Tropical Cheesecake Fruit Salad
Tropical Cheesecake Fruit Salad is what happens when creamy meets juicy in the most extra way possible. It’s like cheesecake and fruit had a summer fling and decided to bring whipped topping to the party.
The result? A salad that’s totally not a salad, and I’m absolutely here for it. This is the one I make when I want to feel like I’m on vacation without actually packing a bag. And yes, I eat it straight from the bowl.
If you’re into desserts that feel indulgent but sneak in a little fruit to make you feel like you’re doing something right, you’re going to love this. It’s creamy, light, tangy, and loaded with tropical fruit that just hits differently. Plus, it looks like you tried way harder than you did.
Let me show you how to make this dish that’s part creamy, part refreshing, and 100% disappearing the second you serve it.
What You’ll Need
Here’s what you’ll want to grab from your kitchen and fridge:
| Ingredient | Amount |
|---|---|
| Cream cheese | 8 oz, softened |
| Instant cheesecake pudding mix | 3.4 oz packet |
| Milk | 1 cup |
| Whipped topping (like Cool Whip) | 8 oz, thawed |
| Mandarin oranges | 1 small can, drained |
| Pineapple chunks | 1 can (20 oz), drained |
| Kiwis | 4, peeled and cubed |
| Mangos | 2, peeled and cubed |
| Bananas | 2, sliced |
| Maraschino cherries | 1 jar (10 oz), drained |
| Toasted coconut (optional) | 2 tbsp or more |
Note: I almost always double this recipe when people are over. It never lasts.
Tools You’ll Need
If you’ve got these on hand, you’re golden:
- A large mixing bowl
- Electric mixer or whisk (manual works if you’ve got some arm stamina)
- Measuring cups and spoons
- Cutting board + sharp knife
- Rubber spatula
- Serving bowl (but honestly? Spoon + container works too)
Instructions
Step 1: Make the Cheesecake Base
Start with softened cream cheese in your mixing bowl. Beat it until smooth.
Add in your dry cheesecake pudding mix and keep beating until the two get along. Now slowly pour in the milk while continuing to mix. You’re going for smooth and silky, no lumps.
Next, fold in your whipped topping. You want to use a spatula here so it stays fluffy and doesn’t turn into soup. Once it’s all combined, pop it in the fridge while you prep the fruit.
Step 2: Chop and Drain Like a Pro
Drain the mandarin oranges, pineapple, and cherries. We don’t need extra liquid watering this down.
Cut the kiwis and mangos into bite-sized cubes. Slice the bananas last (like right before you mix everything), so they don’t go all brown and sad.
Step 3: Mix and Fold
Take your cheesecake mixture out of the fridge and pour it over the fruit in a big bowl. Gently fold it all together so the fruit stays mostly whole and the dressing coats everything evenly.
Sprinkle toasted coconut over the top for that extra island vibe. You can also toss in some crushed graham crackers if you want that cheesecake crust feel.
Serve immediately or chill for an hour before diving in.
Substitutions and Variations
You do you. Here’s how you can switch it up:
| Swap | For |
|---|---|
| Dairy-free cream cheese & whipped topping | If you’re avoiding dairy |
| Vanilla or banana pudding mix | If you can’t find cheesecake flavor |
| Papaya, lychee, or strawberries | In place of mangos or kiwi |
| Chopped nuts like macadamia or pecans | For crunch and texture |
| Greek yogurt (partially) | To lighten it up without losing creaminess |
You can also leave out the coconut if it’s not your thing or add a few mint leaves for a fresh twist.
Pro Tips
1. Chill the Cheesecake Mix First
It thickens and holds better when you let it set in the fridge for at least 30 minutes before mixing with fruit.
2. Slice Bananas Last
Trust me. Add them right before you serve so they don’t go all weird on you.
3. Use Fruit in Syrup? Rinse It
If your canned fruit comes in syrup, give it a good rinse under cold water. The salad’s already sweet enough.
4. Don’t Overmix
Once you add the fruit, fold gently. You want the fruit to stay pretty and not turn into mush.
5. Toast Your Coconut
It only takes a few minutes and gives such a good flavor boost. Just toss it in the oven at 350°F for 5-7 minutes.
Make-Ahead Tips
- The cheesecake base can be made a full day ahead and kept in the fridge.
- Cut up everything except the bananas the night before.
- Store your chopped fruit separately and mix everything just before serving.
Nutritional Breakdown (per serving, approx. 1 cup)
| Nutrient | Amount |
|---|---|
| Calories | 240 |
| Protein | 3g |
| Carbs | 34g |
| Fat | 11g |
| Fiber | 2g |
| Sugar | 24g |
This salad isn’t winning awards for low sugar, but it’s got fiber, healthy fruit, and you’re feeding your soul a little. Let’s not overthink it.
What to Serve It With
- Poolside snacks like grilled pineapple skewers
- After a spicy taco night
- Part of a brunch spread with mini quiches and muffins
- Honestly? On the couch, with a spoon, watching your favorite show
Leftovers + Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. The bananas might get a little funky by day two, but the rest holds up well.
If you’re planning ahead, make the base and keep the fruit separate until it’s go time.
Not freezer friendly. Just don’t.
FAQ
Can I make this without the pudding mix?
You can try using a little powdered sugar and vanilla extract to sweeten the cream cheese and whipped topping mix, but it won’t have the same texture or tang.
What if I don’t have whipped topping?
You can whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Sub it 1:1 for Cool Whip.
Can I use fresh cherries instead of maraschino?
Totally! Just pit and halve them first. It’ll taste a bit less sweet but more fresh.
Why is it called a salad? This is dessert.
Honestly, I have no idea. But I’m not questioning it because it tastes amazing and I’m fine pretending this is healthy.
Wrapping Up
This Tropical Cheesecake Fruit Salad is the kind of thing that tastes like you did a lot more work than you actually did. It’s bright, creamy, refreshing, and perfect for potlucks, brunches, or just because you need something fun in your fridge.
If you try this out, let me know how it went in the comments. Did you swap out any fruits? Use Greek yogurt? Eat half of it before your guests arrived? (No judgment.) Drop your tips, questions, or unexpected wins down below—I’d love to hear them.
