This post may contain affiliate links.

This Tropical Cheesecake Salad, a blend of tropical fruits in a luscious cheesecake fruit salad dressing. A refreshing dessert salad recipe perfect for summer!

Cheesecake Salad in clear bowl topped with fruit and mint

You heard that right! Tropical Cheesecake Salad, who knew fruit could be any better. Well it can and it does with this salad. It is so creamy and delicious you’ll be begging for more.

When I think of sweet treats for the summer, immediately I think of something bright, light, and fruity. This recipe really does cover all those bases. 

Various fruits mixed with a flavorful creamy and sweet mixture that is all blended together to create one of the best summer salads around.

I hear people saying all the time that “that’s not a salad”. Well there are such things as dessert salads, so many not have heard of them or may have called them different names. 

But they are real, alive and one of the best desserts out there. We are huge lovers of any dessert salad especially when it’s packed with fruit.

Some of my other favorite fruity desserts include: Easy Strawberry Shortcake, Berry Tarts and Strawberry Cheesecake Bundt Cake!

WHY THIS RECIPE WORKS:

  • With various different fruits, you can really customize it to your liking.
  • The filling brings it all together and creates the cheesecake aspect of it.
  • You can double this recipe for larger gatherings!

Overhead of salad in bowls with tea and fruit

INGREDIENTS NEEDED (FULL RECIPE BELOW):

Mandarin oranges
Mangos
Strawberries
Blueberries
Kiwi 
Pineapple
Bananas
Cream cheese
Sweetened condensed milk
Vanilla bean paste or vanilla extract
Heavy whipping cream
Mint, garnish optional

HOW TO MAKE A TROPICAL CHEESECAKE SALAD:

  1. Place all the fruit into a large bowl. Set aside.
  2. In a medium-sized bowl, whip the cream cheese with a hand mixer until smooth.
  3. Add the sweetened condensed milk and vanilla, carefully whip until combined, slowly at first or it might splash.
  4. Add the heavy cream and whip again, be careful and whip slowly at first. 
  5. Pour the cheesecake sauce over the fruit. Gently fold it in until everything is coated. Be easy here and take your time so the fruit doesn’t fall apart.
  6. Cover with plastic wrap and place in the fridge for one hour to chill. Serve with more fruit as garnish and mint sprigs, optional. 

Cheesecake Salad in large bowl then some in smaller bowls topped with fruit and mint

WHAT IS A CHEESECAKE SALAD?

The most classic Cheesecake Salad is just plain old strawberry cheesecake salad. This cheesecake salad has a LOT more going on. 

Mangoes, pineapple, kiwi, strawberries, bananas, blueberries, and mandarin oranges all tossed in a creamy fruit salad sauce.

The “cheesecake” part of Cheesecake Salad comes from the sauce consisting of, in this case, cream cheese, sweetened condensed milk, vanilla, and whipping cream.

It is an easy, slightly healthier alternative to a slice of cheesecake. With all those fruits you don’t have to feel too guilty about having a little sweet treat. All in moderation, of course!

CHEESECAKE SALAD ALTERNATIVES:

What is especially so great about this cheesecake salad recipe is how versatile it is. Add more fruit or take out what you don’t like, customize it to your preference.

Strawberry Banana Cheesecake Salad, Hawaiian Cheesecake Salad, berry, citrus, stone fruit, melon, with cool whip in place of whipping cream, the possibilities are endless!

CAN I USE COOL WHIP?

Yes, if you want to substitute the heavy whipping cream with cool whip you can. You will want to gently mix about 1 cup of cool whip into your cheesecake mixture.

Overhead of Tropical Cheesecake Salad in two small bowls topped with sliced fruit and mint with pineapple in background

HOW TO STORE:

Covered tightly with plastic wrap or placed in an airtight container this Cheesecake Salad will last in the refrigerator or up to 2-3 days. 

TIPS AND TRICKS:

  • You can use any fruit that you want, we chose the fruit that we have in this recipe to make it tropical. 
  • Use frozen and canned fruit if you’d like. Make sure the frozen is thawed and drained and the canned is drained well.
  • You can absolutely double this recipe for larger gatherings.
  • Substitute cool whip for the heavy whipping cream, use about 1 cup.
  • This is a very versatile salad and can use multiple different fruits so have fun with it and create new fun flavors.
  • Eat this as a salad in bowls of you can use cinnamon chips, cookies, or other fruit to use it as a dip as well.

 

 

Pinterest image of salad choose up in clear bowl

If you are looking for that fun, fruity and absolutely refreshingly delicious summer salad then you have to make my Tropical Cheesecake Salad!

If you like this recipe you might also like:

If you’ve tried this TROPICAL CHEESECAKE SALAD let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

This Silly Girls Kitchen Logo
5 from 10 votes

Tropical Cheesecake Salad

Author Dana at ThisSillyGirlsKitchen.com
Prep: 45 minutes
Chill Time 1 hour
Total: 45 minutes
This Tropical Cheesecake Salad, a blend of tropical fruits in a luscious cheesecake fruit salad dressing. A refreshing dessert salad recipe perfect for summer!
Servings 20 servings

Ingredients
  

Instructions

  • Place all the fruit into a large bowl. Set aside.
  • In a medium-sized bowl, whip the cream cheese with a hand mixer until smooth. Add the sweetened condensed milk and vanilla, carefully whip until combined, slowly at first or it might splash. Add the heavy cream and whip again, be careful and whip slowly at first. 
  • Pour the cheesecake sauce over the fruit. Gently fold it in until everything is coated. Be easy here and take your time so the fruit doesn't fall apart. Cover with plastic wrap and place in the fridge for one hour to chill. Serve with more fruit as garnish and mint sprigs, optional. 

Notes

  1. You can use any fruit that you want, we chose the fruit that we have in this recipe to make it tropical. 
  2. Use frozen and canned fruit if you'd like. Make sure the frozen is thawed and drained and the canned is drained well.
  3. You can absolutely double this recipe for larger gatherings.
  4. Substitute cool whip for the heavy whipping cream, use about 1 cup.
  5. This is a very versatile salad and can use multiple different fruits so have fun with it and create new fun flavors.
  6. Eat this as a salad in bowls of you can use cinnamon chips, cookies, or other fruit to use it as a dip as well.

Nutrition

Calories: 204kcal | Carbohydrates: 31g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 65mg | Potassium: 361mg | Fiber: 3g | Sugar: 25g | Vitamin A: 670IU | Vitamin C: 58.3mg | Calcium: 97mg | Iron: 0.5mg
Nutrition Disclaimer
Course Dessert
Cuisine American

Love This Recipe?

Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!

 

 

.

5 from 10 votes (10 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Similar Posts