Description

This Hawaiian Cheesecake Salad is a refreshing and creamy no-bake dessert that combines tropical fruit flavors with a smooth cheesecake pudding base. Perfect for summer gatherings, this salad features pineapple, mandarin oranges, strawberries, grapes, and mini marshmallows folded into a luscious cream cheese mixture, offering a delightful balance of sweetness and texture.

Ingredients

Scale

Cheesecake Mixture

1 (8-ounce) package cream cheese, softened
1 (3.4-ounce) package instant cheesecake pudding mix (dry)
1/2 cup heavy cream
1/2 cup powdered sugar

Fruit and Add-ins

1 (20-ounce) can pineapple tidbits, drained
1 (15-ounce) can mandarin oranges, drained
1 cup sliced strawberries
1 cup halved red grapes
1 1/2 cups mini marshmallows
2 bananas, sliced (optional)
Juice of 1/2 lemon (to prevent browning)

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Instructions

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
Add Pudding Mix and Cream: Add the dry cheesecake pudding mix, heavy cream, and powdered sugar to the cream cheese. Beat the mixture until fully combined and fluffy to create the cheesecake salad base.
Prepare Bananas: In a separate bowl, toss the sliced banana pieces with the juice of half a lemon to prevent browning and maintain freshness.
Fold in Fruit and Marshmallows: Gently fold the pineapple tidbits, mandarin oranges, sliced strawberries, halved grapes, and mini marshmallows into the cheesecake mixture to evenly distribute the ingredients without deflating the mixture.
Add Bananas Last: Carefully fold in the lemon-coated banana slices last to keep them intact and fresh.
Chill Before Serving: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Serve and Enjoy: Stir gently before serving to combine any settling and serve cold for best taste and texture.

Notes

For best texture, add the bananas just before serving to prevent browning and mushiness.
You can substitute Greek yogurt for cream cheese to make a lighter, tangier version.
This salad is best served cold and enjoyed the same day for optimal freshness.