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 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

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.

210 Comments

  1. I am going to use heavy whipping cream. Does it have to be whipped first or do you just pour it in unwhipped. someone else asked this and didnt get an answer. thanks.

    1. Leave it unwhipped. I used half & half and got excellent results. I think heavy cream might be a little too rich but if it's all you have it will work.

    1. Well, you can either try it out using caramel creamer or you'll have to use something else. Obviously if you use a different flavored creamer, it will change the taste of the final product. (Personally, I hate all creamer products so I used half & half, with great results.)

  2. This recipe is CRAP!!! I have trued it twice now & as soon as i add the pudding it binds up into a huge GLOB!!! not wasting any more money or time on this!!!

    1. Mine did also, but as you start adding the creamer, slowly it comes together. Thinking about adding creamer first then the pudding.

    2. make sure you are using the small box of pudding, not the larger box. It takes patience to slowly add the ingredients, but if you add a little at a time it will eventually work in together. In between you can turn your mixer on high and whip it really hard and then go back to slow to add again. Doing this worked really well for me. I used fresh mango, pineapple, strawberries, kiwi, left the oranges out. Left shredded coconut on the side and also macadamia nuts so that people could add if they wanted. Many people do not like coconut or can't eat the nuts. It was a great hit. As recipe said, be sure to drain the fruit gently before adding the dressing, that way it will not be as runny. I think I would not put all of the dressing on as depending on the amount and kind of fruit you use the dressing can be too much. But reserve the extra and make a small salad the next day. It served 16 people easily and was loved by all. (Also thought about using coconut creme pudding next time for coconut lovers.

    3. The key thing to do is follow the directions. The ingredients have to be added slowly. Make sure the cream cheese is at room temperature and soft. Be sure to whip the cream cheese until it's smooth and then slowly add the pudding mix. When that's combined and smooth slowly add the creamer and make sure it's smooth before you add more. It just takes a bit of time and patients. It's and amazing recipe IMO. I also agree it makes quite a bit of sauce for the fruit so use it according to the amount of fruit you use and reserve the rest for another day.

  3. I made this for a meeting of 16 people and it was so well received I have to provide the recipe in a newsletter! I followed the recipe exactly except for using a can of mandarin oranges (drained) in place of fresh, which I could not find. I also could not find the large container of the International Delight French Vanilla Creamer, so had to buy a box of their individual creamers and open 19 of the 24 in the box to make a cup, but it was so worth it. It took visiting four stores before I even found the box of individual creamers. I live in a large Dallas suburb, so it should not have been that hard to find, but it was worth it in the end!

    1. The "packets" are individual little tubs of liquid creamer like the ones they have at hotel breakfast buffets or convenience store coffee bars. They sell them at Walmart on the coffee aisle.

  4. These all look so good and so yummy! Unfortunately, the amount of carbs they probably contain would prevent me from being able to have them. Too bad as I love fruit, but carbs don't like me. 🙁

    1. I am sure you can find plenty of low card recipes to suit your palate. Enjoy and let us know if we can help!

  5. I noticed on the summer berry cheese cake salad that pudding mix is not used. Was this left out of the recipe or what?

    1. No, it is just a different recipe make a different way. We created a cheesecake salad in our new cookbook that doesn't use creamer at all. So, there are different ways to make the base. I hope that helps! Enjoy and let us know how it goes.

  6. I have a tip for y'all! If you're using pineapple tidbits canned in pineapple juice, you can reserve the juice and use that to prevent your bananas from browning. No need to buy a lemon if you don't already have one.

  7. HELP!!! I am making it for thanksgiving, and creamed the soften cream cheese with beaters, them started adding the pudding but mine got so thick I had to gradually add the vanilla creamer but it kept getting thicker and now it is like gum. Could the sugar free pudding be the cause and how can I fix this ASAP. Please help me I bought all the fruit and this time of year in Utah it is very expensive. Please help me��

  8. I did exactly as you showed on the video except when I added the pudding it became so thick that I started gradually adding the vanilla creamer. Now it is like gummy. Could the problem be sugar free pudding. Help I need this for Thanksgiving, purchased all of the fruit which is really expensive here in winter. I am into the fruit 13.00 and need to know how to fix this. Please help me. Do I try more than. 1 C of creamer?? Help😭

    1. It should not be gummy. That could be the sugar free pudding. I would try adding a little more liquid and see if it settles down. Email me if you need any further help and I can try to go over it with you step by step and see what we can do. donna (at) tsrifood (dot) com

    2. I mixed the pudding with the creamer with a wire whisk in a separate bowl. Then gradually added it to the cream cheese. I used Philadelphia 1/3 less fat cream cheese in a tub which is already somewhat softened. No lumps. Worked beautifully.

  9. I made this for s baby shower using all canned fruit just put it in a strainer and drained it well. I also used Almond Joy flavored creamer! It was delicious! Now I have to make it again for Thanksgiving because it was so good!

  10. Burnt up our beaters making this, smoke and smell throughout the house. Our son had the great idea of using one of the beaters in the drill and thankfully that was genius. Not quite dessert time, but will post how it was after. It’s beautiful and once the smell of burnt beaters cleared, the dessert smells like sweet fruit heaven.
    Quick question… should the cream cheese be warmed a little? That’s what killed my beater/blender and didn’t notice that tip in the recipe.

    1. After you initially beat the cream cheese, start adding a little creamer and then alternate with a little pudding powder. Keep repeating this while continuing to beat and you shouldn't have any more problems. Worked for me!

    1. I wouldn't. Worth a trip to the store. It would change the consistency, not to mention the flavor.

  11. I used what I had on hand sugar free lemon pudding mix, cream cheese,Cuties, strawberries, pineapple, grapes and apples with heavy cream and a little pineapple juice to thin it you can really use any fruits you want

    1. You can usually find it where the Jello is in some stores or in specialty items. I don't know why they can't put it with the cake mix aisle.

  12. I used a can of Eagle Brand Milk and 1/4 cup Real Lemon juice instead of French Vanilla cream. If you leave cream cheese out for a couple hours and bring it to room temperature, it will not clump.

  13. Donna
    I just wanted to thank you for this wonderful dessert was a hit.
    Will continue to use again plain clear directions made it wonderful to make.

  14. Let me just say I just made this for a get together this afternoon and took a heaping bite. OMG it's heaven in my mouth!

Leave a Reply

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

Recipe Rating