Strawberry Banana Cheesecake Salad

Strawberry Banana Cheesecake Salad is a no-bake, creamy fruit salad that tastes like dessert. It features fresh strawberries and bananas folded into a sweet, rich cheesecake mixture, creating a refreshing and indulgent treat that’s perfect for picnics, parties, or weeknight cravings.

Why You’ll Love This Recipe

• Dessert meets fruit salad – Rich and creamy like cheesecake, but loaded with fresh fruit.
• Quick and easy – Comes together in just 15 minutes.
• No baking required – Perfect for summer or when you need a simple, no-fuss dish.
• Great for gatherings – Feeds a crowd and is always a hit at potlucks.
• Customizable – Easily adapt with different fruits or additions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 package (8 oz) cream cheese, softened
• 1 package (3.4 oz) instant cheesecake pudding mix (dry)
• ¼ cup vanilla coffee creamer (or milk)
• 2 lbs fresh strawberries, hulled and sliced
• 3 ripe bananas, sliced
• 2 tablespoons lemon juice (to prevent browning)

Directions

1. In a medium bowl, beat cream cheese until smooth.
2. Add dry cheesecake pudding mix and continue to beat until well combined.
3. Slowly add vanilla coffee creamer (or milk), mixing until smooth and creamy.
4. In a large bowl, combine sliced strawberries and bananas. Drizzle with lemon juice and gently toss to coat.
5. Fold the cheesecake mixture into the fruit until evenly coated.
6. Chill for 30 minutes before serving for best texture and flavor.

Servings and Timing

• Servings: 12–16 (about ½ cup servings)
• Prep Time: 15 minutes
• Chill Time: 30 minutes (optional)
• Total Time: 15–45 minutes

Variations

• Add mini marshmallows: For extra texture and sweetness.
• Use Greek yogurt: Substitute half the cream cheese with vanilla Greek yogurt for a lighter version.
• Try other fruits: Add blueberries, raspberries, or pineapple chunks.
• Crushed graham crackers: Sprinkle on top for a pie-like crunch.

Storage/Reheating

• Storage: Store in an airtight container in the fridge for up to 2 days.
• Note: Best eaten fresh. Bananas may brown and soften after a day.
• Freezing: Not recommended due to texture changes.
• Reheating: Not applicable—serve cold.

FAQs

Can I make this ahead of time?

Yes, but it’s best to add the bananas just before serving to avoid browning.

What if I don’t have cheesecake pudding?

You can use vanilla pudding and add a splash of lemon juice or cream cheese for a tangy flavor.

Can I use frozen fruit?

Fresh is best for texture, but thawed frozen fruit can work in a pinch—just drain well.

Is there a healthier version?

Yes. Use light cream cheese and Greek yogurt, and reduce or skip the creamer.

Can I skip the lemon juice?

Lemon juice helps keep the bananas from browning. It’s optional but recommended.

Can I use milk instead of coffee creamer?

Yes, but coffee creamer adds a richer flavor. Milk or half-and-half works too.

What’s the best way to serve this?

Chilled, in a trifle bowl, or even spooned into dessert cups or parfait glasses.

How long can it sit out?

No more than 2 hours at room temperature. Refrigerate promptly after serving.

Can I add nuts?

Yes. Chopped pecans or walnuts add a nice crunch.

Does it taste like cheesecake?

Yes, it’s rich, tangy, and creamy—just like cheesecake in salad form.

Conclusion

Strawberry Banana Cheesecake Salad is the ultimate mix of fresh fruit and creamy indulgence. It’s quick, easy, and always a crowd-pleaser. Whether for a holiday spread, a cookout, or just because, this dessert salad is a go-to favorite you’ll make again and again.

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