This salad is best served chilled. After refrigeration, the flavors are even more pronounced, and the texture becomes more cohesive.
Garnish with extra maraschino cherries or shredded coconut for added color and flair before serving.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Make sure to drain the pineapple and cherries thoroughly to avoid excess liquid, which can dilute the texture of the salad.
Variations:

Tropical Twist: Add diced mango or kiwi for a tropical burst of flavor.
Nut-Free Option: Omit the nuts for a nut-free version, making it perfect for people with allergies.
Citrus Boost: Add a tablespoon of fresh lemon or lime juice to enhance the tangy flavor.
Low-Sugar: Swap the powdered sugar for a sugar substitute if you’re looking for a lower-calorie version.
FAQs:

Can I make this ahead of time?
Yes, this salad can be made a day in advance. Just be sure to store it properly in an airtight container in the refrigerator.

Can I use fresh pineapple instead of canned?
While canned pineapple is convenient, you can use fresh pineapple if you prefer. Just make sure to finely chop it and drain excess juice before adding it to the salad.

Is it possible to make this without whipped topping?
If you’d like a more homemade approach, you can substitute whipped topping with additional heavy cream that has been whipped to stiff peaks.

How can I make this salad vegan?
You can substitute the cream cheese with a dairy-free version, and use coconut whipped cream or another plant-based whipped topping to make it vegan.

How can I make it more indulgent?
For an extra rich version, add a few more mini marshmallows or a drizzle of caramel syrup for sweetness.

This Hawaiian Cheesecake Salad is a delightful, creamy dessert that combines the goodness of cheesecake with tropical fruits, making it a crowd-pleaser at any event. Enjoy the refreshing flavors and simplicity of this recipe!