Tropical Cheesecake Fruit Salad
This Tropical Cheesecake Fruit Salad is a delightful blend of fruits and a creamy cheesecake dip that brings a refreshing taste to any gathering. Perfect for summer parties or as a light dessert, it combines the sweetness of tropical fruits with the richness of cream cheese, making it a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 13.5 oz cream cheese fruit dip
- 8 oz whipped topping, thawed
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 20 oz canned pineapple chunks in juice, drained
- 16 oz jar maraschino cherries, drained
- 10.5 oz canned mandarin orange slices in juice, drained
- 1 ½ cups red grapes
- 1 ½ cups banana slices (about 3 bananas)
- 1 ½ cups diced kiwi (about 3 kiwis)
- 1 ½ cups diced mango (about 1 mango)
Instructions
- In a medium bowl, combine the cream cheese fruit dip, thawed whipped topping, and vanilla extract. Fold until well blended and smooth.
- In a large bowl, combine the drained pineapple chunks, maraschino cherries, mandarin orange slices, red grapes, banana slices, diced kiwi, diced mango, and sweetened shredded coconut.
- Gently fold the cream cheese mixture into the fruit, making sure all pieces are evenly coated. Be careful not to break up the fruit.
- Transfer the salad to a large serving bowl. For added flair, reserve a few fruit pieces and some shredded coconut for garnish. Cover and refrigerate for at least 1 hour to let the flavors meld.
- Before serving, add reserved fruit and coconut on top if desired. Serve chilled and enjoy!
Nutrition
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg