Hawaiian cheesecake salad made with fruit is a delightful way to enjoy fresh fruits like pineapples and mango’s all rolled into a creamy cheesecake filling. Nothing says summer salad quite like a tropical fruit side dish so get out your fork and let’s dig in to today’s recipe.
Recipe for the Hawaiian Fruit salad was made by a guest chef for Salty Side Dish and originally adapted from the great food blog The Slow Roasted Italian. Visit her amazing recipes for more delicious ways to eat salads, chicken, pasta and more! You can also see how she made this fruit salad and her tips here.
Fruit Salad Tips
Unlike traditional fruit salad recipe, this Hawaiian fruit salad has some extra sweet goodies! Deliciously creamy cream cheese and cheesecake pudding make this more of a dessert salad than a side dish. Stuffed tropical fruit between layers of sugary goodness, you cannot go wrong adding this to your next party.
Move over watergate salad!
With fruits that include the uncommon flavors of mango and kiwi, you can be sure that you will be experiencing a fresh, fruity, and fabulous taste that go perfect for delicious summer flavors and all the ways to use summer fruits. Bold, exciting, and just a spoonful of perfection.
Now see how we made this dessert salad with our tips below so you can get eating right away!
Hawaiian Fruit Salad
This is one of my favorite Hawaiian Side Dishes and you will love this cheesecake fruit salad! Make sure you serve with an amazing main dish like Pineapple Chicken, a great complimentary meal.
TIP: Make Hawaiian Cheesecake Salad all your own: Feel free to add guava, dragon fruit, starfruit or papaya to this lovely salad!
- 1-8oz package cream cheese, softened
- 1 package cheesecake pudding (substitute vanilla if unavailable)
- 1 cup vanilla creamer
- 2 cups mango (approximately 2)
- 2 cups mandarin slices
- 1-15oz can pineapple tidbits, drained
- 2 cups kiwi slices (approximately 5)
- 2 cups strawberries (1lb package)
- 2 bananas, chopped
- 1 tablespoon lemon juice
Hawaiian Cheesecake Fruit Salad
Add the pudding mix and combine fully.
dd the creamer to the cream cheese mixture approximately 1-2 Tablespoons at a time to ensure a smooth consistency. (Adding it all at once will cause the mixture to be lumpy.)
Clean and cut all fruit (except the bananas) into small, bite-sized pieces.
Combine the fruit with the cream cheese mixture and fold gently to ensure coverage.
Finally, cut up the bananas and toss with the lemon juice in a bowl to prevent browning.
Gently add your bananas to the fruit salad.
Chill until ready to serve.