Hawaiian Cheesecake Salad is a sweet and creamy treat that blends the best of cheesecake flavors with fresh fruit and fluffy whipped topping. It usually features pineapple chunks, mandarin oranges, cream cheese, and crushed graham crackers mixed together to create a dessert salad that’s both light and rich at the same time.
I love making this salad for family gatherings because it always brings a smile to everyone’s face. The combination of tangy pineapple and sweet oranges with the smooth cream cheese base reminds me of a classic cheesecake but with a fun, fruity twist. I often add a handful of shredded coconut or chopped nuts on top for a little extra texture and flavor.
This dish works perfectly as a side or a dessert, especially during summer barbecues or holiday dinners. I like to chill it for a few hours before serving so all the flavors meld together nicely, and it feels super refreshing. Hawaiian Cheesecake Salad is one of those recipes I keep going back to when I want something sweet yet simple to share with friends and family.
Key Ingredients & Substitutions
Cream Cheese: This is the base for the creamy texture. Make sure it’s softened to mix smoothly. For a lighter option, try using Neufchâtel cheese which is similar but with less fat.
Heavy Whipping Cream: Whipped cream adds fluffiness and richness. If you want a lower fat choice, substitute with whipped coconut cream for a tropical twist.
Crushed Pineapple: Fresh or canned both work, but draining well is key to avoid sogginess. If you like, you can swap pineapple for mango for a different fruit flavor.
Miniature Marshmallows: They add a fun sweetness and texture. For a healthier touch, reduce the amount or use dried fruit pieces instead.
Mixed Fruit: Grapes, blueberries, kiwi, and mandarin oranges bring color and brightness. Feel free to swap any fruit based on what’s fresh or your taste.
Shredded Coconut & Graham Crackers: Coconut adds a tropical note that fits the Hawaiian theme but is optional. Graham crackers give a nice crunch topping; crushed digestive biscuits can work as a substitute.
How Do You Fold Whipped Cream into Cream Cheese Without Losing Fluff?
Folding whipped cream into cream cheese needs care to keep the light texture. Here’s how I do it:
- Start by adding a small scoop of whipped cream to the cream cheese mixture.
- Gently mix with a spatula using a folding motion—cut through the center, scoop underneath, and turn over.
- Keep folding until combined, but don’t overmix or you’ll lose the fluffiness.
- Use a light hand; think about mixing slowly rather than stirring fast.
This method helps keep the salad creamy and airy, giving it that perfect cheesecake-like texture.
Equipment You’ll Need
- Mixing bowls – I recommend a large mixing bowl for beating the cream cheese and a separate one for whipping the cream, making it easier to handle each step.
- Electric hand mixer or stand mixer – makes beating the cream cheese smooth and whipping the cream quick and effortless.
- Spatula – perfect for folding ingredients gently without deflating the whipped cream.
- Serving bowl or individual bowls – to present the salad prettily and make serving easy.
- Measuring cups and spoons – for accurately measuring sugar, extract, and fruit.
- Graham cracker crumbs in a small bowl or plate – for sprinkling on top before serving.
Flavor Variations & Add-Ins
- Swap crushed pineapple for diced mango or papaya for a different tropical flavor.
- Add toasted coconut flakes on top instead of shredded coconut for extra crunch and nuttiness.
- Mix in chopped toasted macadamia nuts or pecans for added texture and richness.
- Use flavored or vanilla Greek yogurt instead of heavy cream for a lighter, tangy twist.
How to Make Hawaiian Cheesecake Salad
Ingredients You’ll Need:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 1 (20 oz) can crushed pineapple, drained
- 1 cup miniature marshmallows
- 1 cup red seedless grapes, halved
- 1 cup blueberries
- 1 cup sliced kiwi
- 1 cup mandarin orange segments (fresh or canned, drained)
- 1 cup shredded coconut (optional)
- 1/2 cup crushed graham crackers (for topping)
Time Needed
This recipe takes about 15 minutes to prepare. After mixing, plan to refrigerate the salad for at least 1 hour to let the flavors blend and the salad chill nicely before serving.
Step-by-Step Instructions:
1. Make the Cream Cheese Mixture:
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it’s creamy and smooth. Then add the powdered sugar and vanilla extract, and beat again until everything is well combined.
2. Whip the Heavy Cream:
In a separate bowl, whip the heavy whipping cream until stiff peaks form. This means when you lift your whisk, the cream holds its shape without falling.
3. Combine Cream Cheese and Whipped Cream:
Using a spatula, gently fold the whipped cream into the cream cheese mixture. Do this slowly and carefully to keep the mixture light and fluffy.
4. Add the Fruit and Marshmallows:
Fold in the drained crushed pineapple, miniature marshmallows, halved grapes, blueberries, sliced kiwi, and mandarin orange segments until evenly mixed.
5. Serve and Chill:
Transfer the salad into a large serving bowl or individual bowls. Sprinkle shredded coconut on top if you’re using it. Just before serving, add the crushed graham crackers for a nice crunchy topping. Refrigerate for at least 1 hour to let it chill and the flavors mingle.
6. Enjoy!
Serve your creamy, fruity Hawaiian Cheesecake Salad cold and enjoy the refreshing flavors!
Can I Use Frozen Fruit Instead of Fresh?
Yes! Just make sure to thaw frozen fruit completely and drain any excess liquid to avoid making the salad watery.
How Long Can I Store Hawaiian Cheesecake Salad?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving to refresh the texture.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare it a few hours or even the day before. Just add the crushed graham crackers right before serving to keep them crunchy.
What Can I Substitute for Heavy Whipping Cream?
You can use whipped coconut cream for a dairy-free version or try whipping chilled evaporated milk, though the texture will be slightly different.
