STRAWBERRY-BANANA CHEESECAKE SALAD

Cheesecake is one dessert that I cannot refuse, and it doesn’t matter what kind. Now, having the flavor of cheesecake in a fruit salad is a game changer – dessert with your meal, not after… brilliant! This Cheesecake Salad is easy to prepare, it’s lighter than regular cheesecake, and it is irresistible. The first time I made it, I knew it would become a family favorite which it absolutely did!

I have shared this recipe with so many friends and family. It satisfies a craving for cheesecake, is a great way to eat fruit, and the simplicity of it is beautifully delicious. Honestly, there will probably be none left over.

During the summer months, I try not to use the oven because it makes the house so hot. I love recipes like this that don’t require cooking, are satisfying, and comes together in a flash. A fruit salad that tastes like a dessert is a big win in my book!

Enjoy!

INGREDIENTS:

1 (8 oz.) package cream cheese – softened
1/4 cup heavy cream
3 Tbsp. honey
1 tsp. vanilla extract
2 lb. (about 4 ½ cups) strawberries – washed, hulled, and sliced
3 bananas – peeled and cut into rounds
3 Tbsp. fresh lemon juice

DIRECTIONS:

Prepare strawberries

Carefully rinse the strawberries to remove dirt or sand. Pat away any moisture with paper towels, the outside of the strawberries should be dry.

Hull and cut the strawberries into slices and add into a large mixing bowl.

Prepare bananas

Peel the bananas and cut into rounds. Add to the strawberries.

Mix fruit together. Pour the lemon juice over the bananas and stir until the fruit is coated with lemon juice. Set aside.

Prepare cheesecake mixture

In a separate mixing bowl, add the softened cream cheese, honey, and vanilla extract.

Using an electric mixer, whip until smooth, for about 3 to 4 minutes.

Scratch down the sides of the bowl with a spatula as needed.
**The cream cheese may cling to the beaters but will loosen as you continue beating.

Add the heavy cream, 1 to 2 tablespoons at a time, and whip until the mixture is smooth and well combined. Continue until all the cream is incorporated, making sure to mix well after each addition.

Assemble the fruit salad

Gently fold the cream cheese mixture into the fruit.

Garnish with sliced strawberries and banana coins (optional).

Serve immediately or chill until ready to eat.

NOTES

MAKE AHEAD: You can make the salad 1 day prior to serving. For best results, keep the fruit and the cheesecake mixture separate until ready to serve. Assemble right before serving.

HONEY: I find that agave syrup works well in place of the honey.

STORING: Cover leftovers and store for up to 2 days. The strawberries will begin to cause the cheesecake mixture to thin.

FREEZING: Unfortunately, it cannot be frozen. After it has been frozen, it becomes mushy and watery once defrosted.