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Hawaiian Cheesecake Salad

A bright, creamy, and tropical no-bake dessert perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: Hawaiian, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Creamy Base
  • 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.
Fruit
  • 2 cups mango, cubed Ripe, but not mushy.
  • 1 cup pineapple, cubed Fresh or well-drained canned.
  • 1 cup strawberries, sliced
Optional Add-ins
  • 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.

Method
 

Preparation
  1. Soften the cream cheese by leaving it at room temperature for 30-60 minutes, or microwave briefly (5-8 seconds) until spreadable.
  2. Beat the cream cheese in a large bowl with a mixer until completely smooth and free of lumps.
  3. Add the instant cheesecake pudding mix, vanilla Greek yogurt, and sweetened condensed milk to the bowl. Beat on low until everything is evenly combined and creamy.
  4. If using, gently fold the whipped topping into the cream-cheese mixture to lighten the texture.
  5. Carefully fold in the mango, pineapple, and strawberries until distributed, being careful not to overmix.
  6. Fold in shredded coconut and chopped macadamia nuts if using. Adjust sweetness or texture as desired.
Chill and Serve
  1. Cover and refrigerate for at least 1 hour to let the flavors meld and the pudding set.
  2. Before serving, garnish with extra fruit, a sprinkle of toasted coconut, or a few macadamia pieces.

Notes

Store covered in an airtight container for up to 3 days. For best texture, serve within 24-48 hours. Not recommended for freezing.