Strawberry Banana Cheesecake Salad
This Strawberry Banana Cheesecake Salad is a no-bake 20-minute dessert you’ll make on repeat this summer.
- Prep Time: 15
- Total Time: 45 minutes
- Yield: 8-10 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
- To the same stand mixer bowl, add the cream cheese and Greek yogurt and whip until creamy and combined.
- Remove the bowl from the mixer and fold in the whipped cream into the cream cheese mixture.
- 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.
