Tropical Cheesecake Fruit Salad

5 from 2 votes

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 Time15

Chill Time1

Total Time1 15

Course: Dessert, Side Dish

Cuisine: American

Servings: (½ cup) servings

Calories: 351kcal

Author: Jennifer Fishkind

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.

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

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