Introduction

This Strawberry Banana Cheesecake Salad is a creamy, fruity dessert that’s quick to prepare and perfect for any occasion. Combining fresh fruit with a rich, fluffy cheesecake-flavored base, it’s a delightful treat for summer gatherings or a simple sweet snack.

The image shows a clear glass bowl filled with a creamy dessert made of three main layers mixed together: bright red strawberry pieces, pale yellow banana slices, and thick white whipped cream, all blended so the fruit is covered in cream. A silver spoon holds up a scoop with a visible banana slice wrapped in whipped cream. Next to the bowl on a white marbled surface, there is a halved strawberry with a green stem, showing its juicy red inside. The overall look is fresh and soft with vibrant colors standing out against the creamy white layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces strawberries, hulled and sliced
2 bananas, peeled and sliced
8 ounces cream cheese, softened
1/2 cup powdered sugar
3.4 ounce box instant banana pudding mix
1 cup heavy cream
1 cup milk

Instructions

Step 1: Place the softened cream cheese in the bowl of an electric mixer. Mix on high speed until it becomes smooth.
Step 2: Add the powdered sugar and the dry instant banana pudding mix to the cream cheese. Mix again until well combined.
Step 3: Pour in the milk and heavy cream. Begin mixing on low to avoid splashing, then increase to high speed and whip until the mixture is fluffy and fully combined.
Step 4: Gently fold in the sliced strawberries and bananas, making sure they are evenly distributed throughout the mixture.
Step 5: Cover the bowl and chill the salad in the refrigerator for about 2 hours. Serve cold for best flavor and texture.

Tips & Variations

Substitute fresh pineapple or blueberries for the strawberries for a different fruity twist.
For extra texture, add chopped nuts like pecans or walnuts just before serving.
Make sure the cream cheese is fully softened to avoid lumps in the mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. This salad is best enjoyed cold and does not freeze well.

How to Serve

A clear glass bowl filled with a mix of thick, creamy white yogurt topped with sliced bright red strawberries and round pale yellow banana slices evenly spread throughout. The bowl sits on a white textured plate placed on a white marbled surface, next to a bunch of yellow bananas and a pink and white checkered cloth. The yogurt layer is smooth and slightly glossy, partially covering the fruit pieces, creating a fresh and colorful contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Fresh fruit is preferred for the best texture and flavor, but you can use thawed frozen fruit. Drain any excess liquid before adding to avoid a watery salad.

What can I use instead of instant banana pudding mix?

If you don’t have banana pudding mix, vanilla pudding mix can be substituted, but the banana flavor will be less pronounced. Alternatively, you can add a small amount of mashed bananas for extra flavor.

Strawberry Banana Cheesecake Salad Recipe

Print Recipe

★★★★★

4.7 from 68 reviews

A refreshing and creamy Strawberry Banana Cheesecake Salad that combines fresh fruit with a luscious, whipped banana-flavored cream cheese dressing. This no-bake dessert salad is perfect for potlucks, family gatherings, or a light, indulgent treat chilled.

Author: Elias
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 2 hours 10 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Fruit

16 ounces strawberries, hulled and sliced
2 bananas, peeled and sliced

Dressing

8 ounces cream cheese, softened
1/2 cup powdered sugar
3.4 ounce box instant banana pudding mix
1 cup heavy cream
1 cup milk

Instructions

Prepare Cream Cheese Base: Add the softened cream cheese to the bowl of an electric mixer and beat on high speed until the cream cheese becomes smooth and creamy, ensuring there are no lumps.
Add Dry Ingredients: Incorporate the powdered sugar and instant banana pudding mix into the cream cheese. Mix on medium speed until all ingredients are well combined, creating a smooth mixture.
Incorporate Liquids: Pour in the milk and heavy cream gradually. Start mixing on low speed to avoid splashing, then increase to high speed and whip until the mixture is fluffy and light in texture.
Fold in Fruits: Gently fold in the sliced strawberries and bananas to the whipped cream cheese mixture, distributing the fruit evenly without crushing it.
Chill: Cover the salad and refrigerate for about 2 hours to allow the flavors to meld and the salad to firm up.
Serve: Serve the Strawberry Banana Cheesecake Salad cold as a delightful dessert or refreshing side dish.

Notes

For best results, use fresh ripe strawberries and bananas for optimal flavor.
Make sure the cream cheese is fully softened at room temperature for a smoother mix.
This salad is best served chilled but can be stored in the refrigerator for up to 2 days.
If you prefer a less sweet version, reduce the powdered sugar to 1/4 cup.
Can be topped with chopped nuts or shredded coconut for added texture.

Keywords: Strawberry Banana Cheesecake Salad, no-bake dessert salad, creamy fruit salad, banana pudding dessert