Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad is the ultimate treat! It features a silky cheesecake dressing made with cream cheese, instant pudding, and coconut milk, tossed with a colorful medley of tropical fruits. It’s refreshing, rich, and easy to prepare ahead, making it perfect for gatherings or a sweet twist on your usual fruit salad.

Course Dessert, Salad

Cuisine American

Prep Time 10

Chill Time 1

Total Time 1 10

Servings Servings

Calories 192kcal

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

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition