Description
A creamy and refreshing Strawberry Banana Cheesecake Salad that combines the flavors of classic cheesecake with fresh fruit. This no-bake dessert is easy to prepare, featuring a luscious cream cheese and instant pudding base folded with whipped topping and juicy strawberries and bananas. Perfect for warm weather gatherings or as a light, sweet treat.
Ingredients
Scale
Cheesecake Base
- 1 package (8 oz) cream cheese, softened
- 1 box (3.4 oz) instant cheesecake pudding mix (dry)
- 1 cup milk
- 1 container (8 oz) whipped topping (like Cool Whip)
Fruit
- 3 cups fresh strawberries, hulled and sliced
- 3 bananas, sliced
- 1 tablespoon lemon juice
Instructions
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps for a silky base.
- Add Pudding Mix and Milk: Stir in the dry instant cheesecake pudding mix along with the milk, mixing well until the mixture thickens and becomes creamy.
- Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture until fully combined, maintaining a light and airy texture.
- Toss Bananas with Lemon Juice: In a separate bowl, toss the banana slices with the lemon juice to prevent browning and keep them fresh-looking.
- Combine Fruit and Mixture: Add the sliced strawberries and lemon-coated bananas to the cheesecake mixture, folding gently to coat the fruit while avoiding mashing.
- Chill: Refrigerate the salad for at least 1 hour to allow the flavors to meld and the texture to firm up before serving.
Notes
- This salad is best served the same day for optimal freshness and texture.
- For added crunch, sprinkle crushed graham crackers or chopped nuts on top just before serving.
- If instant cheesecake pudding mix is unavailable, vanilla pudding mix can be used as a substitute.
