Hawaiian Cheesecake Salad is a fun and creamy dessert that brings together the tropical flavors of pineapple and coconut with a fluffy, cheesecake-flavored dressing. It’s a sweet and light salad that feels like a little vacation in every bite, featuring soft cream cheese, juicy pineapple chunks, and a sprinkle of shredded coconut.
I love making this salad when I want something that’s not too heavy but still feels special and a bit indulgent. It’s surprisingly easy to put together, and I find that it’s always a hit when I bring it to family gatherings or potlucks. The cheesecake flavor mixed in with the fruit and coconut makes it so comforting and so delicious.
My favorite way to enjoy Hawaiian Cheesecake Salad is chilled right out of the fridge on a warm day. I sometimes add a handful of chopped macadamia nuts on top for a little crunch, which makes it feel like an even more tropical treat. It’s perfect as a sweet side dish or a light dessert after a barbecue or casual dinner with friends.
Key Ingredients & Substitutions
Cream Cheese: Softened cream cheese gives the salad its creamy cheesecake feel. If you want a lighter option, try using Neufchâtel cheese, which has less fat but similar texture.
Heavy Whipping Cream: Whipping cream adds fluffiness. If you need a dairy-free option, coconut cream can work well but expect a slight coconut taste.
Fruits: Pineapple, strawberries, and kiwi create a fresh tropical mix. Feel free to swap in mango or papaya for a twist. If you don’t have fresh fruit, canned fruit in juice (not syrup) works fine.
Graham Crackers: These form a crunchy base. Crushed digestive biscuits or vanilla wafers can substitute nicely if graham crackers are unavailable.
Toasted Shredded Coconut: This adds texture and flavor. Toast it gently in a dry pan for a few minutes until golden and fragrant—avoid burning it for best taste.
How Do You Fold Whipped Cream Without Losing Fluffiness?
Folding in whipped cream is key to keeping the salad light and airy. Here’s how to do it right:
- Use a large bowl and a spatula for easy movement.
- Add whipped cream to the cream cheese mixture in batches, not all at once.
- Gently cut through the center with your spatula, scoop from the bottom, and lift over the top. Repeat while rotating the bowl.
- Avoid stirring fast or overmixing, or you’ll lose the air you just whipped in.
- Stop folding as soon as the mixture looks smooth and combined.
Equipment You’ll Need
- Large mixing bowl – I use this to beat and fold the ingredients easily without mess.
- Electric mixer or hand whisk – helps whip the heavy cream quickly and smoothly.
- Spatula – perfect for gently folding the whipped cream into the cream cheese mixture without deflating it.
- Serving bowl or trifle dish – a wide, shallow dish makes layering easier and looks attractive.
- Measuring cups and spoons – for precise measurement of ingredients, especially sugar and vanilla.
- Knife and cutting board – necessary for chopping fruits and toasted coconut.
Flavor Variations & Add-Ins
- Different Fruits: Swap strawberries and kiwi for mango or mandarins for a sweeter, more tropical flavor.
- Cheese Options: Use mascarpone instead of cream cheese for a richer, smoother taste.
- Extras: Add chopped nuts like macadamia or almonds for crunch or a splash of coconut rum for an adult twist.
- Chocolaty Touch: Mix in mini chocolate chips or drizzle with chocolate syrup for a hint of richness.
Hawaiian Cheesecake Salad
Ingredients You’ll Need:
Base and Cream Mixture:
- 1 cup crushed graham crackers
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
Fruit and Toppings:
- 1 (20 oz) can crushed pineapple, drained
- 1 cup sliced strawberries
- 1 cup chopped kiwi
- 1 cup chopped pineapple chunks (fresh or canned)
- 1/2 cup maraschino cherries (optional)
- 1/2 cup toasted shredded coconut
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
You’ll spend about 15-20 minutes preparing this salad. After assembling, chilling it in the fridge for 1 to 2 hours helps the flavors blend and the texture set perfectly before serving.
Step-by-Step Instructions:
1. Prepare the Cream Cheese Mixture:
In a large mixing bowl, beat the softened cream cheese with an electric mixer or whisk until smooth. Mix in powdered sugar and vanilla extract until well combined.
2. Whip the Cream:
In another bowl, whip the heavy cream until stiff peaks form. This will make your salad light and fluffy.
3. Combine Cream Cheese and Whipped Cream:
Gently fold the whipped cream into the cream cheese mixture using a spatula. Use light, folding motions to keep the fluffiness and avoid overmixing.
4. Add Fruits:
Stir in the drained crushed pineapple, then gently fold in strawberries, chopped kiwi, and pineapple chunks until the fruit is spread evenly throughout the cream mixture.
5. Assemble the Salad:
Sprinkle the crushed graham crackers evenly on the bottom of your serving bowl. Spoon the fruit and cream mixture on top of the graham cracker layer.
6. Add Toppings and Chill:
Top with toasted shredded coconut and maraschino cherries if you like. Garnish with fresh mint leaves for a colorful, fresh finishing touch. Cover and refrigerate for at least 1 to 2 hours before serving to let everything set and flavors meld.
Can I Use Frozen Fruit in Hawaiian Cheesecake Salad?
Yes, you can use frozen fruit, but be sure to thaw and drain it well to avoid adding excess moisture that could make the salad watery.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Give it a gentle stir before serving again to redistribute any separated liquid.
Can I Make This Salad Ahead of Time?
Absolutely! Prepare the salad a few hours or even the day before. Just keep it chilled and add the toasted coconut and cherries right before serving to keep them fresh.
What Can I Substitute for Graham Crackers?
If you don’t have graham crackers, crushed vanilla wafers or digestive biscuits work great as a crunchy base in this salad.