This Hawaiian Cheesecake Salad is my go to dish for summer gatherings and potluck dinners, a recipe that balances creamy sweetness and bright tropical fruit. I first discovered a version of this in a church cook book during a family reunion, and over several summers I adapted the texture, the fruit mix, and the coconut topping until it became a signature for every backyard meal I hosted. The filling is soft but holds its shape, the fruit stays vibrant, and the toasted coconut adds that toasted aroma that makes everyone pause before digging in.

I make this when I want something that looks special but comes together quickly, and it never fails to draw compliments. The texture is light and fluffy from the whipped topping, yet rich and tangy from the cream cheese. Fresh strawberries and raspberries give bright acidity, pineapple offers a tropical bite, and kiwi gives a fresh herbal note. If you bring this to a summer picnic you will be asked for the recipe, and with a little practice you will find the same pleasure I did in seeing plates cleaned completely.

Ingredients

• Cream cheese, 8 ounces: Use full fat cream cheese for the richest texture, softened to room temperature so it whips light and smooth. Brand suggestions: Philadelphia for a reliable tang and texture.
• Whipped topping, 8 ounces: Thawed frozen whipped topping keeps the filling airy. Cool Whip or store brand equivalents work well, fold gently to preserve air.
• Powdered sugar, 1/4 cup: Adds smooth sweetness and helps stabilize the cream. Sift if lumpy helps keep the texture silky.
• Vanilla extract, 1 teaspoon: Use pure vanilla for best flavor, it rounds the tang of the cream cheese without adding sweetness.
• Fresh strawberries, 2 cups, halved: Choose firm ripe berries, not overripe, for structure and bright flavor.
• Pineapple chunks, 1 cup: Fresh is best for acidity and texture, canned works in a pinch but drain well to avoid watering down the filling.
• Kiwis, 2 peeled and sliced: Adds an herbal brightness and a gentle tartness that balances the sweet coconut.
• Raspberries, 1 cup: Delicate and tart, they keep the salad from being overly sweet and add beautiful color.
• Shredded sweetened coconut, 1/2 cup toasted: Toast in a dry skillet until golden to add crunch and aroma.
• Optional fruits: Banana slices, blueberries, mango chunks are welcome additions depending on season and preference.

Instructions

Beat the base: In a medium mixing bowl, beat the softened cream cheese until light and free of lumps, about 2 to 3 minutes with an electric mixer on medium speed. Visual cue: the cream cheese should look smooth and slightly glossy, which means it is aerated and ready for the sugar. Add sweetness and flavor: Sprinkle in the powdered sugar and add the vanilla extract, then continue to mix until the powdered sugar is fully incorporated, about 1 minute. Taste the base to ensure the sweetness is to your liking, adjusting powder sugar by a tablespoon if you prefer it sweeter. Fold in the whipped topping: Using a flexible spatula, fold the thawed whipped topping into the cream cheese mixture gently until no streaks remain. Technique note, fold with a wide scooping motion to preserve air, do not beat, which would deflate the filling. Prepare the fruit: Rinse and dry all fruit thoroughly to prevent excess liquid. Halve the strawberries, slice the kiwis, and cut pineapple into bite sized pieces. Dry surface moisture with a clean kitchen towel which keeps the filling from becoming watery. Combine fruit and filling: Gently fold the prepared fruit into the cream mixture until evenly coated. Work carefully so tender berries do not break apart. The final texture should be creamy with visible fruit pieces, not a puree. Chill and finish: Cover the bowl and refrigerate for at least one hour to allow flavors to meld and the filling to firm slightly. Before serving, sprinkle the toasted shredded sweetened coconut on top to retain crunch and aroma.

Storage Tips

Keep the salad covered in an airtight container or a bowl sealed with plastic wrap in the refrigerator. For best texture and color serve within 24 hours, though it will keep acceptably for up to two days. If the fruit releases liquid, pour off excess before serving and stir gently to reincorporate the texture. Avoid freezing because the whipped topping and fruit will separate causing an unpleasant watery texture on thawing. When transporting to a picnic use a shallow cooler with ice packs to keep the bowl chilled and the fruit fresh.

Ingredient Substitutions

You can substitute light cream cheese to reduce calories, but the texture will be slightly less rich. Use plain Greek yogurt in place of some whipped topping to add tang and protein, replace powdered sugar with a natural sweetener like agave syrup at a reduced amount, noting it will change consistency. If you prefer unsweetened coconut toast it in a dry skillet and brush with a little honey for a less sugary topping. For a dairy free version use a vegan cream cheese and coconut based whipped topping, keeping in mind that the flavor profile will shift toward coconut.

Serving Suggestions

Serve chilled in a large clear bowl to show off the colorful fruit, or spoon into individual glasses for a more formal presentation. Garnish with extra toasted coconut and a few whole berries for sparkle. Pair with light cookies or shortbread for texture contrast, or serve alongside grilled chicken for a bright dessert after a savory summer meal. This also works as a sweet side dish at brunch, especially when paired with fresh squeezed juice.

Cultural Background

This kind of creamy fruit salad evolved from classic American cool whip and cream cheese combinations that became popular in mid century community cookbooks, often featuring canned pineapple and maraschino cherries. The addition of toasted coconut and tropical fruit gives it a Hawaiian twist, inspired by the islands use of coconut and pineapple in sweets. Over time the idea became a potluck staple because it is simple to prepare and scales easily, which is why you will see variations across regions based on seasonal fruit.

Seasonal Adaptations

In summer go heavy on berries and mango, in spring add tender apricot slices, and in late fall swap pineapple for poached spiced pears for a cozy take. For holiday presentations use pomegranate seeds for color, and for a lighter spring version choose more citrus and reduce the sweetened coconut in favor of toasted unsweetened coconut. Small adjustments to fruit quantity keep the base to fruit ratio consistent for every season.

Meal Prep Tips

Prepare the cream base up to one day ahead and store covered in the refrigerator. Toast the shredded coconut and store separately at room temperature so it remains crisp. Chop fruits and store them dry in separate containers lined with paper towels to absorb moisture, then combine and chill with the base about thirty minutes before serving for the best texture. Use shallow containers for quicker chilling when preparing for meal prep or events.

This bowl brings a touch of sunshine to any table, and the ease of assembly means you can spend less time cooking and more time enjoying company. Try it once with your favorite summer fruit, then make it again and again, tweaking the fruit and sweet level until it feels like your own.