Strawberry Banana Cheesecake Salad
Part fruit salad, part dessert, this 100% delicious strawberry banana cheesecake salad comes together in minutes! It's creamy, dreamy, full of fresh fruit with a tangy cheesecake twist. Perfect for potlucks or a quick, crowd-pleasing treat.
Equipment
- Electric mixer
- Tall Medium Bowl
- Large bowl
- Rubber Spatula or Large Spoon
- Measuring Cups
- Measuring spoons
- Knife
- Cutting Board
Ingredients
- 8 ounces Cream Cheese softened
- 3.4 ounces Instant Cheesecake Pudding Mix dry/unprepared (Jell-O brand recommended)
- ΒΌ cup Liquid Vanilla Coffee Creamer any brand
- 2 pounds Fresh Strawberries hulled and sliced
- 3 medium Bananas ripe but firm, sliced into coins
- 2 tablespoons Fresh Lemon Juice
Instructions
- Whip the Cream Cheese: In a tall, medium bowl, use an electric mixer to beat the softened cream cheese on medium-high speed until smooth. Keep beating if it clumps initially.
- Add the Pudding Mix: Add the dry cheesecake pudding mix to the bowl and mix until fully combined with the cream cheese. Scrape down sides if needed.
- Slowly Add Creamer: Turn mixer to medium-low. Add vanilla creamer slowly, about 1 tablespoon at a time, while mixing. Adding it all at once can cause clumps.
- Whip it Good: Once creamer is incorporated, increase speed to high and whip until the mixture is smooth and fluffy.
- Prep the Fruit: In a separate large bowl, gently combine sliced strawberries, banana coins, and fresh lemon juice. Stir carefully until fruit is coated (prevents browning).
- Fold it Together: Add the cheesecake mixture to the fruit bowl. Use a rubber spatula or large spoon to gently fold the mixture into the fruit until just combined. Avoid overmixing.
- Serve or Chill: Serve immediately, or cover and chill until ready to serve.
Notes
Creamer Substitute: If unavailable, whip 1 cup heavy cream + 1/4 cup powdered sugar + 2 tsp vanilla extract to soft peaks, then fold this into the cream cheese/pudding mix instead of the liquid creamer.
Slow Creamer Addition: Do NOT add all the creamer at once; it will clump irreversibly. Add slowly while mixing on low speed.
Make Ahead: Prepare cheesecake mixture (steps 1-4) and refrigerate. Mix fruit with lemon juice (step 5) and refrigerate separately. Before serving, drain excess liquid from fruit, then gently fold in cheesecake mixture.
Key Tips: Ensure cream cheese is fully softened for smoothness. Don't skip the lemon juice on the fruit (especially bananas!). Fold gently to avoid mashing fruit.
Fruit Swaps: Blueberries, raspberries, mandarin oranges, or pineapple could be added or substituted.
Storage: Store leftovers covered in the fridge for 2-3 days. Drain excess liquid before re-serving. Do not freeze
Slow Creamer Addition: Do NOT add all the creamer at once; it will clump irreversibly. Add slowly while mixing on low speed.
Make Ahead: Prepare cheesecake mixture (steps 1-4) and refrigerate. Mix fruit with lemon juice (step 5) and refrigerate separately. Before serving, drain excess liquid from fruit, then gently fold in cheesecake mixture.
Key Tips: Ensure cream cheese is fully softened for smoothness. Don't skip the lemon juice on the fruit (especially bananas!). Fold gently to avoid mashing fruit.
Fruit Swaps: Blueberries, raspberries, mandarin oranges, or pineapple could be added or substituted.
Storage: Store leftovers covered in the fridge for 2-3 days. Drain excess liquid before re-serving. Do not freeze
