Craving a dessert that’s refreshing, creamy, and just the right amount of indulgent? Let me introduce you to this Tropical Fruit Salad Cheesecake—a dreamy blend of velvety cheesecake with a burst of tropical fruit. Think pineapple, mango, and kiwi topping a rich and smooth cheesecake, nestled on a buttery graham cracker crust. It’s like a little vacation on a plate!

Whether you’re hosting a summer BBQ, preparing a fancy dinner, or just want to treat yourself, this dessert is a guaranteed crowd-pleaser. Trust me, every bite will transport you to a sun-kissed beach, where all you need is a spoon and a big smile.

Why You’ll Love Tropical Fruit Salad Cheesecake

Refreshing and Light: The tropical fruit gives this cheesecake a bright, fresh flavor that pairs perfectly with the creamy filling.
No-Bake Magic: The cheesecake doesn’t require baking, making it an easy and stress-free dessert to prepare.
Visually Stunning: The vibrant fruit topping adds color and elegance to this showstopper of a dessert.
Customizable: Feel free to switch up the fruit according to what’s in season, or add your own twist with coconut or a splash of lime zest.
Perfect for Any Occasion: Whether it’s a casual gathering or a special celebration, this cheesecake will steal the show!

Ingredients

Here’s everything you’ll need for this tropical dream:

Graham Cracker Crust

Graham cracker crumbs: The buttery base that holds everything together, providing a crunchy contrast to the creamy cheesecake.
Sugar: A little sweetness to balance the richness.
Butter: Adds a richness and helps bind the crust together.

Cheesecake Filling

Cream cheese: The star of the cheesecake filling, making it rich, creamy, and indulgent.
Sugar: Sweetens the filling just enough without overpowering the tropical flavors.
Heavy cream: Gives the filling that smooth, luscious texture.
Vanilla extract: A touch of vanilla enhances the overall flavor of the cheesecake.

Tropical Fruit Topping

Pineapple: Sweet, tangy, and juicy—pineapple is the ultimate tropical fruit.
Mango: Adds a vibrant color and a smooth, sweet flavor.
Kiwi: A little tartness to balance the sweetness of the other fruits.
Coconut flakes (optional): For a little extra tropical flair.

Instructions

Let’s get into the steps to create this delightful cheesecake!

Prepare the Crust:
In a bowl, combine graham cracker crumbs and sugar. Stir in melted butter until everything is evenly coated. Press the mixture into the bottom of a springform pan, forming a firm, even crust. Chill in the fridge while you make the filling.
Make the Cheesecake Filling:
Beat the cream cheese and sugar together until smooth and creamy. Add the heavy cream and vanilla extract, continuing to beat until the mixture is light and fluffy.
Assemble the Cheesecake:
Pour the cheesecake filling onto the chilled graham cracker crust, smoothing it into an even layer. Cover the cheesecake and chill it in the fridge for at least 4 hours (overnight is best for maximum flavor).
Top with Tropical Fruits:
Once the cheesecake is fully set, arrange the pineapple, mango, and kiwi slices on top. Sprinkle with coconut flakes if desired for that extra tropical touch.
Serve and Enjoy:
Slice, serve, and watch as your friends and family devour this tropical delight!

FAQ

Q1: Can I use a store-bought crust?
A1: Yes, absolutely! A store-bought graham cracker crust works perfectly if you’re short on time.

Q2: Can I use different fruit?
A2: Definitely! You can swap the fruits based on availability—papaya, passion fruit, or even bananas would work beautifully.

Q3: How long can I store this cheesecake?
A3: You can store it in the fridge for up to 3-4 days. Just make sure to cover it tightly to prevent the crust from getting soggy.

Q4: Can I freeze this cheesecake?
A4: Yes, you can freeze it! Just cover it tightly and freeze for up to a month. Let it thaw in the fridge for several hours before serving.

Q5: Can I make this cheesecake in advance?
A5: Absolutely! This cheesecake is perfect for making ahead of time. In fact, it tastes even better after sitting in the fridge overnight to let the flavors meld.

Q6: Can I use low-fat cream cheese or whipped topping?
A6: Yes, you can swap for lighter options, but keep in mind that it might affect the creamy texture slightly.

Q7: Can I add a drizzle of something on top?
A7: A drizzle of honey, passion fruit syrup, or even a little lime zest would be a delicious addition!

Enjoy every tropical bite of this cheesecake, and remember—there’s always room for a second slice!

Tropical Fruit Salad Cheesecake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Tropical Fruit Salad Cheesecake combines the creaminess of cheesecake with the bright, fresh flavors of tropical fruits. A graham cracker crust, luscious cheesecake filling, and a sweet fruit topping make this dessert perfect for any occasion!

Author: Sarah
Prep Time: 25 minutes
Cook Time: 70 minutes
Total Time: 4 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven:
Set your oven to 350°F (175°C).
Make the Crust:
In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for 10 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Gently stir in the sour cream and heavy cream until smooth and well combined.
Fold in the Fruit:
Carefully fold in the diced mango, pineapple, and kiwi into the cheesecake batter, avoiding overmixing to keep the fruit intact.
Assemble the Cheesecake:
Pour the cheesecake filling over the pre-baked graham cracker crust in the springform pan, spreading it out evenly.
Bake the Cheesecake:
Bake for 60-70 minutes, or until the center is almost set but still has a slight jiggle. Turn off the oven and let the cheesecake cool with the oven door cracked open for about an hour.
Cool Completely:
After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Prepare the Topping:
In a small saucepan, gently heat the mango or pineapple jam until it becomes smooth and spreadable. Allow it to cool slightly.
Arrange the sliced strawberries on top of the chilled cheesecake, then drizzle the warm jam over the fruit for a glossy finish.
Serve:
Slice and enjoy this refreshing Tropical Fruit Salad Cheesecake!

Notes

The cheesecake can be made a day in advance to allow it to set properly.
For a smoother jam topping, you can strain out any fruit chunks before applying.