Hawaiian Cheesecake Salad is a fun, fruity twist on a classic dessert. It mixes creamy cheesecake-flavored pudding with chunks of pineapple and mandarin oranges, all folded into a fluffy, cool salad. The texture is soft and light, with a gentle sweetness that feels just right for any gathering.
I love making this salad when I want something refreshing but still a little special. It’s easy to pull together, and the combination of fruit and creamy pudding always gets compliments. I usually add some crushed graham crackers or shredded coconut on top for a nice bit of crunch that makes it feel like a treat.
This salad is perfect for potlucks or barbecues because it’s both simple and different from the usual side dishes. I often make it the day before so the flavors meld and it’s perfectly chilled. It reminds me of summer days with family, where everyone looks forward to a sweet but not too heavy finish to the meal.
Key Ingredients & Substitutions
Cream Cheese: This adds the creamy base and tanginess. Make sure it’s softened for easy mixing. You can use a dairy-free cream cheese to keep it vegan or lactose-free.
Whipped Topping: Cool Whip or similar works great for lightness. For a fresher option, try whipped coconut cream, especially if avoiding dairy.
Fruit Mix: A colorful mix gives varied flavors and textures. Use fresh or canned fruit as you like. If kiwi is too tart for you, try diced melon or grapes as a sweet swap.
Mini Marshmallows: They add softness and a fun chewy texture. If you prefer, you can cut them into smaller pieces for better distribution.
Cheese (optional): Mozzarella or cheddar is traditional but not always needed. I like to leave it out for a purely fruity salad, but if using, shred finely for easy mixing.
Toasted Coconut: Adds crunch and a little tropical flavor. Toast it gently in a dry pan until golden for best taste. If you don’t like coconut, chopped nuts can be a good alternative.
How Do I Gently Fold Ingredients Without Breaking Fruits and Marshmallows?
Folding keeps the salad light and fluffy, preventing fruit from getting mushy or marshmallows from clumping. Here’s how:
- Use a large bowl to give enough space to fold easily.
- Use a big spoon or spatula, and scoop under the mixture.
- Lift and fold the mixture over the fruit, turning the bowl as you go.
- Avoid stirring vigorously; you want to coat without squeezing the fruit.
- Take your time so marshmallows and fruit stay intact for a great texture.
Equipment You’ll Need
- Medium mixing bowl – I like this for mixing the cream cheese and sugar until smooth with no lumps.
- Large mixing bowl – perfect for gently folding in all the fruit, marshmallows, and whipped topping.
- Electric hand or stand mixer – makes beating the cream cheese mixture quick and smooth.
- Spatula or large spoon – helps you fold ingredients carefully without breaking the fruit or marshmallows.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Serving bowl or individual cups – for a pretty presentation; I prefer a clear bowl to see all the colorful fruit.
Flavor Variations & Add-Ins
- Swap pineapple for mango or melon for a different tropical twist that’s just as refreshing.
- Add shredded coconut or chopped nuts like almonds or walnuts for crunch and richness.
- Use Greek yogurt instead of whipped topping for a tangy, protein-rich variation.
- Substitute some of the marshmallows with chopped pretzels or graham crackers for a salty-sweet combo.
Hawaiian Cheesecake Salad
Ingredients You’ll Need:
- 1 cup crushed pineapple, drained
- 1 cup mini marshmallows
- 1 cup shredded mozzarella or cheddar cheese (optional)
- 2 cups whipped topping (e.g., Cool Whip)
- 1 cup mandarin orange segments (canned or fresh)
- 1 cup diced kiwi
- 1 cup diced strawberries
- 1 cup diced pineapple chunks (fresh or canned)
- ½ cup chopped maraschino cherries, plus extra for garnish
- 1 cup crushed graham crackers or vanilla wafers (optional)
- ½ cup toasted coconut flakes
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and at least 1 hour of chilling time in the refrigerator. The chill time helps the flavors blend together and softens the marshmallows, making the salad even more delicious.
Step-by-Step Instructions:
1. Make the Cream Cheese Mixture:
In a medium bowl, use a mixer to beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy with no lumps.
2. Fold in the Whipped Topping:
Gently fold the whipped topping into the cream cheese mixture. Use a spatula to mix carefully, so it stays light and fluffy.
3. Combine the Fruits and Marshmallows:
In a large bowl, mix together the drained crushed pineapple, mini marshmallows, shredded cheese (if using), mandarin orange segments, diced kiwi, diced strawberries, pineapple chunks, and chopped maraschino cherries.
4. Add the Cream Cheese Mixture:
Pour the cream cheese and whipped topping mix over the fruit mixture. Stir gently to coat all the fruit and marshmallows evenly without crushing them.
5. Mix in Optional Crunch:
If you like a bit of extra texture, fold in the crushed graham crackers or vanilla wafers now.
6. Serve and Garnish:
Spoon the salad into a serving bowl or individual bowls. Sprinkle toasted coconut flakes over the top, and add a maraschino cherry on each for a classic finishing touch.
7. Chill Before Serving:
Place the salad in the refrigerator and chill for at least 1 hour. This lets the flavors meld together and softens the marshmallows for the best texture. Serve chilled and enjoy your refreshing Hawaiian Cheesecake Salad!
Can I Use Frozen Fruit for the Hawaiian Cheesecake Salad?
Yes, you can! Just make sure to thaw the frozen fruit completely and drain any excess liquid before mixing to avoid a watery salad.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad up to 24 hours in advance and keep it refrigerated. Give it a gentle stir before serving to refresh the texture.
What Can I Substitute for Whipped Topping?
You can use homemade whipped cream or whipped coconut cream for a dairy-free version. Just fold it in gently like the original recipe.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It’s best eaten within 2-3 days for optimal freshness and texture.