Hawaiian Cheesecake Salad Recipe
This Hawaiian Cheesecake Salad is the kind of easy no-bake dessert that disappears quickly at potlucks and summer gatherings. Juicy pineapple, strawberries, mandarin oranges, kiwi, grapes, and banana are coated in a smooth cheesecake-style mixture for a creamy and colorful fruit salad.
The cheesecake mixture takes just a few minutes to prepare, and there is no cooking involved. The key is keeping the canned fruit well drained and adding the fruit close to serving time so the salad stays creamy instead of watery.
Ingredient Breakdown
- Cream cheese: Creates the rich, tangy base of the cheesecake mixture. Let it soften to room temperature so it whips smoothly.
- Instant cheesecake or vanilla pudding: Thickens the mixture while adding sweetness and cheesecake-style flavor.
- Pineapple juice: Loosens the pudding mixture and adds a bright tropical flavor that ties the fruit together.
- Strawberries: Add juicy sweetness and a fresh berry flavor.
- Grapes: Provide a crisp texture that contrasts with the creamy dressing.
- Mandarin oranges: Bring juicy citrus flavor and a soft texture.
- Pineapple chunks: Add the tropical flavor that gives this salad its Hawaiian-inspired character.
- Kiwi: Adds a slightly tart flavor and bright color.
- Banana: Adds natural sweetness and a soft, creamy texture.
What Makes This Fruit Salad So Good?
The appeal is really in the contrast. You get creamy cheesecake flavor alongside juicy pineapple and mandarin oranges, crisp grapes, tart kiwi, and sweet strawberries and banana.
The pineapple juice also serves a practical purpose. Instead of adding another liquid to the cheesecake mixture, it carries extra fruit flavor directly into the creamy base.
Hawaiian Cheesecake Salad
Equipment
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Strainer
- Sharp Knife
Ingredients
- 8 ounces cream cheese softened to room temperature
- 3.4 ounce package instant cheesecake or vanilla pudding
- 1 cup pineapple juice from the canned pineapple
- 1 pound strawberries sliced
- 1 cup green or red grapes halved
- 15 ounce can mandarin oranges drained
- 20 ounce can pineapple chunks drained
- 3 kiwis peeled and sliced
- 1 banana sliced
Instructions
- In a mixing bowl, whip the softened cream cheese with an electric mixer until fluffy.
- Add the pudding mix and pineapple juice and beat until smooth.
- In a large bowl, combine the strawberries, grapes, mandarin oranges, pineapple chunks, kiwis, and banana.
- Gently toss the cheesecake mixture with the fruit until evenly coated.
- Serve immediately, or chill until ready to serve.
Notes
- Drain canned fruit well to prevent the salad from becoming watery.
- For the best texture, add the fruit shortly before serving.
- Toss the banana with a little lemon or pineapple juice to help prevent browning.
- Store leftovers in an airtight container in the refrigerator. The fruit may release additional liquid as it sits.
Nutrition
| Nutrient | Amount per Serving |
|---|---|
| Calories | 87 kcal |
| Carbohydrates | 21 g |
| Protein | 1 g |
| Fat | 0.4 g |
| Saturated Fat | 0.04 g |
| Sodium | 6 mg |
| Fiber | 3 g |
| Sugar | 15 g |
Nutrition is an estimate and may vary depending on the brands of cream cheese and pudding used, as well as the exact amount of fruit in each serving.
The Best Way to Keep It From Getting Watery
The fruit is naturally full of moisture, so this salad can become thinner as it sits.
- Drain canned fruit thoroughly. Let the pineapple and mandarin oranges drain well before adding them.
- Don’t prepare the banana too early. Slice it close to the time you’re assembling the salad.
- Add fruit shortly before serving. This keeps the textures fresher and limits the amount of liquid released into the cheesecake mixture.
If you’re taking the salad to a gathering, keep it refrigerated until serving.
Try More Cheesecake Recipes
- Pumpkin Cheesecake
- Mango Cheesecake
- Pumpkin Cheesecake Balls
- Pumpkin Cheesecake Bars
- Strawberry Cheesecake Cookie
Make-Ahead and Storage
You can prepare the cheesecake mixture ahead of time, but the fruit is best incorporated relatively close to serving.
Store leftovers in an airtight container in the refrigerator. As the salad sits, the fruit may release additional liquid, so the texture can become softer and less creamy over time.
For the freshest texture, enjoy it soon after assembling.
Frequently Asked Questions
- Can I make Hawaiian Cheesecake Salad ahead of time?
Yes, but for the best texture, prepare the cheesecake mixture ahead and combine it with the fruit closer to serving. - Why is my cheesecake salad watery?
The most common reason is excess liquid from the canned fruit or moisture released from the fresh fruit. Drain the pineapple and mandarin oranges very well and avoid mixing the fruit too far in advance. - Can I use different fruit?
The recipe is built around strawberries, grapes, pineapple, mandarin oranges, kiwi, and banana. You can adjust the fruit selection, but changing very juicy fruits may affect the final consistency. - How do I stop the banana from turning brown?
Lightly toss the sliced banana with a little lemon juice or pineapple juice before adding it to the salad. - Does Hawaiian Cheesecake Salad need to be refrigerated?
Yes. Keep the salad refrigerated, especially because it contains cream cheese and fresh fruit. - Is this a dessert or a side dish?
It can be served as either. Its creamy, sweet flavor makes it suitable as a dessert, while fruit salads like this are also popular as potluck and BBQ side dishes.
