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Hawaiian Cheesecake Salad

A delightful no-bake dessert salad combining a rich, creamy cheesecake-like dressing with a vibrant medley of tropical fruits and a satisfying graham cracker crunch. Perfect for a luau, potluck, or a refreshing treat.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Hawaiian
Calories: 256
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Dressing
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
For the Fruit Salad
  • 20 oz canned pineapple chunks well-drained
  • 15 oz canned mandarin orange segments well-drained
  • 1/2 cup sweetened shredded coconut
  • 1/4 cup maraschino cherries halved, optional
For the Topping
  • 1/2 cup graham cracker crumbs
  • 2 tbsp extra sweetened shredded coconut for garnish

Equipment

  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Rubber Spatula
  • Colander
  • Serving bowl or trifle dish

Method
 

Prepare the Fruit
  1. Drain the canned pineapple chunks and mandarin orange segments thoroughly using a colander. Gently press out any excess liquid to ensure the salad doesn't become watery. Set aside.
Make the Cheesecake Dressing
  1. In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed for 1-2 minutes until it is smooth and creamy, with no lumps.
  2. Add the powdered sugar, heavy cream, and vanilla extract to the cream cheese. Beat on low speed until the ingredients are just combined, then increase to medium-high speed. Continue to beat for 2-3 minutes until the dressing is light, fluffy, and well incorporated. Scrape down the sides of the bowl with a rubber spatula as needed.
Assemble the Salad
  1. Gently fold the thoroughly drained pineapple chunks, mandarin oranges, 1/2 cup sweetened shredded coconut, and the halved maraschino cherries (if using) into the cheesecake dressing using a rubber spatula. Be careful to mix gently to avoid mashing the fruit.
  2. Add 1/4 cup of the graham cracker crumbs to the salad mixture. Gently fold them in to distribute them evenly throughout the salad, providing a pleasant 'crust-like' texture.
Chill and Serve
  1. Transfer the Hawaiian Cheesecake Salad to a large serving bowl or individual dessert dishes. Cover tightly with plastic wrap and refrigerate for at least 1 hour. This allows the flavors to meld beautifully and ensures the salad is thoroughly chilled.
  2. Just before serving, sprinkle the remaining 1/4 cup of graham cracker crumbs and the extra 2 tablespoons of shredded coconut over the top for garnish and an added layer of crunch. Serve chilled and enjoy!

Notes

For a fresher flavor, you can use freshly cored and chopped ripe pineapple instead of canned. If adding fresh banana slices, stir them in just before serving to prevent browning. Store any leftover Hawaiian Cheesecake Salad covered in the refrigerator for up to 2-3 days; note that the graham cracker crumbs may soften over time.