Strawberry Banana Cheesecake Salad is a light, fluffy and creamy dessert salad with a sweet and tangy cream cheese filling, loads of fresh strawberries and bananas, and billowing whipped cream. Made in 10 minutes, it’s a simple yet luscious summer dessert recipe guaranteed to make your family happy.
This cheesecake salad recipe is a tasty twist on my popular blueberry cheesecake salad and I can’t decide which one I like better!
What Makes This Recipe Special
- Strawberries and bananas – One of the best flavor combos ever, strawberry banana cheesecake salad is a luscious, decadent dessert with just-picked fresh fruit flavor.
- Quick & easy – How does 10 minutes or less sound?
- Perfect for summer – Cool, creamy and refreshingly light.
- No bake – No need to turn on the oven or stove for this simple dessert. Just make room in the fridge!
- Strawberries – Use fresh strawberries only. Frozen berries are too watery and smushy for this recipe.
- Bananas – You’ll want tender bananas but not overly ripe bananas. (Save those for banana cookies!) They need to hold up and not turn to “smoosh” when folded into the filling.
- Cream cheese – I always use Philadelphia Brand and never the light or fat-free versions. Cream cheese is one of those things you don’t mess around with. Use only the best.
- Sour cream – Store brand sour cream is absolutely fine, but stay away from the light version.
- Whipped topping – Make sure it’s thawed (takes 4 hours in the fridge). You can make homemade whipped cream if you’d like, but an 8 ounce tub of whipped topping makes things easier!
- Powdered sugar – Sift this beforehand. I use this fine mesh sieve, but if you have a hand crank flour sifter, you can use that too.
Step 1 – Place the softened cream cheese, sifted powdered sugar, lemon juice and sour cream to an electric mixer.
Step 2 – Cream the mixture until very smooth.
Step 3 – Add chopped strawberries and bananas to the cream cheese mixture.
Step 4 – Gently fold the fruit in.
Step 5 – Scoop prepared whipped topping into the bowl.
Step 6 – Lightly fold whipped cream into the strawberry banana cheesecake salad mixture.
That’s it – super easy! Cover with plastic wrap and chill the dessert fluff in the refrigerator until you’re ready to serve it.
Just before serving, add a few banana and strawberry slices on top for a garnish or you can add the fruit garnishes to individual serving bowls.
- Immediately after cutting the bananas, toss them in lemon juice to help prevent them from turning brown.
- Use fresh (not frozen) strawberries.
- This no bake cheesecake fruit salad is best served the same day.
- A strawberry huller makes short work of removing the leafy green tops. I love mine!
- Use the chopped fruit to measure out the one cup amount, not whole strawberries or banana slices. It takes approximately 1½ bananas to yield a full cup of chopped fruit.
A fresh fruit salad tossed in a luscious, creamy cheesecake filling. It’s heavenly!
Technically, yes, but I discourage it. Frozen berries have a mushy, wetter texture and quite frankly, don’t have the sweet flavor of fresh fruit. Use FRESH fruit.
Absolutely, I use Cool Whip (or a store brand equivalent) because it’s a huge time saver! I don’t recommend using spray whipped cream though as those tend to melt and run almost right away.
Cover with plastic wrap and store in the refrigerator, but cheesecake salad is best served the same day.
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Strawberry Banana Cheesecake Salad
- 4 oz. cream cheese softened
- 1 cup powdered sugar sifted
- ½ cup sour cream
- ½ teaspoon lemon juice
- 1 cup strawberries washed, hulled and chopped
- 1 cup bananas chopped
- 8 oz whipped topping
- In mixer, beat cream cheese, powdered sugar, sour cream and lemon juice together until smooth and creamy.
- Gently fold in strawberries and bananas. Gently fold in whipped topping. Store, covered in refrigerator.
- Immediately after chopping bananas, toss in a small amount of lemon juice to help prevent them from turning brown.
- Use only fresh strawberries, not frozen.
- Use the chopped fruit to measure out the one cup amount, not whole strawberries or banana slices. (It takes approximately 1½ bananas to yield a full cup of chopped fruit.)
- Cheesecake salad is best served the same day.
- Store covered with plastic wrap in the refrigerator until serving. Spoon into decorative serving bowl and garnish with a few strawberry and banana slices just before serving.