This Strawberry Cheesecake Salad is a dreamy, creamy dessert that perfectly balances sweet and tangy flavors in every spoonful. It’s a refreshing treat that combines the richness of cheesecake with the brightness of fresh strawberries, all wrapped up in a fluffy, cloud-like texture. Ready in just over an hour with minimal hands-on time, this dessert salad is perfect for potlucks, family gatherings, or whenever you need a quick sweet fix!

Why You’ll Love This Recipe

  • No Baking Required: Forget heating up the kitchen! This no-bake dessert comes together without turning on the oven.
  • Quick Prep: Just 15 minutes of active preparation time means you can focus on other things while it chills to perfection.
  • Crowd-Pleaser: This dessert has universal appeal – the creamy cheesecake base paired with fresh fruit is irresistible to both kids and adults.
  • Versatile: Works beautifully as a dessert, but can also double as a special breakfast treat or afternoon snack.
strawberry cheesecake salad

Ingredients You’ll Need

  • Whipped Topping: Creates that light, airy texture that makes this salad so cloud-like. It’s the foundation of the dreamy consistency.
  • Cheesecake Pudding Powder: This miracle ingredient instantly infuses that distinctive cheesecake flavor without any baking required.
  • Strawberry Yogurt: Adds tangy sweetness and beautiful pink color throughout the salad. The yogurt helps bind everything together while enhancing the strawberry flavor.
  • Fresh Strawberries: The star of the show! Fresh berries provide juicy bursts of flavor and beautiful color contrast. Always choose the ripest, reddest berries you can find.
  • Miniature Marshmallows: These little pillows of sweetness add a fun textural element and extra sweetness that kids especially love.
  • Bananas: Contribute creamy texture and mild sweetness that balances the tang of the yogurt and strawberries. They’re the secret ingredient that makes everything come together.
  • Cream Cheese, Sugar, Heavy Whipping Cream (optional substitute): If you prefer making your base from scratch, these ingredients create a homemade whipped cream cheese mixture that rivals any store-bought whipped topping.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Fruit Swaps

Try blueberries, raspberries, or peaches instead of (or in addition to) strawberries for a different flavor profile. Mixed berries create a beautiful “berry patch” version that’s stunning at summer gatherings.

Crunchy Elements

Add graham cracker pieces, crushed vanilla wafers, or granola for a textural contrast that mimics cheesecake crust.

Flavor Twists

Experiment with different yogurt flavors like vanilla, mixed berry, or even key lime for entirely new flavor combinations.

Chocolate Lover’s Version

Fold in mini chocolate chips or drizzle with chocolate sauce before serving for a chocolate-covered strawberry effect.

How to Make Strawberry Cheesecake Salad

Step 1: Create the Creamy Base

In a large bowl, combine the strawberry yogurt and cheesecake pudding powder, mixing until smooth and well integrated. Gently fold in the thawed whipped topping, being careful not to deflate the mixture. You want to preserve that airy texture.

Step 2: Chill to Set

Cover the bowl with plastic wrap and refrigerate for about an hour. This chilling time is crucial as it allows the pudding to set properly and the flavors to meld together.

Step 3: Add Fresh Ingredients

Just before serving, slice your fresh strawberries and bananas. Add these along with the miniature marshmallows to the chilled mixture, folding gently to combine. Adding the fruit right before serving prevents it from getting soggy.

Step 4: Serve Immediately

Serve in decorative bowls or a large trifle dish to showcase the beautiful colors and layers.

Alternate Method (From Scratch)

If making the cream cheese version, beat together softened cream cheese, sugar, and heavy whipping cream until stiff peaks form. The mixture should be thick and fluffy. Fold in the strawberry yogurt first, then add the fresh fruit and marshmallows just before serving.

Pro Tips for Making the Recipe

  • Prevent Banana Browning: Toss sliced bananas in a bit of lemon juice before adding to the salad to prevent browning if you need to prepare slightly ahead of time.
  • Strategic Layering: For a prettier presentation, reserve some of the strawberries to layer on top where they’ll be visible.
  • Pudding Power: Don’t skip the pudding powder – it not only adds flavor but helps stabilize the texture of the entire dish.
  • Serving Temperature: This salad is best served well-chilled; the cold temperature enhances the refreshing quality and helps maintain its structure.
  • Gentle Folding: Use a spatula and a light hand when incorporating ingredients to maintain the fluffy texture.

How to Serve

Perfect Pairings

Serve alongside butter cookies or graham crackers for dipping. The contrast of crispy cookie with creamy salad is divine.

Elegant Presentation

For dinner parties, serve individual portions in stemmed glasses or clear dessert cups with a mint leaf garnish for an elevated presentation.

Make it a Meal

Transform this into a complete brunch offering by serving with croissants, fruit platters, and coffee for a sweet-focused meal that will delight guests.

Dessert Bar Option

Include this as part of a dessert bar alongside other no-bake treats for a summer gathering. The pink color makes it especially lovely for baby showers or bridal events.

Make Ahead and Storage

Storing Leftovers

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Be aware that the bananas may darken and the mixture may become slightly more liquid as it sits.

Freezing

This salad doesn’t freeze well due to the fresh fruit and creamy texture. It’s best enjoyed fresh or within a day or two of making.

Reheating

No reheating necessary! Simply remove from the refrigerator about 10 minutes before serving to take the edge off the chill.

Make Ahead Strategy

If you need to prepare in advance, make the cream base and refrigerate up to 24 hours ahead, then add the fresh fruit and marshmallows right before serving.

FAQs

  1. Can I use frozen strawberries instead of fresh?

    Fresh strawberries really work best for this recipe since they provide the best texture and flavor. Frozen strawberries release too much liquid as they thaw, which can make your salad runny. If you must use frozen, thaw them completely, drain well, and pat dry before adding to the salad.

  2. My salad turned out runny. What went wrong?

    The most common cause of a runny salad is adding the fruit too early. The sugar in the mixture draws moisture from the fruit over time. Always add fruit just before serving. Also, make sure your whipped topping is fully thawed but still cold when mixing.

  3. Can I make this recipe healthier?

    Absolutely! Try using Greek yogurt for added protein, light whipped topping to reduce calories, and sugar-free pudding mix. You can also reduce the marshmallows or substitute with additional fresh fruit.

  4. How far in advance can I prepare this for a party?

    For best results, prepare the cream base up to 24 hours ahead and keep refrigerated. Slice strawberries up to 4 hours ahead (keep refrigerated), but slice bananas and combine everything just 30 minutes before serving for optimal freshness and presentation.

Final Thoughts

This Strawberry Cheesecake Salad is one of those magical recipes that feels like a special treat but comes together in minutes. It’s become my go-to for last-minute gatherings and family desserts when I want something impressive without the fuss. The combination of creamy, tangy, and sweet elements creates a dessert that’s greater than the sum of its parts. Give it a try at your next gathering – I promise empty bowls and requests for the recipe!

Print
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Strawberry Cheesecake Salad Recipe

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 people 1x
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Strawberry Cheesecake Salad is a creamy, no-bake dessert salad made with whipped topping, cheesecake pudding mix, strawberry yogurt, fresh strawberries, marshmallows, and bananas. This quick and easy treat is perfect for parties, potlucks, or summer gatherings, offering classic cheesecake flavor with a fruity twist.


Ingredients

Units Scale

Main Ingredients

  • 8 ounces whipped topping, thawed
  • 1 small package cheesecake pudding powder (3.4 ounce)
  • 2 cups strawberry yogurt (about 3 (6 ounce) yogurt containers)
  • 1 lb fresh strawberries, sliced
  • 2 cups miniature marshmallows
  • 3 bananas, sliced

Optional Substitute for whipped topping and cheesecake pudding powder

  • 1 (8 ounce) cream cheese, softened
  • 1/2 cup sugar
  • 2 cups heavy whipping cream

Instructions

  1. Mix Yogurt and Pudding Powder: In a large bowl, combine the strawberry yogurt and cheesecake pudding powder. Mix well until the pudding powder is fully dissolved and the mixture is smooth.
  2. Fold in Whipped Topping: Gently fold the thawed whipped topping into the yogurt and pudding mixture until thoroughly incorporated. Be careful not to overmix, to maintain the creamy texture.
  3. Chill the Mixture: Cover the bowl and refrigerate for about one hour, allowing the salad base to set up and thicken.
  4. Add Fruits and Marshmallows: Right before serving, add the sliced strawberries, miniature marshmallows, and sliced bananas into the chilled mixture. Gently fold them in to evenly distribute.
  5. Serve and Enjoy: Keep the salad refrigerated until ready to serve. Optionally garnish with extra fruit if desired.
  6. If Using Substitute Base: In a large bowl, beat together softened cream cheese, sugar, and heavy whipping cream until the mixture is creamy and stiff peaks form. Fold in the strawberry yogurt, then gently add the strawberries, marshmallows, and bananas. Mix until just combined.

Notes

  • Add the fruits and marshmallows just before serving to prevent the bananas from browning and keep the salad fresh.
  • You can substitute other fruits such as blueberries or raspberries for variety.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • The recipe is best enjoyed fresh soon after assembling for optimal texture and flavor.

Nutrition

  • Serving Size: 1/8 of recipe (approx. 1 cup)
  • Calories: 260
  • Sugar: 27g
  • Sodium: 150mg
  • Fat: 9g
  • Saturated Fat: 6g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 20mg

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