Strawberry Banana Cheesecake Salad is an easy-to-make dish that balances fresh fruit flavors with a creamy cheesecake filling that uses real whipped cream!
Place the cream cheese, powdered sugar, and vanilla extract in a large mixing bowl. Beat using medium-high speed for 2-3 minutes, until smooth and creamy.
8 ounces cream cheese, ½ cup powdered sugar, 1 teaspoon vanilla extract
In a separate bowl, beat the heavy cream to stiff peaks.
⅔ cup heavy cream
Slice the dry strawberries and set aside.
3 cups strawberries, washed and sliced
Slice the bananas into coins and toss them with lemon juice.
2 cups banana slices, 2 tablespoons lemon juice
Gently fold the heavy cream into the cream cheese. Be careful not to deflate the whipping cream.
Add the strawberries and bananas and mix until well coated.
Serve immediately, or cover tightly with plastic wrap and refrigerate until ready to serve.
Notes
Tips
Soften the cream cheese to room temperature before using so that it blends smoothly.
Dry off the strawberries before using so they do not make your cheesecake pudding runny.
Adjust the sweetness level to your liking by adding more or less powdered sugar.
If you are using Cool Whip instead of heavy cream, reduce the powdered sugar to ⅓ cup.
Storage:
This salad is best within a few hours of preparing. Store in the refrigerator until ready to serve.