Hawaiian Cheesecake Salad Recipe
Make the best Hawaiian Cheesecake Salad with juicy pineapple chunks, sweet fresh strawberries, and a rich, fluffy cream cheese dressing! Topped with graham cracker crumbs, this easy no-bake dessert salad tastes like creamy fruit cheesecake and is perfect for summer BBQs, potlucks, and family gatherings.
Ingredients
For the cheesecake dressing:
- 8 ounces full-fat cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
For the fruit salad:
- 3 cups fresh strawberries hulled and quartered
- 2½ cups pineapple chunks thoroughly drained and patted dry
For the topping:
- ½ cup graham cracker crumbs
Instructions
- Prepare the strawberries. Wash the strawberries, remove the green tops, and cut them into quarters. Pat dry with paper towels to remove excess moisture.
- Prepare the pineapple. Drain the pineapple chunks thoroughly in a colander. Pat dry with paper towels and cut any large chunks into bite-sized pieces.
- Beat the cream cheese. Add softened cream cheese to a large mixing bowl. Beat with an electric mixer for 1-2 minutes, until completely smooth and creamy.
- Add sugar and vanilla. Add powdered sugar and vanilla extract to the cream cheese. Beat for another 1-2 minutes, until well combined.
- Whip the heavy cream. In a separate bowl, beat cold heavy whipping cream with an electric mixer for 2-4 minutes, until stiff peaks form.
- Make the cheesecake dressing. Gently fold the whipped cream into the sweetened cream cheese mixture in several additions until smooth and fluffy.
- Add the fruit. Add prepared strawberries and well-drained pineapple chunks to the cheesecake dressing. Gently fold until all of the fruit is evenly coated.
- Chill. Transfer the salad to a large serving bowl. Cover and refrigerate for approximately 30 minutes.
- Add the topping. Just before serving, sprinkle graham cracker crumbs evenly over the top of the cheesecake salad.
- Serve. Scoop into individual bowls and serve cold, with extra graham cracker crumbs if desired.
Notes
Cream cheese: Use softened, full-fat brick-style cream cheese for the thickest, creamiest dressing.
Heavy whipping cream: Keep the cream cold and whip until stiff peaks form before folding into the cream cheese mixture.
Pineapple: Canned pineapple chunks packed in juice are recommended. Drain thoroughly to prevent the salad from becoming watery.
Fresh pineapple: Fresh pineapple can be used, but add it shortly before serving for the best texture.
Strawberries: Use firm, ripe strawberries. Wash and dry thoroughly before cutting and mixing.
Whipped topping shortcut: Replace the 1 cup of liquid heavy whipping cream with approximately 2 cups of prepared whipped topping.
Extra tropical flavor: Add mango, mandarin oranges, kiwi, or shredded coconut. Add fresh kiwi and bananas shortly before serving.
Graham cracker topping: Sprinkle the crumbs over the salad immediately before serving so they stay crunchy.
Make ahead: Prepare the cheesecake dressing up to 24 hours in advance. Refrigerate the fruit separately and combine within 2-4 hours of serving.
Storage: Store leftovers in an airtight container in the refrigerator and enjoy within 1-2 days for the best quality.
Freezing: Freezing is not recommended because the fruit and cheesecake dressing can become watery after thawing.
Serving suggestion: Serve chilled in a large glass bowl with extra graham cracker crumbs or toasted coconut on top.
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