Hawaiian Cheesecake Salad is a fun and sweet treat that feels like a dessert and a salad all in one. It’s made with fluffy cream cheese, juicy pineapple chunks, mandarin oranges, and mini marshmallows, all mixed up in a creamy dressing. The mix of fresh fruit and the cheesecake flavor makes it a bright and happy dish that everyone seems to love.
I like making this salad whenever I want something that’s a little different but still comforting. It’s quick to put together, and I usually find myself sneaking a spoonful before it even makes it to the table. The mini marshmallows add a playful texture that reminds me of summertime potlucks and family gatherings.
My favorite way to enjoy Hawaiian Cheesecake Salad is chilled, right out of the fridge. It’s perfect alongside grilled chicken or as a sweet, easy side at a holiday meal. Plus, it’s always a big hit with kids and grown-ups alike, making it a great choice when you need a dish that’s both refreshing and a little bit special.
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese gives the salad its creamy, cheesecake flavor. If you want a lighter option, try using Neufchâtel cheese or Greek yogurt mixed with cream cheese.
Heavy Whipping Cream: This whips up to give the salad a fluffy texture. You can substitute with coconut cream for a dairy-free version, which keeps the tropical vibe.
Fruits: The mix of pineapple, mandarin oranges, grapes, strawberries, and kiwi adds freshness and color. Use fresh or canned fruit but drain well to avoid watery salad. Swap with mango or papaya if you prefer.
Toasted Coconut Flakes: These add a nice crunch and bring out the tropical taste. If you don’t have flakes, shredded coconut works too—just toast it lightly for extra flavor.
How Do You Fold the Whipped Cream and Fruit Without Losing Fluffiness?
Folding keeps the mixture light and airy—important for that cheesecake texture!
- After whipping cream to stiff peaks, add it gently to the cream cheese mix.
- Use a large spatula and cut down through the middle, scoop from the bottom and gently lift the mix over the top.
- Repeat in a slow, gentle motion until combined. Don’t stir too much or the air will be lost.
- When adding fruit, fold carefully to coat without crushing the fruit or deflating the cream.
Equipment You’ll Need
- Electric mixer or handheld whisk – I like using this to whip the cream perfectly fluffy and airy.
- Large mixing bowl – this helps you combine the cream cheese, sugar, and fruit easily.
- Spatula – great for gently folding in the whipped cream and fruit without deflating the mixture.
- Serving bowl or large trifle dish – ideal for layering and displaying the colorful salad.
Flavor Variations & Add-Ins
- Switch pineapple for fresh mango or papaya for different tropical flavors.
- Add shredded coconut or toasted coconut flakes for extra crunch and coconut aroma.
- Mix in chopped pecans or macadamia nuts for added texture.
- Use flavored extracts like coconut or almond instead of vanilla for a tasty twist.
How to Make Hawaiian Cheesecake Salad?
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 can (20 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup green grapes, halved
- 1 cup strawberries, chopped
- 1 kiwi, peeled and chopped
- 1/2 cup maraschino cherries (optional)
- 1/2 cup shredded coconut or toasted coconut flakes
- Fresh mint leaves (for garnish)
How Much Time Will You Need?
This delicious Hawaiian Cheesecake Salad takes about 15 minutes to prepare. However, for the best flavor and a nice chilled texture, plan to refrigerate it for at least 2 hours before serving.
Step-by-Step Instructions:
1. Make the Cheesecake Base:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until everything is well combined.
2. Whip the Cream:
In a separate bowl, whip the heavy cream until stiff peaks form. It should hold its shape well and be fluffy.
3. Combine Cream and Cheesecake Mixture:
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and fold carefully, so your salad stays light and airy.
4. Mix the Fruit:
In a large serving bowl, add the crushed pineapple, mandarin oranges, grapes, strawberries, and kiwi. Stir them together gently.
5. Add the Cheesecake Mixture to the Fruit:
Pour the fluffy cheesecake mixture over the fruit and fold it gently until all the fruit is coated nicely.
6. Add Toppings and Chill:
Sprinkle the shredded or toasted coconut flakes over the top. Garnish with maraschino cherries and fresh mint leaves if you like. Cover the salad and refrigerate it for at least 2 hours to let the flavors blend and keep it cool.
7. Serve:
Once chilled, spoon the Hawaiian Cheesecake Salad into individual bowls or glasses and enjoy your refreshing, creamy tropical dessert!
Can I Use Frozen Fruit Instead of Fresh?
Yes, you can use frozen fruit, but make sure to thaw and drain it well to avoid excess moisture. Patting the fruit dry helps keep the salad from becoming watery.
How Long Can I Store Hawaiian Cheesecake Salad?
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. The salad is best enjoyed fresh, as the fruit and cream mixture may soften over time.
Can I Make This Salad Dairy-Free?
Absolutely! Substitute the cream cheese with a dairy-free cream cheese alternative and replace heavy whipping cream with coconut cream. The tropical flavors will still shine through deliciously.
What’s the Best Way to Keep the Salad Fluffy?
Gently fold the whipped cream into the cream cheese base and fruit mixtures without stirring vigorously. This keeps the air in the whipped cream, making the salad light and fluffy.
