Hawaiian Cheesecake Salad
Hawaiian Cheesecake Salad is a creamy, no-bake dessert made with fresh fruit, mini marshmallows, and a rich cheesecake filling. Perfect for summer parties, potlucks, holidays, and family gatherings, this easy recipe comes together in minutes and chills before serving for the best flavor and texture. Refreshing, sweet, and crowd-pleasing, it's a tropical twist on classic fruit salad.
Servings: 10
Ingredients
- Ingredients
- For the Cheesecake Filling
- 8 oz cream cheese softened
- 1 package 3.4 oz instant cheesecake pudding mix
- 1 cup cold milk
- 8 oz whipped topping thawed
- For the Fruit Salad
- 2 cups pineapple chunks drained
- 2 cups strawberries sliced
- 2 cups green grapes halved
- 2 cups mini marshmallows
- 1 cup mandarin oranges drained
- 2 bananas sliced (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the cheesecake pudding mix and cold milk. Beat until thickened and smooth.
- Fold in the whipped topping until fully combined.
- Wash and prepare the fruit. Slice strawberries, halve grapes, and drain canned fruit well.
- Add pineapple, strawberries, grapes, marshmallows, mandarin oranges, and bananas to the cheesecake mixture.
- Gently fold everything together until evenly coated.
- Cover and refrigerate for at least 1 hour.
- Serve chilled and garnish with extra fruit or shredded coconut if desired.
Notes
- Use softened cream cheese for the smoothest texture.
- Drain fruit thoroughly to prevent excess liquid.
- Add bananas just before serving to reduce browning.
- Stir in shredded coconut for extra tropical flavor.
- Chopped macadamia nuts or pecans add a delicious crunch.
- Best served within 24 hours for maximum freshness.
Nutrition Facts (Per Serving)
- Calories: 235 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 25mg
- Sodium: 210mg
- Potassium: 220mg
- Fiber: 2g
- Sugar: 22g
- Vitamin A: 8% DV
- Vitamin C: 35% DV
- Calcium: 6% DV
- Iron: 2% DV