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Tropical Cheesecake Fruit Salad

Review Recipe
a close up shot of Tropical Cheesecake Fruit Salad in a bowl
Brimming with island flavor in such a delightful way, this tropical cheesecake fruit salad is a tasty treat for dessert or as a summer side dish.
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Table of Contents
  1. Tropical Cheesecake Fruit Salad Ingredients
  2. How to Make This Tropical Cheesecake Fruit Salad Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This tropical cheesecake fruit salad is easy to make and will wow your guests with its vibrant colors and delicious flavors. With a mix of delicious fresh fruit like juicy pineapple, tangy kiwi, and sweet mango, it’s time to get ready to indulge in some island-inspired flavors.

overhead shot of Tropical Cheesecake Fruit Salad in a bowl

Tropical Cheesecake Fruit Salad Ingredients

Tropical Cheesecake Fruit Salad raw ingredients that are labeled

You’ll need:

  • 13.5 ounces cream cheese fruit dip (I used Marzetti brand)
  • 8 ounces Cool Whip whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 20 ounces canned pineapple chunks in juice, drained
  • 16-ounce jar maraschino cherries, drained
  • 10.5 ounces canned mandarin orange slices in juice, drained
  • 1½ cups red grapes
  • 1½ cups banana slices (3 bananas)
  • 1½ cups kiwi, diced into ½-inch pieces (3 kiwis)
  • 1½ cups mango, diced into ½-inch pieces (1 mango)
  • 1 cup sweetened shredded coconut
  • Optional Garnish: You can reserve 3 to 4 pieces of each fruit, and 1 tablespoon of the sweetened shredded coconut, to use as a garnish 

PRO TIP:

You can find the cream cheese fruit dip in the refrigerated section of the produce department at your local grocery store.

SUBSTITUTIONS AND ADDITIONS

FRUIT: This is a very forgiving recipe. You can use any of your favorite tropical fruits you like. You will want to use a total of 6 to 7 cups of fruit. You can either double some of your favorite fruits or omit ones you do not like. 

MIX-INS: Mini marshmallows or nuts would be great additions to this delicious salad.

MANGO: If you can not find fresh mango in season, then you can use frozen mango chunks that have been thawed. You will want to cut them down to smaller bite-size pieces if the brand you use has larger pieces.

PINEAPPLE: You can substitute fresh pineapple chunks and mandarin oranges for the canned ones in this easy recipe if you have them available. If you are using the canned varieties, make sure they are not the ones in syrup. 

CREAM CHEESE DIP: If you cannot find the dip at the store, then you can substitute it with a mixture of 8 ounces of softened cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract. You will beat those ingredients with an electric mixer before folding in the thawed whipped topping and adding vanilla extract. 

How to Make This Tropical Cheesecake Fruit Salad Recipe

STEP ONE: In a medium mixing bowl, add the cream cheese fruit dip, thawed whipped topping, and vanilla extract. Fold all the ingredients together until thoroughly combined.

fruit dip, whipped topping and vanilla folded in a bowl

STEP TWO: In a large bowl, add the drained pineapple chunks, drained maraschino cherries, drained mandarin orange slices, red grapes, banana slices, diced kiwi, diced mango, and sweetened shredded coconut.

OUR RECIPE DEVELOPER SAYS

To prevent the banana slices from turning brown, toss them in lemon juice before adding them to your salad.

pineapple, cherries, mandarins, grapes, bananas, kiwi, mango, and coconut added to a large bowl

STEP THREE: To the bowl of fruit, add the cream cheese mixture and fold all the ingredients together until all the fruit is coated with the mixture. 

PRO TIP:

Be careful not to break apart the fruit pieces when combining it with the cheesecake mixture.

fruit dip and fruit ingredients folded in a bowl

STEP FOUR: Transfer the tropical fruit salad to a large serving bowl. If you reserved a couple of pieces of each fruit, and the sweetened shredded coconut, to use as a garnish, you can add it at this point. Cover and refrigerate for at least 1 hour before serving. 

garnish shredded coconut and fruits in a bowl

How To Serve

This yummy salad is perfect for a light dessert or creamy side dish during the hot summer months. Serve it along with grilled chicken breast and grilled corn on the cob, plus a refreshing iced tea to wash it down.

Dessert salads are always a welcome accompaniment to a summer potluck or special occasion. Try our pudding fruit salad or ambrosia salad for two sweet treats.

Storage

IN THE FRIDGE: This tropical cheesecake fruit salad is best served chilled. It can be stored, in an airtight container, in the refrigerator for up to 3 days.

IN THE FREEZER: We don’t recommend freezing this creamy cheesecake fruit salad recipe.

a close up shot of a spoon grabbing a piece of Tropical Cheesecake Fruit Salad

This refreshing fruit salad is the perfect way to celebrate summer and its delicious flavors. Featuring a mix of fresh tropical fruit, this salad is healthy, refreshing, and, most importantly, delicious and will be a sure family favorite.

FREQUENTLY ASKED QUESTIONS

Can I include other fruit in this tropical cheesecake salad?

If you want to include additional or different fruits into the creamy cheesecake filling, the sky’s the limit. Any fruit would be delicious mixed with the creamy cheesecake filling.

Can I freeze this tropical fruit cheesecake salad?

We don’t recommend freezing this summer salad recipe as the fruit will become mushy, and the fruit salad dressing will become watery when thawed.

Can I leave out the coconut in this tropical salad recipe?

You can certainly omit the coconut from this delicious salad without it being missed.

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a close up shot of Tropical Cheesecake Fruit Salad in a bowl

Tropical Cheesecake Fruit Salad

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Brimming with island flavor in such a delightful way, this tropical cheesecake fruit salad is a tasty treat for dessert or as a summer side dish.
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings 12

Ingredients
  

  • 13.5 ounces cream cheese fruit dip, I used Marzetti brand
  • 8 ounces whipped topping, thawed
  • 1 teaspoon vanilla extract
  • 20 ounces pineapple chunks in juice, drained
  • 16- ounce maraschino cherries, drained
  • 10.5 ounces mandarin orange slices in juice, drained
  • cups red grapes
  • cups banana slices, 3 bananas
  • cups kiwi, diced into ½-inch pieces (3 kiwis)
  • cups mango, diced into ½-inch pieces (1 mango)
  • 1 cup sweetened shredded coconut
  • 3 to 4 pieces each fruit, optional garnish
  • 1 tablespoon sweetened shredded coconut, optional garnish

Instructions
 

  • In a medium mixing bowl, add the cream cheese fruit dip, thawed whipped topping, and vanilla extract. Fold all the ingredients together until thoroughly combined.
  • In a large mixing bowl, add the drained pineapple chunks, drained maraschino cherries, drained mandarin orange slices, red grapes, banana slices, diced kiwi, diced mango, and sweetened shredded coconut.
  • To the bowl of fruit, add the cream cheese fruit dip mixture and fold all the ingredients together until all the fruit is coated with the cream cheese fruit dip mixture. Be careful not to break apart the fruit pieces when mixing.
  • Transfer the tropical cheesecake fruit salad to a large serving bowl. If you reserved a couple of pieces of each fruit, and the sweetened shredded coconut, to use as a garnish, you can add it at this point. Cover and refrigerate for at least 1 hour before serving.

Notes

  • You can find the cream cheese fruit dip in the refrigerated section of the produce department at your local grocery store.
  • To prevent the banana slices from turning brown, toss them in lemon juice before adding them to your salad.
  • Be careful not to break apart the fruit pieces when combining it with the cheesecake mixture.

Nutrition

Calories: 369kcal | Carbohydrates: 54g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 24mg | Sodium: 562mg | Potassium: 403mg | Fiber: 5g | Sugar: 46g | Vitamin A: 694IU | Vitamin C: 37mg | Calcium: 180mg | Iron: 1mg
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