Tropical Cheesecake Fruit Salad is filled with the flavors of the tropics, all tossed with a smooth and creamy cheesecake dressing. A simple recipe that can be made in minutes; perfect for warm weather parties.
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This Tropical Cheesecake Fruit Salad recipe can be made in 15 minutes using a mixture of fresh fruit that’s all folded into a rich and creamy cheesecake filling.
Serve this simple salad as a side dish or as a light dessert, every bite is bursting with island flavor and is ideal for summer picnics and potlucks.
Hawaiian Cheesecake Fruit Salad
This Hawaiian Fruit Salad recipe features all of my favorite tropical fruits mixed in a cool and creamy cheesecake-flavored dressing, sprinkled with crunchy coconut, chilled, and served straight from the bowl.
It couldn’t be any easier or faster to transport your taste buds to the beautiful beaches of Hawaii.
A no-bake cheesecake fruit salad is a healthier way to cure your cheesecake cravings because each bite is loaded with essential vitamins, minerals, and antioxidants plus the cream cheese fruit dip contains calcium and is lower in calories and fat than consuming a slice of cake.
I love a creamy cheesecake fruit salad to accompany grilled chicken, fish, steak, or any main meal meats; this no-cook classic is the perfect addition to any menu.
Why We Love This Hawaiian Cheesecake Salad Recipe
- Quick and easy to make.
- Only uses a handful of simple ingredients.
- No-bake recipes are great for warm weather so the oven won’t heat up your house.
- Sweet, refreshing, comforting, and delicious.
- Flexible and forgiving recipe that you can customize to your favorite fruits.
- Perfectly portable side dish or dessert to bring to parties, picnics, backyard barbecues, and potlucks.
Other Easy Summer Salad Recipes
Ingredients
- Cream cheese fruit dip: I used Marzetti brand for this recipe.
- Whipped topping or Cool Whip
- Vanilla extract
- Canned pineapple chunks in juice
- Maraschino cherries
- Canned mandarin oranges in juice
- Red grapes
- Bananas
- Kiwis
- Mango
- Sweetened shredded coconut
Substitutions and Additions
- Grab Your Garnish: You can reserve 3-4 pieces of each fruit and 1 tablespoon of the sweetened shredded coconut to use as a garnish for your fruit salad.
- Fill With Fresh Fruit: This salad is so easy to customize with your other favorite fruits. Some ideas can include strawberries, blueberries, green grapes, and papaya.
- Tasty Toppings: Feel free to top your salad with crushed graham crackers or cookies, marshmallows, or nuts for more of a dessert-like treat than a salad.
Recommended Tools
- Mixing bowls
- Measuring tools
- Serving bowl
See Full Recipe Card Below
Jump to RecipeHow to Make Tropical Cheesecake Fruit Salad
- Make The Cream Cheese Mixture: Combine the cream cheese fruit dip, whipped topping, and vanilla extract.
- Prepare The Fruit: Add all of the fruit plus shredded coconut to a large mixing bowl.
- Combine To Coat: Add the cream cheese mixture to the bowl of fruit and fold together until all the fruit is coated.
Pro Tip: Be careful not to break apart the fruit pieces when mixing. - Chill: Transfer the fruit salad to a large serving bowl, garnish, cover, and refrigerate for at least 1 hour before serving.
- Serve: Serve cold and enjoy!
Tips From Our Recipe Developer
- You can substitute fresh pineapple chunks and fresh mandarin orange slices for the canned ones if you have them available. If you are using the canned varieties make sure that it is NOT the ones in syrup.
- If you cannot 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.
- This is a very forgiving recipe. You can use any variety of tropical fruits you like. You will want to use a total of 6-7 cups total fruit. Feel free to either double some of your favorite fruits and omit ones you do not like.
Storage
- To Store: This tropical cheesecake fruit salad is best served chilled. This fruit salad can be stored, in a covered container, in the refrigerator for up to 3 days.
Other Easy Side Dish Recipes
- Creamy Pasta Salad
- Tomato Cucumber Avocado Salad
- Mexican Street Corn Salad
- Strawberry Banana Cheesecake Salad
- Apple Salad
Tropical Cheesecake Fruit Salad
Serves — 12
Tropical Cheesecake Fruit Salad is filled with the flavors of the tropics, all tossed with a smooth and creamy cheesecake dressing. A simple recipe that can be made in minutes; perfect for warm weather parties.
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
- 13.5 oz cream cheese fruit dip (I used Marzetti brand)
- 8 oz whipped topping thawed
- 1 teaspoon vanilla extract
- 20 oz canned pineapple chunks in juice drained
- 16 oz jar maraschino cherries drained
- 10.5 oz canned mandarin orange slices in juice drained
- 1½ cups red grapes
- 1½ cups banana slices (3 bananas)
- 1½ cups kiwi (3 kiwis, diced into ½ inch pieces)
- 1½ cups mango (1 mango, diced into ½ inch pieces)
- 1 cup sweetened shredded coconut
Instructions
- In a medium mixing bowl add the cream cheese fruit dip, thawed whipped topping and vanilla extract. Fold all the ingredients together until completely 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 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.
Jenn’s Notes
Storage:
This tropical cheesecake fruit salad is best served chilled. This fruit salad can be stored, in a covered container, in the refrigerator for up to 3 days.
Tips:
- You can substitute fresh pineapple chunks and fresh mandarin orange slices for the canned ones if you have them available. If you are using the canned varieties make sure that it is NOT the ones in syrup.
- If you cannot 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.
- This is a very forgiving recipe. You can use any variety of tropical fruits you like. You will want to use a total of 6-7 cups total fruit. Feel free to either double some of your favorite fruits and omit ones you do not like.
- Optional Garnish–You can reserve 3-4 pieces of each fruit, and 1 tablespoon of the sweetened shredded coconut, to use as a garnish
Nutrition Info
Calories: 351kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 33mg | Sodium: 138mg | Potassium: 376mg | Fiber: 4g | Sugar: 43g | Vitamin A: 919IU | Vitamin C: 37mg | Calcium: 96mg | Iron: 1mg
