Name: Tropical Fruit Salad Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 270 min
Ingredients: 2 cups graham cracker crumbs (Use gluten-free crumbs to make crust GF); 1/2 cup unsalted butter, melted; 3 packages cream cheese, softened to room temperature (8 oz each) (Use full-fat cream cheese for best texture); 1 cup granulated sugar; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 1 cup sour cream; 1/2 cup heavy cream; 1 cup diced mango (ripe, firm); 1 cup diced pineapple (fresh or well-drained canned); 1 cup diced kiwi; 1 cup sliced strawberries (For topping); 1/4 cup mango or pineapple jam (For glaze)

The first time I made this Tropical Fruit Salad Cheesecake, the kitchen smelled like a beachside bakery—sweet mango and pineapple brightening the rich, silky cheesecake. It’s a crowd-pleasing dessert that feels festive enough for a summer cookout but simple enough to serve at a family brunch. Bright diced tropical fruit is folded into a classic cream-cheese filling, finished with sliced strawberries and a glossy jam drizzle for color and shine.

What makes this recipe special

This cheesecake balances creamy richness with juicy tropical fruit. Folding mango, pineapple, and kiwi into the filling adds fresh texture and natural sweetness so every bite has a pop of brightness. It’s a great make-ahead dessert for warm-weather gatherings because it’s best eaten chilled, and the jam glaze gives a professional-looking finish with almost no extra work.

“A perfect balance of creamy, tangy, and tropical — a showstopper without the fuss.”

Why someone would search for this: they want a fruity, colorful cheesecake that’s approachable to bake at home, looks impressive for parties, and plays well with seasonal fruit.

Step-by-step overview

Make and bake a graham cracker crust, then cool it.
Beat a smooth cream-cheese filling, add eggs, sour cream, and cream.
Fold in diced mango, pineapple, and kiwi gently.
Bake until mostly set, cool slowly, then chill for several hours.
Top with sliced strawberries and warm jam glaze before serving.

This overview helps you scan the flow: crust → filling → bake → cool → chill → top.

What you’ll need

2 cups graham cracker crumbs (use gluten-free crumbs to make crust GF)
1/2 cup unsalted butter, melted
3 (8 oz) packages cream cheese, softened to room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
1 cup sour cream
1/2 cup heavy cream
1 cup diced mango (ripe, firm)
1 cup diced pineapple (fresh or well-drained canned)
1 cup diced kiwi
1 cup sliced strawberries (for topping)
1/4 cup mango or pineapple jam (for glaze)

Substitutions/notes:

Swap the crust for crushed digestive biscuits or an almond flour crust for a nutty flavor.
Use full‑fat cream cheese for best texture; reduced-fat alters firmness.
Frozen fruit can work if fully thawed and patted dry (see tips).

Step-by-step instructions

Preheat the oven to 350°F (175°C). Grease a 9‑inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the pan’s bottom in an even layer.
Bake the crust 10 minutes. Let it cool while you make the filling.
In a large bowl, beat the softened cream cheese with the sugar and vanilla until smooth and lump-free. Use a hand mixer or stand mixer on low.
Add the eggs one at a time, mixing briefly after each until just combined. Don’t overbeat.
Stir in the sour cream and heavy cream until the batter is silky.
Gently fold in the diced mango, pineapple, and kiwi with a spatula so the fruit does not get crushed.
Pour the filling over the cooled crust and smooth the top.
Bake 60–70 minutes. The center should be mostly set with a slight jiggle. (Optionally check that the internal temperature reaches about 150–155°F / 65–68°C.)
Turn off the oven. Crack the oven door and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.
Chill the cheesecake in the refrigerator at least 4 hours or overnight.
Heat the jam in a small saucepan until smooth and slightly thinned. Cool a little.
Arrange sliced strawberries on top. Drizzle the warm jam over the strawberries to glaze.
Slice with a hot, clean knife (wipe between cuts) and serve.

Best ways to enjoy it

Serve chilled with a dollop of lightly sweetened whipped cream or a spoonful of coconut whipped cream for a tropical twist.
Pair with a light dessert wine (Moscato d’Asti) or a citrusy cocktail such as a classic mojito or a pineapple rum spritz.
For an elegant plate, place a slice on a white plate, add a few extra diced mango cubes, and scatter toasted coconut flakes.

Storage and reheating tips

Refrigerate: Store tightly covered for up to 3–4 days. Best to wrap the springform pan loosely with plastic wrap after the cheesecake is fully chilled.
Freeze: Wrap the whole cheesecake or individual slices in plastic wrap and then foil. Freeze up to 2 months. Thaw overnight in the refrigerator.
Reheating: Cheesecake is usually served cold. If you prefer a less-chilled slice, let it sit at room temperature for 20–30 minutes before serving.
Food safety: Keep refrigerated. Discard if left out more than 2 hours at room temperature.

Pro chef tips

Room-temperature ingredients: Softened cream cheese and room‑temp eggs mix more smoothly and reduce lumpy filling.
Don’t overmix once eggs are added—overbeating can incorporate air and cause cracks or sinking.
Water bath option: For an ultra-silky, crack-free top, place the springform pan wrapped in foil into a larger pan with hot water (water bath) while baking.
Prevent sogginess: If your fruit is very juicy, briefly toss diced fruit in a teaspoon of cornstarch to absorb excess moisture.
Slice cleanly: Run a knife under hot water and dry between cuts for neat slices.

Creative twists

Coconut‑macadamia crust: Swap graham crumbs for crushed macadamia nuts and shredded toasted coconut for a Hawaiian spin.
Lime-mango swirl: Reserve some mango purée, fold a swirl into the filling before baking.
Gluten-free: Use gluten-free graham crumbs or almond meal for the crust.
Vegan/dairy-free: Use vegan cream cheese, full-fat coconut cream, and an oil-based crust (note texture will differ).
Toppings: Try caramelized pineapple rings, passionfruit pulp, or a toasted coconut streusel.

Your questions answered

Q: Can I use frozen fruit for the filling?
A: Yes—thaw completely and drain or pat dry to avoid extra moisture. Very soft or mushy fruit can discolor the batter and make it watery.

Q: Why did my cheesecake crack, and how can I avoid it?
A: Cracks often come from overmixing, high oven heat, or rapid cooling. Mix gently, use moderate oven temperature, and cool the cake gradually (leave the door cracked) or use a water bath.

Q: How long in advance can I make this cheesecake?
A: You can bake it a day ahead and refrigerate covered. For longer storage, freeze slices up to 2 months and thaw overnight in the fridge.

Q: Is the jam necessary?
A: Not strictly—jam adds shine, sweetness, and a finished look. You can substitute a light dusting of powdered sugar or a fresh fruit salsa.

Q: Can I halve the recipe for a smaller pan?
A: Yes—reduce ingredients proportionally and use a smaller springform pan. Bake time will be shorter; watch for that slight jiggle in the center.

Conclusion

If you enjoy a bright, tropical take on a classic dessert, this Tropical Fruit Salad Cheesecake is a dependable showstopper you can make ahead and tailor to tastes. For more inspiration that blends fruit salads and cheesecake-style presentations, check this Hawaiian cheesecake salad + video and this detailed Tropical cheesecake fruit salad tutorial. These examples can spark variations and plating ideas for your next gathering.