This Strawberry Banana Cheesecake Salad is made with 6 simple ingredients (like no-bake cheesecake filling) to make a cold, fresh fruit salad that's perfect for summer potlucks!
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Why You'll Love This Recipe
- Perfect for potlucks. This is going to become your go-to summer salad for a potluck. It's a crowd-pleaser that's so simple to whip up!
- Great alternative to a traditional fruit salad. Mix up that same old boring fruit salad with this fun recipe! You still get that pop of fresh fruit blended in a sweet, creamy cheesecake filling.
- Only 6 ingredients and a 15-minute prep time make this so simple to make.
Ingredients
- 23.4 oz no-bake cheesecake filling - You'll find this in the dairy aisle, near the cream cheese.
- 8 oz tub of cool whip - This should be thawed before you make your recipe.
- 2 lbs strawberries - Make sure to remove the tops and slice (maybe 3-4 pieces per strawberry).
- 6 bananas - I like to slice mine into ½ish inch pieces.
- 1 tablespoon lemon juice - If you happen to have a lemon on hand for fresh lemon juice, great! Bottled juice works too. We'll use this to keep the bananas from turning brown in the salad and give the cheesecake a little bit of a tang.
- 8 graham crackers - These won't be added until the very end to prevent them getting soggy in your salad. Make sure to crush them into bite-sized pieces.
Additions & Substitutions
- Sub in any fruits you'd like. You can add/sub raspberries, blueberries (perfect to add for July 4th!),
- Add 1 cup of mini marshmallows for a little more sweetness and a great texture element.
Get more yummy banana flavor in this No-Bake Banana Split Lush, or my Strawberry Banana Poke Cake!
How to Make Strawberry Banana Cheesecake Salad
- Prepare the cheesecake base. In a medium mixing bowl, add the no-bake cheesecake filling. Using a rubber spatula, gently fold in the whipped topping. Continue folding—rather than stirring—until the two are fully combined and the mixture is smooth and fluffy. Be careful not to overmix; you want to maintain the light, airy texture.
- Prep the fruit. In a separate large bowl, add the sliced strawberries and bananas. Try to slice the strawberries into thin, even pieces and the bananas into ¼-inch rounds for best texture. Drizzle the lemon juice evenly over the fruit to help prevent browning, especially on the bananas. Use a large spoon or silicone spatula to gently stir the fruit so the lemon juice lightly coats everything.
- Combine fruit and cheesecake mixture. Spoon the whipped cheesecake mixture over the fruit. Using a gentle folding motion, carefully toss the fruit in the mixture until everything is evenly coated. Take your time here—rushing can break down the fruit and make the salad mushy. You're aiming for even distribution without crushing the fruit.
- Add graham crackers. Just before serving, sprinkle in the crushed graham crackers. You can either stir them in gently for a little crunch throughout, or sprinkle them on top for a more decorative finish. Waiting until the last minute helps the graham crackers stay crisp instead of getting soggy.
Step-by-Step Recipe Video
More Helpful Tips & Tricks
- LEFTOVERS: I recommend eating this within 1-2 days of making it. Store the leftovers in an airtight container in the refrigerator.
- If you're planning on serving leftovers, leave the crushed graham crackers out when making the recipe, opting to sprinkle them over individual servings instead.
- This recipe can easily be doubled for a large crowd.
More Sweet Strawberry Treats
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
This Strawberry Banana Cheesecake Salad is made with 6 simple ingredients (like no-bake cheesecake filling) to make a cold, fresh fruit salad that's perfect for summer potlucks!
Affiliate links used in this recipe card.
Ingredients
- 23.4 oz no-bake cheesecake filling
- 8 oz whipped topping (thawed)
- 2 lbs strawberries (tops removed and sliced)
- 6 bananas (sliced)
- 1 tablespoon lemon juice
- 8 graham crackers (crushed)
Instructions
- In a large mixing bowl, fold the whipped topping into the cheesecake filling.
- Add strawberries and bananas to a separate bowl. Toss in lemon juice. Pour cheesecake mixture over the top and gently stir until blended.
- Just before serving, add crushed graham crackers to salad and gently mix.
Notes
- Best eaten within 1–2 days; store in an airtight container in the fridge.
- For leftovers, leave out crushed graham crackers and sprinkle them just before serving.
- You can easily double the recipe for a crowd.
- Swap in or add fruits like raspberries or blueberries (great for July 4th!).
- Add 1 cup mini marshmallows for extra sweetness and texture.
Nutrition Facts
Calories: 466kcalCarbohydrates: 76gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 430mgPotassium: 721mgFiber: 7gSugar: 26gVitamin A: 97IUVitamin C: 76mgCalcium: 68mgIron: 4mg
Tried this recipe?Rate it in the comments below!
Leslie Lambert is a lifestyle writer and content creator specializing in home organization, family recipes, and intentional living. With 16 years of experience in blogging and digital storytelling, she helps busy women create calm, purposeful homes they love.
