Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Last Cheesecake Salad Recipe You'll Ever Need Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 74 reviews
  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 45 minutes (including chilling time)
  • Yield: 6 servings
  • Category: Dessert Salad
  • Method: No-Cook
  • Cuisine: American

Description

A luscious and creamy cheesecake salad that combines the flavors of classic cheesecake with fresh fruits and marshmallows. This no-bake dessert salad is quick to prepare and perfect for gatherings or a sweet treat any day.


Ingredients

Cheesecake Mixture

  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup powdered sugar
  • 1 (8 oz) tub whipped topping (like Cool Whip)
  • 1 teaspoon vanilla extract

Fruit and Extras

  • 2 cups strawberries, sliced
  • 1 cup blueberries
  • 1 cup grapes, halved
  • 1 cup mini marshmallows
  • 2 bananas, sliced (optional)
  • 1 tablespoon lemon juice (to prevent banana browning, optional)


Instructions

  1. Beat Cream Cheese: In a large mixing bowl, beat the cream cheese until it becomes smooth and creamy, creating a rich base for the salad.
  2. Mix in Sugar and Vanilla: Add the powdered sugar and vanilla extract to the cream cheese, mixing until all ingredients are combined and the mixture is sweetened evenly.
  3. Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture until the texture is smooth and creamy, avoiding deflation.
  4. Prepare Bananas: In a separate bowl, toss sliced bananas with lemon juice if using, to prevent browning and maintain freshness.
  5. Add Fruits and Marshmallows: Combine the strawberries, blueberries, grapes, mini marshmallows, and bananas (if prepared) into the cream cheese mixture.
  6. Fold to Coat: Gently fold the fruit and marshmallows into the creamy mixture, ensuring everything is evenly coated without mashing the fruit.
  7. Chill: Refrigerate the salad for at least 30 minutes to allow flavors to meld and the texture to set.
  8. Serve: Serve the cheesecake salad cold as a delightful dessert or sweet side dish.

Notes

  • To keep bananas from browning, toss them in lemon juice just before adding to the salad.
  • This salad is best served chilled and can be refrigerated for up to 2 days.
  • Feel free to substitute or add other fruit based on seasonality and preference.
  • Mini marshmallows add a fun, sweet texture, but can be omitted for a healthier version.