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creamy Hawaiian cheesecake salad with fresh pineapple chunks, strawberries, and whipped topping in a white ceramic dish

Hawaiian Cheesecake Salad

A creamy, tropical dessert salad combining fluffy cheesecake filling with juicy pineapple, mandarin oranges, and coconut.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 8 oz Cool Whip or homemade whipped cream
  • 20 oz can crushed pineapple drained well
  • 11 oz can mandarin oranges drained
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup mini marshmallows
  • 1/2 cup chopped pecans or macadamia nuts
  • 1 tsp vanilla extract
  • Maraschino cherries for garnish optional

Method
 

  1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  2. Fold in the Cool Whip (or whipped cream) and vanilla extract until fully incorporated.
  3. Gently stir in the well-drained crushed pineapple and mandarin oranges.
  4. Add the shredded coconut, mini marshmallows, and chopped nuts, folding gently to distribute evenly.
  5. Cover and refrigerate for at least 1 hour before serving to allow flavors to blend.
  6. When ready to serve, garnish with additional coconut, nuts, or maraschino cherries if desired.
  7. Serve chilled in bowls or as a dip with vanilla wafers or graham crackers.

Notes

For a lighter version, use reduced-fat cream cheese and sugar-free Cool Whip. Store covered in refrigerator for up to 3 days. The salad will soften over time as the fruit releases juices.