Tropical Cheesecake Fruit Salad is a creamy side dish or dessert that features all my favorite tropical fruits.
My 30-something-year-old son loves fruit salad. Whenever we’re having a family get-together, I send out a group text asking the kids if they have a special request. He always asks for some type of fruit salad and this Tropical Cheesecake Fruit Salad is his favorite. Mine, too!
Fruit Salads are relatively easy to make. You need to chop some fruit and make some type of dressing and gently combine.
There are so many ways to dress a fruit salad, but I usually go with creamy. This Tropical Cheesecake Fruit Salad has a beautiful, creamy dressing that’s not too sweet and really compliments the tropical fruit.
Ingredients For Tropical Cheesecake Fruit Salad
(The full, printable recipe card is at the end of this post!)
- cream cheese
- instant cheesecake pudding
- whipped topping
- mandarin oranges
- pineapple chunks
- maraschino cherries (10 oz. without stems)
- toasted coconut, to garnish (if desired)
Tips On Making Tropical Cheesecake Fruit Salad
Whenever I’m making Tropical Cheesecake Fruit Salad, I make the dressing the night before and store it in the refrigerator. Right before my party, I slice the fruit and gently stir it all together. That way, the bananas look all fresh and pretty.
Helpful Hint: Two of my daughters don’t like mangos. Were they switched at birth? If you don’t like a certain fruit, leave it out or switch it for a fruit you do like.
How To Make Tropical Cheesecake Fruit Salad
Combine instant cheesecake pudding and softened cream cheese in a mixing bowl and beat until well combined.
Add a cup of milk, a little at a time, and continue mixing until creamy. Stir in whipped topping. Store in a covered bowl in the refrigerator until ready to use.
Peel and slice the fresh fruit. Drain the canned fruit (pineapple, oranges, cherries) and gently combine the fruit with the cheesecake mixture. (I add the cherries to the top right before serving.)
Sprinkle with toasted coconut and top with maraschino cherries. Serve immediately or place in the refrigerator for a couple of hours before serving.
Can Fruit Salad Be Kept Overnight?
This fruit salad is best eaten the day it’s made. It’s fine to make it a few hours in advance and keep refrigerated until time to eat. When I do this, I add the sliced bananas right before serving.
Store leftover fruit salad in the refrigerator for up to two days.
This Tropical Cheesecake Fruit Salad is delicious. It reminds me of a beautiful summer day on my favorite island. If I close my eyes, I can almost see palm trees gently swaying in a tropical breeze.
Tropical Cheesecake Fruit Salad
Cool and creamy Tropical Cheesecake Fruit Salad is a wonderful addition to a spring or summer meal.
- 1 package cream cheese (8 oz.), softened
- 1 package instant cheesecake pudding (3.4 oz.)
- 1 cup milk
- 8 oz. whipped topping
- 1 small can or jar mandarin oranges, drained
- 1 can pineapple chunks, (20 oz.) drained
- 4 kiwi, peeled and cubed
- 2 mangos, cut into bite-sized pieces
- 2 bananas, sliced
- 1 jar maraschino cherries (10 oz. without stems), drained
- 2 or more Tablespoons toasted Coconut, to garnish (if desired)
- In a mixing bowl, beat cream cheese and cheesecake pudding until well combined. Add milk, a little at a time, until well combined. Stir in whipped topping. Refrigerate until ready to use. (This mixture can be made the day before and refrigerated overnight.
- Peel and cube mangos and kiwi. Slice bananas. Mix all fruit together. Add cheesecake dressing and gently mix until combined. Top with toasted coconut. Serve immediately or store in the refrigerator for 1-2 hours before serving.
Amount Per Serving Calories 237Total Fat 13gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 80mgCarbohydrates 31gFiber 3gSugar 21gProtein 3g
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- Strawberry Cheesecake Pie
- Banana Split Pie
Originally posted Feb. 2018 and updated Feb. 2021