Light, fluffy and creamy dessert salad with a sweet and tangy cream cheese filling, loads of fresh strawberries and bananas, and billowing whipped cream.
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.
Notes
Immediately after chopping bananas, toss in a small amount of lemon juice to brighten the flavor and help prevent them from turning brown.
Use only fresh strawberries, not frozen. Pat them dry before adding to the salad.
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.)
No sour cream on hand? - Substitute plain Greek yogurt for the sour cream. You could also use strawberry or vanilla.
You may prepare the cheesecake mixture the day before and store in the fridge, folding the fresh fruit in before serving, but prepared cheesecake salad is best served the same day.
Store covered with plastic wrap in the refrigerator until serving. Spoon into a decorative serving bowl and garnish with a few strawberry and banana slices just before serving.
Love big chunks of fruit? - Try it with whole banana slices and strawberry halves instead of chopping.
Get extra fruity - Feel free to add twice the amount of strawberries and bananas for a truly fruit-forward dessert or add other fresh berries such as raspberries, blackberries or blueberries.
Add dessert mix-ins - For a fun twist, toss in some mini chocolate chips, chopped nuts, cookie chunks, graham crackers or mini marshmallows into the salad.