Hey You, This Hawaiian Cheesecake Salad Will Change Your BBQs
Alright, so let me tell you: I never thought I’d be the person who brings a “salad” to gatherings. My cousin, bless her heart, always does those leafy ones; but me? I make the kind of salad that makes you want seconds. Hawaiian Cheesecake Salad is that dish. It’s fruity, creamy, and—let’s be honest—no one’s pretending this is health food. You know that feeling when you bring something to a potluck and the bowl comes back wiped clean? Yeah, that’s this salad. Also, one time I tried to make it with a toddler hanging onto my leg and, well, let’s just say we discovered it’s basically foolproof (but don’t quote me on that if it flops once in a while!).
Why I’ll Always Make This for Parties (And You Might Too)
I make this when I’m out of ideas, short on time, or (confession) feel like dessert but need to call it a “salad” for appearances. My family honestly goes a little nuts for it. Even my picky nephew will eat fruit if it’s been hanging out in cheesecake fluff. It’s also one of those recipes I tinker with depending on what random tins of fruit have survived in the pantry. Once, I even mixed in a few sad berries left in the fridge and it was still pretty great—messy, but great! Sometimes the cream cheese mix gets a bit lumpy, but you know, nobody in my house seems to care (or even notice—unless I leave the electric mixer unplugged which, yes, did happen once).
What You’ll Need (But Hey, Don’t Stress)
- 226g (that’s 8 oz) cream cheese, softened — My grandma always swore by Philadelphia, but store brand works too, especially if it’s on sale.
- 1 box (99g/3.4 oz) instant cheesecake pudding mix — Sometimes I swap for vanilla pudding if that’s all I find. Still tasty.
- 1 cup (240ml) heavy whipping cream — Or just grab Cool Whip if you’re in a hurry (or lazy, I won’t judge).
- 1 can (435g/15 oz) mandarin oranges, drained — Try to gently pat them dry, or else it gets a tad soupy.
- 1 can (567g/20 oz) pineapple chunks, drained — Or fresh pineapple if you want to go all fancy! Can’t say I’ve always had the patience for that.
- 2 cups (about a handful-and-a-half) strawberries, hulled and quartered — Swap in blueberries if they’re threatening to go soft.
- 2 medium bananas, sliced — Sometimes I skip these if I forget to buy them, or if someone in the house “accidentally” eats them.
- 1-2 kiwi, peeled and chopped — Not mandatory, but it adds that extra zip. Unless you’re allergic, please don’t risk it.
- 1 cup mini marshmallows — Not traditional, but my friend Cindy swears by the squishy texture.
Here’s How I Throw It Together (No Need to Overthink It)
- In a big mixing bowl, beat the softened cream cheese until super smooth. I usually use a hand mixer, but that one time I just used a sturdy spoon and a little elbow grease. It worked, sort of.
- Sprinkle in the pudding mix, then pour in the heavy cream (or dump in Cool Whip if that’s what you picked). Beat until it all comes together and gets fluffy—this is where I usually sneak a taste. You deserve it.
- Once the creamy base is dreamy, toss in all your fruit: pineapple, oranges, strawberries, bananas, kiwi. Gently fold it all together. If you go too hard, the bananas get sad and smushy, so use a light hand. If it looks a bit weirdo at this stage, don’t panic—it will blend in the chill.
- Add in the marshmallows and give it another gentle stir. Watch out; sometimes the marshmallows stick together like they’re conspiring against you.
- Cover and chill the whole thing for at least an hour. Or eat it right away if you’re wild like that, but I *think* it tastes better once it’s cold and the flavors have mingled (just my personal opinion; my sister likes it straight form the bowl so who knows).
Things I’ve Picked Up Along the Way (Notes, Not Rules)
- If stuff looks lumpy, don’t stress too much. Once you fold in the fruit, nobody will notice (unless they’re reaaally looking—odd hobby).
- I accidentally used low fat cream cheese once. It was a bit runny, but still edible. Probably stick to full-fat if you want max creaminess.
- Don’t skip draining the fruit, unless you fancy fruit soup, which, hey, maybe you do?
Variations (And That One Mishap…)
- Swapped in canned peaches for pineapple once—pretty decent, though it got extra juicy.
- Tried with Greek yogurt for part of the cream cheese. Healthier, yes, but also just not as indulgent. I missed the “cheesecake” magic, honestly.
- Once, in a rush, I sliced up apple instead of kiwi—nope, did not work. Kiwis just do something apples can’t here. Lesson learned.
What You Really Need (And What You Can Improvise)
- Mixing bowl (big enough for all that fruit)
- Hand mixer—makes it easier; but I’ve used a whisk (and regretted it halfway through, but you can manage in a pinch)
- Spatula or big ol’ wooden spoon
How To Store (If You Get That Far)
This tastes great cold, so stick leftovers in the fridge. I use a big plastic bowl with a lid. It’ll technically keep 2 days, but honestly, in my house it never lasts more than a day—there’s always that one person sneaking spoonfuls straight outta the fridge. Bananas might brown a touch after day two, just fyi.
How I Like To Serve (And You Might Too)
I scoop this into cute little cups if I’m feeling fancy—otherwise just let folks serve themselves with a big spoon. Sometimes (on holidays) I sprinkle extra strawberries on top like confetti. My cousin likes it on the side with brownies, but to me, it’s best right after grilled burgers. Now I’m just getting hungry).
Pro Tips From My Kitchen Disasters
- Don’t try to rush the chilling step—I once brought it right out after mixing and it just tasted rangy. Let those flavors hang out together.
- Bananas go in last (I learned the hard way: if you put ‘em in early and let it sit, they get mushy and grey—ick).
The Questions People Always Text Me
- Can I use fresh whipped cream instead of Cool Whip?
- Yep! Actually, it tastes fresher that way, but you need to whip it quite stiff or things get soupy, especially if your fruit’s extra juicy.
- What if I don’t have pudding mix?
- You could skip it and just up the cream cheese a bit, but honestly, the pudding makes it thick and more like “cheesecake.” If you’re feeling crafty, a dollop of vanilla yogurt works in a pinch.
- Do I *have* to include marshmallows?
- Nope, totally optional! I think they’re fun, but some folks (my brother) pick them out anyway.
- Can I make this the night before?
- Yes; but maybe hold off on the bananas until the morning unless you want them slightly brown (not a tragedy, just not so photo-worthy).
- Does it freeze well?
- Not really. It goes a little weird in texture once defrosted—trust me, I tried. Just make and eat it fresh if you can.
And now, for a random aside: once I brought this to a picnic and a bee landed right in someone’s cup, which I guess is a pretty rave review from the local wildlife, right? Anyway, hope you love it (send me a photo if you make it—unless it flops, then, you know, pretend you never saw this).
Ingredients
- 226g (8 oz) cream cheese, softened
- 1 box (99g/3.4 oz) instant cheesecake pudding mix
- 1 cup (240ml) heavy whipping cream or Cool Whip
- 1 can (435g/15 oz) mandarin oranges, drained
- 1 can (567g/20 oz) pineapple chunks, drained
- 2 cups strawberries, hulled and quartered
- 2 medium bananas, sliced
- 1-2 kiwi, peeled and chopped
- 1 cup mini marshmallows
Instructions
-
1In a big mixing bowl, beat the softened cream cheese until super smooth. I usually use a hand mixer, but that one time I just used a sturdy spoon and a little elbow grease. It worked, sort of.
-
2Sprinkle in the pudding mix, then pour in the heavy cream (or dump in Cool Whip if that’s what you picked). Beat until it all comes together and gets fluffy—this is where I usually sneak a taste. You deserve it.
-
3Once the creamy base is dreamy, toss in all your fruit: pineapple, oranges, strawberries, bananas, kiwi. Gently fold it all together. If you go too hard, the bananas get sad and smushy, so use a light hand. If it looks a bit weirdo at this stage, don’t panic—it will blend in the chill.
-
4Add in the marshmallows and give it another gentle stir. Watch out; sometimes the marshmallows stick together like they’re conspiring against you.
-
5Cover and chill the whole thing for at least an hour. Or eat it right away if you’re wild like that, but I *think* it tastes better once it’s cold and the flavors have mingled (just my personal opinion; my sister likes it straight form the bowl so who knows).
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!
