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Strawberry Banana Cheesecake Salad

Make this easy Strawberry Banana Cheesecake Salad! A no-bake dessert with cream cheese, strawberry banana yogurt, Cool Whip, fresh berries, and banana.

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements (using provided weights where available for clarity):

  • 1 (8 ounce) package cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1½ cups strawberry banana yogurt
  • 1 (8 ounce) container whipped topping (like Cool Whip), thawed
  • 4 cups fresh strawberries, washed, tops removed, hulled, and quartered (reserve ½ cup for garnish)
  • 2½ cups ripe bananas, peeled and sliced (reserve ½ cup for garnish – slice just before serving)
  • ½ teaspoon lemon zest
  • 1 tablespoon chia seeds (optional, for thickness)

For Garnish:

  • Reserved ½ cup fresh strawberries
  • Reserved ½ cup sliced bananas
  • Fresh mint leaves

These quantities make a generous salad, serving approximately 6-8 people.

Ensure cream cheese is fully softened and whipped topping is thawed

Instructions

Let’s whip up this delightful fruit salad:

1. Prepare the Cream Cheese Base:

  • In a large mixing bowl, place the softened cream cheese.
  • Using a handheld electric mixer (or stand mixer with paddle attachment) on medium-high speed, beat the cream cheese for 1 to 1½ minutes, until completely smooth and free of lumps.
  • Add the granulated sugar and pure vanilla extract to the beaten cream cheese. Continue beating for another 1½ to 2 minutes, until the sugar is well incorporated and the mixture is light and fluffy. Scrape down the sides of the bowl as needed.

2. Fold in Yogurt and Whipped Topping:

  • Add the strawberry banana yogurt to the cream cheese mixture.
  • Add the thawed whipped topping (Cool Whip).
  • Using a rubber spatula, gently fold the yogurt and whipped topping into the cream cheese mixture until everything is completely combined and no streaks remain. Be careful not to stir vigorously, as this can deflate the whipped topping.

3. Chill the Base (Briefly):

  • Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This brief chill allows the flavors to meld and the base to firm up slightly before adding the fresh fruit.

4. Prepare and Add Fruit (Just Before Serving):

  • Just before you are ready to serve (or up to an hour before if chilling again), wash, hull, and quarter/slice your strawberries. Peel and slice your bananas. Toss banana slices with a tiny bit of lemon juice if preparing them more than a few minutes in advance to prevent browning. Reserve about ½ cup of each for garnish.
  • To the chilled cream cheese mixture, add 3½ cups of the prepared strawberries, 2 cups of the sliced bananas, and the lemon zest.
  • Gently fold the fruit and zest into the creamy mixture until just combined. Again, be gentle to avoid mashing the fruit.

5. Thicken with Chia (Optional):

  • If you prefer a thicker mousse-like consistency, gently stir in the 1 tablespoon of chia seeds now. Let the salad sit in the refrigerator for another 10-15 minutes to allow the chia seeds to absorb liquid and thicken the mixture.

6. Garnish and Serve:

  • Transfer the Strawberry Banana Cheesecake Salad to a serving bowl if desired, or serve directly from the mixing bowl.
  • Garnish the top with the reserved ½ cup of fresh strawberries, reserved ½ cup of sliced bananas, and fresh mint leaves.
  • Serve chilled.

An incredibly easy and refreshing dessert salad

Find it online: https://cookupjoy.com/strawberry-banana-cheesecake-salad/