Nothing says “vacation in a bowl” like Hawaiian Cheesecake Salad: a dreamy, creamy blend that’s equal parts refreshing fruit salad and luscious cheesecake dip. Just imagine spoonfuls of velvety cheesecake filling brightened up with pineapple, strawberries, and tropical citrus, all speckled with fluffy marshmallows. It’s the kind of recipe that turns heads at potlucks, wins raves at family cookouts, and sneaks in extra helpings before you know it. Whether for a sunny brunch or a special dessert, this is your invitation to a chill, flavor-packed escape right at home.

Hawaiian Cheesecake Salad Recipe - Recipe Image

Ingredients You’ll Need

Ready to fall in love with how simple this is? Every ingredient for Hawaiian Cheesecake Salad is easy to find, but each one really makes a splash—whether it’s creaminess, fruity brightness, or a pop of color. You’ll be amazed how every element shines when they come together!

Cream Cheese (8 oz, softened): The creamy base that transforms this salad into a dreamy dessert—soften it for easy blending.
Instant Cheesecake Pudding Mix (3.4 oz, dry): Adds rich cheesecake flavor with no fuss, so you can skip graham cracker crusts entirely.
Heavy Cream (½ cup): Lightens and silkens the cheesecake mixture for that perfect scoopable texture.
Vanilla Extract (1 tsp): Adds warmth and depth, enhancing both the creamy base and the fruit.
Strawberries (1 cup, hulled and sliced): For fresh, juicy bites and a lovely pop of color.
Pineapple Chunks (1 cup, drained): Essential tropical flair—make sure they’re not too wet so your salad stays thick!
Mandarin Oranges (1 cup, drained): Brings brightness, tang, and sunshine-yellow appeal.
Seedless Grapes (1 cup, halved): Sweet and snappy, they add texture in every bite.
Mini Marshmallows (1½ cups): For a fun, fluffy twist that’s completely irresistible (and surprisingly nostalgic).
Banana (1, sliced, optional): Adds mellow sweetness and creaminess—totally up to you.
Lemon Juice (1 tbsp): A splash tossed with banana keeps those slices sunny and fresh.

How to Make Hawaiian Cheesecake Salad

Step 1: Beat the Cream Cheese

Start strong! Grab a large mixing bowl and beat the softened cream cheese until it’s perfectly smooth and creamy. This step is the foundation for that classic cheesecake vibe—no lumps allowed. An electric mixer makes quick work of this, but a little elbow grease works, too.

Step 2: Add the Pudding Mix, Cream, and Vanilla

With your cream cheese all fluffed up, add the dry instant cheesecake pudding mix, heavy cream, and vanilla extract. Beat again until everything is well combined and silky smooth. You’re building the lush base that gives Hawaiian Cheesecake Salad its signature decadence.

Step 3: Prep the Banana (If Using)

If you’re including banana, slice it up and gently toss with lemon juice in a small bowl. This quick trick keeps your banana slices looking fresh and appetizing, so no brown spots sneak in later on.

Step 4: Fold in the Fruit

Now the fun begins! Gently fold the strawberries, pineapple chunks, mandarin oranges, grapes, and prepared banana (if using) into your cheesecake mixture. Take care not to mash the fruit—you want those pretty pieces to stay intact for the perfect bite.

Step 5: Stir in Marshmallows and Chill

Sprinkle in the mini marshmallows and give everything a gentle stir. The marshmallows add sweet, pillowy bursts to every scoop. Cover and chill your Hawaiian Cheesecake Salad in the fridge for at least 1 hour, letting all those flavors mingle and the texture set up beautifully.

How to Serve Hawaiian Cheesecake Salad

Garnishes

Want to make it absolutely irresistible? Top your bowl with extra fresh fruit slices, a few more marshmallows, or even a sprinkle of toasted coconut. Those colorful touches make your Hawaiian Cheesecake Salad pop on the table and invite everyone to dig in.

Side Dishes

This salad plays very well with others. Try serving it alongside savory grilled chicken, smoky pulled pork, or even as a dazzling alternative to a traditional fruit tray at brunch. It’s also delightful spooned onto waffles or pancakes for a tropical twist.

Creative Ways to Present

Think outside the classic bowl! Portion Hawaiian Cheesecake Salad into mini dessert cups, layer in mason jars for picnics, or serve in a hollowed-out pineapple for a real wow factor. You can even use it as a fruit dip centerpiece for a spread of cookies and crackers.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Hawaiian Cheesecake Salad (lucky you!), transfer it to an airtight container and refrigerate. It’s best enjoyed within 2 days, especially if you’ve used bananas, as they tend to soften. Give it a gentle stir before serving again for best texture.

Freezing

While freezing isn’t ideal because the creamy cheesecake base and fruit can change texture, you could try it with a small portion if you don’t mind a slightly softened salad. Just know that the fruit may become watery and the marshmallows a bit chewy after thawing.

Reheating

No reheating is needed here. Hawaiian Cheesecake Salad is happiest served chilled—just scoop and enjoy straight from the fridge for that cool, creamy treat.

FAQs

Can I use frozen fruit in Hawaiian Cheesecake Salad?

You can use frozen fruit, but it’s best to thaw and drain it well to avoid a watery salad. Fresh fruit delivers the brightest flavor and texture, but frozen can work in a pinch for convenience.

What can I substitute for heavy cream?

If you’d like to lighten things up, swap in an equal amount of whole milk or even Greek yogurt for the heavy cream. Both produce a slightly different texture, but your Hawaiian Cheesecake Salad will still taste fantastic!

Can I make this dairy-free?

Absolutely! Try using dairy-free cream cheese and a non-dairy creamer in place of the heavy cream. Be sure to check that your pudding mix is dairy-free as well, and you have an easy plant-based dessert option.

How far ahead can I make Hawaiian Cheesecake Salad?

You can prep Hawaiian Cheesecake Salad up to one day ahead, but for best texture and looks, wait to add banana and marshmallows until closer to serving time. This helps keep everything fresh and perky.

What fruits can I add or swap?

Get creative! Kiwi, blueberries, mango, or even cherries are fun additions or swaps for the classic lineup. Just aim for fruits that hold their shape when tossed and don’t release too much juice.

Final Thoughts

Ready to whisk yourself (and your tastebuds) to the tropics? Hawaiian Cheesecake Salad is a breeze to make, endlessly customizable, and guaranteed to disappear faster than you’d think. Give it a try next time you want to wow your crowd, and don’t be surprised when everyone asks for the recipe!

Hawaiian Cheesecake Salad Recipe

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4.8 from 6 reviews

Author: Emma
Total Time: 1 hour 20 minutes (including chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delightful and creamy Hawaiian Cheesecake Salad that combines the flavors of a cheesecake with a variety of tropical fruits and marshmallows. This no-bake dessert is perfect for a refreshing treat.

Ingredients

Scale

Cheesecake Base:

1 (8 oz) package cream cheese, softened
1 (3.4 oz) package instant cheesecake pudding mix, dry
½ cup heavy cream
1 teaspoon vanilla extract

Fruit and Add-Ins:

1 cup strawberries, hulled and sliced
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup seedless grapes, halved
1 ½ cups mini marshmallows
1 banana, sliced (optional)
1 tablespoon lemon juice

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Instructions

Cheesecake Base: In a large mixing bowl, beat the cream cheese until smooth. Add the dry cheesecake pudding mix, heavy cream, and vanilla extract. Beat until fully combined and smooth.
Prepare Fruits: In a separate bowl, toss banana slices with lemon juice. Gently fold in strawberries, pineapple, mandarin oranges, grapes, and banana into the cheesecake mixture.
Final Touch: Add mini marshmallows and gently stir to combine. Chill for at least 1 hour before serving.