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Bowl of Hawaiian cheesecake salad with pineapple, mandarin oranges, and cherries

Hawaiian Cheesecake Salad

A creamy no-bake Hawaiian cheesecake salad with pineapple, mandarin oranges, and maraschino cherries folded into a fluffy cheesecake base. Ready in 15 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 0 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients

For the Cheesecake Base
  • 8 oz cream cheese fully softened to room temperature
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks
For the Fruit Mix
  • 20 oz canned pineapple chunks drained well and patted dry
  • 15 oz canned mandarin oranges drained well and patted dry
  • 1/2 cup maraschino cherries drained and patted dry
  • 1/2 cup toasted coconut flakes for folding in and topping

Equipment

  • Hand mixer
  • Large mixing bowls
  • Large serving bowl

Method

  1. In a large bowl, beat the softened cream cheese with a hand mixer until completely smooth, about 1-2 minutes.
  2. Add the powdered sugar and vanilla extract and beat until fully combined and creamy.
  3. In a separate bowl, whip the heavy cream to stiff peaks.
  4. Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and fluffy.
  5. Drain the pineapple chunks, mandarin oranges, and maraschino cherries thoroughly and pat dry with paper towels.
  6. Gently fold all the fruit into the cream cheese mixture until evenly distributed.
  7. Transfer to a large serving bowl and smooth the top.
  8. Cover with plastic wrap and refrigerate for at least 1 hour before serving.
  9. Before serving, top with reserved fruit pieces and a sprinkle of toasted coconut flakes.

Notes

Drain all canned fruit thoroughly and pat dry before folding in to prevent a watery salad. Make ahead for best flavor — overnight chilling is ideal.