This Strawberry Banana Cheesecake Salad is a creamy no-bake fruit dessert made with ready-to-use cheesecake filling, Cool Whip, fresh strawberries, bananas, lemon juice, and graham crackers.
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Why You'll Love Strawberry Banana Cheesecake Salad
Today, I've got another fun & fruity dessert for you! If you like fruity recipes like my Banana Split Icebox Cake or this Strawberry Fluff, this Strawberry Banana Cheesecake Salad is going to be right up your alley.
Unlike versions made with cream cheese and pudding mix, this shortcut recipe comes together in about 15 minutes. It's cold, creamy, packed with fresh fruit, and so great for summer potlucks or cookouts.
No-Bake Dessert
No oven or stovetop required!
Make-Ahead Friendly
Prep most of it in advance.
Customizable
Swap in other berries or add-ins.
I hope you love this fruity favorite!
Ingredient Notes
(See recipe card at the bottom of the post for exact ingredient measurements.)
- No-bake cheesecake filling - Use refrigerated, ready-to-eat cheesecake filling, not a boxed cheesecake mix. You'll usually find it in the dairy section near the cream cheese.
- Cool Whip - Let the whipped topping thaw completely before mixing so it mixes smoothly into the cheesecake filling.
- Strawberries - You'll want ripe but firm strawberries. Wash, hull, slice, and dry them well so extra water doesn't thin out the cheesecake mixture.
- Bananas - Yellow, just-ripe bananas work best (look for a couple of spots). Really soft bananas tend to break apart when the salad is folded together.
- Lemon juice - This is going to add a little brightness and slow down browning on the bananas. Fresh or bottled lemon juice works.
- Graham crackers - Break or crush these into bite-sized pieces. Wait until just before serving to add them so they stay crunchy.
Additions & Substitutions
- Mixed berry cheesecake salad - Replace some of the strawberries with raspberries or blueberries.
- Red, white, and blue cheesecake salad - Add blueberries with the strawberries and bananas for an easy July 4th dessert.
- Marshmallow cheesecake salad - Fold in mini marshmallows for a little extra sweetness and a fluffier texture.
- Extra graham cracker crunch - Keep additional crushed graham crackers on the side and sprinkle them over each serving.
How to Make Strawberry Banana Cheesecake Salad
- Make the cheesecake mixture. Add the no-bake cheesecake filling to a medium mixing bowl. Fold in the thawed Cool Whip with a rubber spatula until the mixture is smooth, fluffy, and evenly combined. Folding instead of stirring roughly helps keep the mixture light.
- Prep the fruit. Add the sliced strawberries and bananas to a large bowl. Drizzle the lemon juice over the fruit and toss until everything is lightly coated.
- Fold everything together. Spoon the cheesecake mixture over the fruit. Gently fold until the strawberries and bananas are evenly coated. Take your time here so the fruit doesn't get crushed or mushy.
- Add the graham crackers. Just before serving, fold in the crushed graham crackers or sprinkle them over the top. Waiting until the last minute keeps them from getting soggy.
Step-by-Step Recipe Video
Get more yummy banana flavor with these Banana Pudding Brownies, or my Strawberry Banana Poke Cake!
Can You Make Strawberry Banana Cheesecake Salad Ahead of Time?
You can do most of the prep ahead, but I'd recommend waiting to fully put the salad together until closer to serving.
Just mix the cheesecake filling and Cool Whip ahead of time and keep the mixture covered in the fridge. You can also wash, dry, and slice the strawberries in advance. Wait to slice the bananas until closer to serving, then fold the fruit into the cheesecake mixture. Add the crushed graham crackers at the very end so they stay crisp.
This is really helpful when you're making the salad for a potluck or party...you can have almost everything ready without letting the fruit or graham crackers sit in the filling for hours.
How to Keep Cheesecake Salad From Getting Watery
Fresh fruit is going to release moisture as it sits, but a few simple steps help keep this strawberry banana cheesecake salad thick and creamy.
- Dry the strawberries really well. Water left behind after washing can quickly thin the cheesecake mixture.
- Use firm, ripe fruit. Overripe strawberries and bananas break down faster and release more moisture.
- Fold gently. Stirring too hard can crush the berries and bananas, making the salad softer and wetter.
- Wait to put it together when you can. If you're prepping the recipe in advance, keep the cheesecake mixture and fruit separate until closer to serving.
- Add the graham crackers last. They soak up moisture quickly, so save them until you're ready to eat to avoid soggy crackers.
Leslie's Helpful Tips & Tricks
- Use bananas that are ripe but still firm. They'll have plenty of sweetness without falling apart when you fold the salad.
- Make sure the Cool Whip is fully thawed. This makes it way easier to blend it with the cheesecake filling.
- Fold rather than stir. A gentle fold keeps the cheesecake mixture fluffy and the fruit in one piece.
- Add the graham crackers right before serving. They'll stay crispy instead of turning soft in the filling.
- Keep the graham crackers separate if you expect leftovers. Sprinkle them over the individual servings instead.
- Store leftovers in an airtight container in the refrigerator. For the best texture, enjoy this one within 1-2 days.
- Double the recipe for a larger crowd. It's a really easy dessert salad to scale up for summer parties and potlucks.
FAQs
I hope this is the perfect addition to your summer potluck! 🍓🍌 If you give it a try, I'd love to hear what you think - leave a comment and rating below.
Strawberry Banana Cheesecake Salad
Ingredients
- 23.4 oz no-bake cheesecake filling
- 8 oz whipped topping (thawed)
- 2 lbs strawberries (hulled and sliced)
- 6 bananas (sliced)
- 1 tablespoon lemon juice
- 8 graham crackers (broken into bite-sized pieces)
Instructions
- Make the cheesecake mixture. Add the no-bake cheesecake filling to a medium mixing bowl. Fold in the thawed Cool Whip with a rubber spatula until smooth, fluffy, and evenly combined.
- Prep the fruit. Add the sliced strawberries and bananas to a large bowl. Drizzle with lemon juice and toss until the fruit is lightly coated.
- Fold everything together. Spoon the cheesecake mixture over the fruit. Gently fold until the strawberries and bananas are evenly coated, being careful not to crush the fruit.
- Add the graham crackers. Just before serving, fold in the crushed graham crackers or sprinkle them over the top. Serve chilled.
Notes
- Use ripe but firmer bananas so they hold their shape when folded into the salad.
- Dry the strawberries really well after washing so extra water doesn't thin out the cheesecake mixture.
- Make sure the Cool Whip is completely thawed before mixing.
- Add the graham crackers right before serving so they stay crunchy.
- If you expect leftovers, keep the graham crackers separate and add them to individual servings.
- Store leftovers in an airtight container in the refrigerator for 1-2 days.
- For make-ahead prep, mix the cheesecake filling and Cool Whip and prep the strawberries in advance. Wait to slice the bananas and assemble the salad until closer to serving.
Nutrition Facts
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 17 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
