Strawberry Banana Cheesecake Salad
Are you looking for a dessert that’s super easy but tastes like a million bucks? You’ve got to try my strawberry banana cheesecake salad. It’s creamy, dreamy, and packed with fresh fruit.
This recipe is a real crowd-pleaser and perfect for just about any occasion, from a family BBQ to a quiet night in. It’s the kind of sweet treat that will have everyone asking for the recipe. I just know you’re going to love it.
Why You’ll Love Strawberry Banana Cheesecake Salad
First off, it’s SO EASY to make……Seriously, you just mix a few things together, and you’re done. No oven needed! It’s the perfect no-bake dessert, kind of like my popular No-Bake Raspberry Swirl Cheesecake but with a fruity twist.
The combination of sweet strawberries and creamy bananas is just heavenly. It’s a flavor pair that’s meant to be. If you’re a big fan of strawberries like I am, you should also check out my Strawberry White Chocolate Chip Cookies. This salad is light, refreshing, and an instant hit wherever you take it.
Ingredients You’ll Need
Here are the simple things you’ll need to whip up this deliciousness. Check the recipe card below for exact amounts!
- Cream cheese: This makes your salad base super rich and creamy.
- Instant cheesecake pudding: Your secret weapon for that authentic cheesecake flavor.
- Vanilla yogurt: I use this to add a little tang and creaminess.
- Cool whip: This makes your fruit salad light, fluffy, and so airy.
- Strawberries: You’ll want fresh, juicy strawberries for the best taste.
- Ripe bananas, sliced: These add natural sweetness and a soft, lovely texture.
- Lemon juice: A little squeeze keeps your bananas from turning brown.
- Mini marshmallows (optional): These add a fun, chewy texture that kids just love.
How to Make Strawberry Banana Cheesecake Salad
Making this salad is as easy as pie, maybe even easier! Just follow these simple steps to creamy perfection.
Step 1: Create the Cheesecake Base
In your large mixing bowl, beat the 8 ounces softened cream cheese with your electric mixer until it’s smooth and creamy. This should only take about a minute. Then, sprinkle in the instant cheesecake pudding mix.
Step 2: Mix in the Yogurt and Cool Whip
Next, add 1 cup vanilla yogurt to the bowl. Gently fold it in with your spatula. Once that’s combined, add Cool Whip. Fold it in carefully until everything is just mixed.
Step 3: Prepare the Fruit
In a separate medium bowl, gently toss your 2 cups sliced strawberries and 3 sliced ripe bananas with 1 tablespoon lemon juice. The lemon juice is key to keeping those bananas looking fresh and bright.
Step 4: Combine Everything
Now for the best part! Gently fold the fruit mixture into your creamy cheesecake base. If you’re using them, add 1 cup mini marshmallows now. Stir until everything is beautifully combined. YUM!
Tips for the Best Cheesecake Salad
Here are a few little tricks I’ve learned to make this salad perfect every single time.
- Use Softened Cream Cheese. Make sure your cream cheese is at room temperature. It makes it so much easier to mix.
- Fresh is Best. Always use fresh strawberries and ripe bananas. It makes a HUGE difference in the final taste.
- Don’t Overmix. Be gentle when you fold in the Cool Whip and fruit. You want to keep it light and airy.
- Chill Before Serving. Let the salad chill in the fridge for at least an hour. This helps all the flavors meld together.
- A Gentle Touch. Use a spatula to fold ingredients. This prevents the fruit from getting mushy and sad.
- Taste and Adjust. Feel free to add a little more sugar if your fruit isn’t very sweet.
Variations and Substitutions
Want to mix things up a bit? Here are some fun ideas to make this recipe your own.
- Try Different Fruits. Swap the strawberries and bananas for pineapple, mandarin oranges, or even peaches.
- Add a Crunch. Throw in some chopped pecans, walnuts, or even crushed graham crackers for a nice textural surprise.
- Change the Pudding. Use vanilla or white chocolate instant pudding instead of cheesecake for a different flavor profile.
- Lighten It Up. You can use light cream cheese and fat-free Cool Whip to make a lighter version of this salad.
- Go Greek. Substitute the vanilla yogurt with plain Greek yogurt for an extra tangy and protein-packed kick.
Make-Ahead and Storage Tips
This salad is a fantastic make-ahead dessert, which is a lifesaver when you’re busy. You can whip up the cheesecake base a day in advance and keep it covered in the fridge. When you’re ready to serve, just slice your fruit, toss it with lemon juice, and fold it into the base.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to two days. Just know that the bananas might get a little soft, but it will still taste delicious. I don’t recommend freezing this one, as it can get watery when it thaws.
Recipe FAQs
How long does this salad last in the fridge?
Your strawberry banana cheesecake salad will stay fresh for about two days. Just keep it in an airtight container.
Can I use frozen fruit?
I suggest using fresh fruit for the best texture and flavor. Frozen fruit can make the salad watery.
Can I make this recipe gluten-free?
Definitely! The recipe is naturally gluten-free. Just double-check that your instant pudding mix is certified gluten-free.
Can I use a different kind of yogurt?
Yes, you can! Plain or even strawberry-flavored yogurt would work well. Greek yogurt is a great option, too.
Is this recipe kid-friendly?
Oh, absolutely! Kids go crazy for this salad, especially with the mini marshmallows. It’s a total winner.
Can I double the recipe?
For sure! This recipe is super easy to double if you’re feeding a bigger crowd. Just use a larger bowl.
What if I don’t have an electric mixer?
No problem at all! You can mix it by hand. It will just take a little more elbow grease.
Can I add other mix-ins?
Go for it! Toasted coconut, chocolate chips, or a drizzle of caramel would be delicious additions. Have fun with it!
Is this more of a dessert or a side dish?
It’s a dessert, but it’s so light and fruity that it’s often served as a side dish at potlucks and BBQs.
Strawberry Banana Cheesecake Salad
Ingredients
- 8 ounces cream cheese (softened)
- 1 (3.4-ounce) package instant cheesecake pudding mix
- 1 cup vanilla yogurt
- 1 (8-ounce) tub Cool Whip (thawed)
- 2 cups strawberries (hulled and sliced)
- 3 ripe bananas (sliced)
- 1 tablespoon lemon juice
- 1 cup mini marshmallows (optional)
Instructions
- Mix the Creamy Base: In a large bowl, beat the softened cream cheese with an electric mixer until it's completely smooth. Add the package of instant cheesecake pudding mix and beat again to combine.
- Add Yogurt and Cool Whip: Gently fold in vanilla yogurt with a spatula. Then, carefully fold in thawed Cool Whip until the mixture is light, airy, and well-combined.
- Prepare the Fruit: In a separate bowl, gently toss the sliced strawberries and sliced ripe bananas with lemon juice to prevent the bananas from browning.
- Combine and Chill: Gently fold the fruit mixture and optional mini marshmallows into the cheesecake base. Cover the salad and chill it in the fridge for at least one hour before serving. ENJOY!!!
Notes
- Make sure your cream cheese is fully softened to avoid any lumps in your salad.
- The lemon juice is a must-have to keep the bananas looking fresh and appealing.
- For the best flavor and texture, serve this salad within the first day of making it.
- Feel free to get creative by adding other fruits like blueberries or pineapple.
- Store any leftovers in an airtight container in the fridge for up to 2 days.
