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A glass bowl of creamy Hawaiian Cheesecake Salad filled with pineapple chunks, mandarin oranges, and mini marshmallows.

Hawaiian Cheesecake Salad

This no-bake Hawaiian Cheesecake Salad is the ultimate potluck favorite, blurring the lines between side dish and dessert. It's a creamy, fruit-filled concoction with a rich cheesecake flavor, featuring pineapple, mandarin oranges, and marshmallows in a fluffy, sweet, and tangy base. Perfect for summer gatherings, it's an effortless crowd-pleaser that comes together in minutes.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10
Course: Dessert, Side Dish
Cuisine: American
Calories: 215
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups mini marshmallows
  • ½ cup sweetened shredded coconut, plus more for garnish
  • ½ cup maraschino cherries, halved and patted dry

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Can opener
  • Colander or fine-mesh sieve
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Plastic wrap

Method
 

  1. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until completely smooth and free of lumps.
  2. Sprinkle the dry instant cheesecake pudding mix over the cream cheese and beat on low speed until just combined.
  3. Pour the reserved juice from the can of crushed pineapple into the bowl. Beat on medium speed until the mixture is light, fluffy, and smooth.
  4. Switch to a rubber spatula. Gently fold in the thawed whipped topping until mostly combined, being careful not to overmix.
  5. Add the well-drained crushed pineapple, drained mandarin oranges, mini marshmallows, ½ cup shredded coconut, and halved maraschino cherries to the bowl.
  6. Gently fold all the ingredients together until they are just evenly distributed throughout the creamy base.
  7. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the salad to set and the flavors to meld.
  8. Before serving, garnish with additional shredded coconut (toasted, if desired) and whole maraschino cherries.

Notes

Tips for Success: For a perfectly smooth base, ensure your cream cheese is fully at room temperature before mixing. Thoroughly drain the mandarin oranges and pat the cherries dry to prevent a watery salad. Do not skip the chilling time; it is essential for the pudding to set and thicken the salad.
Variations & Substitutions: For a gourmet touch, toast the coconut until golden and add ½ cup of chopped macadamia nuts for crunch. A ¼ teaspoon of rum extract can enhance the tropical flavor. You can substitute vanilla or lemon instant pudding for the cheesecake flavor. Other fruits like diced peaches or mango also work well.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.