Description
A creamy and delicious Strawberry Banana Cheesecake Salad combining the rich flavors of cheesecake with fresh fruit for a perfect no-bake dessert or refreshing summer salad.
Ingredients
Scale
Cheesecake Mixture
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 package (3.4 oz) instant cheesecake pudding mix (dry)
- 1 cup milk
- 1 container (8 oz) whipped topping, thawed
Fruit
- 3 cups sliced fresh strawberries
- 3 bananas, sliced
- 1 tablespoon lemon juice
Instructions
- Prepare the cream cheese base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and continue mixing until the mixture is well combined and fluffy.
- Make pudding mixture: In a separate bowl, whisk together the instant cheesecake pudding mix and milk. Whisk for about 2 minutes until the mixture thickens and becomes smooth.
- Combine cheesecake and pudding: Gently fold the thickened pudding mixture into the cream cheese mixture until fully incorporated and smooth in texture.
- Fold in whipped topping: Carefully fold the thawed whipped topping into the cheesecake mixture until completely blended, maintaining a light and airy texture.
- Prepare the fruit: In a small bowl, toss the sliced bananas with lemon juice to prevent them from browning. Then add the sliced strawberries and gently fold both fruits into the cheesecake mixture until evenly coated.
- Chill: Transfer the completed salad to a serving dish and refrigerate for at least 1 hour before serving to allow flavors to meld and the salad to firm up slightly.
Notes
- For the best texture, serve the salad the same day it’s made.
- Try adding mini marshmallows, blueberries, or crushed graham crackers for a creative twist.
- Ensure bananas are coated with lemon juice promptly to prevent browning.
