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Nothing says easy dessert quite like this Hawaiian Cheesecake Salad. Just a handful of fresh tropical fruit gets tossed with a creamy cheesecake dressing that is lush and tangy and downright irresistible. It is my go-to dish for summer parties or lazy Sundays on the porch when I want something sweet but not heavy.
I first took this to a neighborhood barbecue and people could not stop asking for the recipe. Now it has become a family tradition for birthdays and July Fourth picnics.
Ingredients
- Strawberries: bright and sweet quartered when perfectly ripe for extra juiciness
- Mandarin oranges: bring citrusy zing and hold up well in salads look for fruit packed in juice not syrup
- Pineapple chunks: tropical flavor that plays beautifully with the creamy dressing choose fruit packed in its own juice
- Kiwi: vivid green color tart punch excellent source of vitamin C best when slightly soft
- Mangoes: classic tropical sweetness in every bite pick ones that yield gently to the touch
- Cream cheese: make sure it is softened for the smoothest creamy texture full-fat or light both work
- Cheesecake flavored instant pudding: blends with dressing for that authentic cheesecake richness look for best-by date for freshest mix
- French vanilla coffee creamer: liquid sweet creaminess ties everything together use your favorite brand for a custom twist
Step-by-Step Instructions
- Prep the Fruit:
- Rinse and prep all fruit. Quarter strawberries. Slice kiwis and halve the rounds. Cube mangoes. Drain pineapple and mandarin oranges thoroughly. Combine all fruit in a large bowl and gently toss so the colors stay vibrant and the juices do not muddy together.
- Beat the Cream Cheese:
- In a separate mixing bowl add the softened cream cheese. Beat using an electric mixer until it is fluffy and smooth with no lumps. This ensures your final salad is silky and luscious.
- Mix the Cheesecake Dressing:
- Add the cheesecake pudding mix and slowly pour in the French vanilla creamer while beating on low speed. Gradually increase to medium-high mixing for about two minutes until everything is combined and the mixture is creamy without streaks.
- Combine and Chill:
- Pour the cheesecake mixture over the prepped fruit using a spatula to scrape every bit of that luscious cream out of the bowl. Gently fold to coat every piece of fruit evenly. Cover and refrigerate for at least four hours so the flavors meld and the dressing sets up slightly for the best texture.
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My favorite ingredient has to be the mangoes. Their juicy fragrance reminds me of my grandmother’s backyard tree in midsummer when the whole family would pick and peel them together laughing over sticky fingers.
Storage Tips
Store leftover salad tightly covered in the refrigerator for up to two days. Be sure to give it a gentle stir before serving as the creamy dressing may settle a bit. I do not recommend freezing since the texture of the fruit can become mushy.
Ingredient Substitutions
If you cannot find fresh mango try papaya or even extra pineapple. Greek yogurt can be swapped for cream cheese for a lighter dressing. Any flavor of sweetened creamer works if you want to change up the flavor profile. I once tried coconut creamer for a Piña Colada twist and it was a hit.
Serving Suggestions
This cheesecake salad shines at summer parties potlucks or holiday gatherings. Serve it in a big bowl or divide into individual cups for a picnic. Sometimes we sprinkle a bit of toasted coconut or crushed graham crackers on each portion right before serving for crunch and extra flavor.
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Cultural and Historical Context
Fruit salads have a long legacy at American picnics and church potlucks. The cheesecake twist probably grew popular in the 1980s when cooks looked for fun ways to use instant pudding and coffee creamer. To me this recipe captures that retro spirit while feeling right at home in modern kitchens.
Frequently Asked Questions
- → What fruits work best for Hawaiian cheesecake fruit salad?
Strawberries, pineapple, mandarin oranges, mango, and kiwi provide a sweet, tropical flavor and satisfying texture. You can also add other tropical fruits like papaya or banana if desired.
- → Can I use fresh or canned fruit?
Both fresh and canned fruits work well. Be sure to drain canned fruits thoroughly to prevent excess moisture in the salad.
- → How long should the salad chill before serving?
Chill for at least 4 hours to let the flavors meld and the creamy mixture thicken for the best texture.
- → Is there a substitute for French vanilla coffee creamer?
You can substitute with regular vanilla coffee creamer or even a mixture of milk and a splash of vanilla extract for a lighter touch.
- → How do I keep the fruit from becoming soggy?
Drain canned fruit thoroughly and pat fresh fruit dry with paper towels before combining to maintain a crisp, fresh bite.
- → Can the salad be made ahead of time?
Yes, making it a few hours ahead or even the night before allows the flavors to develop. Store covered in the refrigerator until ready to serve.