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Every spoonful of this Hawaiian cheesecake salad is a mix of juicy, vibrant fruits wrapped in smooth cheesecake cream. It's got that sweet island vibe with every swirl, so whenever I need that beachy feel, this bowl hits the spot.
The first time I brought this to a backyard cookout, it vanished before we even hit the mains. Now, it's what my family begs for all summer—I love seeing everyone double-dip.
Dreamy Ingredients
- Cream cheese: makes everything super creamy. Let it sit out to soften up—it'll blend nicely.
- French vanilla coffee creamer: gives extra vanilla creaminess to the dressing. Pick the richest creamer you can find.
- Instant cheesecake pudding mix: really brings that cheesecake taste. Grab a brand you trust.
- Mangoes: these give that smooth, sweet layer. Look for ones that are soft and smell sweet.
- Kiwi fruit: gives a tangy zing and gorgeous color. You want them just a bit soft when you squeeze.
- Pineapple chunks: juicy and tropical, absolutely makes the salad. Fresh is awesome, but canned (in juice, not syrup) totally works.
- Mandarin oranges: sweet and citrusy, light and juicy. Find the type in juice, not syrup.
- Fresh strawberries: full-on sweetness and bright pop of red. Pick super fragrant, deep red ones.
Simple How-To Steps
- Chill the Salad
- After mixing everything, cover it up and let it chill in the fridge for about four hours. This lets everything come together and the dressing gets thick and luscious.
- Combine the Fruit
- Slice the kiwi, halve and slice strawberries, and cube the mangoes. Once the fruit is ready, gently mix everything in a nice big bowl. Go easy so you don't squish it.
- Mix Cream Cheese Smooth
- Whip the cream cheese until it’s totally velvety. This’ll keep your dressing from being lumpy.
- Whisk Pudding With Creamer
- Sprinkle in the pudding mix and pour the creamer in slowly—beat it on low to get rid of lumps, then switch to medium-high. Keep going until it’s silky and just a touch thick.
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Keeping It Fresh
Pop the salad in the fridge with a tight cover to keep it at its best. You’ll want to eat it within two days—though honestly, I think it’s best right after you make it. If the cream seems a bit loose, just give it a gentle stir before you serve.
Swap Ideas
No mango on hand? Go for papaya or toss in extra pineapple. If you can't find cheesecake pudding, plain vanilla works—it’ll taste milder. Vegan? Use plant-based cream cheese and swap in coconut creamer.
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Fun Ways to Serve
Chill the salad before serving, then scoop it out into a big bowl for everyone or dish into little cups for extra flair. I like to top with extra fruit or sprinkle on toasted coconut for those real island vibes.
Island Inspiration
This isn’t something you’d find passed down in Hawaii, but it’s a tasty nod to all the fruit you’ll find there. Super chill, fruity, creamy, and a hit at any summer bash on the mainland.
Common Questions
- → What kind of fruit works best here?
Grab a mix of pineapple, mango, kiwi, mandarin oranges, and strawberries for bright flavors and colors.
- → How do you make the salad so creamy?
Mix super-soft cream cheese with instant pudding and your favorite coffee creamer. Blend it good, then gently fold through your fruit.
- → Can I make this in advance?
You bet. Letting it chill a few hours actually improves the texture and lets the flavors blend.
- → Is coffee creamer a must?
It helps, but you can swap in vanilla or plain creamer, or even milk or half-and-half. Taste might change a bit, but it totally works.
- → How do I keep my salad from going runny?
Drain canned fruits really well and pat your fresh fruit dry. This’ll help everything stay thick and creamy, not watery.
- → Got tips for serving?
Chill it good, then serve in single cups if you want. Or just scoop it into a big bowl and let everyone dig in. It’s always a hit!