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Strawberry Banana Cheesecake Salad

A creamy, fruity no-bake salad that tastes like cheesecake and is perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Base 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.
Fruits and Mix-ins
  • 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.

Method
 

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

Notes

Refrigerate in an airtight container. Best when served within 24 hours. If making ahead, prep yogurt-pudding-Cool Whip mixture and chop fruit separately, combining shortly before serving. Freezing isn't recommended.