Tropical Cheesecake Fruit Salad
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.
Servings: 12
Calories: 369kcal
Ingredients
- 13.5 ounces cream cheese fruit dip
- 8 ounces Cool Whip thawed
- 1 teaspoon vanilla extract
- 20 ounces pineapple chunks in juice well drained
- 16 ounces maraschino cherries well drained
- 10.5 ounces mandarin orange slices in juice well drained
- 1½ cups red grapes
- 1½ cups banana slices 3 bananas
- 1½ cups kiwi diced into ½-inch pieces (about 3 kiwis)
- 1½ cups mango diced into ½-inch pieces (1 medium-sized mango)
- 1 cup sweetened shredded coconut
Optional Garnish
- 3 to 4 pieces each fruit
- 1 tablespoon sweetened shredded coconut
Instructions
- In a medium bowl, combine the cream cheese fruit dip, thawed whipped topping, and vanilla extract, folding until smooth and fully blended.
- In a large mixing bowl, add the drained pineapple chunks, maraschino cherries, mandarin orange slices, red grapes, banana slices, diced kiwi, diced mango, and shredded coconut.
- Add the cream cheese mixture to the fruit and gently fold everything together until the fruit is evenly coated, taking care to keep the pieces intact.
- Transfer the tropical cheesecake fruit salad to a serving bowl, garnish with reserved fruit and coconut if desired, then cover and refrigerate for at least 1 hour before serving.
Notes
- You can find cream cheese fruit dip in the refrigerated produce section at most grocery stores.
- If you’re adding banana slices, toss them with lemon juice first to help prevent browning.
- Fold the fruit and cheesecake mixture together gently so the fruit pieces keep their shape.
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
