Hawaiian Cheesecake Fruit Salad

Ingredients

• 227 g (8 oz)cream cheese, softened
• 240 ml (1 cup)liquid vanilla creamer
• 454 g (1 lb)strawberries, washed, hulled and quartered
• 96 g (3.4 oz)instant cheesecake pudding mix
• 567 g (20 oz)tin pineapple tidbits, drained
• 4mandarin oranges, peeled and separated into segments
• 5kiwifruit, peeled and cut into half-moons
• about 330 g (2 cups)mango, chopped
• 1banana, sliced
• 15 ml (1 tbsp)lemon juice

Instructions

1. 1

   Whip the cream cheese

   Use an electric mixer to beat the softened cream cheese until smooth.

2. 2

   Add the pudding

   Mix the dry pudding mix into the cream cheese.

3. 3

   Pour in creamer

   Add the creamer a little at a time to help prevent splashing.

4. 4

   Smooth the mixture

   Continue mixing until the cream cheese mixture is smooth.

5. 5

   Coat the banana

   In a small bowl, toss the banana slices with the lemon juice until coated, then drain off the remaining juice.

6. 6

   Combine the fruit

   In a separate bowl, mix together all the remaining fruit.

7. 7

   Fold in dressing

   Add the cream cheese mixture to the fruit and fold it in gently.

8. 8

   Add the banana

   Gently fold the banana slices into the fruit mixture.

9. 9

   Serve or chill

   Serve the salad straight away or chill it before serving.

What is Hawaiian cheesecake fruit salad?

This is a fruit salad dressed with a creamy mixture flavoured with cheesecake pudding. Despite its name, it is not a baked cheesecake; it is a no-cook American-style potluck dessert built around fruit and a sweet, pudding-based dressing.

Here, strawberries, pineapple, mandarins, kiwifruit and mango bring a mix of sweet and tangy flavours. Folding the dressing in gently helps coat the pieces while keeping the fruit intact.

Nutrition and macros by portion

The nutrition label shows one serving as written: 270 calories, 4g protein, 43g carbs, 10g fat.

The fruit contributes most of the carbohydrates, while the cream cheese and vanilla creamer supply much of the fat; the cream cheese also contributes some protein. Serve a moderate scoop alongside a protein-rich main or plain yoghurt if you want a more balanced plate.

Why the dressing works

Cream cheese: Let it soften before mixing so it can whip smoothly and combine with the other ingredients without lumps.

Pudding mix: Add it dry to the cream cheese first, as the method directs. The cheesecake flavour gives the dressing its characteristic dessert-like taste.

Handle the fruit gently

Drain the pineapple well and remove excess juice from the banana after coating it with lemon juice. Too much liquid can make the dressing runny.

Fold rather than stir vigorously once the dressing meets the fruit. This keeps the softer pieces from breaking down and helps the salad retain its varied texture.

Keep the banana bright

Lemon juice: Toss the banana slices until each is lightly coated, then drain the leftover juice as instructed. This adds a little acidity and helps limit browning.

Timing: Add the banana at the final folding stage. That reduces handling and helps the slices stay recognisable in the finished salad.

Choosing and cutting the fruit

Ripe fruit: Choose strawberries and mangoes that are fragrant and ripe but still firm enough to cut cleanly. Very soft fruit can break apart when folded.

Even pieces: Quarter the strawberries and cut the kiwifruit into half-moons as specified. Similar-sized pieces are easier to serve and give you a mix of fruit in each spoonful.

Serving and chilling

The recipe takes about 20 minutes in total and needs no cooking. It can be served straight away or chilled, as the method allows.

Serve it as a dessert or alongside a brunch spread. Use a large spoon and lift from the bottom of the bowl so the creamy dressing and fruit are distributed together.

Recipe notes & tips

• Soften the cream cheese before whipping for a smoother dressing.
• Add the creamer gradually to reduce splashing.
• Drain the pineapple thoroughly before mixing it with the other fruit.
• Fold the dressing in with a light hand to avoid crushing the fruit.
• Chill the salad if you prefer it cold, then fold gently before serving if needed.

Variations

• Vanilla pudding: Use instant vanilla pudding in place of the cheesecake flavour, as suggested in the recipe.
• Seasonal fruit: Swap in another fruit you enjoy while keeping the overall mix varied in colour and texture.
• Extra citrus: Add a little more mandarin for a brighter, tangier fruit mix.
• Creamer substitute: Use the recipe's suggested creamer substitute if you do not have liquid vanilla creamer.
• Berry emphasis: Use more strawberries and less mango for a sharper, berry-forward version.

Common mistakes to avoid

• Cold cream cheese: It can leave lumps; soften it before whipping.
• Adding creamer all at once: It may splash; pour it in gradually.
• Wet pineapple: Excess juice can loosen the dressing; drain the tin well.
• Overmixing the fruit: The pieces can turn mushy; fold the dressing in gently.
• Skipping the banana coating: The slices may brown more quickly; toss them with lemon juice and drain as directed.

How to store

Cover and refrigerate leftovers promptly, and aim to eat them within 1–2 days for the best fruit texture. Stir gently before serving; the fruit may release juice as it sits. This salad is best served chilled rather than frozen.

Frequently asked questions