Strawberry banana cheesecake salad is a creamy, fruity, no-bake dessert salad that blends sweet strawberries, ripe bananas, and a luscious cheesecake-style filling into one irresistible dish. It’s cool, refreshing, and perfect for potlucks, picnics, BBQs, or when I want an easy dessert that everyone will love.

Strawberry Banana Cheesecake Salad

Why You’ll Love This Recipe

I love this recipe because it’s quick, crowd-pleasing, and totally delicious. It takes the best parts of fruit salad and cheesecake and mixes them into one creamy, dreamy bowl. There’s no need to bake or chill for hours—just mix, serve, and watch it disappear. Plus, it’s easy to scale up for larger gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Instant cheesecake pudding mix (dry, not prepared)
Whipped topping (like Cool Whip)
Milk (cold)
Fresh strawberries (sliced)
Bananas (sliced)
Optional: mini marshmallows, crushed graham crackers for topping

Directions

I start by beating the softened cream cheese until smooth and creamy.
In a separate bowl, I whisk together the dry cheesecake pudding mix and cold milk until thick.
I fold the pudding into the cream cheese mixture until well combined.
I gently fold in the whipped topping until the mixture is light and fluffy.
I add the sliced strawberries and bananas, stirring carefully to avoid breaking them up too much.
I serve immediately or chill for about 30 minutes to let the flavors come together.
If I’m feeling extra fancy, I top it with mini marshmallows or crushed graham crackers before serving.

Servings and Timing

This recipe makes about 8 servings. It takes 10–15 minutes to prep and can be served right away or chilled for extra flavor.

Variations

I sometimes add blueberries or pineapple chunks for more fruit variety.
For a crunch, I top it with chopped nuts or granola just before serving.
A drizzle of strawberry sauce or chocolate syrup makes it even more indulgent.
I use sugar-free pudding mix and light whipped topping for a lighter version.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Because of the bananas, it’s best enjoyed fresh. I stir before serving again to refresh the texture. I don’t recommend freezing this salad.

FAQs

Can I make it ahead?

Yes, but I wait to add the bananas until just before serving to keep them from browning.

Can I use frozen strawberries?

Fresh is best for texture, but I’ve used thawed frozen strawberries in a pinch. I drain them well first.

Do I need to make the pudding first?

Nope—I mix the dry pudding mix directly with milk and blend it into the cream cheese for a thick, creamy texture.

Can I skip the whipped topping?

I’ve made it with homemade whipped cream instead. It works beautifully, but I make sure to whip it to stiff peaks so it holds up in the salad.

What can I do if it’s too thick?

I add a splash more milk to loosen the mixture if it thickens too much while chilling.

Conclusion

Strawberry banana cheesecake salad is one of those fast, foolproof desserts that always gets compliments. With its sweet fruit, creamy cheesecake flavor, and fluffy texture, it’s the perfect treat to share at gatherings—or keep in the fridge for when I need a little spoonful of something delicious. Once I made it, it quickly became a go-to favorite.