-sensitive folks unless substituted)
- Excellent source of vitamin C thanks to the tropical fruit blend
FAQs
What fruits go best in Hawaiian Cheesecake Salad?
The best fruits for Hawaiian Cheesecake Salad include pineapple, mango, strawberries, and banana. These bring out the tropical sweetness and pair perfectly with the creamy base.
Can I make Hawaiian Cheesecake Salad ahead of time?
Yes! You can make Hawaiian Cheesecake Salad up to 24 hours in advance. Just refrigerate in a sealed container and give it a gentle stir before serving.
Can I use fresh or canned fruits?
Absolutely. Hawaiian Cheesecake Salad works great with both. Just be sure to drain canned fruit thoroughly to avoid excess liquid.
Is this salad healthy?
Hawaiian Cheesecake Salad is more of a dessert than a health food. It contains fruit, but the creamy base makes it an indulgent treat to enjoy in moderation.
Can I swap cream cheese for Greek yogurt?
Yes! You can substitute cream cheese with Greek yogurt for a lighter Hawaiian Cheesecake Salad, though the flavor and texture will be slightly different.
Does it contain gluten?
Hawaiian Cheesecake Salad can be gluten-free as long as the pudding mix you use is certified gluten-free.
How do I store leftovers?
Keep Hawaiian Cheesecake Salad in an airtight container in the fridge for up to 3 days. Stir before serving again.
Can I freeze Hawaiian Cheesecake Salad?
Freezing is not recommended. The fruit and creamy texture of Hawaiian Cheesecake Salad won’t hold up well once thawed.
Hawaiian Cheesecake Salad
Ingredients
- 8 oz cream cheese softened
- 1 3.4 oz package instant cheesecake pudding mix
- 1 cup vanilla Greek yogurt
- 1/2 cup sweetened condensed milk
- 2 cups mango cubed
- 1 cup pineapple cubed, fresh or canned
- 1 cup strawberries sliced
- 1 cup whipped topping optional
- 1/3 cup shredded coconut optional
- 1/4 cup chopped macadamia nuts optional
Instructions
- In a large bowl, beat softened cream cheese until smooth.
- Add pudding mix, Greek yogurt, and sweetened condensed milk. Mix until creamy.
- Fold in whipped topping (if using).
- Gently stir in mango, pineapple, and strawberries.
- Add coconut and macadamia nuts if desired.
- Chill for 1 hour before serving. Garnish with extra fruit if desired.