Hawaiian Cheesecake Salad
If you’re searching for the perfect way to add sunshine to your table, this Hawaiian Cheesecake Salad is it! It’s creamy, fruity, and just sweet enough to satisfy without feeling heavy. Whether you serve it at a picnic, brunch, or backyard BBQ, this crowd-pleaser is sure to be a hit.
This recipe has been a go-to in our family whenever we want something light but indulgent. It’s a twist on classic fruit salad with a cheesecake-inspired dressing that’s rich, tangy, and brightened with a hint of citrus. Plus, it’s loaded with tropical fruit that feels like a mini vacation in every bite.
Looking for more fruity recipes? Try our Strawberry Pretzel Salad, Strawberry Banana Cheesecake Salad, and Orange Fluff Salad. They are all delicious.
Table of contents
Why You’ll Love This Recipe
- Creamy & Refreshing: The cheesecake pudding and cream cheese make this feel like dessert!
- Tropical Vibes: Pineapple, mango, and coconut bring that sunny island flavor.
- Make-Ahead Friendly: It chills beautifully and is even better after a few hours in the fridge.
- Versatile & Easy: Swap out fruits or adjust sweetness to make it your own.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
To make this dreamy fruit salad, you’ll need a mix of fresh and canned tropical fruits, a little citrus zest and juice, and a creamy base made from cream cheese, cheesecake pudding, and coconut milk. The maple syrup adds just a touch of sweetness, and the shredded coconut ties it all together.
Variations
- Try different fruits: Papaya, grapes, or even apples can be great swaps.
- Add a crunch: Top with chopped nuts or granola before serving.
- Make it a dessert dip: Serve the cheesecake mixture on the side for dipping.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Beat the cream cheese until smooth. Add pudding mix and zest, mixing well. Gradually mix in the coconut milk and maple syrup until smooth.
- In a separate bowl, combine the fruits and toss with lemon juice. Add shredded coconut and toss gently.
- Pour the cheesecake mixture over the fruit and fold to coat.
- Chill for at least 1 hour before serving.
Expert Tips
- Let the cream cheese soften at room temperature before mixing.
- Use full-fat coconut milk for the creamiest texture.
- Gently fold the fruit to avoid breaking it down.
- This salad is best served cold, so chill it well before serving.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! It actually tastes better after chilling for a few hours.
Fresh is best for texture, but thawed and drained frozen fruit can work in a pinch.
You can use vanilla pudding mix, but it won’t have the same tangy cheesecake flavor.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Hawaiian Cheesecake Salad
Equipment
- large mixing bowl
- Hand mixer
- large bowl
Ingredients
- 8 ounces cream cheese softened
- 3.4 ounces instant cheesecake pudding mix unprepared
- ¾ cup full-fat canned coconut milk
- 2 tablespoons pure maple syrup adjust to taste
- Zest of 1 lemon and 1 orange
- ½ cup sweetened shredded coconut
- 1 pound fresh strawberries hulled and sliced
- 4 mandarin oranges peeled and sectioned – or 1 (15 oz) can, drained mandarin oranges
- 20 ounces pineapple tidbits drained
- 3 kiwi peeled and sliced into half moons
- 2 mangoes peeled and cut into bite-sized chunks
- 1 cup fresh blueberries
- Juice of 1/2 lemon
Instructions
- In a tall mixing bowl, beat the cream cheese with an electric mixer until smooth.
- Add the dry pudding mix, lemon, and orange zest, and mix well.
- Slowly drizzle in the coconut milk, a few tablespoons at a time, mixing on low speed.
- Add the maple syrup and continue to beat until the mixture is smooth and creamy.
- In a large bowl, combine strawberries, mandarin oranges, pineapple tidbits, kiwi, mango, and blueberries. Add the lemon juice and stir to coat the fruit.
- Sprinkle in the shredded coconut and toss gently.
- Pour the cheesecake mixture over the fruit. Gently fold to coat all the fruit evenly without crushing it.
- Chill for at least 1 hour before serving to let the flavors meld. Serve cold.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
