Of course! While the name might be a little misleading, Hawaiian Cheesecake Salad is a beloved, ultra-easy potluck and party dessert that’s incredibly creamy, fruity, and satisfying. It’s not a salad in the green sense, but a “salad” in the classic American dessert sense, like an ambrosia salad.
It combines the flavors of cheesecake—cream cheese and whipped topping—with the tropical taste of pineapple and mandarin oranges.
Hawaiian Cheesecake Salad Recipe
This is a no-bake, dump-and-stir dessert that comes together in minutes.
Ingredients:
· 1 (8 oz) block cream cheese, softened to room temperature
· 1 (3.4 oz) box instant cheesecake-flavor pudding mix (or vanilla pudding mix)
· 1 cup milk (whole milk is best for creaminess)
· 1 (8 oz) tub frozen whipped topping (like Cool Whip), thawed
· 1 (20 oz) can pineapple tidbits or chunks, well drained
· 1 (11 oz) can mandarin orange segments, well drained
· 1 cup mini marshmallows (optional, for classic “salad” texture)
· ½ cup shredded sweetened coconut (optional)
· Garnish (optional): Toasted coconut, maraschino cherries, graham cracker crumbs
Instructions:
- Cream the Base: In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese until it’s completely smooth and lump-free.
- Add Pudding and Milk: Add the box of instant pudding mix and the milk. Beat on medium speed for 1-2 minutes until the mixture is thick and well combined. It will be very thick.
- Fold in Whipped Topping: Using a spatula, gently fold in the entire tub of thawed whipped topping until no white streaks remain.
- Add Fruits and Mix-ins: Gently fold in the well-drained pineapple tidbits, well-drained mandarin oranges, mini marshmallows, and shredded coconut (if using). It’s crucial to drain the fruit well, or the salad will become watery.
- Chill: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This chilling time allows the flavors to meld together and the pudding to set fully.
- Serve: Give it a gentle stir before serving. Garnish with a sprinkle of toasted coconut, a few maraschino cherries, or a dusting of graham cracker crumbs for that “cheesecake” feel.
Pro Tips & Variations:
· Drain the Fruit: This is the most important step! Use a fine-mesh strainer and let the fruit sit for a few minutes to get rid of all excess liquid. You can even pat it gently with a paper towel.
· Softened Cream Cheese: Make sure your cream cheese is at room temperature. If it’s cold, you’ll end up with tiny lumps in your base.
· Different Fruits: Feel free to add other fruits like sliced bananas (add right before serving to prevent browning), halved grapes, or maraschino cherries.
· Add Crunch: For a delicious textural contrast, fold in ½ cup of chopped pecans or walnuts right before serving.
· Lighter Version: You can use Neufchâtel (low-fat) cream cheese and sugar-free pudding mix and whipped topping.
· For a Parfait: Layer the finished salad with crumbled vanilla wafers or graham crackers in a glass for a beautiful presentation.
What to Expect:
This dessert is:
· Creamy and rich from the cream cheese and whipped topping.
· Sweet and Tangy from the pineapple and oranges.
· Light and fluffy in texture.
· Incredibly easy to make with no baking required.
It’s the perfect make-ahead dessert for summer barbecues, potlucks, baby showers, or anytime you need a sweet, tropical treat. Enjoy