A creamy, no-bake dessert salad that tastes like cheesecake but eats like a cloud.
Recipe Card
Quick Description
This Strawberry Banana Cheesecake Salad is a lightened-up, no-bake dessert made with creamy cheesecake flavor, fresh fruit, and a fluffy mousse-like texture—perfect for potlucks, summer nights, or when you want something sweet without the heaviness.
Servings & Timing
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 generous servings
Dietary Badges
- Low Fat
- Weight Watchers Friendly
- No-Bake
- Vegetarian
Ingredients
- 8 oz fat-free cream cheese, softened
- 2–3 tbsp zero-calorie sweetener (Monk Fruit, Stevia, or Truvia baking blend)
- 1 tsp vanilla extract
- 1½ cups fat-free strawberry banana Greek yogurt
- 1½ cups light whipped topping
- 4 cups fresh strawberries, quartered (reserve ½ cup for topping)
- 2½ cups ripe bananas, sliced (reserve ½ cup for topping)
- 1 tsp lemon juice (for bananas; prevents browning and brightens flavor)
- Optional: tiny pinch of salt (highly recommended for flavor balance)
Instructions
- Whip the cream cheese: In a large bowl, beat softened cream cheese until completely smooth and lump-free.
- Sweeten it up: Add sweetener, vanilla extract, and optional pinch of salt. Beat until fluffy and cheesecake-like.
- Create the base: Gently fold in Greek yogurt and whipped topping until smooth and airy.
- Chill: Refrigerate for 30 minutes to thicken and set the texture.
- Prepare fruit: Toss banana slices lightly with lemon juice.
- Combine: Just before serving, gently fold strawberries and bananas into the cheesecake mixture.
- Serve: Transfer to a serving bowl, top with reserved fruit, and serve immediately.
Additional Notes
- Naturally fits a lighter dessert lifestyle without tasting “diet”
- Best served the same day for optimal texture
- Ingredient substitutions and variations are listed below
Brief Introduction
This Strawberry Banana Cheesecake Salad is what happens when cheesecake and fruit salad decide to meet halfway. It’s cool, creamy, lightly sweet, and ridiculously easy—no oven, no gelatin, no stress. I originally made this as a “just bring something” dessert and ended up guarding the bowl like it was priceless.
Think: cheesecake mousse meets fresh fruit. Perfect for warm weather, brunch tables, or those moments when you want dessert but not dessert-dessert.
Step-by-Step Cooking Guide
Step 1: Whipping the Cream Cheese
Beat until absolutely smooth—no shortcuts here. Any lumps now will stay lumps later.
Tip: If your cream cheese is still cold, microwave it for 10–15 seconds before mixing.
Step 2: Building Cheesecake Flavor
Sweetener, vanilla, and salt go in next. The salt is subtle but crucial—it sharpens sweetness and mimics real cheesecake flavor.
Step 3: Folding the Creamy Base
Fold gently when adding yogurt and whipped topping. Overmixing will deflate the mousse-like texture.
Visual cue: The mixture should look glossy, thick, and spoonable.
Step 4: Chilling
This step firms everything up and improves flavor. Don’t skip it unless you’re in a rush.
Step 5: Fruit Prep
Toss bananas with lemon juice lightly—just enough to coat. This prevents browning and keeps flavor bright.
Step 6: Final Assembly
Fold fruit in right before serving to keep everything fresh and juicy.
Ingredient Details & Substitution Tips
Key Ingredients Explained
- Fat-Free Cream Cheese: Creates cheesecake flavor without heaviness. Full-fat works but increases calories.
- Greek Yogurt: Adds tang and protein while keeping the texture thick.
- Whipped Topping: Gives that airy, dessert-mousse feel.
Ingredient Substitutions
- No strawberry banana yogurt? Use vanilla Greek yogurt and add ½ cup mashed strawberries.
- No whipped topping? Use stabilized whipped cream (light or regular).
- Sweetener options: Any granulated or baking-style zero-cal sweetener works best.
Equipment Alternatives
- Hand mixer recommended, but vigorous whisking works in a pinch.
Recipe Variations & Serving Suggestions
Flavor Variations
- Add ½ tsp cheesecake or butter extract for bakery-style flavor
- Stir in mini chocolate chips (about ¼ cup)
- Add crushed graham crackers on top for a “crust” vibe
Dietary Variations
- Higher Protein: Use protein-enhanced Greek yogurt
- Lower Sugar: Reduce bananas slightly and increase strawberries
Serving Ideas
- Serve in chilled glass bowls or mason jars
- Spoon into mini dessert cups for parties
- Use as a filling for crepes or parfaits
Storage & Make-Ahead Information
Storage
- Store covered in the refrigerator for up to 24 hours
- Fruit will soften after day one
Reheating
- Not applicable (served cold)
Make-Ahead Tips
- Cheesecake base can be made 1 day ahead
- Add fruit just before serving for best texture
Quality Notes
- Best eaten fresh; bananas will release moisture over time
Nutrition Facts (Estimated Per Serving)
- Calories: ~120
- Protein: ~6g
- Carbs: ~18g
- Fat: ~1g
- Weight Watchers Friendly (points may vary by ingredients used)
Allergen Information
- Contains dairy
- Nut-free
- Egg-free
Frequently Asked Questions
Q: Can I make this the night before?
A: You can prepare the cheesecake base ahead, but fold in fruit just before serving.
Q: Can I use frozen fruit?
A: Not recommended—frozen fruit releases too much liquid.
Q: My mixture seems thin. What happened?
A: It likely needs more chill time, or the whipped topping was overmixed.
Q: Can I double this recipe?
A: Yes, it scales very well for parties.
Optional Personal Notes
This recipe is proof that “lightened-up” desserts don’t need to taste compromised. It’s one of those dishes people ask for the recipe after one bite—and then refuse to believe it’s made with fat-free cream cheese.
If you try it, I’d love to know how you served it or what twist you added.
Call to Action
Try this Strawberry Banana Cheesecake Salad and let me know how it turned out. Leave a comment with your variation, rate the recipe, or share it with someone who loves easy no-bake desserts.
