Strawberry Banana Cheesecake Salad + VIDEO

This post may contain affiliate links. Please read my disclosure policy.

Our Strawberry Banana Cheesecake Salad recipe comes together with just 6 ingredients. Rich and creamy cheesecake filling is folded into luscious strawberries and sweet bananas to create the most amazing, glorious fruit salad ever! 

https://www.theslowroasteditalian.com/2016/06/strawberry-banana-cheesecake-salad-recipe.html


 

The flavor has been punched up with a secret ingredient and you are going to go nuts over this recipe! The king of the potluck table has arrived.

A few months back I put together this Summer Berry Cheesecake Salad. Well, needless to say it has gone completely crazy on our site. It is already the #2 recipe of all time.

Our readers have enjoyed it so much that I though it was time to whip up a twist on the uber popular recipe.

I have been on a pudding kick lately. I tell you, I have been testing several recipes with pudding as a surprise ingredient.

It is crazy how much pudding mix amps up the flavor of a recipe.

So, when I was thinking of ways to twist up the cheesecake salad, I knew I needed to use pudding. It really kicks it up a notch.

RECIPE VIDEO

Watch the video below to see how easy it is to make this strawberry banana cheesecake salad!

Strawberry Banana Cheesecake Salad

I combined cream cheese, pudding mix and coffee creamer to create a spectacular rich and creamy cheesecake filling.

In the fruit mixture, I squeezed fresh lemon juice over sliced strawberries and bananas.

That prevents the bananas from browning, but it also gives the cheesecake salad a little brightness and zing!

This new summer salad is so good it is sure to take the place of your favorite fruit salad.

And say goodbye to Aunt Ida’s ambrosia salad and HELLO to Strawberry Banana Cheesecake Salad. The new queen of the summer picnic table.

We couldn’t stop eating it, and you’re going to go bananas over it too! <- Sorry, pun intended. I couldn’t help myself.

Strawberry Banana Cheesecake Salad in a bowl, with a spoon


Helpful Tips for Making Cheesecake Salad:

  • Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
  • If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
  • To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate.

    Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Get Free Recipes Sent to Your Email

Do you ❤️ TSRI? Don’t miss another recipe!

Subscribe to The Slow Roasted Italian by email to receive new recipes in your inbox!!

Enjoy!

With love from our simple kitchen to yours. 

Don’t miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram❤ 

2016/06/strawberry-banana-cheesecake-salad.html

Other Amazing Cheesecake Salad Recipes


strawberry banana cheesecake salad in glass bowl

Strawberry Banana Cheesecake Salad + Video

Donna Elick
Strawberry Banana Cheesecake Salad is a simple dessert recipe, 6 ingredients! Creamy cheesecake filling with fresh strawberries and bananas!
5 stars from 4 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine American
Method Mixed
Servings 16 (1/2 cup) servings

Ingredients
 

  • 8 ounces cream cheese, softened
  • 3.4 ounces instant cheesecake pudding mix, unprepared
  • 1/4 cups liquid vanilla coffee creamer
  • 2 pounds strawberries, hulled and sliced
  • 3 medium bananas, sliced into coins
  • 2 tablespoons fresh lemon juice

Instructions
 

  • In a tall, medium bowl, use an electric mixer on medium-high speed to whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is – it will loosen up. Add dry pudding mix and continue mixing until well combined.
  • With mixer continuously running on medium-low speed, add creamer to the cream cheese mixture, about a tablespoon at a time. When all creamer is added, turn mixer speed to high and whip until smooth.
  • In a large bowl, combine sliced strawberries, banana coins and lemon juice. Stir until all the fruit is coated with lemon juice. Add cheesecake mixture to the bowl and use a mixing spatula or spoon to gently fold cheesecake mixture into the fruit.
  • Chill until ready to serve or serve immediately.

Video

Donna’s Notes

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
To make this ahead: prepare the cheesecake mixture and refrigerate it in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 114cal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 129mg | Sugar: 11g | Fiber: 2g | Calcium: 24mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
strawberry-banana-cheesecake-salad-pin-8533237

Originally published June 2016, updated May 2020

The Simple Kitchen cookbook affiliate linked banner

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

125 Comments

    1. Mscat2u .. i did the substitute but mine looks so much thicker than pic trying to figure out how to thin it a little plus i think i will cut down on the cream cheese little over whelming in taste and over takes the fruit

    2. So here's a tip!! You could buy a whole tub of cheesecake filling in your dairy section at grocery store if you're in a hurry!

    1. DONNA'S NOTES: If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 4 tablespoons powdered sugar and 2 teaspoons vanilla extract.

    2. It's made by Jell-0. It's in the same section of your grocery store. It's been available for several years.

    3. Just made this for the first time this evening and I am in love. I used half and half milk and added the powdered sugar and vanilla to it and it turned out wonderful. I will be making this for our summer picnics!

    4. Made this tonight for the first time and it definitely won't be the last. So creamy and I love the zing of the lemon flavor. Very light and delicious. Instead of coffee creamer, I used half and half and added the powdered sugar and vanilla. Same concept and it turned out great. Thanks for a wonderful and easy treat.

  1. This sounds delish! Is there a way to substitute heavy cream for the coffee creamer? I'm not a fan of those creamers.

    Fran G.

    1. DONNA'S NOTES: If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 4 tablespoons powdered sugar and 2 teaspoons vanilla extract.

    1. what about mixing torn up pieces of angel food cake in with a mixture I bet that would be good

  2. This was delicious. I used 1 pound of strawberries and a can of pineapple chunks along with the bananas. Turned out great.

    1. If you wish to make it ahead, I would keep the fruit separate from the cheesecake mixture. The sweetness of the cheesecake mixture will help the strawberries macerate (which is tasty, but not pretty) so I eat pretty soon after making it.

    1. If you wish to make it ahead, I would keep the fruit separate from the cheesecake mixture. Then fold them together before serving. The sweetness of the cheesecake mixture will help the strawberries macerate, releasing their juices (which is tasty, but not pretty) so I eat pretty soon after making it. Enjoy!

    1. Lemon juice helps keep the bananas from turning brown. I put the bananas in the lemon juice before adding to the mixture.

  3. Thank-you Donna for such a yummy recipe! So is there an actual cheesecake pudding, or are you using the filling inside a box of cheesecake? Thanks in advance!

  4. Went to a Mexican brunch last weekend and they had sliced strawberries in a rather thin cheesecake flavored sauce that was so delicious. If I omitted the bananas from your recipe, would you suggest also not using the lemon juice?

  5. I tried this – sounded so delicious- doubled the recipe and it turned into fruit soup -was good, but not very attractive!

  6. I made this for Easter thinking it would get eaten up..had leftover next day but was really runny from the fruit..I am making for my granddaughters 18th birthday and leaving for college party but this time I am putting the mixture in a bowl to the side of fruit..this way they can mix in as they eat and no leftover runny fruit!! Its delish!!

    1. If you have to substitute for the creamer, use 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.

      Enjoy and let us know how it goes!

  7. I made this for my large family of 8 as part of our Easter meal. I used vanilla pudding. I also added in other fruit that we had–tangerines, grapes, and peaches. All 8 absolutely loved it.

  8. This was a total fail for me. I followed the recipe exactly and mine formed like Jello ….it liked nothing like the picture

  9. I just made this and it was great! I used the fruit I had on hand and ended up with extra batter. Was so good I just wish I would have had enough fruit.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating