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.

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Prep Time 15

Total Time 45

Servings: 6 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

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.

Preparation

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

Chilling

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

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