Strawberry Banana Cheesecake Salad
A creamy no-bake dessert salad that layers fresh strawberries and bananas into a fluffy cheesecake filling — perfect for potlucks, cookouts, and holidays.
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- 1 package instant cheesecake pudding mix (3.4 oz) dry, not prepared
- 1 cup vanilla Greek yogurt
- 1 tsp vanilla extract
- 8 oz frozen whipped topping thawed
Fruit and Add-Ins
- 1 lb fresh strawberries hulled and sliced
- 4 medium bananas sliced
- 2 tsp fresh lemon juice
- 2 cups miniature marshmallows optional
Instructions
- Place the softened cream cheese in a large mixing bowl. Beat with an electric mixer until completely smooth and creamy.
- Add the dry cheesecake pudding mix, vanilla Greek yogurt, and vanilla extract. Beat until the mixture is smooth and evenly combined.
- Gently fold in the thawed whipped topping with a spatula. Continue folding until no streaks remain.
- Cover the cheesecake mixture and refrigerate for about 30 minutes so it can thicken.
- Wash, hull, and slice the strawberries. Pat them dry with paper towels to prevent extra moisture from thinning the filling.
- Slice the bananas shortly before serving. Gently toss them with the lemon juice to help slow browning.
- Fold the strawberries, bananas, and optional miniature marshmallows into the chilled cheesecake mixture. Mix gently so the fruit does not become crushed.
- Transfer the salad to a serving bowl or container. Garnish with additional strawberry and banana slices if desired, and serve immediately.
Notes
For a make-ahead option, prepare the cheesecake filling and slice the strawberries a day in advance, then fold in the bananas and marshmallows just before serving to keep everything fresh and prevent browning.
Tried this recipe?Let us know how it was!