Hawaiian Cheesecake Salad is a creamy, fruity, no-bake dessert salad that’s bursting with tropical flavor. Made with a rich cheesecake filling and loaded with fresh fruit like pineapple, strawberries, bananas, and mandarin oranges, this dish is a perfect sweet side or dessert for picnics, potlucks, and warm-weather get-togethers.

Why You’ll Love This Recipe

This salad is incredibly easy to make, comes together in minutes, and is always a crowd-pleaser. The cheesecake mixture gives it a rich, indulgent flavor, while the fruit keeps it light and refreshing. It’s sweet, creamy, and just a little tangy—ideal for summer and beyond.

ingredients

Hawaiian Cheesecake Salad 10 Hawaiian Cheesecake Salad is a creamy, fruity, no-bake dessert salad that’s bursting with tropical flavor. Made with a rich cheesecake filling and loaded with fresh fruit like pineapple, strawberries, bananas, and mandarin oranges, this dish is a perfect sweet side or dessert for picnics, potlucks, and warm-weather get-togethers.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Instant cheesecake puddig mix
French vanilla coffee creamer (or milk)
Strawberries
Pineapple chunks
Mandarin oranges
Bananas
Mini marshmallows (optional)

directions

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add dry pudding mix and slowly mix in the coffee creamer (or milk), blending until smooth and creamy.
Prepare the Fruit: Wash and slice strawberries. Drain pineapple chunks and mandarin oranges. Slice bananas just before assembling.
Combine: Gently fold all fruit into the cheesecake mixture. Add mini marshmallows if desired.
Chill: Cover and refrigerate for at least 1 hour before serving.
Serve: Stir gently before serving and enjoy chilled.

Servings and timing

Servings: 10–12
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes

Variations

Add shredded coconut or chopped nuts for texture.
Mix in grapes, kiwi, or mango for even more tropical flair.
Use vanilla or white chocolate pudding mix if cheesecake flavor isn’t available.
Swap coffee creamer for heavy cream, half-and-half, or milk for a different richness.
Make it dairy-free by using plant-based cream cheese and creamer.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving. This dish is not suitable for freezing, as the fruit and creamy base do not thaw well. Best enjoyed fresh and chilled.

FAQs

Can I make this salad ahead of time?

Yes, but for best texture, add bananas and marshmallows just before serving.

What can I use instead of coffee creamer?

Milk, half-and-half, or heavy cream all work as substitutes.

Can I use canned fruit?

Yes, just make sure it’s well drained to prevent the salad from becoming watery.

Is this dessert or a side dish?

It can be either! It’s often served as a sweet side at BBQs and potlucks.

Can I skip the pudding mix?

The pudding helps create a thick, creamy texture—best not to skip, but you can experiment with whipped cream cheese.

How do I keep the bananas from browning?

Slice them last and toss in a little lemon juice if not serving right away.

Can I use low-fat cream cheese?

Yes, it will work, though full-fat gives the richest texture.

Are marshmallows necessary?

They’re optional—great for texture and sweetness, but not required.

What fruits work best in this salad?

Strawberries, pineapple, bananas, and mandarin oranges are traditional, but feel free to get creative.

Can I make this salad vegan?

Yes—use plant-based cream cheese, pudding mix, and non-dairy creamer alternatives.

Conclusion

Hawaiian Cheesecake Salad is a creamy, fruity delight that brings the flavors of the tropics to your table. With its easy prep, refreshing taste, and crowd-pleasing appeal, it’s the perfect dish for any occasion that calls for a little sweetness and sunshine. Serve it cold and enjoy every tropical spoonful!

Hawaiian Cheesecake Salad