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!

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.

• 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!