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–+ servings
Top down view of a large bowl of creamy, thick strawberry cheesecake salad topped with crushed graham crackers on a pink tabletop with a pink cloth napkin.

Strawberry Banana Cheesecake Salad

Strawberry banana cheesecake salad is a quick and easy summer dessert. Perfect for summer cookouts, potlucks, or as a tasty weeknight treat.
Prep: 15 minutes
Cook: 0 minutes
Chill: 30 minutes
Total: 45 minutes
Recipe Makes: 16 servings
Approximate Cost: $15.35 ($0.96 per serving)

Equipment

  • large mixing bowl (with lid, or plastic wrap to cover)
  • hand mixer (with beater attachments)
  • refrigerator
  • large bowl
  • silicone spatula

Ingredients

  • 1 8-ounce block cream cheese (softened)
  • 1 3.4-ounce box cheesecake flavor instant pudding mix
  • 1 cup vanilla yogurt (or vanilla bean yogurt)
  • 1 8-ounce tub whipped topping
  • 3 large ripe bananas (sliced into discs)
  • 2 pounds strawberries (hulled, sliced)
  • 1 tablespoon lemon juice
  • ½ cup graham cracker crumbs (approximately 3 ½ graham cracker sheets)

Instructions

  • Add 1 8-ounce block cream cheese to large mixing bowl. Using hand mixer, beat cream cheese until creamy and smooth.
  • Add 1 3.4-ounce box cheesecake flavor instant pudding mix and 1 cup vanilla yogurt to mixing bowl. Continue mixing with hand mixer until ingredients are fully combined and mixture is smooth. Set hand mixer aside.
  • Add 1 8-ounce tub whipped topping to mixing bowl. Gently fold whipped topping into cream cheese with silicone spatula until whipped topping is fully incorporated.
  • Cover mixing bowl with lid or plastic wrap and place in refrigerator. Chill cheesecake mixture at least 30 minutes.
  • Just before serving, add 3 large ripe bananas, 2 pounds strawberries, and 1 tablespoon lemon juice to separate large bowl. Gently stir to coat berries and banana slices in lemon juice.
  • Uncover cheesecake mixture. Transfer berries and bananas to bowl with cheesecake mixture and gently fold in fruit, mixing only until fruit is incorporated evenly. Be careful not to smash or crush fruit. Do not over-mix.
  • When fruit is incorporated, sprinkle ½ cup graham cracker crumbs over top of cheesecake salad. Serve chilled with additional graham crackers if desired.

Recipe Notes

  • Leftovers: Refrigerate in an airtight container up to 3 days.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.

Nutrition

Serving: 1serving | Calories: 177kcal | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 158mg | Potassium: 236mg | Total Carbs: 26g | Fiber: 2g | Sugar: 17g | Added Sugars: 8g | Sugar Alcohols: 0g | Erythritol: 0g | Allulose: 0g | Net Carbs: 24g | Vitamin C: 36mg | Calcium: 52mg
Cheap Cheap Eats recipe developed by Cheryl Malik