Name: Strawberry Banana Cheesecake Salad
Prep time: 15 min
Total time: 75 min
Ingredients: 16 oz strawberry-banana flavored yogurt (Use a thick variety for best texture; Greek style works if you prefer tang.); 3.4 oz instant cheesecake pudding mix (One standard packet.); 8 oz Cool Whip or other whipped topping (Thawed or about 1¾ cups homemade whipped cream.); 1-2 cups mini marshmallows (Adjust to desired chewiness.); 2 cups fresh strawberries (Hulled and sliced.); 2 medium bananas (Diced; add just before serving to avoid browning.)

I remember first making this Strawberry Banana Cheesecake Salad for a summer potluck — it disappeared before I could snap a photo. It’s a creamy, fruity no-bake side (or dessert) that tastes like cheesecake but comes together in minutes. With strawberry-banana yogurt, cheesecake pudding mix, Cool Whip, fluffy mini marshmallows and fresh fruit, it’s a nostalgic, kid-friendly dish that’s perfect for BBQs, family gatherings, or an easy weeknight treat.

Why you’ll love this dish

This salad hits a few sweet spots: it’s fast, requires no baking, and balances bright fresh fruit with a rich cheesecake-like cream. People make it because it’s kid-approved, travel-friendly for potlucks, and scales easily for crowds. If you’re short on time but want something that looks homemade and indulgent, this delivers.

“Light, creamy and nostalgic — everyone asked for the recipe. The strawberries make it feel summery while the cheesecake pudding gives it real dessert vibes.”

Beyond taste, it’s flexible. Swap a few ingredients for dietary needs, or make it ahead and let the flavors mellow in the fridge. That versatility is exactly why home cooks keep coming back to this recipe.

How this recipe comes together

This is a quick, no-cook assembly: whisk yogurt with instant cheesecake pudding mix to thicken and add flavor. Fold in whipped topping for creaminess, then gently stir in mini marshmallows and fresh fruit so they keep their texture. Chill for at least an hour so the pudding hydrates and the salad firms up slightly — that’s when the texture becomes perfect.

Expect about 10–15 minutes active prep and 1 hour chilling. No oven, no special equipment — just a mixing bowl and a spatula.

What you’ll need

16 oz strawberry-banana flavored yogurt (use a thick variety for best texture; Greek style works if you prefer tang)
3.4 oz instant cheesecake pudding mix (one standard packet)
8 oz Cool Whip or other whipped topping, thawed (or about 1¾ cups homemade whipped cream)
1–2 cups mini marshmallows (adjust to desired chewiness)
2 cups fresh strawberries, hulled and sliced
2 medium bananas, diced (add just before serving if you want to avoid browning)

Notes/substitutions:

For less sugar, use light Cool Whip and low-fat yogurt, or swap in plain Greek yogurt + a tablespoon of honey and a touch of vanilla for more tang.
Vegan option: use dairy-free whipped topping, plant-based yogurt, and a vegan pudding mix or a cornstarch-thickened vanilla base.
If you can’t find cheesecake pudding, instant vanilla pudding plus a teaspoon of cream cheese (softened) stirred in will mimic the flavor.

How to prepare it

In a large mixing bowl, whisk the strawberry-banana yogurt with the instant cheesecake pudding mix until smooth and lump-free. This hydrates the pudding and begins to thicken the base.
Gently fold in the Cool Whip using a spatula. Fold — don’t beat — to keep the mixture airy and light.
Add mini marshmallows, sliced strawberries, and diced bananas. Stir gently until everything is evenly distributed without smashing the fruit.
Cover and refrigerate for at least 1 hour to let the pudding fully set and the flavors meld. Chill longer for a firmer texture.
Give it a quick toss just before serving and portion into bowls or a pretty serving dish. Serve chilled.

Best ways to enjoy it

Serve in a shallow trifle dish for a pretty buffet presentation, or spoon into individual dessert cups for portion control.
Pair with grilled chicken or pulled pork at a summer cookout — the salad’s sweetness complements savory mains.
Turn it into a dessert by layering with crumbled graham crackers or shortbread cookies for a quick no-bake parfait.
Garnish with fresh mint, a dusting of graham cracker crumbs, or a few extra sliced strawberries on top for color and texture.

Storage and reheating tips

Refrigerate in an airtight container. This salad keeps best for 1–3 days; marshmallows soften over time and bananas brown, so for peak appearance and texture serve within 24 hours.
If making ahead for a party, prep the yogurt-pudding-Cool Whip mixture and chop fruit separately. Combine 30–60 minutes before serving.
Freezing isn’t recommended — the whipped topping and fresh fruit change texture when thawed.
Food safety: keep the salad chilled at or below 40°F. Discard any portion left out at room temperature for more than 2 hours (1 hour if it’s hot out).

Pro chef tips

Use chilled ingredients — cold yogurt and Cool Whip help the salad set faster and keep the Cool Whip from deflating.
Fold gently to retain airiness. Overmixing yields a runnier salad.
If your bananas brown quickly, toss them in a teaspoon of lemon juice before adding, or wait to add them until just before serving.
For extra depth, stir in 1 teaspoon vanilla extract or a little lemon zest when you mix the pudding and yogurt.

Creative twists

Berry medley: replace strawberries with a mix of blueberries, raspberries, and blackberries.
Tropical version: use pineapple tidbits and diced mango with banana for a sunny twist.
Crunch top: sprinkle toasted coconut, chopped pecans, or crushed graham crackers on top just before serving.
Chocolate fan: fold in mini chocolate chips or use chocolate sandwich cookie crumbs between layers for a richer dessert.
Lighter swap: use non-dairy whipped topping and Greek yogurt for fewer calories but maintain creaminess.

Your questions answered

Q: Can I make this ahead of time?
A: Yes — assemble up to 24 hours ahead for best texture. If you need to prep two days ahead, keep the bananas separate and add them right before serving.

Q: Can I use frozen strawberries or bananas?
A: I don’t recommend frozen fruit thawed in the salad — it releases water and can make the mixture watery. If using frozen fruit, thaw and drain well, or better yet, use frozen fruit in a blended frozen dessert version.

Q: What if I don’t have cheesecake pudding mix?
A: Use instant vanilla pudding and fold in 1–2 tablespoons of softened cream cheese (beat it until smooth first) to mimic the cheesecake flavor.

Q: Is this safe for kids and potlucks?
A: Yes — just keep it refrigerated until serving. Don’t leave it out more than 2 hours (or 1 hour in hot conditions). For school events check ingredient policies (marshmallows may contain gelatin).

Q: Can I reduce sugar?
A: Use low-sugar yogurt and a sugar-free pudding mix, and choose light whipped topping. The texture will be similar, though sweetness and mouthfeel change slightly.

Conclusion

If you want a quick, crowd-pleasing dish that tastes like a dessert but doubles as a fruity side, this Strawberry Banana Cheesecake Salad is a winner. For a visual guide and another take on the method, check out this version with a video walkthrough: Strawberry Banana Cheesecake Salad + Video – TSRI. For a simple, photographed recipe you can compare preparation notes with, see Strawberry Banana Cheesecake Salad | Lamberts Lately.