Hawaiian Cheesecake Salad + Video

This post may contain affiliate links. Please read my disclosure policy.

Hawaiian Cheesecake Salad comes together so simply with fresh tropical fruit and a rich and creamy cheesecake filling to create the most glorious fruit salad ever! Every bite is absolutely bursting with island flavor, and you are going to go nuts over this recipe!

titled (shown in glass bowl) Hawaiian cheesecake salad


 

Hawaiian Cheesecake Salad

Ever since Chad and I have been together, we have celebrated every special occasion with his family. My family lives across the country so we never even gave it a second thought.

Anyway, as I was saying we spend every holiday with his family and there are a few dishes that you will find at every event we attend. Gigi’s apple salad. It is a family tradition.

Recipe Video

Be sure to watch the cheesecake salad recipe video! Look for it in the recipe card, at the bottom of this post.

Hawaiian Cheesecake Salad

It is fruit mixed with whipped cream, and it is delightful. A few years ago it got me thinking.

What if I combined cheesecake and fruit to create an over the top decadent cheesecake salad? Well, I did, and I have to tell you it is the most amazing decadent fruit salad ever.

Hawaiian Cheesecake Salad

I am planning for Easter dinner this weekend which is my holiday to host. I started thinking about the fruit salad that I would choose.

I got to thinking about the scrumptious ham that we will be enjoying and then it hit me.

I combined my favorite tropical fruit with a rich and creamy cheesecake filling to create our newest cheesecake salad sensation, and you are going to love it!!!

Hawaiian Cheesecake Salad

Cheesecake Salad Recipe Tips:

  • Do not pour all of the creamer into the cream cheese at once. It will get clumpy, and no matter how long you beat it, it will stay that way. Trust me on this one.
  • If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.
  • If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.

To make Hawaiian Cheesecake Salad Ahead

  1. Prepare the cheesecake mixture and refrigerate in a bowl or sealed jar. 
  2. Combine all of the fruit in a large bowl and refrigerate. 
  3. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.

Enjoy!
With love, from our simple kitchen to yours. 

bowl of hawaiian cheesecake salad

Don’t miss a thing! Follow us on
Facebook | Twitter Pinterest | Instagram 

Love Our Recipes?

Don’t miss a thing! Subscribe to The Slow Roasted Italian to receive new recipes straight to your email inbox!

Other Fantastic Fluff Salads

Hawaiian cheesecake salad in glass bowl

Hawaiian Cheesecake Salad + Video

Donna Elick
Hawaiian Cheesecake Salad is a scrumptious dessert salad, full of fresh tropical fruit. This recipe is perfect for a summer potluck dish!
5 stars from 5 reviews
Tried this recipe?Please comment and review!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Salad
Cuisine American
Method Mixed
Servings 16

Ingredients
 

  • 8 ounce package cream cheese
  • 3.4 ounce package instant cheesecake pudding, unprepared
  • 1 cup International Delight French Vanilla Creamer, liquid
  • 1 pound strawberries, hulled and sliced
  • 4 mandarin oranges, peeled and sectioned
  • 20 ounce can pineapple tidbits, drained
  • 3 kiwi, peeled and cut into half moons
  • 2 mangoes, cut into bite size chunks
  • 1 banana, cut into coins
  • juice of 1/2 lemon

Instructions
 

  • In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
  • Add the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to losen it up.
  • With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
  • In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
  • Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
  • In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
  • Chill until ready to serve or serve immediately.

Video

Donna’s Notes

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
If you are using canned fruit be sure to drain it completely.
To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 157cal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 130mg | Sugar: 21g | Fiber: 3g | Calcium: 41mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
hawaiian-cheesecake-salad2-pin-2844829

Originally published  April 2017, updated and republished June 2020.

the slow roasted italian affiliate linked cookbook banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

235 Comments

  1. I'm going to try this but I'm trying to limit the processed foods so even though I'll use the pudding mix I think I'll use some whipping cream and vanilla bean instead of the cream substitute

    1. If you are out of creamer you can substitute 1 cup heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla extract. I hope that helps. Enjoy and let us know how it goes.

    2. Do you have a substitute for someone allergic to dairy? (Yes fully allergic, my son is 4 and even something with a dairy enzyme makes him sick as can be).. I would really love to make something like this for my kids!

    3. Donna Elick…to make the substitute creamer, do you beat the heavy cream with the powered sugar til it firms up like whipped cream? thanks

    4. If you have allergies to milk or are lactose intolerant, you can substitute fruit juices, like strawberry banana,any flavor that you like.

    5. Can this be made ahead of time. Do u wait until ready to serve before adding the dressing. Wondered if it would make it soggy

    6. Brie – Use soy. They have soy/vegan versions of both. If your kid is allergic to dairy, you should really start looking into vegan replacements for anything dairy. There are a TON of things that have dairy in them that most don't even know about. Talk to your kid's doctor about possibilities.

      To the one looking to know about whip cream like powder sugar mix, NO! Add the powder sugar to the cream cheese, then slowly add in the heavy cream and vanilla extract or add the sugar after you've mixed in the cream. You aren't fluffing the two together.

      Does anyone have any sort of common sense cooking or human knowledge here? JESUS!!!

    7. what do you think about adding that powdered whip that comes in a box or even cool whip so that it isnt so runny? let me know what you think please

    8. To anonymous April 18th why do you have to be rude? NOt myself but some people never cook and yes I know people who cannot understand recipes, they have a different level of comprehension, or some people simply do not cook .. and everything is new for them and how things go together.

    9. I also have a healthy suggestions for substitution that I have found works so well. Blend your cream cheese, add greek yogurt (your call if it is plain or flavored) and mix in some honey and a bit of vanilla. It is one of my favorite mixtures to pair with fruit. Bonus – NO SUGAR

    10. "what do you think about adding that powdered whip that comes in a box or even cool whip so that it isnt so runny?"

      Perhaps you could add a bit of meringue powder

      " mix in some honey…Bonus – NO SUGAR"

      Sorry to nitpick, but honey IS a sugar. Ask any diabetic. It IS a healthier sugar, though.

    1. Would be delicious with almond joy creamer, it has the coconut flavor and so yummy in my coffee. Reminds me of Hawaii.

    2. I made it just like it suggested. Substituting the sugar, heavy whipping cream and vanilla for the creamer. Slowly adding the whipping cream. Good taste but one big thick mess.

    3. If it was too thick the way you made it, try using Half&Half instead of whipping cream. Since it calls for coffee creamer, I would not put heavy whipping cream in my coffee !!!!

    1. Under the picture it says "read more" click on that and it is at the bottom of the page. So easy don't know how you had trouble….

    1. Not if you using light cream cheese and non fat international delight. There are ways around reducing calories you know!!

    2. I'd love to know too! I'm diabetic and would love to know the carb count. I wish they had the nutritional info on all recipes. I'm not good at figuring things out!

    3. Using the substitutions for the creamer that was stated above, I calculated about 135 calories per serving. 1.6g of protein, 21.6g of carbs, and 5.1g of fat for each serving. Hope this helps! 🙂

    4. For 16 serving, each serving is 176 calories, 28.5 carbs, and 3 protein.

      If you use sugar free pudding mix, sugar free creamer, and low fat cream cheese, each serving is 135 calories, 24 carbs, and 2 protein.

    5. But you have to think about your fresh fruit have its natural sugars, gotta count carbs on fruit too.

    6. If you replace plain Greek yogurt for the cream cheese and sugar free creamer, it will be 135 calories a serving.

    7. If you are diabetic the only fruit in it thats ok is the strawberries. It won't be Hawaiian fruit salad anymore but you can make it a mixed berry salad with sugar free ingredients to make it more diabetes friendly.

  2. Use room temperature cream cheese.
    Instead of a mixer, I suggest a blender or immersion blender. I finder is is easier to combine the cream cheese mixture and no clumps.

    1. I started adding a little creamer right away, then alternating it with a little pudding powder. No lumps!

  3. I am making this and wondering how thick the cheesecake filling is supposed to be? The pic looks like it's pretty runny but mine isn't … Any help??

    1. From my past experiences mixing fruit with something similar to this, the juice that's in the fruit often makes it runny. Did yours stay thick even after being mixed with fruit?

    1. The bottle that's in the picture is a liquid creamer, so my guess is that's what she used. I wouldn't use a powder version for this. But that's just me giving my opinion.

    1. Mine turned out like a glob of dough both times i tried making it. Finally dumped it in my blender & liquified it gradually adding milk & a little of the creamer till it became a creamy consistency. It was very yummy then!

    1. DONNA'S NOTES: Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

  4. I made this vegan with Diaya cream cheese substitute and almond milk. I'm not vegan but dairy doesn't like me, lol. It was still really good. I brought it to a potluck at work and no one knew it was dairy-free until I told them!

    1. Eileen, did you use the same ratio as the recipe for the almond milk to creamer? Also, did you still use the pudding mix?

      Thanks!

  5. Followed the recipe to the T, with the exception of using Delmonte jarred mango and jarred mandarin oranges. Let them drain in a strainer for an hour. It was still very runny. The misxture was very liquidy. Only wonder if I should have used less creamer, to allow for the juice from the fruit? Over all good flavor, a bit strange in the texture.

  6. I made this as one of the sides for Easter Dinner. It was a huge hit, everyone loved it. I'm sure this will go on my family's most requested list. Thank you for another great recipe.

  7. Sounds wonderful….adding coconut and pecans or walnuts would work wonders for this Southern Texas girl….

  8. I made the recipe with figure friendly choices. FF cream cheese, FF half and half with vanilla flavoring, and sugar free cheesecake pudding mix. What a hit!!

  9. Making this very soon! Though I cannot use the creamer. Too many artificial ingredients,a couple that does not agree with me,sadly. So will try half&half and vanilla or Sweetened condensed milk. Love fruit salads! Great for gatherings! Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating