Strawberry Banana Cheesecake Salad
A light and creamy dessert salad that combines the flavors of strawberry-banana cheesecake without the fuss of baking. Perfect for potlucks and summer gatherings.
Ingredients
Fruit Ingredients
- 2 cups strawberries, sliced (about 8–10 medium strawberries)
- 2 bananas, sliced (use ripe but firm bananas)
Cheesecake Base
- 8 oz cream cheese, softened (full-fat gives best flavor)
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 cup whipped cream (store-bought stabilized or freshly whipped)
- 1 tsp vanilla extract
Topping
- 1/2 cup graham cracker crumbs (for topping; substitute crushed vanilla wafers if desired)
Instructions
Preparation
- Take the cream cheese out of the fridge 20–30 minutes before you start so it reaches room temperature. This prevents lumps.
- In a mixing bowl, beat the softened cream cheese and powdered sugar until completely smooth and creamy.
- Stir in the vanilla extract and mix just until combined.
- Gently fold in the whipped cream using a spatula. Fold slowly to keep the mixture light and airy.
- Add the sliced strawberries and bananas to the cream mixture. Stir gently until the fruit is evenly coated with the cheesecake cream.
- Transfer the salad to a serving bowl and sprinkle the graham cracker crumbs on top just before serving to preserve crunch.
- Chill in the refrigerator for about 30 minutes to let the flavors marry; serve cold.
Notes
For substitutions, you can use Greek yogurt for a lighter base, powdered erythritol for a sugar-free version, or gluten-free cookie crumbs for a gluten-free option. Best if served shortly after preparing to enjoy the crispness of the topping.