Strawberry Cheesecake Salad
Strawberry cheesecake salad made from scratch. Rich and creamy, it's easy to make for a potluck, party or backyard BBQ!
Servings: 6 servings
Calories: 245kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
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 | Net Carbs: 41g