Tropical Cheesecake Fruit Salad
A vibrant and easy-to-make dessert that combines creamy cheesecake flavor with a medley of tropical fruits, perfect for any occasion.
Ingredients
For the cheesecake mixture
- 8 ounces cream cheese, softened should be at room temperature
- 3.4 ounces instant cheesecake pudding, unprepared adds rich cheesecake flavor
- 1 cup International Delight French Vanilla Creamer, liquid used to achieve desired consistency
For the fruit salad
- 1 pound strawberries, hulled and sliced adds juiciness
- 4 mandarin oranges, peeled and sectioned for zest and brightness
- 20 ounces can pineapple tidbits, drained provides tropical sweetness
- 3 kiwi, peeled and cut into half moons for an exotic flair
- 2 mangoes, cut into bite-sized chunks adds delightful texture
- 1 banana, cut into coins helps create creaminess
- 1/2 lemon juice enhances freshness and prevents browning
Instructions
Preparation
- In a medium tall bowl, use an electric mixer to whip the cream cheese until smooth and creamy.
- Add the dry cheesecake pudding mix to the whipped cream cheese and beat until well combined.
- If the mixture is too thick, gradually add the French Vanilla Creamer, one tablespoon at a time, until smooth and luscious.
- In a large mixing bowl, combine the strawberries, mandarin oranges, pineapple, kiwi, and mango.
- Gently fold the cheesecake mixture into the bowl of fruits until well incorporated.
- In a separate small bowl, toss the banana coins with lemon juice to keep their color. Drain excess juice and fold the bananas into the salad.
- Chill the salad until ready to serve, or enjoy immediately.
Notes
For extra flavor, you can add shredded coconut or chopped macadamia nuts as toppings. For a lighter version, consider using Greek yogurt instead of cream cheese.