Strawberry Banana Cheesecake Salad
A no-bake dessert that layers creamy cheesecake filling with fresh strawberries and bananas for a refreshing summer treat.
Ingredients
Fruit Ingredients
- 2 cups strawberries, sliced About 8–10 medium berries
- 2 bananas, sliced Toss with lemon juice to prevent browning if desired
Cream Cheese Mixture
- 8 oz cream cheese, softened Full-fat gives the best mouthfeel; Neufchâtel can be used for fewer calories
- 1/2 cup powdered sugar Can substitute with honey for a lighter version
- 1 teaspoon vanilla extract
- 1 cup whipped cream Store-bought or freshly whipped, stabilized for longer holding time
Graham Layer
- 1 cup graham cracker crumbs Digestive biscuits or vanilla wafers can be used as alternatives; gluten-free options available
Instructions
Preparation
- Soften the cream cheese at room temperature for 20-30 minutes or microwave in 5-7 second bursts until just soft.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until completely smooth and lump-free.
- Gently fold the whipped cream into the sweetened cream cheese until uniform, careful not to overmix.
- In another bowl, combine sliced strawberries and bananas, and toss gently.
Assembly
- In a serving dish, layer one-third of the fruit across the bottom.
- Dollop and spread a third of the cream cheese mixture over the fruit, then sprinkle a thin layer of graham cracker crumbs.
- Repeat the layers, finishing with a final layer of cream cheese mixture and a dusting of graham crumbs.
Serving
- Serve immediately for a softer graham texture, or refrigerate for 30-60 minutes to let flavors meld.
Notes
Best served chilled with garnishes such as whole strawberries or mint. Store leftovers in an airtight container in the refrigerator for up to 2 days.