Name: Hawaiian Cheesecake Salad
Prep time: 15 min
Total time: 75 min
Ingredients: 8 oz cream cheese, softened (Full-fat for creaminess; low-fat will be thinner.); 1 package instant cheesecake pudding mix (3.4 oz); 1 cup vanilla Greek yogurt (Can substitute with plain yogurt + 1 tsp vanilla.); 1/2 cup sweetened condensed milk (Provides sweetness and silkiness.); 2 cups mango, cubed (Ripe, but not mushy.); 1 cup pineapple, cubed (Fresh or well-drained canned.); 1 cup strawberries, sliced; 1 cup whipped topping (Optional; use stabilized whipped cream as alternative.); 1/3 cup shredded coconut (Optional; toasted for more flavor.); 1/4 cup chopped macadamia nuts (Optional; toast lightly for the best aroma.)

I first made this Hawaiian Cheesecake Salad for a backyard potluck and immediately understood why it keeps showing up at summer gatherings: it’s bright, creamy, and impossibly easy to pull together. Think of it as a no-bake cheesecake folded into tropical fruit — a showy, spoonable dessert (or sweet side) that’s great for warm days, family get-togethers, and anytime you want something that tastes like sunshine without a lot of fuss.

Why you’ll love this dish

This salad hits a rare sweet spot: it’s indulgent but fast. The cream cheese and instant cheesecake pudding mix give a rich, tangy backbone while vanilla Greek yogurt lightens the texture and adds a little protein. Sweetened condensed milk brings sweetness and silky mouthfeel so you don’t need to fuss with eggs or baking.

Quick: assembled in about 10–15 minutes, then chill.
Crowd-pleaser: kids love the creamy sweetness, adults appreciate the tropical fruit.
Flexible: fresh or canned pineapple works; optional macadamia nuts and coconut add texture and island flavor.

“Light, tropical, and dangerously easy — everyone asked for the recipe after one scoop.” — a grateful potluck guest

Step-by-step overview

Before you dive in, here’s what to expect: soften the cream cheese, whip it smooth, fold in the instant cheesecake pudding mix with Greek yogurt and sweetened condensed milk, then gently fold in whipped topping (if using) and the fruit. Finish with coconut and toasted macadamia nuts if you like, chill for an hour, and serve. No baking. No complicated steps. Just toss, chill, and enjoy.

What you’ll need

8 oz cream cheese, softened (full-fat gives the creamiest result; low-fat will be thinner)
1 (3.4 oz) package instant cheesecake pudding mix
1 cup vanilla Greek yogurt (can substitute plain yogurt + 1 tsp vanilla)
1/2 cup sweetened condensed milk (for sweetness and silkiness)
2 cups mango, cubed (ripe, but not mushy)
1 cup pineapple, cubed (fresh or well-drained canned)
1 cup strawberries, sliced
1 cup whipped topping (optional — lightens the mixture; use stabilized whipped cream as alternative)
1/3 cup shredded coconut (optional — use toasted for more flavor)
1/4 cup chopped macadamia nuts (optional — toast lightly for best aroma)

Substitution notes:

Dairy-free: use vegan cream cheese, coconut-based sweetened condensed milk, and dairy-free pudding mix (brands vary).
Nut-free: omit macadamia nuts or replace with toasted sunflower seeds.
Less sweet: reduce sweetened condensed milk to 1/3 cup and taste before adding more.

Step-by-step instructions

Soften the cream cheese: leave the cream cheese at room temperature for about 30–60 minutes, or microwave briefly (5–8 seconds) until spreadable.
Beat the cream cheese: in a large bowl, use a hand mixer or stand mixer to beat the cream cheese until completely smooth and free of lumps.
Add the dry pudding mix and dairy: sprinkle in the instant cheesecake pudding mix, then add the vanilla Greek yogurt and sweetened condensed milk. Beat on low until everything is evenly combined and creamy.
Fold in whipped topping: if using, gently fold the whipped topping into the cream-cheesey mixture to lighten the texture.
Add fruit: carefully fold in the mango, pineapple, and strawberries. Stir just until the fruit is distributed — overmixing will break up the fruit.
Finish: fold in shredded coconut and chopped macadamia nuts if using. Taste and adjust sweetness or texture (a splash more yogurt if too thick).
Chill: cover and refrigerate for at least 1 hour to let the flavors meld and the pudding set a bit.
Garnish and serve: top with extra fruit, a sprinkle of toasted coconut, or a few macadamia pieces before serving.

Best ways to enjoy it

Serve this Hawaiian Cheesecake Salad chilled in a pretty bowl for potlucks, or spoon it into individual glasses for elegant parfait-style presentation. Try these serving ideas:

On a bed of crushed graham crackers for a cheesecake vibe.
As a topping for pound cake or angel food cake slices.
Scoop into halved pineapples for an island-inspired presentation.
Pair with sparkling wine, light rosé, or coconut water for a tropical complement.

Storage and reheating tips

Refrigerator: Store covered in an airtight container for up to 3 days. The fruit will soften over time; for best texture serve within 24–48 hours.
Freezing: Not recommended — the cream cheese and whipped topping will separate and become grainy when thawed. If you must freeze, freeze only the fruit components on a tray and thaw/recombine with a fresh cream base later.
Food safety: Keep refrigerated and don’t leave at room temperature for more than 2 hours (1 hour if ambient temps exceed 90°F/32°C).

Helpful cooking tips

Soften the cream cheese fully first — no one likes lumps. If you see small bits, press them through a fine-mesh sieve or beat longer.
Drain canned pineapple well to avoid watery salad. Pat fresh mango/pineapple dry if very juicy.
Use ripe but firm mango to avoid a mushy result. Tommy Atkins, Ataulfo, or Honey mangoes are great choices.
Toast macadamia nuts and coconut in a dry skillet over medium heat for 2–3 minutes until fragrant — it boosts flavor.
If you prefer less sweetness, start with 1/3 cup condensed milk and add more after tasting.

Creative twists

Tropical swirl: stir in a few tablespoons of passion fruit or guava puree for extra brightness.
Mini cheesecakes: fill graham cracker-lined muffin tins with the salad mixture and chill for fun handheld portions.
Citrus lift: fold in 1–2 tsp lime zest to brighten the filling.
Berry-forward: swap mango for peaches or add blueberries for a mixed-berry tropical salad.
Vegan version: swap cream cheese and dairy items for coconut-based vegan alternatives and use coconut condensed milk.

Common questions

Q: How long does it take to make?
A: Active prep is about 10–15 minutes. Plan at least 1 hour chill time so the pudding sets and flavors meld.

Q: Can I use frozen fruit?
A: You can, but thaw and drain frozen fruit thoroughly to avoid excess water. Freeze-and-thaw makes fruit softer, so fresh is preferred for texture.

Q: Is this keto-friendly or low sugar?
A: No — sweetened condensed milk and pudding mix add sugar. For a low-carb version, consider using a sugar-free cheesecake pudding mix and a condensed milk substitute (rare) or reduce the sweetened condensed milk and add a sugar substitute; results will vary.

Q: Can I make this ahead for a party?
A: Yes — make it a day ahead and keep it chilled. For best texture, add crunchy toppings like macadamia nuts just before serving.

Q: What if someone has a nut allergy?
A: Omit the macadamia nuts and replace with toasted oats or seeds for crunch. Always label the dish at gatherings.

Conclusion

If you love quick, no-bake desserts that taste like a tropical treat, this Hawaiian Cheesecake Salad is a perfect go-to — especially for summer parties and potlucks. For another take and a step-by-step video demonstration, check out this Hawaiian Cheesecake Salad + Video – The Slow Roasted Italian. For a slightly different version and serving ideas, see Hawaiian Cheesecake Salad – Lou Lou Girls.

Enjoy — and don’t forget to toast the macadamias.