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This Banana Strawberry Cheesecake Salad recipe is a quick and easy, healthy cool treat you can serve as a side dish or save for later as a light dessert. It takes 15 minutes to make a rich and creamy cheesecake filling and fold in your favorite fresh fruit – no cooking or baking needed!

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NO-BAKE STRAWBERRY BANANA CHEESECAKE SALAD

Our creamy Strawberry Banana Fruit Salad is an easy, no-bake classic recipe that quickly combines a smooth and silky base with an abundance of juicy sliced strawberries and sweet bananas in only 15 minutes.

Instead of using instant cheesecake pudding mix to create the cheesecake flavor, this banana strawberry dessert uses cream cheese, yogurt, whipped topping, and vanilla to make its velvety cheesecake mixture.

This strawberry banana salad is the perfect combination of my favorite creamy cheesecake filling flavors mixed with the freshest berries and ripe bananas that make the most delicious fruit dessert.

A strawberry and banana salad is a healthier way to cure your cheesecake cravings because both fruits are loaded with essential nutrients, fiber, and vitamins, and cream cheese and yogurt are packed with protein and calcium.

STRAWBERRY BANANA CHEESECAKE SALAD

Strawberry Cheesecake Salad is an easy, creamy fruit dessert that can be made in minutes. It pairs perfectly with a main meal or tastes delicious as a light dessert.

INGREDIENTS 

  • ▢8 ounce package of cream cheese softened
  • ▢¼ cup granulated sugar
  • ▢1 teaspoon pure vanilla extract
  • ▢1½ cups strawberry banana yogurt
  • ▢8 ounce container whipped topping thawed
  • ▢4 cups fresh strawberries washed, tops removed, hulled, and quartered (reserve ½ cup for garnish)
  • ▢2½ cups ripe bananas peeled and sliced (just before you are ready to serve, reserve ½ cup for garnish)

INSTRUCTIONS 

  • Using a large mixing bowl and a handheld mixer on medium-high, beat the softened cream cheese for 1-1½ minutes until smooth.
  • Add the sugar and vanilla, and continue beating for 1½-2 minutes until well incorporated.
  • Fold in the yogurt and whipped topping until completely combined. Cover and chill in the refrigerator for 30 minutes.
  • Just before you are ready to serve, gently fold in the 3½ cups of strawberries and 2 cups of sliced bananas. Garnish with reserved strawberries and sliced bananas.

JENN’S NOTES

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. (Just be aware that the longer the salad is in the refrigerator the bananas may brown slightly.)

Tips:

  • You can allow the cream cheese mixture to chill in the refrigerator overnight before adding the fresh fruit.
  • You can squeeze fresh lemon juice over the sliced bananas to prevent them from browning. It will also add a little brightness and tang to your salad.
  • Make sure your strawberries are completely dry before adding them into your salad. Excess water will thin out the creamy cheesecake mixture.
  • Ripe bananas give the best texture and sweetest flavor.
  • If you cannot find strawberry banana yogurt, you can substitute strawberry yogurt or vanilla yogurt.
  • You can add other fresh berries to the salad, such as blueberries, blackberries, raspberries, and even grapes. It is a very adaptable salad.
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By uvu44

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