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This tropical Hawaiian Cheesecake Salad is the kind of crowd-pleasing dessert you’ll want to bring to every summer picnic. With juicy fruit tossed in a creamy cheesecake base and no oven required it is as easy as it is refreshing.
I whipped this up for a block party when the weather was sweltering and it instantly disappeared. Now I make it every year for the Fourth of July since the colors are as vibrant as the fireworks.
Ingredients
- Cream cheese softened: brings creamy tangy richness to the salad. Go for full-fat for the creamiest result and let it completely come to room temperature so it blends easily.
- Instant cheesecake pudding or vanilla pudding: thickens the base and gives a true cheesecake flavor. Cheesecake pudding has the bolder taste but vanilla works if that is all you find.
- Pineapple juice: from the canned pineapple brings just the right sweetness and ties the fruit and cheesecake base together. Choose a can packed in juice not syrup for best flavor.
- Strawberries fresh and sliced: add bright color and a little tartness. Select berries that are fragrant and deep red for the best flavor.
- Green or red grapes halved: for juicy pop and sweetness. Pick firm grapes without wrinkling or brown spots.
- Mandarin oranges canned and drained: give sweetness and a citrusy zing. Look for segments packed in juice rather than syrup.
- Pineapple chunks canned and drained: for tropical punchy bites. Check that the pineapple is golden and smells sweet when you open the can.
- Kiwis peeled and sliced: stand out for their vibrant green and slight tang. Look for give when you press the kiwifruit to make sure it is ripe.
- Banana sliced: for creamy texture and mellow sweetness. Choose a banana with lots of yellow - not too green but not overly speckled.
Step-by-Step Instructions
- Whip the Cream Cheese:
- Use an electric mixer to whip the softened cream cheese in a medium bowl. Beat until fluffy and creamy which makes it easy to blend later with the pudding mix and juice.
- Blend in the Pudding Mix and Pineapple Juice:
- Add the pudding mix and pineapple juice to the cream cheese. Beat again until completely smooth and there are no lumps. Scrape down the sides as needed for the silkiest base.
- Prep the Fruit:
- Slice your strawberries, halve the grapes, drain the oranges and pineapple, peel and slice the kiwis, and slice the banana just before assembling to prevent browning and keep everything looking fresh.
- Combine Fruit and Cream Cheese Mixture:
- In a large serving bowl add all of the prepared fruit. Gently fold the cream cheese mixture into the fruit making sure every piece is coated but work gently so the fruit stays in big pretty pieces.
- Serve:
- Spoon into bowls and serve right away for the best fresh texture. This salad tastes great chilled as well so you can refrigerate briefly before serving if you prefer.
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I love the crunch of fresh kiwis in every bite and my kids always argue over who gets the most strawberries. The first summer we made this we brought it to the lake and it became everyone’s favorite food memory from that vacation.
Storage Tips
Leftover Hawaiian Cheesecake Salad is best eaten the same day for maximum freshness but it keeps in an airtight container in the fridge for one to two days. The banana may soften a bit as it sits so if you are making ahead consider slicing and stirring in the banana right before serving to keep it at its best.
Ingredient Substitutions
If you do not have instant cheesecake pudding vanilla pudding mix gives a milder but still delicious base. Swap in whatever fruit you love. Mango and blueberries both work very well. For a little extra richness try using Greek yogurt in place of some cream cheese. Feel free to skip bananas or kiwis if they are not your favorite.
Serving Suggestions
This dessert is beautiful served in clear glass bowls to show off all the vibrant fruit. Top with fresh mint or a sprinkle of toasted coconut for a summery finish. For a fancier gathering layer it in a trifle dish.
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Cultural Context
While not a traditional Hawaiian dessert this recipe borrows tropical flavors like pineapple and coconut-inspired creaminess that transport you straight to the islands. It is truly an American potluck classic with flavors everyone loves and easy to adapt to what is ripe and in season.
Recipe FAQs
- → Can I use other fruits in this dessert?
Yes, feel free to swap or add fruits such as blueberries, mango, or peaches for extra variety or to suit your taste.
- → How do I keep the banana from browning?
Slice the banana just before serving, or toss the slices in pineapple or citrus juice to help preserve their color.
- → Is pre-whipping the cream cheese necessary?
Yes, whipping the cream cheese until smooth ensures the mixture is light and creamy, with no lumps in the final dish.
- → How should leftovers be stored?
Store any remaining salad in an airtight container in the refrigerator. Enjoy within 1-2 days for best texture and flavor.
- → Can I make this dessert ahead of time?
The salad is best served fresh, but you can prepare the creamy base and fruit separately, combining just before serving.