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For an unfussy sweet treat, you can’t beat this Hawaiian Cheesecake Salad. Grab some fresh tropical fruits, stir them up with a creamy, tangy cheesecake-style sauce, and you’ve got an irresistible dessert. I like to whip this up for spur-of-the-moment gatherings or lazy weekends when I’m craving something light but totally satisfying.
I first shared this at a neighbor’s cookout and it was a total hit—people wouldn’t stop pestering me for the secret. Now my family says I have to bring it for every birthday bash and July Fourth get-together.
Dreamy Ingredients
- Mangoes: tropical sweetness that shines in each chunk pick ones that are just a bit soft
- Kiwi: brings bright color and a tart flavor punch jam-packed with vitamin C
- Pineapple chunks: classic island taste that plays so well with the creamy sauce go for fruit packed in juice
- Mandarin oranges: keeps things zingy and citrusy plus they hold up in salads pick ones in juice not syrup
- Strawberries: juicy and sweet quarter them when ripe for the best bursts of flavor
- Cream cheese: let it soften for easy mixing and a rich texture choose either full-fat or lighter versions
- Cheesecake instant pudding mix: adds real-deal cheesecake creaminess make sure it’s fresh for best results
- French vanilla coffee creamer: gives smooth sweetness and pulls it all together use whatever brand you love for your own twist
Simple Step List
- Mix It All Up:
- Pour the creamy cheesecake mixture over the fruit and use a spatula to get every last bit. Carefully fold until all fruit is totally coated. Pop in the fridge for at least four hours to let flavors chill together and dressing get perfect.
- Blend the Dressing:
- Beat the cheesecake pudding in with the French vanilla creamer on low, then pick up the speed for about two minutes. Once it’s all blended and smooth, you’re good.
- Fluff the Cream Cheese:
- In a bowl, toss in softened cream cheese and beat until it’s super smooth and light. That’s your ticket to a dreamy texture at the end.
- Prep Your Fruit:
- Wash up all the fruit. Chop mango, slice kiwi into rounds then halve them, quarter up strawberries, and thoroughly drain pineapple and mandarins. Add everything to a big bowl and give it a gentle toss so the colors stay pretty and the juices don’t all run together.
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Mangoes just do it for me. The smell alone takes me back to summer afternoons at my grandma’s place. We’d all get messy hands peeling and eating them straight off the tree. Still makes me smile.
Smart Storage
Stick any leftovers in the fridge, sealed well, and they’ll stay fresh for two days. Give it a gentle stir before scooping it out—sometimes the creamy part sinks a bit. I wouldn’t freeze it since the fruit gets way too mushy.
Easy Ingredient Swaps
Can’t get your hands on mango? Grab papaya or add extra pineapple. Swap in Greek yogurt for the cream cheese if you’d like it a little lighter. Any sweet creamer flavor works—try coconut for that Piña Colada vibe, it’s awesome.
Serving Ideas
This fruity salad steals the show at backyard BBQs, holiday meals, or summer shindigs. Dish it up in a big bowl or spoon into cute cups for a picnic. Try a sprinkle of toasted coconut or graham cracker crumbs for a yummy crunch right before serving.
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History and Culture
Fruit salads have always been a staple at American potlucks and park picnics. Adding cheesecake flavor probably caught on in the ‘80s, thanks to all the quick-fix instant mixes hitting kitchens. Honestly, this dish keeps that old-school feel but fits right in today.
Common Recipe Questions
- → Which fruits should you use for Hawaiian cheesecake fruit salad?
Pineapple, juicy strawberries, kiwi, mango, and mandarin bring those sweet and sunny flavors plus lots of texture. Toss in banana or papaya if you want extra island flair.
- → Is it okay to use canned instead of fresh fruit?
You can go with either one. If you’re using canned, drain really well so you don’t end up with watery salad.
- → How long does it need to chill?
Pop it in the fridge for at least 4 hours so everything thickens up and gets extra creamy before serving.
- → What can I do if I don’t have French vanilla creamer?
Swap in regular vanilla creamer or just mix milk with a splash of vanilla for a lighter twist. Works great!
- → What's the best way to stop the fruit from turning mushy?
Pat fresh fruit dry with a paper towel and really drain your canned fruit. That way, your salad stays fresh and crisp.
- → Can you put it together ahead of time?
For sure—just make it a few hours in advance, or even the night before. Store in the fridge with a lid, and it’ll be perfect when you’re ready to eat.