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Strawberry Cheesecake Salad in Pineapple Boats is a fun dessert that's easy to make
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5 from 1 vote

Strawberry Cheesecake Salad

Strawberry cheesecake salad made from scratch. Rich and creamy, it's easy to make for a potluck, party or backyard BBQ!
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: strawberry banana cheesecake salad, strawberry cheesecake salad
Servings: 6 servings
Calories: 245kcal
Author: Cindy


  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 cup vanilla yogurt 8 ounces
  • 1 pound fresh strawberries 3 cups hulled and quartered, divided
  • 1 large banana sliced in 1/2-inch chunks
  • 1 cup mini-marshmallows optional

Pineapple Boat (Optional for Serving)

  • 1 large pineapple


  • In a medium bowl, add the cream cheese, sugar and yogurt. Beat until smooth using a hand mixer or wooden spoon.
  • Add the banana slices, 2 cups of strawberries (reserve about a dozen strawberry pieces for decoration) and optional mini-marshmallows. Mix until coated thoroughly.
  • Keep refrigerated until serving. Garnish with remaining strawberries on top and served chilled.

Pineapple Boat Serving (Optional)

  • Cut the pineapple in half. Using a sharp paring knife or serrated knife, cut out the flesh in chunks until mostly hollowed out. Save the flesh for snacks or other use.
  • Spoon the cheesecake salad into the pineapple boats and garnish with remaining fresh strawberries on top.



  • Lighter variations: You can use light cream cheese and non-fat yogurt. You can also reduce the sugar to 1/4 cup and substitute unsweetened plain yogurt if desired.
  • Make ahead: This cheesecake salad is best served the same day it was prepared. Cover with plastic wrap and refrigerate until serving.


Calories: 245kcal | Carbohydrates: 43g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 212mg | Potassium: 374mg | Fiber: 2g | Sugar: 36g | Vitamin A: 249IU | Vitamin C: 45mg | Calcium: 137mg | Iron: 1mg