Description
A delightful and creamy Strawberry Banana Cheesecake Salad combining fresh fruits, fluffy marshmallows, and a smooth cheesecake-flavored dressing made with cream cheese and Cool Whip. Perfect for quick desserts or potluck gatherings.
Ingredients
Scale
Cheesecake Dressing
- 8 oz cream cheese (at room temperature)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz Cool Whip (thawed)
Fruit and Mix-ins
- 16 oz fresh strawberries (rinsed, dried and cut into bite-sized pieces)
- 2 medium ripe bananas (peeled and sliced)
- 1½ cups mini marshmallows
Instructions
- Prepare the fruits: Rinse and dry the strawberries, then cut them into bite-sized pieces. Peel and slice the bananas. Set aside.
- Make the cheesecake mixture: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it is smooth and creamy, with no lumps.
- Combine flavorings: Add the vanilla extract and powdered sugar to the cream cheese, mixing well until everything is fully incorporated.
- Fold in Cool Whip and fruits: Gently fold half of the thawed Cool Whip into the cheesecake mixture to lighten the texture. Then add the prepared strawberries, banana slices, and mini marshmallows, stirring gently to combine.
- Finish the salad: Add the remaining Cool Whip and stir the mixture until it is fully creamy and well blended. Serve immediately or chill until ready to serve.
Notes
- Use room temperature cream cheese to avoid lumps in the dressing.
- Bananas may brown if prepared too early; add them just before serving or toss with a little lemon juice to keep fresh.
- This salad is best served chilled but can be enjoyed immediately after preparation.
- Variation: Substitute mini marshmallows with crushed graham crackers for extra crunch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
