Strawberry Banana Cheesecake Salad

This strawberry banana cheesecake salad recipe combines the best of both worlds. With only 15 minutes of prep, this makes the easiest summer dessert.

Why you’ll love this cheesecake salad

If you love cheesecake and you love fruit salads, you will love this strawberry banana cheesecake salad! It is a great combination of both. And, it literally will take you 15 minutes of hands-on time. Then sit back and relax and let the fridge do the rest.

I love entertaining, but sometimes you need a few quick desserts up your sleeve, especially when you have unexpected guests. And, when we go strawberry picking, we have an abundance of fresh strawberries, so what better way to use them up?

Not convinced? Then here are more reasons:

• Light and creamy – It’s a light and creamy dessert that goes well after a heavy meal.
• Fresh fruit – I love incorporating seasonal fruit like luscious strawberries and sweet bananas for a summer BBQ.
• No bake – I love not putting my oven on the blistering hot days, so this recipe works well.

There’s never a dull moment when there is a vast amount of strawberries. I love to make this strawberry syrup, which is decadent over vanilla ice cream. The kids love these 5-Minute Shortcakes, and I love this No-Bake Peanut Butter Pie with Oreo Crust.

Recipe Ingredients

You’ll need the following ingredients to make this amazing creamy fruit salad:

Complete ingredient list is in the recipe card below

• Heavy cream – You can substitute an 8-oz package of Cool Whip and remove the heavy cream part of this recipe. 
• Yogurt – Use Greek yogurt because it is thicker. If you use normal yogurt, your salad will be thinner. 
• Powdered sugar – This is not an overly sweet salad. If you want it sweeter, add more powdered sugar.

How to make strawberry banana cheesecake salad. STEP BY STEP

1. In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Remove the whipped cream to a bowl. 
2. In the same stand mixer bowl, add the cream cheese and Greek yogurt and whip until creamy and combined. 
3. Remove the bowl from the mixer and fold in the whipped cream into the cream cheese mixture. 

1. Fold in the strawberries, cover with plastic wrap, and refrigerate until serving. I suggest refrigerating for at least 30-60 minutes.
2. Just before serving, fold in the chopped bananas.
3. Plate it up and garnish with more fruit, if desired.

Make ahead instructions

You can most definitely make the creamy cheesecake filling 24 hours before the time. Leave the strawberries and bananas out, though, and incorporate the fruit when ready to serve.

Storage

Store – Leftovers can be stored in an airtight container in the fridge for 1-2 days.

If you know you want to store it for a little longer, consider leaving out the banana. The banana starts to turn brown and releases liquid into the salad. The cheesecake filling with no banana can be kept for up to 4-5 days. Add the banana right before serving.

Additions & Substitutions

You can substitute an 8-oz package of Cool Whip and remove the heavy cream part of this recipe. Use Greek yogurt because it is thicker. If you use normal yogurt, your salad will be thinner. 

You can add different types of fruit depending on what is in season. Try sticking with fruit that’s on the firmer side so it does not go mushy. And, if you want a bit of crunch, consider adding in some crushed Graham crackers or mini marshmallows are a huge hit.

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Strawberry Banana Cheesecake Salad

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This Strawberry Banana Cheesecake Salad is a no-bake 20-minute dessert you’ll make on repeat this summer.

• Author: Brianna
• Prep Time: 15
• Total Time: 45 minutes
• Yield: 8–10 servings 1x

Ingredients

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• 3/4 cup heavy cream 
• 1 teaspoon vanilla extract
• ¼ cup powdered sugar
• 8 oz cream cheese, softened 
• 2 cups vanilla Greek yogurt
• 16 oz strawberries, washed, stems removed, and cut into bite-sized pieces
• 2 ripe bananas, peeled and sliced, reserving a few slices for garnish (Don’t cut until you are ready to serve)
• More strawberries for garnish

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Instructions

1. In the bowl of a stand mixer fitted with the whisk attachment, whip together the heavy cream, powdered sugar, and vanilla until stiff peaks form. Remove the whipped cream to a bowl. 
2. To the same stand mixer bowl, add the cream cheese and Greek yogurt and whip until creamy and combined. 
3. Remove the bowl from the mixer and fold in the whipped cream into the cream cheese mixture. 
4. Fold in the strawberries, cover with plastic wrap, and refrigerate until serving. I suggest refrigerating for at least 30-60 minutes. Just before serving, fold in the chopped bananas and garnish with more fruit, if desired.

Notes

• Whip the heavy cream to the right consistency. You will see point peaks that hold their shape.
• Fold it gently or else the salad will become dense and not stay light and airy.
• Adjust the sweetness to your taste.
• Use softened cream cheese. Take it out about 30 minutes before making the recipe.