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.
13.5ozcream cheese fruit dip (I used Marzetti brand)
8ozwhipped toppingthawed
1teaspoonvanilla extract
20ozcanned pineapple chunks in juicedrained
16ozjar maraschino cherriesdrained
10.5ozcanned mandarin orange slices in juicedrained
1½cups red grapes
1½cupsbanana slices(3 bananas)
1½cupskiwi(3 kiwis, diced into ½ inch pieces)
1½cups mango(1 mango, diced into ½ inch pieces)
1cupsweetened 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