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No doubt there are a lot of fruit salad recipes out there, but none as creamy, dreamy, and delicious as this strawberry cheesecake salad. Bursting with fresh, juicy strawberries, a rich cream cheese dressing, and just the right amount of sweetness. Then we take the flavor and texture up to the next level with our uniquely delicious graham cracker crust croutons. Trust me, this isn’t your run-of-the-mill fruit salad.
Being a colorful and refreshing spring mix, it’s an excellent choice for spring and summer holidays, potlucks, church suppers, and weeknight family dinners! Not only is it a feast for the eyes, but it’s also packed with vitamins and antioxidants that strawberries bring to the table. Feel free to customize it with your favorite fruits or toppings! Whether served in individual cups or as a side at a barbecue, this salad is sure to be a crowd-pleaser that brings smiles to every gathering.
I love fun, creamy fruit salads like this one. If you’re looking for more easy no-bake favorites, be sure to browse my No-Bake Desserts collection, then try Creamy Fruit Salad, Pineapple Fluff, or Ambrosia Salad next — they’re all simple, make-ahead recipes that are perfect for potlucks, holidays, and family gatherings.
Let’s make this!
What I Love About This Recipe
Take our strawberry cheesecake salad, featuring a graham cracker crust, to your next potluck! This cool and luscious salad is so quick and easy to make, it should be called lazy cheesecake salad!
- Sweet and simple
- Salad or dessert
- Creamy-dreamy, buttery-crumbly heaven
Strawberry Cheesecake Salad Ingredients
Graham Cracker Crust Crumble:
- Graham Crackers: I use the regular flavor graham crackers.
- Butter: I use unsalted.
- Sugar: Granulated sugar, a.k.a. table sugar.
Cheesecake Mix:
- Cool Whip: I use regular Cool Whip, whipped topping. The Kroger brand (they do not endorse me) works just as well at a lower price. Plan on thawing overnight in the fridge, overnight, for best results.
- Instant Cheesecake Pudding Mix: I use a small box of Jell-O. You can also substitute it with a sugar-free version. We are using the pudding powder as an ingredient. You do not add the ingredients listed on the box. Just pour in the dry powder when instructed to.
- Strawberry Yogurt: I use regular yogurt, but Greek yogurt with strawberry flavor is a great choice as well.
- Vanilla Extract: I use pure vanilla extract.
Fruit and Marshmallows:
- Strawberries: We’re looking for ripe, fresh strawberries, but not overripe. Frozen strawberries just won’t work in this salad.
- Bananas: To prevent browning, it’s advisable to add the sliced bananas just before serving. This way, you can enjoy the salad without the bananas turning brown due to oxidation. You can also brush a little lemon juice on them right after slicing them.
- Marshmallows: I prefer using the regular mini marshmallows, but if you opt for the fruit-flavored mini marshmallows, they add lots of color and extra flavor. I use them in my family’s favorite Frog Eye Salad.
Tips
Graham cracker crust croutons? Yes, please! This strawberry salad is just the recipe for your next warm-weather potluck. Just don’t forget to dock the crust before baking it in the oven. It helps ensure even cooking. For optimal results, let your crust sit in the fridge overnight before serving.
Serving: Serve in a large bowl or rimmed platter.
Whipped Cream Instead of Cool Whip: I love Cool Whip, don’t get me wrong, but the old-fashioned flavor of real whipped cream, made with heavy whipping cream, can take this already tremendous recipe to a whole new level.
Get a Little Nutty: If you want to add a little crunch to strawberry cheesecake salad, you can add any nut you choose. Pecans, walnuts, peanuts, or pistachios!
Get Even More Fruity: The same goes for adding any other fruit. Blackberries, blueberries, raspberries, or kiwi!
How To Make Strawberry Cheesecake Salad Recipe
- Make the graham cracker crust crumble: combine the graham cracker crumbs, melted butter, and sugar.
- Press the crumb mixture into the baking dish. Using a knife, score the mixture into a 1-inch grid pattern.
- Bake, then refrigerate until chilled completely.
- Make the cheesecake mixture: In a mixing bowl, mix all the cheesecake ingredients. I mix it by hand, but you can use a handheld electric mixer on low-speed.
- Cover and refrigerate for at least an hour.
- When ready to serve, slice strawberries and bananas.
- Add the fruits and marshmallows to the cheesecake mixture.
- Gently fold.
- Sprinkle with graham cracker crust, and crumble on top.
- Serve immediately.
***See the full instructions on the recipe card below.
Storing +Freezing +Make-Ahead
- Storing Tips: Store leftovers, covered tightly with cling wrap, if you plan to serve it again. It’s best to store the crust crumbles separately. If you’re not doing anything fancy, then a Tupperware container works just fine, too.
- How Long Can You Keep This In The Fridge? Your strawberry banana cheesecake salad with marshmallows will stay fresh and yummy for 3-4 days in the fridge if you keep it protected from air and roaming eyes. Don’t expect this little bowl of heaven to last that long, though. It tends to disappear.
- Can You Freeze This? Unfortunately, this strawberry crunch cheesecake salad isn’t freezer-friendly.
- Make-Ahead Tips: This will be at its best if you make it a little ahead. It gives all the ingredients time to mingle and get acquainted.
- Food Safety: For more information on food safety, please visit this link.
More Fruity Dessert Salads You’ll Love
If you love creamy, fruit-filled desserts like this one, these sweet salads are always a hit:
- Watergate Salad – light, fluffy, and packed with pineapple and pistachio flavor
- Cherry Fluff – creamy, sweet, and perfect for holidays and potlucks
- Peach Fluff – fruity, soft, and full of nostalgic flavor
- Cranberry Fluff – sweet-tart and perfect for any gathering
- Fresas Con Crema – fresh strawberries in a rich, creamy sauce
- Carrot Salad – a classic sweet-and-creamy side that’s always a crowd favorite
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Strawberry Cheesecake Salad
Ingredients
Graham Cracker Crust Crumble:
- 2 1/2 cups coarsely crushed graham crackers
- 3/4 cup butter melted
- 1/4 cup sugar
Cheesecake Mix:
- 12 ounces Cool Whip thawed
- 1 (3.4-ounce) box instant cheesecake pudding mix
- 3 (6-ounce) containers strawberry yogurt
- 1 teaspoon vanilla extract
Fruit and Marshmallows:
- 8 cups sliced strawberries (about 4 pounds)
- 3 bananas sliced
- 2 cups miniature marshmallow optional
Instructions
Make the Graham Cracker Crust Crumble:
- Preheat oven to 350ºF (177ºC). Spray a 9 X 13-inch baking dish with nonstick cooking spray and set aside.
- In a medium mixing bowl, combine the graham cracker crumbs (2 1/2 cups), melted butter (3/4 cup), and sugar (1/4 cup) and mix until combined. Press the crumb mixture firmly into the prepared baking dish. Using a long knife, score the crumb mixture into a 1-inch grid pattern, pressing the knife almost to the bottom of the crumbs to the pan. Bake for 10-12 minutes or until golden brown. Remove from oven and cool completely. Refrigerate until chilled completely and the mixture is firm, preferably overnight.
Make the Cheesecake mixture:
- In a large mixing bowl, add Cool Whip (12 ounces), pudding mix (1 box), strawberry yogurt (3 containers), and vanilla (1 teaspoon), and mix until evenly combined. Cover and place in the fridge for at least 1 hour.
- When ready to serve, slice strawberries (8 cups) and bananas (3). Add the fruit and marshmallows (2 cups) to the cheesecake mixture and gently fold the ingredients until combined.
- Sprinkle with graham cracker crust crumble and serve immediately. If there's any extra crumble pass it in a separate bowl and let everyone add extra as desired.
Notes
- Don’t forget to dock the crust before it goes into the oven. It helps ensure even cooking. For ultimate results, let your crust sit in the fridge overnight before the serving day.
Nutrition
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