A creamy, tropical fruit dessert salad combining fresh fruit with a rich cheesecake-style filling. This refreshing no-bake treat brings together bright citrus, sweet berries, and juicy tropical fruits in a dreamy, fluffy cheesecake dressing. It’s a perfect make-ahead option for potlucks, cookouts, and holidays.

Why I’ll Love This Recipe

I love how this salad delivers such an indulgent, creamy texture without any baking involved. The cheesecake filling is tangy and sweet, perfectly complementing the fresh fruit. It's the kind of dessert that feels light but is still satisfying. I also appreciate how flexible it is—easy to mix and match with whatever fruit I have on hand. Whether I’m making it ahead or throwing it together last-minute, it never fails to impress.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 oz cream cheese
3.4 oz instant cheesecake pudding mix, unprepared
1 cup International Delight French Vanilla creamer (liquid)
1 lb strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
20 oz can pineapple tidbits, drained
3 kiwi, peeled and cut into half-moons
2 mangoes, cut into bite-size chunks
1 banana, cut into coins
Juice of ½ lemon

Directions

I start by whipping the cream cheese in a medium tall bowl with an electric mixer until it's smooth. It can bind in the beaters, but I keep going—it always loosens up.
I add the dry cheesecake pudding mix and beat it in. If it gets too thick, I add just a splash of the measured creamer to loosen the mixture.
With the mixer on low, I slowly add the rest of the creamer a tablespoon at a time. Once fully combined, I whip it until it's light and fluffy.
In a separate large bowl, I mix the strawberries, mandarin oranges, pineapple, kiwi, and mango. Then I gently fold in the cheesecake mixture.
I toss the banana coins with lemon juice in a small bowl, drain off the extra juice, and gently fold the bananas into the salad.
I either chill the salad until I'm ready to serve, or I serve it right away.

Servings and Timing

Servings: Approximately 16
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

I like switching up the fruits depending on the season. Blueberries, grapes, or apples work great in place of mango or kiwi. For a dairy-free version, I swap in plant-based cream cheese and creamer. Sometimes I add shredded coconut or mini marshmallows for a twist, and if I want extra texture, I top it with chopped pecans or granola right before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The fruit releases juice over time, so I give it a gentle stir before serving again. If I’m making it ahead, I store the fruit and cheesecake mixture separately and combine them just before serving to keep everything fresh and creamy. I don’t recommend freezing this salad—it changes the texture too much.

FAQs

How do I keep the fruit from getting soggy?

I make sure to drain all canned fruit well and keep the banana separate until the last step. If I’m prepping early, I store the fruit and dressing separately.

Can I use other types of pudding mix?

I stick to cheesecake pudding mix for the right flavor and texture, but vanilla pudding can be used in a pinch—it just won't have the tangy cheesecake taste.

What can I use instead of French Vanilla creamer?

If I don’t have the creamer, I mix 1 cup of heavy cream with ¼ cup powdered sugar and 2 teaspoons vanilla extract for a homemade version.

Is this salad good for potlucks?

Absolutely. I find it travels well and is always a hit at gatherings. I just keep it chilled until serving.

Can I make this dessert vegan?

Yes. I use vegan cream cheese, a plant-based creamer, and check that the pudding mix is dairy-free. The flavor still turns out rich and delicious.

Conclusion

This tropical cheesecake fruit salad is a breeze to make and always delivers big on flavor. I love how versatile, creamy, and refreshing it is—just the kind of crowd-pleasing dish I turn to all year long. Whether I’m making it for a family picnic or just treating myself, it’s one of my go-to no-bake desserts.

Tropical Cheesecake Fruit Salad

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Author: Sue
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Approximately 16 servings
Category: Dessert Salad
Method: No‑Bake, Mixed
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

A creamy, tropical fruit dessert salad combining fresh fruit with a rich cheesecake‑style filling.

Instructions

In a medium tall bowl, use an electric mixer to whip the cream cheese until smooth (it may bind in the beaters, but keep going and it will loosen).
Add the dry cheesecake pudding mix and beat until well combined. If too thick, add a splash of the measured creamer to loosen it.
With the mixer on low, slowly add the remaining creamer a tablespoon at a time until the mixture is smooth and combined; then whip until fluffy.
In a large bowl, combine strawberries, mandarin oranges, pineapple tidbits, kiwi, and mango; gently fold in the cheesecake mixture.
In a small bowl, toss banana coins with lemon juice, drain any excess juice, then gently fold into the salad.
Chill until ready to serve, or serve immediately.

Notes

Do not pour all the creamer in at once—adding it slowly prevents clumping. Trust the process!
Substitute heavy cream mix: 1 cup heavy cream + ¼ cup powdered sugar + 2 tsp vanilla extract if needed.
If using canned fruit, drain it completely to prevent wateriness.
To make ahead: refrigerate cheesecake mixture separately, and fruit separately; drain fruit juice just before folding in and serving.