Hawaiian Cheesecake Salad Recipe

This delightful dessert is a tropical twist on cheesecake! It’s creamy, refreshing, and bursting with the flavors of the islands.


  • For the Cheesecake Layer:
    • 8 oz cream cheese, softened
    • 3.4 oz instant cheesecake pudding mix
    • 1 cup milk (or liquid creamer)
    • 8 oz whipped topping, thawed
  • For the Fruit Salad:
    • 1 pound strawberries, sliced
    • 1 (20 oz) can pineapple tidbits, drained
    • 1 (11 oz) can mandarin oranges, drained
    • 2 mangoes, cubed
    • 1 kiwi fruit, sliced
    • 1 banana, sliced (optional)
    • 1/2 lemon, juiced (optional, for bananas)


  1. Make the Cheesecake Layer: In a large bowl, beat together the softened cream cheese and cheesecake pudding mix until smooth. Gradually add the milk (or creamer) and beat until well combined. Fold in the thawed whipped topping until just incorporated.
  2. Prepare the Fruit: In a separate bowl, combine the sliced strawberries, drained pineapple tidbits, mandarin oranges, cubed mangoes, and sliced kiwi. If using banana, toss the slices in lemon juice to prevent browning.
  3. Assemble the Salad: Gently fold the cheesecake mixture into the fruit salad. Be careful not to overmix, as you want to keep the fruit salad chunky.
  4. Chill and Serve: Cover the bowl and refrigerate for at least 2 hours, or until chilled. Serve immediately or store in the refrigerator for up to 24 hours.

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