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Creamy strawberry banana cheesecake salad served in a bowl with fresh fruit

Creamy Strawberry Banana Cheesecake Salad

A dreamy, no-bake salad that combines creamy cheesecake flavor with fresh fruits, perfect for potlucks or as a quick dessert.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Fruit
  • 2 cups strawberries, hulled and sliced
  • 2 bananas, sliced
Base
  • 8 oz cream cheese, softened Should be softened for easy mixing.
  • 1 cup whipped cream or Cool Whip
Sweetener & Flavor
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Toppings & Garnish (optional)
  • 1/4 cup graham cracker crumbs For added texture.
  • Mint leaves for garnish

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar and vanilla extract; mix until well combined.
  3. Gently fold in the whipped cream or Cool Whip until fully incorporated.
  4. Add sliced strawberries and bananas to the mixture; gently stir to combine.
  5. If desired, sprinkle graham cracker crumbs on top for added texture.
  6. Chill in the refrigerator for about 30 minutes before serving.
  7. Garnish with mint leaves if desired.
  8. Serve in individual bowls or as a big salad in a serving dish.

Notes

Soften cream cheese ahead of time for a lump-free base. Fold gently to keep the whipped cream light and airy. Slice bananas just before mixing to avoid browning. Chill for at least 30 minutes for best texture. Store covered in the fridge and consume within 24–48 hours for best texture. Variations include using raspberries or blueberries instead of strawberries.