Strawberry Banana Cheesecake Salad
Strawberry Cheesecake Salad is an easy, creamy fruit dessert that can be made in minutes. It pairs perfectly with a main meal or tastes delicious as a light dessert.
Banana Strawberry Cheesecake Salad, summer salad
1 cup servings
package of cream cheese
pure vanilla extract
strawberry banana yogurt
container whipped topping
washed, tops removed, hulled, and quartered (reserve ½ cup for garnish)
peeled and sliced (just before you are ready to serve, reserve ½ cup for garnish)
Using a large mixing bowl and a handheld mixer on medium-high, beat the softened cream cheese for 1-1½ minutes until smooth.
Add the sugar and vanilla, and continue beating for 1½-2 minutes until well incorporated.
Fold in the yogurt and whipped topping until completely combined. Cover and chill in the refrigerator for 30 minutes.
Just before you are ready to serve, gently fold in the 3½ cups of strawberries and 2 cups of sliced bananas. Garnish with reserved strawberries and sliced bananas.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. (Just be aware that the longer the salad is in the refrigerator the bananas may brown slightly.)
You can allow the cream cheese mixture to chill in the refrigerator overnight before adding the fresh fruit.
You can squeeze fresh lemon juice over the sliced bananas to prevent them from browning. It will also add a little brightness and tang to your salad.
Make sure your strawberries are completely dry before adding them into your salad. Excess water will thin out the creamy cheesecake mixture.
Ripe bananas give the best texture and sweetest flavor.
If you cannot find strawberry banana yogurt, you can substitute strawberry yogurt or vanilla yogurt.
You can add other fresh berries to the salad, such as blueberries, blackberries, raspberries, and even grapes. It is a very adaptable salad.
Made with love by Princess Pinky Girl