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Beach Cheesecake Salad Recipe for Quick, Family-Friendly Meals
Emily

Beach Cheesecake Salad

A tangy, creamy fruit salad with a whipped cream cheese base, tropical fruits, and a hint of pineapple juice. No-cook, customizable, and perfect for summer gatherings or quick meals.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 8 oz (227g) cream cheese, softened
  • 3.4 oz (100g) vanilla instant pudding mix
  • 1 cup (240ml) pineapple juice
  • 1 lb (450g) strawberries, sliced
  • 1 cup seedless grapes, halved
  • 15 oz (425g) mandarin oranges, drained
  • 20 oz (567g) pineapple chunks, drained
  • 3 kiwis, peeled and sliced
  • 1 medium banana, sliced

Method
 

  1. In a large bowl, mix softened cream cheese until smooth
  2. Fold in vanilla pudding mix and pineapple juice until fully combined
  3. In another bowl, combine strawberries, grapes, mandarin oranges, pineapple chunks, and kiwis
  4. Gently toss the cream cheese mixture with the fruit
  5. Just before serving, fold in banana slices to prevent browning
  6. Serve chilled or assemble in mason jars for grab-and-go meals

Notes

Use vegan cream cheese for a dairy-free version
Prep the dressing and fruits separately and store in airtight containers (up to 2 days)
Swap fruits for seasonal options like mango, cherries, or grapes
Reserve a small amount of pineapple juice as a fruit-preserving glaze