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.
Ingredients
- 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.