Name: Hawaiian Cheesecake Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 8 ounce package cream cheese (softened to room temperature); 3.4 ounce package instant cheesecake or vanilla pudding; 1 cup pineapple juice (from the can of pineapple below); 1 pound strawberries (sliced); 1 cup green or red grapes (halved); 15 ounce can mandarin oranges (drained); 20 ounce can pineapple chunks (drained); 3 kiwis (peeled and sliced); 1 banana (sliced)

Hawaiian Cheesecake Salad is one of those desserts that instantly makes you think of summer days.

A mix of tropical fruit and a cheesecake-style dressing, it’s creamy, fruity, refreshing, and so easy to toss together that it practically feels like cheating.

Even better, it’s one of those recipes that looks beautiful without any extra effort – a lovely bowl full of fruity colors that feels festive the moment it hits the table.

Whether you’re making it for a barbecue, a family gathering, a potluck, or just craving something fun and fruity at home, this salad is always a uniquely popular dish, no matter where you serve it.

Best of all? No baking or cooking required!

Keep scrolling for the full recipe, and don’t miss the tips section. It’s where you’ll find the little secrets that make this dessert salad turn out beautifully.

Serves: 8
Prep time: 15 minutes

Why You’ll Love This Recipe

This salad brings together the best parts of a creamy cheesecake filling with the refreshing sweetness of tropical fruit.

It’s quick to make, super flexible, and perfect for those moments when you want a dessert that tastes indulgent but healthy, and without requiring baking, mixing bowls, or complicated steps.

If you love desserts that are refreshing, colourful, and easy to assemble, this one hits the spot!

A close-up of a fruit salad with strawberries, kiwi, mandarin oranges, grapes, pineapple, and creamy dressing.

How To Make Hawaiian Cheesecake Salad

A glass bowl filled with sliced strawberries, grapes, kiwi, bananas, pineapple, and oranges sits next to cream cheese, a brown packet, and a measuring cup of orange juice.

Ingredients

8 ounce package cream cheese, softened to room temperature
3.4 ounce package instant cheesecake or vanilla pudding
1 cup pineapple juice (from the can of pineapple below)
1 pound strawberries, sliced
1 cup green or red grapes, halved
15 ounce can mandarin oranges, drained
20 ounce can pineapple chunks, drained
3 kiwis, peeled and sliced 1 banana, sliced

A close-up of a fruit salad with kiwi, strawberries, grapes, orange slices, and pineapple pieces mixed in a creamy dressing, served in a white bowl on an orange cloth.

Step-by-Step Guide

1. In a mixing bowl using an electric mixer whip the cream cheese until fluffy.

2. Add the pudding mix and pineapple juice and beat until smooth.

3. In a large bowl add your strawberries, grapes, mandarin oranges, pineapple chunks, kiwis and banana.

4. Gently toss the cream cheese mixture with the fruit.

A clear glass bowl filled with creamy yellow pudding and assorted fruit pieces, including grapes, strawberries, pineapple, and kiwi, on a white marble surface.

A glass bowl filled with mixed fruit salad coated in creamy dressing, with a spoon resting inside, placed on a white marble surface.

5. Serve immediately.

A bowl of creamy fruit salad with pineapple, kiwi, strawberries, grapes, and orange slices sits on a table next to a pineapple, wooden utensils, and ceramic jars.

Tips, Tricks and Storage

Use Cold Fruit: Fruit straight from the fridge helps the dressing set properly and keeps the salad nice and cool.
Drain the Canned Fruit Well: Pineapple and mandarin oranges hold a lot of juice. Draining them prevents extra liquid from thinning the dressing.
Fold, Don’t Stir: Stirring too aggressively can smash the fruit or cause it to break into pieces. Folding gently keeps everything pretty and intact.
Add Bananas Just Before Serving: If using bananas, add them right before serving so they stay fresh and don’t brown.
Chill Before Serving: If making it ahead of a party, you can chill this salad for an hour or so, if needed. It lets the flavors blend. Don’t leave it for too long, though, or the salad will get watery.
Storage: You can store leftovers in an airtight container in the refrigerator, but the fruit will let off some juice, and the salad will become more watery. If this happens, give it a gentle fold before serving to refresh it.

A bowl of creamy fruit salad containing pieces of kiwi, strawberries, grapes, pineapple, and orange segments sits on a table with a pitcher and utensils in the background.

Substitutions and Variations

This recipe is incredibly flexible, and it’s easy to adjust based on what you have on hand.

You can mix up the fruit with whatever you enjoy — strawberries, blueberries, peaches, grapes, and kiwi all taste amazing here.

Really, you can add any fruit that you like. For extra richness, add toasted coconut, pecans, or chopped macadamia nuts.

You can also add mini marshmallows for a fun, fluffy twist or stir in a handful of crushed pineapple for more sweetness throughout.

Small swaps can transform the flavor, so feel free to make it your own each time.

A bowl of creamy fruit salad with sliced kiwi, grapes, mandarin oranges, strawberries, and pineapple on a wooden table with a pineapple, jars, and an orange cloth nearby.

Frequently Asked Questions

Q: Can I use frozen fruit?

It’s best not to. Frozen fruit tends to release too much water as it thaws, which can thin out the dressing.

Q: Can I make this ahead of time?

You can, but for the best texture, don’t add bananas (if using) until just before serving. It will start to get watery the longer it sits, so try not to make it too far in advance.