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When I want a sweet treat that’s a breeze to whip up, nothing beats this Hawaiian Cheesecake Salad. Grab a bunch of fresh fruit with tropical vibes, toss in a silky, tangy cheesecake-flavored cream, and you’ve got a crowd-pleaser. It’s my top pick for lazy days on the porch or sunny hangouts with friends when dessert should taste bright but not weigh you down.
First time I made this was for a backyard cookout and the neighbors wouldn’t let me leave without sharing my method. These days, it’s a birthday staple and a July Fourth family favorite.
Lush Ingredients
- Cream cheese: soften it so it mixes easily and makes your salad super creamy, go with either full-fat or a lighter version
- Mangoes: juicy, sweet bites that steal the show, best mangoes are a little soft when you press them
- French vanilla coffee creamer: this adds milky sweetness and ties the flavors together, pick a brand you love or switch up the flavor
- Cheesecake instant pudding mix: mixes right in to make the cream taste like real cheesecake, check the best-before if you want it fresh
- Strawberries: choose perfectly ripe berries, chop into quarters for peak juiciness
- Pineapple chunks: brings bold, sunny flavor, use fruit packed in its own juice for best results
- Kiwi: pops of emerald color and sour punch, peel then slice, pick kiwis that give slightly when squeezed
- Mandarin oranges: tangy notes that hold shape, look for the kind packed in juice instead of syrup for a lighter bite
Simple Step-by-Step
- Combine and Chill:
- Drizzle your cheesecake cream over the big bowl of fruit, scrape every last bit with a spatula. Fold gently until everything’s coated in creamy goodness. Pop a lid on the bowl and stash it in the fridge for four hours or more. The longer it chills, the richer and thicker the whole thing gets.
- Mix the Cheesecake Cream:
- Pour in the cheesecake pudding powder and the French vanilla creamer slowly as you go. Start with your mixer on low, then turn it up once things start to blend. Give it about two minutes — stop when it’s smooth with no streaks left.
- Beat the Cream Cheese:
- Put the softened cream cheese in a mixing bowl. Use a hand mixer and whip until it’s fluffy, cloud-like, and smooth. No lumps means your creamy base will blend right in.
- Prep the Fruit:
- Wash the fruit. Slice mango into cubes. Peel and slice the kiwi before halving the rounds. Quarter your strawberries. Drain pineapple and mandarin orange segments super well. Dump everything in a big mixing bowl and toss gently to keep it pretty and colorful.
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The mango is hands down my favorite part. Its fragrance always reminds me of picking them fresh with my family in my grandma’s yard. Nothing beats that messy, sticky fun while everyone laughs around the kitchen table.
Storage Tips
Keep leftover salad covered in the fridge — it’ll stay tasty for two days. Before you scoop out more, just give it a gentle stir in case it’s separated some. Freezing doesn’t work out because the fruit turns squishy.
Ingredient Swaps
No fresh mangoes around? Papaya or more pineapple work just fine. Cream cheese can be changed out for Greek yogurt for a lighter spin. The creamer? Try any flavor that suits your mood. I swapped for coconut creamer once and it turned into a Piña Colada crowd-favorite.
Serving Ideas
This creamy fruit dish is a hit at holidays and backyard shindigs. You can scoop it into cups for grab-and-go at picnics or serve it right from a big bowl. For a bit of crunch, sprinkle on toasted coconut or crushed graham crackers at the last second.
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Fun Backstory
Fruit salads have always had a place at American get-togethers and those classic church socials. The cheesecake spin probably started catching on in the 80s when folks liked trying out instant pudding and flavored creamer. It keeps that old-school feel, but still fits right in with what we crave now.
FAQs About the Recipe
- → Which fruit should I toss in for the best Hawaiian cheesecake salad?
Go for strawberries, fresh pineapple, kiwi, mango, and mandarin oranges to bring those juicy, sunny flavors. Want extra tropical punch? Throw in papaya or even a banana.
- → Can I use canned fruit or does it have to be fresh?
Either works! If you use canned, pour off all the liquid so your salad doesn’t get watery. Fresh is perfect too.
- → Should I chill it before eating? For how long?
Yep! Let it hang out in your fridge for four hours or more. That helps the creamy filling get thick and the flavors come together.
- → Is there something else I can use instead of French vanilla creamer?
Swap it with regular vanilla coffee creamer. If you’re out of those, mix milk with vanilla extract for a lighter version.
- → Got any tips to stop the fruit from turning mushy?
Pat fresh fruit dry with a paper towel. For canned fruit, drain it really well so the salad stays crisp and not soggy.
- → Can I prep it in advance?
Sure can! You can make it a couple hours or the night before—just keep it in the fridge, covered, until you’re ready to dig in.