Hawaiian Cheesecake Salad + Video
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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!
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.
Be sure to watch the cheesecake salad recipe video! Look for it in the recipe card, at the bottom of this post.
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.
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!!!
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
- Prepare the cheesecake mixture and refrigerate in a bowl or sealed jar.
- Combine 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.
With love, from our simple kitchen to yours.
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Other Fantastic Fluff Salads
Hawaiian Cheesecake Salad + Video
- 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
- 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.
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.
Originally published April 2017, updated and republished June 2020.
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Just curious….approximately how many people does this recipe serve?
Where can you buy instant chessecake pudding in manitoba!!!!
Probably nowhere, I have never seen it in Canada, I get it in the U.S.
I made this today for a brunch tomorrow .the only change i made was i used some heavy cream in place of all f.v creamer.i will fold in bananas tomorrow right before serving. i used vanilla pudding as i could not find cheesecake .
The sample bowl (tee hee) i added the bananasand OMG it was delish!!!
Lovely flavour . I may sprinkle coconut on the bowl for garnish tomorrow before serving . I could eat this every day!
I recently made this. My cheesecake was very thick. It did this out when I added it to the fruit. It did not change the taste. My question is the sauce took on a curdled look. I am wondering if the lemon juice interacted with the sauce. Any suggestions so this does not happen again?
It was so delicious l would make it again
Since finding the recipe on Facebook, I have made this fruit salad several times, adjusting it to my dietary needs (I cannot eat banana, mango, kwii on my kidney-friendly diet). So, I use pineapple chunks, peaches (both in their own juice), organic strawberries and blueberries. Delish. I just wish it was easier to find your video on this site. I scrolled and scrolled and no luck. That is my only complaint. Great recipe and thank you for it!
I love this fruit salad and thank you for creating this recipe. I like the versatility of the recipe–you can add what fruits you want. I use blueberries, canned pineapple, canned peaches, fresh cut strawberries and sometimes red grapes, cut in half if too large. Here is my dilemma. No matter how careful I am in draining my fruit (even blotting it), the fruit juices collect at the bottom of the bowl, ruining the consistency of the cheesecake topping. What I have done to remedy this is to keep the fruit and topping in separate containers. When I serve the fruit salad, I mix the two in the individual serving bowls. This way, I can keep the leftover fruit and topping for another day in their separate containers, and do not have to deal with a soupy and diluted mess.I have posted your recipe and given it to friends who have had the salad and loved it too. I have passed along my tip to avoid the soupy mess, and everyone now keeps the fruit and topping separate and combines the two only when they are served in individual bowls. Thanks again!
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Made it! Delicious…substituted whipping cream ,conf sugar and vanilla for the coffee creamer as she suggested.
Could you use coconut milk for the creamer? If so, would I need to add any additional sugar?
This is my family's favorite dessert!!! We use strawberries, pineapple, bananas & grapes. To kick it up a notch we add some mini chocolate chips! Delicious is an understatement! It is simply amazing!
Not sure if I will get an answer in time, as I plan on doing this tomorrow. But I will ask anyway. What can we substitute for the instant cheesecake pudding? It is not something I have seen here in Canada. Not that I have looked for it because I generally make my own. Can I use instant pudding instead? Like vanilla instant pudding?
I'm in the same spot. I couldn't find any instant cheesecake pudding mix. I am currently looking at homemade cheesecake pudding so I'm gonna see how this goes.
Any instant pudding will work… I don't care for the cheesecake flavor, so I use white chocolate or vanilla.
Instant family favorite. Pro tip, add crushed graham crackers as a topping. Besides adding a needed crunchy texture, it ties the cheesecake title together.
On the holidays, I always put out a spread for my guest to snack on while we relax and wait for dinner to be ready. I wanted to try something different other than the same old fruit and cheese platters. I tried this for Thanksgiving and they completely wiped it out. This can be used with any type of fruits. I added grapes and blueberries to the fruit. I'm going to make this again for the 4th of July for a refreshing dessert.
OMG. The possibilities are endless. I just made it w pistachio pudding. Yum, yum, yum. Thank you I'll be eating more fruit.
I made this for a group of 11 so increased everything 1 1/2 times. It was so good I have very little left. I made it as a dip as it was a little thick and everyone loved it. I mixed the pudding with the creamer in a separate bowl & whipped up with a wire whisk. No lumps at all. Then poured into the cream cheese. I used philadelphia 1/3 less fat cream cheese in a tub so was already somewhat softened. I did not use bananas but did add the lemon juice a little at a time to get the taste I wanted. They were trying it out with practically everything others brought. Went very well with the Strawberry cake. People have asked for this recipe. It's a keeper for sure.
SO EASY! This is so good and the fruit you chose for this recipe all works so perfect together! Thank you!
Made this recipe with sugar free creamer and pudding mix. Add No sugar added canned fruit and then the fresh fruit so that a diabetic could have it. Was a big hit with all. No even knew it was sugar free except for the one who I told so that he knew he could eat it!!
Can you use the pre-made Philly Cheese cake tub?
Made it as a Christmas treat! Great and so simple to make with Big Flavors! Thank you! c
Great Tasting, Big and Yummy flavor!
I have made this and it’s delicious and going to make again. Thank you 😊
We love love love it!! I’ve spent 60 years in the kitchen and haven’t tasted anything so yummy! I have to make it for all of the family occasions and everyone asks for the recipe.
Great flavor but too rich so added a bowl of cool whip! We like it better😍