Begin by washing and cutting the strawberries into halves or quarters, depending on their size. In a large mixing bowl, combine the prepared strawberries, drained mandarin oranges, and pineapple chunks.

Add the halved kiwi slices and cubed mangoes to the bowl, tossing gently with a spatula until the colorful mixture is well combined and invitingly vibrant.

In a separate mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it's completely smooth, about 2 minutes.

Gradually add the instant cheesecake pudding mix, followed by the French vanilla coffee creamer. Continue to mix for another 2-3 minutes until the filling is creamy and has a thick, luscious consistency.

Carefully pour the creamy cheesecake filling over the prepared fruit mixture. Using a large spoon or spatula, gently fold the filling into the fruits.

Transfer the salad to a large serving bowl or individual cups, cover tightly with plastic wrap or a lid and refrigerate for at least 4 hours before serving.