Strawberry Banana Cheesecake Salad
A creamy, fruity dessert that combines ripe bananas and strawberries with a smooth cream cheese base. Fresh and indulgent, this chilled salad is perfect for brunch or a light treat with a sweet-tart balance.
Servings: 8 servings
Calories: 250kcal
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups strawberry banana yogurt
- 1 (8 oz) container whipped topping, thawed
- 4 cups fresh strawberries, quartered
- 2 1/2 cups ripe bananas, sliced
Instructions
- Beat the cream cheese in a large bowl until smooth and creamy.
- Add sugar and vanilla; mix on medium speed until light and fluffy.
- Fold in yogurt and whipped topping gently into the cream cheese mixture.
- Cover and refrigerate for at least 30 minutes.
- Before serving, fold in 3 1/2 cups strawberries and 2 cups banana slices.
- Transfer to a serving bowl, top with reserved fruit, and serve immediately.
Notes
Use very ripe bananas for maximum sweetness.
Refrigerate leftovers in an airtight container for up to 24 hours.
For a non-lactose version, use vegan cream cheese and non-dairy whipped topping.
Refrigerate leftovers in an airtight container for up to 24 hours.
For a non-lactose version, use vegan cream cheese and non-dairy whipped topping.