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With a variety of fruit like strawberries, kiwi, pineapple, and oranges tossed in a creamy cheesecake base, this Hawaiian Cheesecake Salad is a tropical dessert perfect for summer. Absolutely no baking required!

Side view of a bowl of Hawaiian cheesecake salad

This Hawaiian cheesecake salad recipe is my favorite easy dessert in the summer. It is cool, refreshing, no bake and full of tropical flavor! Plenty of fresh fruit gets tossed with a creamy cheesecake filling to create this Hawaiian Cheesecake Salad. This is always a hit and comes together in minutes!

Why This Hawaiian Cheesecake Salad Is My Favorite

Tropical flavor. A variety of fresh and canned fruits, like pineapple, strawberries, kiwis, and oranges give this cheesecake salad a tropical flair. It’s so perfect for summer!
Ready in 15 minutes. There’s no need to chill this recipe and the prep time is minimal. It takes less than 15 minutes to get it on the table ready to enjoy.
No cooking required. Perhaps my favorite thing about this dessert salad is that I can whip it up anytime, without any cooking or baking – a necessity for hot summer days!

Overhead view of ingredients needed to make Hawaiian cheesecake salad

Recipe Ingredients

This dessert is made with a variety of fresh and canned fruit and just a few other ingredients. Scroll down to the recipe card below for the exact measurements.

Cream cheese – Softened to room temperature. I recommend use brick-style cream cheese.
Instant pudding – I like to use the cheesecake flavor but vanilla works great too. Make sure it’s instant cheesecake pudding, not cook-and-serve.
Fruit – I use sliced fresh strawberries, kiwis, and bananas, halved grapes (red or green), canned mandarin oranges, and canned pineapple chunks in my Hawaiian cheesecake salad. Be sure to drain the oranges and pineapple chunks.
Pineapple juice – Reserve a cup of pineapple juice when draining the pineapple chunks.

How To Make Hawaiian Cheesecake Salad

It really takes just a few minutes to prep this dessert! The printable instructions can be found in the recipe card below.

Cheesecake mixture in a measuring cup and a bowl of fruit

Mixing the cheesecake base into the bowl of fruit

Make the cheesecake mixture. Whip the cream cheese until fluffy. Beat in the dry pudding mix and pineapple juice until smooth.
Add the fruit. Add all of the fruit to a large bowl. Gently toss with the cream cheese mixture.
Enjoy. Serve immediately and enjoy!

Variation Ideas

There are lots of ways to customize this Hawaiian cheesecake salad. Here are a few ideas.

Add your favorite fruit. There’s no hard and fast rules about which fruits to include. Feel free to add or substitute any fruits as desired. Raspberries, maraschino cherries and mangos are great additions.
Try it with nuts. Macadamia nuts or pecans would be a delicious addition to the salad. Plus they’ll add a bit of texture and crunch.
Add some coconut. Stir in some coconut flakes for an added tropical flake and some texture.
Use more fresh fruit. Feel free to use fresh oranges instead of canned or even fresh pineapple. I like to use canned pineapple for ease and to avoid needing to buy pineapple juice separately.

Proper Storage

Hawaiian cheesecake salad leftovers can be stored in an airtight container in the fridge for 1-2 days. Keep in mind that the fruit will let off some juice and the salad will become more watery as it sits.

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