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A glass bowl filled with creamy Strawberry Banana Cheesecake Salad featuring fresh sliced bananas and red strawberries.

Strawberry Banana Cheesecake Salad

A delightful, no-bake dessert salad featuring fresh strawberries and bananas tossed in a creamy, tangy cheesecake dressing, layered with crunchy graham cracker crumbs. It's an easy, refreshing treat perfect for any gathering.
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Prep Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crumbs
  • 1.5 cups graham cracker crumbs finely crushed
For the Cheesecake Dressing
  • 8 oz cream cheese softened, full-fat
  • 1/2 cup powdered sugar sifted, adjust to taste
  • 1/4 cup milk cold, any type
  • 1 tsp vanilla extract
For the Fruit Salad
  • 2 lbs fresh strawberries hulled and sliced
  • 3 medium bananas peeled and sliced (slice just before combining to prevent browning)
  • 1 cup mini marshmallows optional, for extra texture and sweetness

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer
  • Whisk
  • Cutting board
  • Sharp knife
  • Rubber spatula
  • Serving dish

Method
 

Prepare the Graham Cracker Crumbs
  1. If not using pre-crushed graham cracker crumbs, place whole graham crackers in a zip-top bag and crush them finely using a rolling pin or pulse them in a food processor until fine crumbs are formed. Set aside.
Prepare the Cheesecake Dressing
  1. In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 1-2 minutes.
  2. Gradually add the sifted powdered sugar, beating until fully incorporated and smooth. Scrape down the sides of the bowl as needed.
  3. Pour in the cold milk and vanilla extract. Continue beating on low speed until the dressing is light, fluffy, and well combined, about 1-2 minutes. Be careful not to overmix.
Assemble the Salad
  1. In a large mixing bowl, gently combine the sliced strawberries and mini marshmallows (if using).
  2. Add half of the prepared cheesecake dressing to the strawberry and marshmallow mixture. Gently fold until the fruit is evenly coated.
  3. Just before serving or layering, slice the bananas and add them to the strawberry mixture. Gently fold them in to minimize bruising and browning.
  4. To layer in a serving dish: Spread about one-third of the graham cracker crumbs evenly on the bottom of your chosen serving dish.
  5. Spoon half of the fruit mixture over the graham cracker layer.
  6. Top with another third of the graham cracker crumbs, then the remaining fruit mixture.
  7. Drizzle or dollop the remaining cheesecake dressing over the top of the fruit. Sprinkle with the final third of graham cracker crumbs.
Chill and Serve
  1. Cover the serving dish and refrigerate for at least 30 minutes to allow the flavors to meld and the dressing to set slightly.
  2. Serve chilled and enjoy your Strawberry Banana Cheesecake Salad!

Notes

For best results, slice bananas just before adding to the salad to prevent browning. This salad is best enjoyed within 1-2 days. Store any leftovers covered in the refrigerator. You can also layer this in individual parfait glasses for single servings.