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.
Unlike traditional fruit salad recipes, 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.
Hawaiian Fruit Salad Ingredients
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
(substitute vanilla
if unavailable)
Hawaiian Cheesecake Fruit Salad Recipe
- Place the softened cream cheese in a bowl and mix until smooth with a hand or stand mixer.
- Add the pudding mix and combine fully.
- Add 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.
and mix until smooth with a hand or stand mixer.
and combine fully.
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.
This 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.
Move over Watergate pistachio pudding salad!
To make an entire Hawaiian themed meal, pair this Hawaiian Cheesecake salad with Hawaiian Rice, Crockpot Hawaiian Pineapple Chicken, and this sweet Hawaiian Coleslaw!
Hawaiian Cheesecake Salad
Ingredients
- 1-8 oz 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
- 1-15 oz can pineapple tidbits - drained
- 2 cups kiwi slices - approximately 5
- 2 cups strawberries - 1lb package
- 2 bananas - chopped
- 1 tablespoon lemon juice
Instructions
- Place the softened cream cheese in a bowl and mix until smooth with a hand or stand mixer.
- Add the pudding mix and combine fully.
- Add 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.
- Cut up the bananas and toss with the lemon juice to prevent browning. Gently add to the fruit salad.
- Chill until ready to serve.
