Strawberry Banana Cheesecake Salad

Sweet strawberries. Creamy cheesecake filling. Soft banana slices that melt right into every bite.

This strawberry banana cheesecake salad is the kind of no-bake recipe that disappears fast at potlucks and family dinners. It looks like a fruit salad, eats like dessert, and tastes like you spent way more time on it than you actually did.

The best part is how easy it is. You’re not turning on the oven. You’re not messing with a water bath or wondering if the center is set. You mix up a thick, fluffy cheesecake-style dressing, fold in fresh fruit, chill it, and scoop.

That first spoonful is the whole point. Cool and creamy, with little pops of strawberry and that classic strawberry-banana combo everybody knows. It’s soft, bright, sweet, and just tangy enough to keep it from feeling heavy.

If you’re looking for a make-ahead dessert for a cookout, a holiday spread, a school event, or a “please bring something” kind of invite, this one fits right in.

What is strawberry banana cheesecake salad?

Think of it as a dessert salad that leans hard into comfort food. It starts with a cheesecake base (cream cheese plus a few pantry helpers), then gets loaded with fruit. Once chilled, it thickens into a scoopable, fluffy mixture that holds its shape on a plate or in a bowl.

The “salad” part is just the old-school potluck idea of mixing sweet and creamy ingredients together with fruit. No lettuce. No vinaigrette. Just a cold, creamy dessert that’s easy to serve with a big spoon.

YOU WILL LOVE THIS STRAWBERRY BANANA CHEESECAKE SALAD

FAST TO MAKE: You can have it mixed and chilling in about 20 minutes.

NO-BAKE: No oven, no stovetop, no stress.

POTLUCK FRIENDLY: It scoops cleanly, travels well in a covered bowl, and looks great on a buffet.

CREAMY AND FRUITY: The cheesecake mixture is thick and fluffy, and the fruit keeps it light and fresh.

EASY TO TWEAK: Add extra fruit, mix in crunchy toppings, or keep it simple. It works either way.

Strawberry Banana Cheesecake Salad ingredients

This recipe keeps the dressing rich but not heavy, and the fruit fresh and colorful. A few small choices make a big difference here, like using softened cream cheese and folding everything gently so the salad stays fluffy.

You’ll need:

• 8 ounces (226g) cream cheese, softened

• 1 (3.4-ounce / 96g) box instant cheesecake pudding mix

• 1 cup (245g) vanilla Greek yogurt (or vanilla yogurt)

• 1/3 cup (40g) powdered sugar

• 1 teaspoon vanilla extract

• 1 (8-ounce / 227g) tub whipped topping, thawed

• 4 cups sliced fresh strawberries (about 1 ½ pounds / 680g before trimming)

• 3 medium bananas, sliced (about 350g peeled)

• 1 tablespoon lemon juice (for tossing with bananas)

• 1 (20-ounce / 567g) can pineapple tidbits, well drained (about 2 cups drained)

Optional add-ins (pick one or two so it doesn’t get crowded):

• 1 cup mini marshmallows

• 1/2 cup graham cracker crumbs

• 1/2 cup chopped toasted pecans or walnuts

• 1/2 cup shredded coconut

• 2 tablespoons strawberry jam (for extra strawberry flavor)

Ingredient notes that make it turn out better

Use softened cream cheese

If it’s still cold and firm, you’ll end up with little lumps that won’t smooth out. Set it on the counter for 30 to 45 minutes, or microwave it on low power in short bursts (unwrapped) until it’s soft but not melted.

Instant cheesecake pudding mix does the heavy lifting

It helps thicken the dressing and gives that classic cheesecake flavor without baking. It also helps the salad hold up longer in the fridge, especially if you’re making it for a party.

Greek yogurt keeps it creamy and slightly tangy

Vanilla Greek yogurt adds body and a bit of tang that balances the sweetness. Regular vanilla yogurt works too, but the dressing will be a touch looser.

Strawberries: dry them well

Extra water on the berries can thin the dressing over time. After washing, pat them dry with paper towels before slicing.

Bananas last

Bananas are delicate and they brown fast. Add them close to serving time if you can, or toss slices in lemon juice to slow browning.

How to make strawberry banana cheesecake salad

Grab a large mixing bowl, a sturdy spatula, and a sharp knife for the fruit. This recipe is simple, but the order matters.

STEP ONE: Mix the cheesecake base

In a large bowl, beat the softened cream cheese until it’s smooth. A hand mixer makes this quick.

Add the cheesecake pudding mix, vanilla yogurt, powdered sugar, and vanilla extract. Beat again until creamy and thick, scraping down the sides of the bowl.

PRO TIP: If your cream cheese isn’t fully softened, beat it by itself for an extra minute before adding anything else. That’s the easiest way to avoid lumps.

STEP TWO: Fold in the whipped topping

Add the thawed whipped topping to the bowl.

Fold it in gently with a spatula until the mixture is fluffy and fully combined. Don’t stir aggressively here. You want to keep all that air in the dressing.

STEP THREE: Prep the fruit

Slice the strawberries into bite-size pieces.

Drain the pineapple very well. Press it lightly in a strainer to remove excess juice.

Slice the bananas and toss them with the lemon juice in a small bowl. This helps slow browning and keeps the flavor bright.

OUR RECIPE DEVELOPER SAYS: If you’re serving this later in the day, keep the banana slices separate and fold them in right before serving for the prettiest results.

STEP FOUR: Combine everything

Add strawberries and pineapple to the cheesecake mixture.

Fold gently until the fruit is coated.

Add the banana slices last and fold just until mixed in.

STEP FIVE: Chill

Cover the bowl and refrigerate for at least one hour.

That chill time helps the dressing firm up and gives the flavors a chance to blend.

Make it look extra pretty when you serve it

This salad is already a showstopper, but a couple of quick finishing touches make it feel special:

• Sprinkle graham cracker crumbs over the top right before serving.

• Add a few sliced strawberries on top for color.

• Serve it in a clear trifle bowl so the fruit shows through.

• Add a small bowl of crushed graham crackers on the side so people can top their own servings.

PRO TIP: If you’re adding graham cracker crumbs, do it at the last second. They soften quickly once they hit the creamy dressing.

Strawberry banana cheesecake salad substitutions and additions

This recipe is flexible, which is exactly what you want for potlucks and family get-togethers.

YOGURT: swap options

• Vanilla yogurt works in place of Greek yogurt.

• For a lighter taste, use plain Greek yogurt and add an extra tablespoon of powdered sugar.

WHIPPED TOPPING: homemade option

You can use homemade whipped cream instead of whipped topping. Whip 1 cup (240ml) cold heavy cream with 3 tablespoons powdered sugar until stiff peaks form, then fold it in.

FRUIT: switch it up

• Add blueberries for a red-white-blue look.

• Use sliced peaches or mandarin oranges (drained well).

• Add grapes (halved) for extra crunch.

EXTRA CHEESECAKE FLAVOR

• Stir in 2 tablespoons of strawberry jam to the dressing for more strawberry punch.

• Add a pinch of fine salt to balance sweetness (yes, it helps).

WANT A LITTLE CRUNCH?

• Toasted nuts add great texture.

• Crushed vanilla wafers work instead of graham crackers.

• Mini marshmallows give it that classic dessert-salad vibe.

How to keep bananas from browning

Bananas are the one tricky part of this recipe. They’re worth it, but they need a little care.

• Toss slices with lemon juice (already in the recipe).

• Use bananas that are ripe but still firm. Overripe bananas go mushy fast.

• Add banana slices close to serving time if the salad will sit for hours.

If you want the strawberry-banana flavor without the browning stress, you can slice bananas and use them as a topping right before serving instead of mixing them in.

Troubleshooting this cheesecake salad

Watery salad after chilling

• Fruit wasn’t drained or dried well.

• Fix: drain pineapple thoroughly, dry strawberries, and chill longer. If it’s already mixed, fold in a couple tablespoons of graham cracker crumbs right before serving to help soak up excess moisture.

Dressing looks lumpy

• Cream cheese was too cold.

• Fix: let it soften longer next time and beat it smooth before adding other ingredients.

Too sweet

• Use plain Greek yogurt instead of vanilla.

• Add a tiny pinch of salt to balance it out.

Not sweet enough

• Add 1 to 2 tablespoons powdered sugar.

• Or fold in 2 tablespoons strawberry jam for sweetness plus fruit flavor.

How to serve strawberry banana cheesecake salad

This is a cold dessert, so it’s happiest served chilled. A big bowl and a serving spoon work perfectly, but you can also portion it into cups for parties.

Ideas that pair well with it:

• Simple butter cookies on the side

• Graham crackers for dipping

• Mini waffle cones for scooping (great for kids and easy to hold)

• A bowl of extra sliced strawberries for topping

If you’re setting out a dessert table, this salad balances nicely with baked treats since it’s cool and creamy.

How to store strawberry banana cheesecake salad

This salad is best the day it’s made, but you can still store leftovers.

MAKE AHEAD

You can make the cheesecake dressing up to 24 hours in advance. Keep it covered in the fridge.

Prep strawberries and drain pineapple ahead of time too, but keep fruit separate until closer to serving so everything stays fresh.

If you’re using bananas, wait until the last minute.

IN THE FRIDGE

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The fruit will soften over time, especially the bananas. It will still taste good, just less “fresh-looking.”

IN THE FREEZER

Freezing isn’t recommended for the finished salad. The fruit texture changes and the dressing can separate when thawed.

If you want to prep for later, freeze only the cheesecake base (without fruit) in a freezer-safe container for up to 1 month, then thaw in the fridge overnight and fold in fresh fruit before serving.

FOOD SAFETY TIP FOR PARTIES

If it’s sitting out at room temperature, try to keep it out no longer than 2 hours. For outdoor events, nest the serving bowl in a larger bowl filled with ice.

Strawberry banana cheesecake salad FAQs

Can I use fresh whipped cream instead of whipped topping?
Yes. Homemade whipped cream tastes amazing here. Just whip it to stiff peaks so it holds up when folded into the dressing.

Can I make it the night before?
You can make the dressing the night before, and you can prep most of the fruit. For best texture, fold everything together a few hours before serving. Bananas should be added right before serving if you can.

Do I have to use cheesecake pudding mix?
It helps with flavor and thickness. If you only have vanilla instant pudding mix, that works too. You’ll still get a creamy result, just a slightly different flavor.

What if I don’t like pineapple?
Leave it out and add more strawberries, or swap in blueberries or mandarin oranges (drained). Keep the total fruit amount about the same so the salad isn’t overly thick or overly loose.

How many people does this serve?
It makes about 12 servings as a dessert side. If it’s the main dessert and people go back for seconds (they will), plan closer to 8 to 10 servings.

Strawberry Banana Cheesecake Salad Recipe

Creamy cheesecake dressing folded with strawberries, bananas, and pineapple for an easy no-bake dessert salad that’s perfect for potlucks and family gatherings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American

Servings 12

Ingredients

  

1x2x3x

• 8 ounces 226g cream cheese, softened
• 1 3.4-ounce / 96g box instant cheesecake pudding mix
• 1 cup 245g vanilla Greek yogurt
• 1/3 cup 40g powdered sugar
• 1 teaspoon vanilla extract
• 1 8-ounce / 227g tub whipped topping, thawed
• 4 cups sliced fresh strawberries about 1 ½ pounds / 680g before trimming
• 1 20-ounce / 567g can pineapple tidbits, well drained
• 3 medium bananas sliced
• 1 tablespoon lemon juice
• Optional toppings add right before serving: graham cracker crumbs, mini marshmallows, chopped toasted nuts, shredded coconut

Instructions

 

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add the cheesecake pudding mix, vanilla Greek yogurt, powdered sugar, and vanilla extract. Beat until thick and creamy, scraping down the sides of the bowl.
• Add the whipped topping and fold it in gently until the mixture is fluffy.
• Slice strawberries. Drain pineapple very well.
• Slice bananas and toss with lemon juice.
• Fold strawberries and pineapple into the cheesecake mixture until coated.
• Fold in banana slices last, stirring gently.
• Cover and refrigerate for at least 1 hour before serving.

Notes

• For the freshest look, add bananas right before serving.
• Dry strawberries well and drain pineapple thoroughly to keep the salad thick and creamy.
• If adding graham cracker crumbs, sprinkle them on top right before serving so they stay crisp.