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This Hawaiian cheesecake fruit salad is a sunshine-filled crowd-pleaser that transforms creamy cheesecake flavor and juicy tropical fruit into a dreamy dessert. Every time I bring this to a picnic or family barbecue, the bowl is wiped clean before dinner ends. It is lovely to look at, super refreshing, and so simple you might want to make it on a whim just to feel like summer.
With every spoonful you get a creamy tangy bite brightened by sweet berries and tropical notes. This is one of those recipes that made me the favorite aunt at gatherings I first whipped it up for a graduation party and now they ask for it every summer.
Ingredients
- Softened cream cheese: Gives the cheesecake base its rich tang make sure to use full-fat for best texture and let it come to room temperature so it whips smoothly
- Instant cheesecake pudding mix: Adds flavor and helps the salad set look for high-quality brands for best taste
- International Delight French Vanilla Creamer: Adds silkiness and a hint of vanilla if you cannot find it a mix of heavy cream powdered sugar and real vanilla makes a great stand-in
- Strawberries hulled and sliced: Bring juicy sweetness and vivid color choose berries that are fragrant deep red and firm when squeezed gently
Instructions
- Prepare the Creamy Base:
- Let your cream cheese sit out until fully softened to avoid lumps. Place in a large mixing bowl and beat until light and creamy using a hand mixer on medium speed for two to three minutes.
- Add the Pudding Mix:
- Sprinkle the instant cheesecake pudding mix straight over the cream cheese. Continue mixing until everything is smoothly combined and there are no pockets of dry powder left.
- Pour in the Creamer:
- Slowly pour in the French vanilla creamer a bit at a time beating on low after each addition. The mixture should become smooth thick yet pourable like a fluffy dip. Scrape down the sides so every bit blends evenly.
- Fold in the Fruit:
- Carefully add your prepared strawberries to the cheesecake base using a large spatula. Gently fold until the strawberry slices are evenly distributed but try not to smash them so the salad stays light and pretty.
- Chill and Serve:
- Transfer the finished salad to a large serving bowl. Cover with plastic wrap and refrigerate at least one hour or until well chilled just before serving. This helps the pudding set and the flavors meld.
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My favorite part is sneaking a strawberry slice coated in that tangy cheesecake fluff. My cousins still talk about the time we enjoyed leftovers for breakfast on a lazy Sunday morning after a big family cookout.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to two days. The fruit will release some liquid over time so just give it a gentle toss before serving. I do not recommend freezing because the texture changes and the fruit can get watery.
Ingredient Substitutions
Swap out strawberries for a mix of pineapple mango or kiwi for more of a tropical vibe. If you need dairy-free options plant-based cream cheese and coconut creamer work surprisingly well. For the pudding choose one without artificial dyes or flavor for the cleanest taste.
Serving Suggestions
Serve this fruit salad chilled with a sprinkle of toasted coconut on top for extra crunch. It is gorgeous in clear trifle bowls layered with more fresh fruit. I sometimes spoon it into parfait glass for a little extra elegance at brunch parties.
Quick History
Fruit salads with creamy bases date back decades but the Hawaiian twist comes from the tropical fruits and island-inspired creamers. This recipe brings together the flavors of classic American potluck desserts and the indulgence of a summer vacation.
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This dessert salad brings a little island spirit to any table and always leaves people asking for the recipe. My advice Make extra if you want leftovers because it will not last long once folks have a taste.
Frequently Asked Questions
- → Can I use different fruits?
Absolutely! While strawberries and pineapple add classic flavor, feel free to try mandarin oranges, mango, or kiwi for variety.
- → How do I keep the salad from becoming watery?
Drain canned fruits well and pat fresh fruit dry. This keeps the salad creamy and helps prevent excess liquid.
- → Can I make it ahead of time?
Yes, assemble a few hours in advance and chill. Add delicate fruits just before serving for best texture.
- → What substitutions work for the creamer?
You can use a blend of heavy cream, powdered sugar, and vanilla extract as a substitute if needed.
- → Is this dish best served cold?
Yes, chilling the salad before serving enhances the flavors and helps the creamy base set perfectly.