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!

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.

With love, from our simple kitchen to yours. 

bowl of hawaiian cheesecake salad

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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 3 reviews
Tried this recipe?Please comment and review!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Salad
Cuisine American
Method Mixed
Servings 16


  • 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.


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!


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!

Originally published  April 2017, updated and republished June 2020.

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  1. I can tell you why the cream cheese stays lumpy when you add the creamer too fast. I learned the hard way trying to make a cheesecake in a hurry. If you leave the cream cheese set out until it is room temperature, it won't lump up. If I had listened, it wouldn't have happened to me.

  2. I have never seen "instant cheesecake pudding" in the store. Does anyone know the brand name?……or what a substitute might be?

    1. 28.5 carbs and 2.5 fiber if using full sugar ingredients. If using sugar free creamer and pudding and fat free cream cheese, it's 24 carbs and still 2.5g fiber

  3. there is always a bottle of international delights in my fridge. Love finding out that it is for far more than coffee. Bring on the recipes!!!!!

    1. It's nice that you reply to people, but you don't have to be so rude and nasty with your replies..

    2. There is nothing rude or nasty in Jackie's comment. They answered a question and simply stated that it's listed in the recipe, which it is.

    1. The recipe states 16. Obviously it all depends on the size of each serving, though. I made this and it seems to be approximately 2, maybe 2.5 quarts of fruit salad, so that would be 16 half-cup servings.

  4. Have you tried mixing the creamer and pudding then adding it to the cream cheese? It came out good but it was kind of a pain working with the cream cheese and pudding doughy mixture until everything was mixed in, I have a hand mixer and had to constantly stop beating it to scrape down the dough from reaching the top and making a mess

    1. Try beating the cream cheese, then adding a little creamer & alternating it with a little pudding powder. I did – no lumps!

  5. Excellent recipe! Only sub I did was use Nestle French Vanilla (much cheaper). I let the cream cheese and creamer come to room temperature before starting the mixing process. Yes, add creamer slowly!!! I'm going to put the pudding mixture into graham cracker shells and top with the fruit next time Or mix it all up and put into parfait cups and top with graham cracker crumbs. Very good, and somewhat healthy…

  6. I Made it last night for a birthday party we are attending today. The store had no cheesecake pudding so I used vanilla. I also substituted 2 cans of mandarin oranges for fresh, don't think I'll add bananas. Anyway, I stirred it all together this morning and took a taste a few hours later, I must say, It's very tasty!

  7. has anyone tried it with all fresh fruit? I want to try it but how do I allow for the extra juice that comes from pineapple ? Oh and try it with white chocolate pudding from jello.

    1. Recipe says to drain the pineapple. It would be too runny without that. I also used 1 can of mandarin oranges and drained it. It was delicious.

    2. Mandarins were out of season so I used canned. Tasted great! But next time, I think I'll make less dressing. It seemed to kind of take over the dish. Still delish!!

    3. I always prep extra fruit so the dressing just barely covers it. Otherwise I feel there is to much pudding mixture. I add grapes and cherry and strawberry as well it amazing topped with toasted coconut and chopped macadamia nut!

  8. Ohh shaved coconuts on top would be a nice garnish or macadamia nuts crushed on top .. Yummm

  9. I also added coconut. If I make it again I'll make the dressing from cream cheese, cream, sweetener and vanilla. Pudding mix gave it the flavor of cake batter.

  10. Is delicious! Even used fresh pineapple and Halos instead of canned mandarin oranges. Yummy!!!

    1. Thank you! I just bought a fresh pineapple – my first in years – and I was wondering if I could use it in this recipe, or would the enzymes interfere with setting as they do with gelatin. Now I know! 😀

  11. I tried this recipe for a dinner party, it was a huge success. I had to copy the recipe for most of the guests. I've also made it again last week and gave some to the neighbors who couldn't get enough. I did add coconut and blue berries. Simply delicious.

  12. Instead of using lemon juice to prevent bananas from turning brown​ reserve juice from pineapple tidbits to use with bananas.

  13. Ok totally different thought here…
    What if we leave out the milk / fold in a container of cool whip and fruit pour into a graham cracker crust? ( making sure to drain and pat dry fruit first.
    I make a strawberry pie filling similar to this….
    … cream cheese, 1cup of sugar and fold in cool whip.

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