Strawberry Banana Cheesecake Salad

Name: Strawberry Banana Cheesecake Salad
Prep time: 10 min
Ingredients: 1 cup heavy cream; 8 oz. cream cheese (softened); 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup vanilla yogurt; 2 bananas (sliced); 4 cups strawberries (sliced); 1 cup mini marshmallows

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This strawberry banana cheesecake salad is creamy, fluffy, and packed with sweet strawberries and fresh banana slices. The cheesecake-style filling makes it feel a little indulgent while still being easy enough for potlucks, holidays, or weeknight treats. Serve it as a simple, no-bake dessert or as a side dish a brunch table.

Cheesecake-style mixture filled with strawberries, bananas and mini marshmallows.

I’m always a fan of fresh fruit salad, but Strawberry Banana Cheesecake Salad takes fruit salad to a whole new level. The creamy cheesecake filling is made with cream cheese, yogurt, and a touch of powdered sugar, so it’s sweet but not cloying. It’s like wrapping the fruit in a velvety smooth blanket that adds a little indulgence while still letting the fresh fruit shine. You get the bright flavor of strawberries and bananas along with a creamy texture that feels just a bit special.

This dish can certainly be served as a dessert, but it’s light and fresh enough to work as a sweet side dish for brunch. It fits right in at a breakfast spread next to pancakes, waffles or eggs. When you bring a bowl of Strawberry Banana Cheesecake Salad to the table, it looks like fluffy, fruity clouds and people are always excited to scoop some onto their plate. It’s a favorite in our house and also a great choice when you’re feeding guests or bringing something to share at a gathering.

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Ingredients
Instructions
Variations/ Substitutions
Storage and Leftovers
Top Tips
FAQ
RECIPE

Ingredients

Heavy Cream – Use cold heavy cream so it whips quickly and holds stiff peaks. Store-bought whipped topping can be used in place of homemade whipped cream if you prefer a shortcut.
Cream Cheese – Full-fat cream cheese gives the richest flavor, but reduced-fat cream cheese can be used if you want a lighter option. Let the cream cheese soften at room temperature so it blends smoothly without lumps.
Powdered Sugar – Powdered sugar dissolves easily and helps create a smooth, creamy filling. This salad isn't overly sweet, but you can reduce the amount slightly or use a powdered sugar substitute.
Vanilla Extract – Pure vanilla extract gives the best flavor, but vanilla bean paste or imitation vanilla will also work.
Vanilla Yogurt – Choose a thick and creamy yogurt for the best texture. Greek vanilla yogurt works well and adds extra protein. Plain yogurt can be used if you want to cut back on sweetness.
Bananas – Use bananas that are ripe but still firm so the slices hold their shape in the salad. If you’re making the salad ahead of time, add the bananas right before serving to keep them from browning.
Strawberries – Look for bright red strawberries that are firm and fragrant. Wash, hull, and slice them just before mixing into the salad. Other berries like raspberries or blueberries can be used in place of or in addition to strawberries
Mini Marshmallows – These add a soft, sweet bite and a little extra texture. Fruit-flavored mini marshmallows can be used for a fun twist, or you can leave them out if you prefer a less sweet salad.

See recipe card for quantities.

Instructions

Strawberries, bananas and marshmallows are stirred into a yogurt and cream cheese mixture.

Add the heavy cream to the bowl of a stand mixer, and beat using a wire whisk attachment on a high speed for approximately 3 minutes, or until stiff peaks form. Remove whipped cream from bowl and set aside.
Add the cream cheese, powdered sugar and vanilla extract to the bowl (no need to clean the bowl first). Beat for 3 minutes, or until smooth and creamy. Add the vanilla yogurt and mix until combined.
Fold the whipped cream into the cream cheese mixture. Cover the bowl, and transfer to the fridge to chill for at least 30 minutes.
Immediately before serving, add the sliced bananas, sliced strawberries and mini marshmallows, and gently mix through. Garnish the salad with more strawberries, bananas slices and mini marshmallows, if desired.

Hint: Prepare the cheesecake mixture, then let it set in the fridge for a minimum of 30 minutes before adding the fruit.

Variations/ Substitutions

Change The Sweetness – Adjust the sweetness by adding a little more or less powdered sugar. You can also use plain yogurt instead of vanilla yogurt for a less sweet flavor.
Add More Fruit – Use 3-4 bananas for a more robust salad.
Change the Fruits – Mix in additional fruit like blueberries, raspberries, diced pineapple, or mandarin oranges for more color and flavor.
Add Crunch – Top the salad with crushed graham crackers for garnish and a little extra crunch. Stir in chopped pecans, walnuts, or sliced almonds right before serving for a little texture.
Make It Lighter – Use reduced fat cream cheese and light yogurt to lighten the cheesecake mixture.
Swap The Yogurt Flavor – Try strawberry or banana yogurt instead of vanilla to boost the fruit flavor.
Skip The Marshmallows – Leave out the mini marshmallows if you prefer a fruit-forward salad with less sweetness.
Add Coconut – Stir in a handful of sweetened shredded coconut for a tropical twist.
Use Whipped Topping – You can substitute the whipped heavy cream with store-bought whipped topping.

If you like this recipe, try my Orange Fluff Salad or my Cannoli Cheesecake Stuffed Strawberries.

Storage and Leftovers

Leftover Strawberry Banana Cheesecake Salad can be stored in the refrigerator in a covered container. We enjoyed the leftovers for about 24 hours and the flavor was still great, but after that the bananas began to brown and the fruit released some liquid, making the salad a bit watery. For the best texture and appearance, it’s really best enjoyed the same day it’s made or within the first day.

If you want to prep ahead, you can make the cheesecake mixture in advance. Mix the cream cheese filling, cover it, and refrigerate for up to 12 hours. When you’re ready to serve, simply fold in the freshly sliced strawberries, bananas, and marshmallows. This keeps the fruit looking fresh and helps prevent the salad from becoming watery.

Top Tips

Use cold heavy cream so it whips quickly and forms stable stiff peaks.
Let the cream cheese soften at room temperature before mixing so the filling becomes smooth and lump free.
Beat the cream cheese mixture until completely creamy before adding the yogurt. This helps prevent small cream cheese lumps in the finished salad.
Fold the whipped cream into the cheesecake mixture gently so the filling stays light and fluffy.
Chill the cheesecake mixture before adding the fruit so the salad holds its shape better when served.
Slice the bananas right before serving to keep them from browning.
Pat the sliced strawberries dry if they are very juicy to prevent the salad from becoming watery.
Add the fruit and marshmallows just before serving for the best texture and appearance.

FAQ

Can I make strawberry banana cheesecake salad ahead of time?

Yes, you can prepare the cheesecake mixture ahead of time and refrigerate it for up to 12 hours. For the best texture and appearance, add the sliced bananas, strawberries, and marshmallows just before serving.

Can I make this with frozen strawberries?

Fresh strawberries work best because frozen berries release a lot of liquid as they thaw. If you only have frozen strawberries, thaw them completely and drain well before adding.

How long does this salad last in the refrigerator?

It will keep in the refrigerator for about 24 hours in a covered container. After that, the bananas may start to brown and the fruit can release liquid, making the salad watery.

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RECIPE

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