Can I prepare this cheesecake salad in advance?

Absolutely. You can assemble everything except the fruit a day ahead—just store the creamy base covered in the fridge. Add sliced strawberries and bananas just before serving to keep them vibrant and fresh.

What can I use instead of cheesecake pudding mix?

If cheesecake pudding mix isn’t available, try vanilla or white chocolate instant pudding. You’ll miss a bit of tang, but still get that luscious texture and sweetness.

How do I prevent the bananas from turning brown?

Toss the banana slices in a splash of lemon juice before adding to the salad. This helps keep them from browning quickly, though it’s always best to serve soon after preparing.

Can I use Greek yogurt instead of regular yogurt?

Yes—you’ll get a thicker, even creamier texture and a little extra tang. Just pick vanilla or plain, and add a touch of honey if you want to keep things sweet.

Strawberry-Banana Cheesecake Salad Recipe

Description

A creamy and luscious no-bake Strawberry-Banana Cheesecake Salad, packed with fresh strawberries, bananas, marshmallows, and a rich cheesecake-flavored yogurt base. This irresistible dessert salad is quick to prepare and perfect for picnics, potlucks, or a refreshing summer treat.

Ingredients

Units Scale

Dairy Base

1 package cream cheese, softened
16 oz vanilla yogurt
1 (8 oz) tub Cool Whip, thawed

Cheesecake Flavoring

1 (3.5 oz) package cheesecake flavor instant pudding or pie filling mix

Add-Ins

1/2 bag miniature marshmallows

Fresh Fruit

3 pints strawberries, sliced
4 bananas, sliced
1 container raspberries (optional, for garnish or mix-in)

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Instructions

Prepare the Creamy Base: In a large mixing bowl, combine the softened cream cheese, vanilla yogurt, cheesecake-flavored instant pudding mix, and thawed Cool Whip. Beat or stir together until the mixture is smooth and creamy, ensuring there are no lumps.
Add Marshmallows: Stir the miniature marshmallows into the creamy mixture to evenly distribute them throughout the base.
Fold in the Fruit: Gently fold in the sliced strawberries, bananas, and, if using, raspberries. Take care not to overmix to prevent the fruit from becoming mushy.
Garnish and Serve: Optionally, garnish with extra fresh berries on top. Serve immediately, or chill in the refrigerator before serving for a colder salad.

Notes

For best results, prepare just before serving to prevent the bananas from browning and the salad from becoming watery.
You can substitute raspberries with blueberries or omit them if preferred.
If preparing ahead, slice bananas right before mixing in.
Use lite versions of yogurt or Cool Whip for a lower calorie option.

Nutrition

Serving Size: 1 serving (about half the recipe)
Calories: 540
Sugar: 54g
Sodium: 410mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 5g
Protein: 8g
Cholesterol: 43mg