Introduction
This Tropical Cheesecake Fruit Salad is the ultimate dessert fusion, combining the creamy indulgence of cheesecake with the vibrant freshness of tropical fruit. You get a rich, luscious base from the cream cheese dip and whipped topping, perfectly complementing the sweet and tangy fruit. It’s a guaranteed crowd-pleaser for potlucks, parties, or a refreshing summer treat.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 30 minutes (chill time)
Total Time: 45 minutes
Servings: 12
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 large mixing bowl, combine the cream cheese fruit dip, thawed whipped topping, and vanilla extract. Beat with a hand mixer or whisk until smooth and fully incorporated.
- Add the drained pineapple chunks, drained maraschino cherries, drained mandarin oranges, red grapes, kiwi, and mango to the creamy mixture.
- Gently fold all the fruit into the cream cheese mixture using a spatula until evenly coated. Be careful not to mash the softer fruits.
- Reserve 2 tablespoons of the shredded coconut for garnish. Gently fold the remaining coconut into the fruit salad.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill.
- Just before serving, slice the bananas and gently fold them into the salad to prevent browning. Transfer to a serving bowl and sprinkle with the reserved coconut.
Variations
- Parfait Style: For an elegant presentation, layer the fruit salad with crumbled graham crackers or vanilla wafer cookies in individual glasses.
- Grilled Twist: Lightly grill the pineapple chunks and mango pieces before adding them to the salad for a warm, caramelized flavor dimension.
- No-Drain Option: Use the drained juice from the canned fruits to make a simple syrup or add a small amount to the creamy mixture for a tangier, looser consistency.
- Deconstructed Dessert: Serve the whipped cream cheese mixture as a dip in a central bowl surrounded by all the fresh fruits for a fun, interactive dessert board.
Tips for Success
- Ensure all canned fruits are thoroughly drained to prevent the creamy mixture from becoming watery.
- To prevent the bananas from browning, only slice and add them right before serving.
- For the best texture and flavor, allow the salad to chill for the full 30 minutes—it gives the coconut time to soften slightly and the creamy dressing time to set.
- Use a rubber spatula for folding to mix the ingredients thoroughly without crushing the delicate fruit pieces.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad does not freeze or reheat well and is best enjoyed cold. The bananas will soften and the salad may release some liquid over time, but it will still taste delicious.
FAQ
1. Can I make this salad ahead of time?
Yes, you can prepare the creamy base and chop all the fruit (except the bananas) up to a day ahead. Store them separately in the fridge and combine, adding the bananas, just before serving.
2. Can I use homemade cream cheese frosting instead of the fruit dip?
The recipe is designed for the specific consistency and flavor of the pre-made fruit dip. A homemade version may be thicker and sweeter, which could overwhelm the fruit.
3. My salad became runny. What happened?
This is usually due to insufficiently drained canned fruit or the natural juices from the fresh fruit releasing over time. Draining fruit very well and not making it more than a few hours in advance will help.
4. Is there a substitute for the shredded coconut?
If you’re not a fan of coconut texture, you can simply omit it. The salad will still be creamy and flavorful.
5. Can I use fresh pineapple and mandarins instead of canned?
Absolutely! You’ll need about 2 cups of fresh pineapple chunks and 1½ cups of fresh mandarin orange segments. The salad may be slightly less sweet, so you can add a tablespoon of powdered sugar to the cream mixture if desired.
6. How do I keep the bananas from turning brown?
Tossing the banana slices in a tiny bit of lemon or pineapple juice before adding them can help, but for this recipe, adding them at the very last minute is the most effective method.
