There are few things that capture the taste of summer quite like this Hawaiian Cheesecake Fruit Salad. It’s a dreamy combination of creamy cheesecake filling and juicy tropical fruits — a spoonful of sunshine in every bite! This no-bake dessert (or sweet side) comes together in minutes, yet always steals the show at potlucks, picnics, and barbecues.
Whenever I make this salad, the bowl is empty before dinner’s even served — no exaggeration! It’s colorful, creamy, and bursting with bright, refreshing flavor.
👉 Subscribe below to get more of my sweet, simple dessert recipes sent straight to your inbox — perfect for your next gathering!
🍍 Why You’ll Love This Recipe
- Quick & no-bake: Ready in under 20 minutes.
- Perfect for gatherings: Feeds a crowd and travels well.
- Creamy & refreshing: Cheesecake meets fruit salad — heaven!
- Easy to customize: Use any fruit you have on hand.
- Make-ahead friendly: Chill it a few hours in advance and it’s ready to serve.
I first made this for my niece’s graduation party, and now it’s a summer tradition. My family calls it “the dessert that disappears” — and with one spoonful, you’ll understand why.
🌴 What It Tastes Like
Imagine creamy cheesecake filling — velvety, lightly tangy, and kissed with vanilla — swirling around sweet strawberries, pineapple, mango, kiwi, and mandarin oranges. Each bite feels indulgent yet light, with pops of juicy fruit and a hint of tropical coconut.
It’s like cheesecake met a fruit paradise and decided to become the life of the party.
🍓 Ingredients
🧁 Dairy & Cream
- 250 g full-fat cream cheese (softened to room temperature)
- 250 ml French vanilla liquid creamer (or mix 240 ml heavy cream + 30 g powdered sugar + 10 ml vanilla extract)
🍰 Pudding Mix
- 100 g instant cheesecake pudding powder
🍉 Fresh Tropical Fruit
- 400 g strawberries, hulled and sliced
- 300 g pineapple chunks, drained
- 250 g mandarin orange segments, drained
- 200 g kiwi, peeled and sliced
- 150 g mango, diced
- 150 g unsweetened coconut flakes
🧰 Tools You’ll Need
- Large mixing bowl
- Electric mixer (hand or stand)
- Spatula
- Sharp knife & cutting board
- Serving bowl or trifle dish
🥄 Step-by-Step Instructions
1. Prepare the Cheesecake Base
Let cream cheese soften completely at room temperature — this prevents lumps.
Beat in a large mixing bowl with an electric mixer for 2–3 minutes until smooth and creamy.
2. Add the Pudding Mix
Sprinkle the instant cheesecake pudding mix over the cream cheese. Continue mixing until fully incorporated.
3. Pour in the Creamer
Gradually add the vanilla creamer, a little at a time, mixing on low speed. You’ll get a thick, silky base that’s luscious but not heavy.
4. Fold in the Fruit
Using a spatula, gently fold in strawberries, pineapple, mandarin oranges, kiwi, and mango. Take your time — you want the fruit coated but not crushed.
5. Add the Finishing Touch
Fold in the unsweetened coconut flakes for extra texture and island flair.
6. Chill and Serve
Transfer to a large serving bowl or individual dessert cups. Cover and refrigerate for at least 1 hour to let the flavors meld and the pudding set.
🏝️ Why It Works
This recipe balances creamy and fresh elements beautifully. The cheesecake base coats each piece of fruit like a light custard, while the tropical flavors keep it bright and summery. It’s rich, but never heavy — truly the best of both worlds.
🥥 Serving Suggestions
- Top with toasted coconut flakes or a dollop of whipped cream.
- Serve in a clear trifle dish or mini mason jars for a stunning presentation.
- Pair with grilled chicken or BBQ for a refreshing contrast.
- For brunch, layer it in parfait glasses with granola.
🔄 Ingredient Substitutions
- Cream cheese: Use dairy-free cream cheese for a vegan-friendly version.
- Vanilla creamer: Substitute with coconut milk or almond creamer for a tropical twist.
- Fruits: Swap strawberries for raspberries, add papaya, or use canned fruit cocktail in a pinch.
- Coconut: Omit or replace with chopped macadamia nuts for crunch.
🧊 Storage Instructions
Keep leftovers in an airtight container in the fridge for up to 2 days.
If the salad releases a bit of liquid, give it a gentle toss before serving.
Avoid freezing — it changes the texture and makes the fruit watery.
💡 Pro Tips
✅ Always let cream cheese soften before mixing — it makes a smoother base.
✅ Use ripe, sweet fruit for the best flavor and natural sweetness.
✅ Gently fold — don’t stir — to keep the salad fluffy and the fruit intact.
✅ Chill well before serving so the pudding thickens and flavors bloom.
❓ Frequently Asked Questions
→ Can I use different fruits?
Yes! Try mango, papaya, or even grapes for fun color and texture.
→ How do I prevent the salad from getting watery?
Drain all canned fruits well and pat fresh fruit dry before adding.
→ Can I make this ahead?
Absolutely — make it a few hours ahead and chill. Add delicate fruits just before serving.
→ What if I can’t find French vanilla creamer?
Use a blend of heavy cream, powdered sugar, and vanilla extract for a perfect substitute.
→ How long should it chill?
At least one hour — overnight is even better for a more set texture.
🍧 Recipe Summary
Hawaiian Cheesecake Fruit Salad
Lush, creamy fruit salad bursting with tropical flavors and cheesecake sweetness — a no-bake delight for any occasion.
| Category | Desserts |
|---|---|
| Prep Time: | 20 minutes |
| Cook Time: | – |
| Total Time: | 20 minutes |
| Difficulty: | Easy |
| Cuisine: | Hawaiian |
| Yield: | 12 servings (1 large bowl) |
| Dietary: | Vegetarian |
⚖️ Nutrition (Approx. per Serving)
- Calories: ~280
- Protein: 4g
- Fat: 14g
- Carbs: 35g
- Fiber: 2g
- Sugar: 29g
(Values are estimates and may vary based on specific ingredients used.)
🌺 Final Thoughts
This Hawaiian Cheesecake Fruit Salad is pure tropical comfort — creamy, fruity, and oh-so-refreshing. Whether you serve it as dessert or a side, it adds a bright, festive touch to any table.
Leave a Reply