Hawaiian Cheesecake Salad
This Hawaiian Cheesecake Salad is a creamy, fruity no-bake treat packed with strawberries, pineapple, mandarin oranges, kiwi, grapes, and banana. A smooth cheesecake-style mixture made with cream cheese, pudding, and pineapple juice brings everything together for an easy dessert or side dish.
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Servings: 8
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.