Can I make Strawberry-Banana Cheesecake Salad ahead of time?

Yes! You can prepare the creamy base up to a day in advance and store it in the fridge. For the freshest flavor and best texture, fold in the fruit and marshmallows just before serving so everything stays bright and fresh.

What can I use instead of cheesecake pudding mix?

If cheesecake pudding isn’t available, vanilla or white chocolate pudding mix makes a great substitute. You can also add a splash of lemon juice and a little extra vanilla extract for that cheesecake tang.

How do I keep bananas from browning?

Slice your bananas right before folding them into the salad, or lightly toss them with a bit of lemon juice to slow oxidation. This trick keeps them looking and tasting fresh.

Can I use frozen fruit in this salad?

It’s best to stick with fresh fruit. Frozen fruit can release excess moisture, leading to a watery and less appealing salad. If you’re in a pinch, thaw and drain the fruit thoroughly before using.

Strawberry-Banana Cheesecake Salad Recipe

Description

This Strawberry-Banana Cheesecake Salad is a creamy, dreamy dessert salad featuring a blend of cream cheese, vanilla yogurt, cool whip, and cheesecake pudding mix, all folded together with miniature marshmallows, fresh strawberries, bananas, and optional raspberries. It’s quick to make, irresistibly luscious, and perfect for picnics, potlucks, or any sweet occasion.

Ingredients

Units Scale

Dairy & Base

1 package cream cheese, softened
16 oz vanilla yogurt
1 (8 oz) tub cool whip, thawed
1 (3 1/2 oz) package cheesecake flavor instant pudding or pie filling mix

Add-ins

1/2 bag miniature marshmallows

Fruit

3 pints strawberries, sliced
4 bananas, sliced
1 container raspberries, optional

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Instructions

Prepare the Creamy Base: In a large mixing bowl, combine the softened cream cheese, vanilla yogurt, cheesecake flavor instant pudding or pie filling mix, and thawed cool whip. Use a hand mixer or whisk until the mixture is smooth, creamy, and fully blended with no lumps remaining.
Add Marshmallows: Gently stir in the miniature marshmallows into the creamy mixture, ensuring they are evenly distributed throughout for a soft, fluffy texture in every bite.
Fold in the Fruit: Carefully fold in the sliced strawberries, sliced bananas, and optional raspberries. Use a spatula and a light touch to avoid breaking up the fruit and keep the salad airy.
Garnish and Serve: Optional: Top the salad with additional fresh fruit for a beautiful presentation. Serve immediately, or cover and refrigerate until ready to enjoy.

Notes

For best texture, assemble just before serving to prevent the fruit from becoming mushy.
Feel free to substitute other berries or fruits as desired.
Store leftovers covered in the refrigerator and consume within 1 day for optimal freshness.
If preparing in advance, add bananas just before serving to avoid browning.

Nutrition

Serving Size: 1 serving
Calories: 585 kcal
Sugar: 57 g
Sodium: 448 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 92 g
Fiber: 9 g
Protein: 13 g
Cholesterol: 46 mg