Strawberry Banana Cheesecake Salad
Creamy, juicy, and delightfully refreshing, this Strawberry Banana Cheesecake Salad is a dessert-salad hybrid that wins hearts at potlucks and quick weeknight treats.
Servings: 8 servings
Calories: 250kcal
Equipment
- Mixing Bowl
- Electric Mixer
Ingredients
Ingredients
- 1 package Cream Cheese, softened 8-ounce package
- 1 package Instant Cheesecake Pudding Mix, unprepared 3.4-ounce package
- 1.25 cups Simply Pure Vanilla Coffee Creamer Chilled or at room temperature
- 2 pounds Strawberries, hulled and sliced
- 3 medium Bananas, peeled and sliced
- 2 tablespoons Fresh Lemon Juice
Instructions
- In a medium bowl, use an electric mixer to whip the cream cheese until smooth. If it clumps initially, continue mixing until it loosens.
- Add the dry pudding mix to the cream cheese and beat until thoroughly combined.
- With the mixer running, gradually add the coffee creamer, one tablespoon at a time, ensuring it is fully incorporated before adding more. Continue until a smooth consistency is achieved.
- In a separate large bowl, combine the sliced strawberries, banana coins, and lemon juice, stirring until all the fruit is evenly coated.
- Gently fold the cheesecake mixture into the fruit until well combined. Use a rubber spatula and fold carefully to avoid mashing the bananas.
- Serve immediately or chill until ready to serve. Chilling 30 minutes helps flavors meld, but it’s delicious either way.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Best served the same day or within 24 hours refrigerated.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 200mg | Potassium: 300mg | Fiber: 2g | Sugar: 20g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 50mg | Iron: 0.5mg