Hawaiian Cheesecake Salad is a fun and colorful dessert that mixes sweet pineapple, creamy cheesecake, and fluffy whipped topping all in one bowl. It’s like a fruit salad with a rich, cheesecake twist, and the little bits of crushed cookies or nuts add a nice crunch that keeps every bite interesting.
I love making this salad for family gatherings or potluck dinners because it feels special but is super easy to put together. One thing I always do is chill it really well before serving—it makes it taste even fresher and the flavors blend beautifully. Plus, it’s a great way to add a tropical touch to any meal without too much fuss.
Whenever I serve Hawaiian Cheesecake Salad, it’s the first thing to disappear, which always makes me smile. It’s sweet but not too heavy, and that pineapple gives it a bright, happy pop. If you want to switch things up, you can toss in some shredded coconut or swap the whipped topping for cream cheese for an extra rich version. Either way, it’s a dessert that brings smiles all around!
Key Ingredients & Substitutions for Hawaiian Cheesecake Salad
Cream Cheese: This creates the creamy base. Make sure it’s softened for easy mixing. For a lighter option, try using part cream cheese, part Greek yogurt.
Powdered Sugar: It sweetens smoothly without graininess. You can swap with honey or maple syrup but add gradually to taste.
Heavy Whipping Cream: Whipped cream gives the salad its fluffy texture. If you want a dairy-free version, try coconut cream chilled and whipped.
Fruits: Pineapple, mandarin oranges, berries, kiwi, and cherries bring freshness and color. Use fresh or canned (drained) fruits. For variety, swap berries with peaches or mangoes.
Mini Marshmallows: These add a fun chewy texture kids love. If unavailable, small gummy bears or extra chopped fruit work as a sweet treat.
Toasted Nuts: Almonds add crunch. You can substitute with walnuts, pecans, or leave them out if there are nut allergies.
How Do You Fold Whipped Cream into Cream Cheese for a Light Texture?
Folding whipped cream in gently keeps the mix airy and smooth. Instead of stirring hard, use a spatula and a soft hand to combine:
- Start by adding a small scoop of whipped cream into the cream cheese mixture.
- Use a spatula to cut down through the center, then scoop around the sides, turning the bowl slowly.
- Continue folding carefully until fully mixed but fluffy—don’t overmix or it will deflate.
This method ensures your salad stays light and creamy, just like the cheesecake taste you want!
Equipment You’ll Need
- Mixing bowls – I recommend different sizes for mixing the cream cheese and whipping cream separately, which makes blending easier.
- Hand or stand mixer – makes beating the cream cheese and whipping the cream quick and smooth.
- Spatula – perfect for gently folding ingredients without losing fluffiness.
- Serving bowl – a large bowl is great for mixing everything and presenting the salad.
- Plastic wrap or lid – for covering the salad during refrigeration so it stays fresh and chilled.
Flavor Variations & Add-Ins
- Use crushed pineapple with shredded coconut for a tropical coconut-pineapple flavor.
- Add marinated or fresh chopped mango instead of berries for a different sweet twist.
- Mix in shredded cooked coconut for extra chew and flavor, perfect with pineapple.
- Swap marshmallows for mini gummy candies for a different chewy texture and flavor.
How to Make Hawaiian Cheesecake Salad
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 can (20 oz) crushed pineapple, drained
- 1 can (15 oz) mandarin oranges, drained
- 2 cups mini marshmallows
- 1 cup chopped strawberries or assorted berries
- 1 kiwi, peeled and sliced
- ½ cup maraschino cherries
- ½ cup toasted sliced almonds or chopped nuts
- Optional: shredded coconut for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Then, you’ll need to chill the salad in the fridge for at least 2 hours to let the flavors blend and keep it nice and cool before serving.
Step-by-Step Instructions:
1. Prepare the Cream Cheese Base:
In a large mixing bowl, beat the softened cream cheese until it’s smooth. Add the powdered sugar and vanilla extract, then continue beating until fully mixed and creamy.
2. Whip the Cream:
In a separate bowl that’s been chilled, whip the heavy cream until stiff peaks form. This means when you lift the whisk, the cream holds its shape well.
3. Combine Cream Cheese and Whipped Cream:
Gently fold the whipped cream into the cream cheese mixture. Use a spatula and carefully mix to keep the mixture light and fluffy without losing air.
4. Add the Fruits and Marshmallows:
Fold in the drained crushed pineapple, mandarin oranges, mini marshmallows, and chopped strawberries or other berries. Mix gently to spread everything evenly.
5. Assemble and Garnish:
Transfer the salad into a large serving bowl. Top with kiwi slices, maraschino cherries, and toasted sliced almonds. Sprinkle shredded coconut on top if you like for extra flavor and texture.
6. Chill and Serve:
Cover the salad and refrigerate it for at least 2 hours. Serve cold as a refreshing, creamy fruit dessert that’s perfect for any gathering!
Can I Use Frozen Fruit Instead of Canned?
Yes, you can use frozen fruit! Just make sure to thaw and drain them well to avoid extra liquid that could make the salad watery.
How Long Can I Store Hawaiian Cheesecake Salad?
Store it in an airtight container in the fridge for up to 3 days. It tastes best fresh but will stay creamy if kept cold.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare it a few hours or even the day before. Just give it a gentle stir before serving to mix any settled liquids.
What Can I Substitute for Heavy Whipping Cream?
If you want a dairy-free option, try chilled coconut cream whipped until fluffy. It adds a nice texture and complements the tropical flavors well.