Strawberry Banana Cheesecake Salad

The Dreamy Dessert Salad You Didn’t Know You Needed

No-Bake Strawberry Banana Cheesecake Salad is one of those magical recipes made for the busiest days and sweetest cravings.

It takes me back to summer weekends at my grandparents’ place in the Hudson Valley. My grandma—always in her faded apron, barefoot in the kitchen—had a sixth sense for turning simple ingredients into something special. When the heat kicked in, she’d wave off the oven entirely. “Why bake when you can mix?” she’d say, folding whipped cream into berries like it was her own kind of magic.

This is my modern-day take on her summer fruit bowls—a creamy, strawberry banana cheesecake inspired version that feels indulgent but comes together in minutes.

Just bright fruit, a fluffy cream cheese base, and that old-school comfort that tastes like sunshine and childhood. It’s one of my favorite “stir, chill, and serve” desserts for those moments when life is full but dessert still deserves a place at the table.

Why You’ll Love This Recipe

Let me tell you why this creamy fruit salad earned a permanent spot in my summer recipe rotation—and why my daughter Lily now calls dibs on licking the mixing bowl:

A dessert you can kinda call healthy – Hey, it’s got fruit and yogurt. That counts, right?

Zero baking – Keep the oven off and your kitchen cool.

Easy to prep ahead – Make it in the morning and forget about it till dessert.

Perfect for sharing – Potlucks, BBQs, birthday parties… it’s always a hit.

Kid-approved – Emma calls it “fruity whipped cheesecake magic.”

And if you’re a fan of strawberries + cheesecake like we are, you have to check out these Cheesecake Deviled Strawberries or Strawberry Cheesecake Ice Cream —they’re cute, very quick, and totally addictive.

Ingredient Breakdown & Easy Twists

What You’ll Need:

Here’s what goes into this creamy, fruity delight:

2½ cups ripe bananas, sliced right before serving (reserve ½ cup for garnish)

8 oz cream cheese, softened

¼ cup granulated sugar

1 tsp pure vanilla extract

1½ cups strawberry banana yogurt (or plain vanilla)

8 oz whipped topping, thawed

4 cups fresh strawberries, washed, hulled & quartered (reserve ½ cup for garnish)

A Few of My Favorite Strawberry Banana Cheesecake Salad Twists

You know me—I can never leave a good recipe alone. Here are a few ways I like to make this salad my own:

• Use Greek yogurt for more tang and protein. Lily prefers it that way!
• Zest a lemon or orange into the mix—it brightens everything up.
• Add chopped mint leaves for a fresh pop (especially pretty for parties).
• If you’re cutting back on sugar, I love using a drizzle of honey or a splash of maple syrup—it keeps things sweet without going overboard.

And if your kids are anything like mine? Toss in some mini marshmallows or a sprinkle of crushed graham crackers for that dessert-salad hybrid we all secretly love. Speaking of cravings, this Strawberry Cheesecake Dump Cake is another show-stopper that blends nostalgic flavors with creamy layers—totally worth bookmarking.

How to Make Strawberry Banana Cheesecake Salad

Let’s walk through it step by step (it’s super easy):

1. Whip the cream cheese base
   In a big bowl, beat softened cream cheese with sugar and vanilla until smooth and fluffy. It should feel like a dreamy cloud.
2. Mix in yogurt
   Slowly stir in the yogurt. I usually go for strawberry banana flavor to amp up the fruitiness, but plain vanilla works too.
3. Fold in the whipped topping
   Gently fold it in so the mixture stays light and airy. No overmixing—this isn’t a gym workout.
4. Chill time
   Cover and chill the mixture in the fridge for at least 30 minutes. It helps the flavors blend and thickens everything up.
5. Prep your fruit
   Slice your strawberries and bananas right before serving to keep them fresh. I like to toss the banana slices in a little lemon juice so they stay bright.
6. Combine everything
   Gently fold the fruit into the chilled cheesecake base. Add your mix-ins if you’re feeling fun.
7. Garnish & serve
   Want to dress it up a bit? Try piling on a few extra berries or adding a swirl of whipped cream—Lily calls it the “fancy finish.” Serve cold and watch the bowl disappear.

Eva’s Pro Tips

• 🍌 Keep bananas from browning: A quick splash of lemon or pineapple juice does the trick.
• 🥄 Avoid watery salad: Pat strawberries dry after washing. Trust me—it makes a big difference.
• 🍓 Don’t skip the chill: Even 30 minutes makes this salad smoother and thicker.
• 💡 Want it more “cheesecakey”? Add an extra ounce or two of cream cheese or reduce the whipped topping a bit.

Make It Your Own

This salad is endlessly adaptable. Here are a few ways to switch it up:

Other Fruit Combos We Love:

• Blueberries + kiwi
• Peaches + raspberries
• Grapes + pineapple

Basically, if it’s in your fridge and it’s fruit, it’s fair game.

Dessert-Style Serving Ideas:

• Serve in a trifle dish with cookie crumbs in between layers
• Top with chocolate chips or shavings for a treat
• Set up a DIY topping bar at parties—Emma’s friends love this

Healthier Spins:

• Skip the mix-ins—or lean into fruit-only freshness
• Use plain Greek yogurt and sweeten with maple syrup
• Swap in sugar-free pudding or whipped cream

If you’re hungry for even more oven-free favorites, check out my No-Bake Strawberry Cheesecake Desserts.

FAQ – You Asked, I’ve Got Answers

One of my favorite things about this strawberry banana cheesecake salad is how it looks in a big glass bowl—layers of creamy pink and fresh fruit just begging for a spoon. It’s my go-to for baby showers, family reunions, or even “we have nothing for dessert” nights.

We’ve served it with grilled chicken, burgers, even waffles at brunch. True story: Noah once tiptoed in before dinner and tried to “taste-test” a second bowl. I saw the spoon. I let it slide. 😂 He claimed it counted as a fruit serving. I didn’t argue.

🍓 Printable Recipe: Strawberry Banana Cheesecake Salad

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