The very first time I made this Hawaiian Cheesecake Salad, I wasn’t planning to fall in love with it. I just wanted something fruity, fresh, and a little indulgent for a lazy Sunday brunch. But the moment my husband took a bite, he paused, closed his eyes, and said, “This tastes like vacation.” And he was right. Every spoonful feels like sunshine, waves, and warmth just like the Hawaii I’ve always dreamed of.

This salad is what happens when you let creaminess and bright fruitiness dance together. It’s the cheesecake cousin of the tropical fruit bowl, and it’s become my go-to whenever I want to surprise someone with something unexpected and joyful. Whether it’s a weekend potluck or a picnic under the olive trees in our garden, this dish always disappears fast.

What You’ll Need to Make Hawaiian Cheesecake Salad

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Let’s talk ingredients, shall we? Every piece here plays a role, like a little islander bringing their own melody to a beautiful tropical song.

8-ounce package cream cheese I always use full-fat cream cheese. Trust me, it’s not the place to cut corners. That tangy richness is what gives the cheesecake base its soul.
3.4-ounce package instant cheesecake pudding (unprepared) – A pantry miracle! It deepens the cheesecake flavor without you needing to actually bake anything.
1 cup International Delight French Vanilla Creamer (liquid) – This adds the vanilla creaminess that softens everything into a silky texture. If you can’t find this specific one, try a non-alcoholic French vanilla coffee creamer.
1 pound strawberries, hulled and sliced – I slice them thick so they don’t turn mushy. Fresh, juicy ones work best here.

Close-up of Hawaiian Cheesecake Salad with tropical fruits and creamy dressing — A colorful bowl of Hawaiian Cheesecake Salad made with strawberries, pineapple, mango, and kiwi in a creamy cheesecake mix

4 mandarin oranges, peeled and sectioned – I use fresh ones when they’re in season. Their citrusy zing cuts beautifully through the richness.
20-ounce can pineapple tidbits, drained – You can use fresh pineapple if you want, but canned tidbits are softer and soak in the cream just right.
3 kiwi, peeled and cut into half moons – Their green sparkle and tartness make everything pop.
2 mangoes, cut into bite-sized chunks – Ripe but not mushy, please! Their sunshiney sweetness is essential.
1 banana, cut into coins – Bananas bring that familiar comfort. I always toss them in lemon juice so they stay pretty and don’t brown.
Juice of 1/2 lemon – Freshly squeezed only. It’s what keeps the banana from turning and balances the sweet.

How to Make This Cheesecake Salad Feel Like a Hug

This salad doesn’t ask much of you. Just a little patience, a gentle hand, and the heart of a home cook who knows how powerful a single dish can be.

Whip the cream cheese: In a tall bowl (I use my big glass measuring cup), grab your electric mixer and beat the cream cheese until it’s smooth. It might get stuck in the beaters—that’s okay. Keep going. It’ll soften.
Add pudding mix: Pour in the dry cheesecake pudding. Beat again until fully combined. If it thickens too fast, don’t worry we’ll add the creamer next.
Incorporate the creamer slowly: Turn the mixer to low and add the French vanilla creamer a tablespoon at a time. Mix after each pour. It’ll become creamy and smooth, almost like a silky custard.
Combine the fruit: In a large mixing bowl, gently toss together the strawberries, mandarin oranges, pineapple tidbits, kiwi, and mango. Just look at that rainbow—it’s joy in a bowl.
Fold in the cheesecake mixture: Now, pour the cheesecake mixture over the fruit. Use a spatula and fold everything together tenderly. Think of it as tucking a blanket around your favorite childhood memory.
Prepare the bananas: In a smaller bowl, toss the banana coins with the lemon juice. Drain any extra juice and gently fold the banana into the salad. This final touch is small but so important.
Chill or serve right away: If you can resist, let it chill for 30 minutes. But I’ve also scooped it straight into bowls and nobody has ever complained.

Why I Keep Coming Back to This Hawaiian Cheesecake Salad

Every time I make it, I find myself smiling more. There’s something comforting about a recipe that feels like sunshine, like coming home to yourself. This salad doesn’t just sit on your table it fills the room with laughter, invites conversation, and turns even a Tuesday lunch into something special.

It’s perfect for Mother’s Day, bridal showers, or even just to say, “I’m thinking of you.” It’s that kind of dish one you bring when words aren’t quite enough.

A Few More Tips from My Kitchen

Want more texture? Add toasted coconut flakes or macadamia nuts on top right before serving.
Need it ahead of time? Prep everything except the banana, and fold the banana in just before serving.
Going dairy-free? I’ve tried this with coconut cream and a non-dairy vanilla creamer. It’s not exactly the same, but it still brings the aloha.

FAQ

Can I use frozen fruit in Hawaiian Cheesecake Salad?
You can, but I recommend thawing and draining well. Fresh fruit holds its shape and color better.

Is there a substitute for the French vanilla creamer?
Yes! You can use half-and-half mixed with a little vanilla extract and sugar. Just make sure it’s non-alcoholic.

How long does this salad keep?
It’s best eaten the same day, but you can refrigerate leftovers in an airtight container for up to 24 hours.

Can I skip the pudding mix?
I wouldn’t. It’s what gives this salad its cheesecake-like flavor and texture.

Can I add coconut or nuts?
Absolutely! Toasted coconut or crushed macadamia nuts on top take this over the edge in the best way.

If You Make This…

Please, please tag me! Whether it’s a picnic, a family gathering, or just you and your spoon at midnight (we’ve all been there), I want to see your twist. Every kitchen has its own heartbeat, and I’d be honored if mine joined yours for just a moment.

With love and pineapple-sticky fingers,
Maria

More tasty ideas: The Lemon Rhubarb Loaf That Brought Back My Grandmother’s Smile