Homemade Strawberry Banana Cheesecake Salad

I remember the first time I made this — the sweetness of ripe strawberries and bananas folded into a tangy, creamy cheesecake base felt like summer in a bowl. This Homemade Strawberry Banana Cheesecake Salad is less a salad and more a nostalgic, no-bake dessert that doubles as an easy potluck favorite. It’s quick to pull together, kid-approved, and perfect for brunches, backyard parties, or a simple weeknight treat.

Why you’ll love this dish

This recipe hits a sweet spot: it’s fast, requires no baking, and uses simple ingredients you probably already have. The cream cheese base gives a cheesecake-like tang without fuss, while whipped cream keeps the texture light and airy. Strawberries add brightness; bananas bring comfort and body. It’s also forgiving — swap the topping or fruit without wrecking the result.

“A hit at every family gathering — sweet, creamy, and gone within minutes.” — a regular tester

How this recipe comes together

Step-by-step overview:

• Soften cream cheese so it blends silky smooth.
• Sweeten with powdered sugar and flavor with vanilla.
• Fold in whipped cream to lighten the mixture.
• Gently toss sliced strawberries and bananas into the cheesecake base.
• Chill briefly to let flavors meld and to firm the salad for serving.

This is a no-cook assembly recipe that takes about 10–15 minutes active time and a short chill before serving.

What you’ll need

Ingredient list:

• 2 cups strawberries, hulled and sliced (about 8–10 medium)
• 2 cups bananas, sliced (2–3 medium bananas)
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup whipped cream or Cool Whip

Substitutions and notes:

• Use full-fat cream cheese for the creamiest texture; neufchâtel (lower-fat) works but is slightly tangier and thinner.
• Powdered sugar dissolves quickly and sweetens evenly; you can use 1/3 cup to cut sugar slightly.
• For a lighter version, replace half the cream cheese with plain Greek yogurt (adds tang).
• Use coconut whipped cream or a dairy-free cream cheese to make it vegan-ish (texture will vary).

Directions to follow

1. Take the cream cheese out of the fridge ahead of time so it softens for easy mixing.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and lump-free.
3. Gently fold in the whipped cream until the mixture is light and fluffy. Don’t overmix — you want to keep air in the cream.
4. Add the sliced strawberries and bananas. Fold them in gently until everything is coated.
5. Transfer the salad to a serving bowl or individual dishes. Refrigerate for at least 30 minutes to let flavors meld and the texture set.
6. Serve chilled.

Best ways to enjoy it

• Serve in a large glass trifle bowl for a pretty presentation.
• Spoon into small glasses or mason jars for individual portions at parties.
• Top with crushed graham crackers or a sprinkle of cinnamon for crunch and a cheesecake vibe.
• Pair with iced tea or a light sparkling wine for summer gatherings.
• For a brunch spread, set it beside pancakes, waffles, or a fruit platter.

Storage and reheating tips

• Store leftovers in an airtight container in the refrigerator. Best eaten within 24–48 hours — bananas brown and fruit releases juices over time.
• If you must keep longer, press plastic wrap directly onto the surface to limit air contact and slow browning. Consume within 3 days.
• Freezing is not recommended: the whipped cream and cream cheese separate and become watery when thawed.
• Food safety: don’t leave the salad at room temperature for more than 2 hours (or 1 hour above 90°F) because of dairy content.

Helpful cooking tips

• Soften cream cheese at room temperature for 30–60 minutes to avoid lumps. If you forget, cut it into cubes and microwave in 5–8 second bursts, stirring between bursts.
• To keep banana slices from browning, toss them quickly in a teaspoon of lemon juice before adding (this slightly brightens flavor).
• When folding in whipped cream and fruit, use a spatula and a gentle lift-and-fold motion to maintain a light texture.
• If the mixture seems too thick, stir in 1–2 tablespoons of milk to loosen it.
• Taste before chilling — powdered sugar sweetness can vary with fruit ripeness.

Creative twists

• Add crushed graham crackers, chopped pecans, or toasted coconut on top for texture.
• Swap in raspberries, blueberries, or diced peaches instead of strawberries.
• Mix in a handful of mini marshmallows for a fluffier, retro dessert-salad feel.
• Stir in 4 oz mascarpone instead of some cream cheese for a silkier taste.
• Make an adult version with a tablespoon of rum or orange liqueur folded into the cream.

Common questions

Q: How long does this take to make?
A: Active prep is about 10–15 minutes. Chill for at least 30 minutes. Total time around 45 minutes including chilling.

Q: Can I use frozen strawberries?
A: Use thawed and well-drained strawberries. Frozen berries release extra liquid and can make the salad watery. Fresh berries give the best texture.

Q: Can I make this ahead for a party?
A: Yes, make it the morning of or the night before. For best texture, make no more than 24 hours ahead. If preparing earlier, wait to add bananas until just before serving to avoid browning.

Q: Is there a dairy-free version?
A: Substitute dairy-free cream cheese and coconut whipped topping. Texture will be slightly different but still tasty.

Q: Why is my mixture grainy?
A: Graininess usually means the cream cheese wasn’t softened enough. Let it come fully to room temperature and beat until smooth.

Conclusion

If you’d like a step-by-step video or another tested take on this classic, check out this version with a tutorial: Strawberry Banana Cheesecake Salad + Video – TSRI. For a slightly different ingredient list and serving idea, this recipe is also worth a look: Strawberry Banana Cheesecake Salad – From The Chef To You.

Strawberry Banana Cheesecake Salad

A nostalgic no-bake dessert that features ripe strawberries and bananas folded into a creamy cheesecake base, perfect for potlucks and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Fruits

• 2 cups strawberries, hulled and sliced (about 8–10 medium)
• 2 cups bananas, sliced (2–3 medium bananas) Toss in lemon juice to prevent browning.

Creamy Base

• 8 oz cream cheese, softened Full-fat cream cheese provides the best texture.
• 1/2 cup powdered sugar Can adjust to 1/3 cup for less sweetness.
• 1 tsp vanilla extract
• 1 cup whipped cream or Cool Whip For a lighter version, use Greek yogurt instead.

Method

 

Preparation

1. Soften the cream cheese by leaving it at room temperature for 30-60 minutes.
2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and lump-free.
3. Gently fold in the whipped cream until the mixture is light and fluffy.
4. Add the sliced strawberries and bananas, and fold them in gently until evenly coated.

Chilling

1. Transfer the salad to a serving bowl or individual dishes and refrigerate for at least 30 minutes to let flavors meld and the texture set.

Serving

1. Serve chilled and enjoy!

Notes

Best within 24–48 hours to prevent browning of bananas. Store in an airtight container. Freezing is not recommended as cream cheese may separate.