Cheesecake Salad

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Get ready to wow your guests with this Strawberry Cheesecake Salad! This delicious, creamy, no-bake dessert is perfect for your summer parties. No oven is needed, and trust me, everyone will be coming back for seconds!

A trifle with cheesecake salad made with layers of strawberries and whipped cream. The top is garnished with halved strawberries and finely ground nuts.


Hey there, friends! Summer parties are calling, and I’ve got the perfect dessert to share—Strawberry Cheesecake Salad! This creamy, no-bake dessert is loaded with fresh fruit and bursting with the sweet, tangy flavors of strawberry cheesecake.

By the way, apparently, all this time, I thought I had created the creamiest and easiest no-bake dessert ever and thought it was super unique, but this rich and creamy salad is legit and even has its own name! 😁 My recipe, however, stands out from other cheesecake salads because it focuses solely on strawberries and includes strawberry jam for extra flavor. Plus, I steer clear of powdered pudding mix for a more natural taste.

Trust me, this cheesecake salad recipe will be a hit at every gathering you bring it to. And hey, why not serve it at your 4th of July celebrations? A red white and blue cheesecake salad is the prettiest festive treat!

Strawberry cheesecake salad served in a trifle.

What You’ll Need

Let’s discuss all you need to make this amazing dessert salad! With just a few simple ingredients, you’ll have a side dish that’s perfect for any summer gathering.

  • Fresh strawberries: The star of the show! The juicy berries add a burst of sweetness and color. Feel free to include other berries. Mandarin oranges or pineapple bites are also great options!
  • Cream cheese: Needed for the cheesecake filling which makes the base creamy and rich. You can use fat-free or low-fat if you prefer.
  • Strawberry jam: Adds extra strawberry flavor and sweetness without the extra sugar.
  • Honey: A touch of natural sweetness to enhance the flavors.
  • Heavy whipping cream: Whipped into fluffy peaks to make the salad light and airy.
  • Granulated sugar: Just a bit to sweeten the whipped cream.
  • Pure vanilla extract: Adds flavor to the whipped cream.
  • Halved strawberries: For garnish, making it look as good as it tastes!
  • Finely ground nuts (optional): Adds a bit of crunch and nutty flavor, perfect for garnish.

How To Make Cheesecake Salad

Time to get started on this creamy strawberry salad! We’re skipping the store-bought whipped topping and making our own creamy goodness from scratch.

  1. Prepare the cream cheese mixture: In your mixer’s bowl, beat together the cream cheese and strawberry jam until smooth and well blended, about 4 minutes. Mix in a tablespoon of honey until just combined. Set aside in a cool place or refrigerate.
  2. Chill the mixing tools: Place a mixing bowl and your mixer’s whisk attachment in the freezer for 10 minutes.
  3. Whip the cream: Remove the tools from the freezer, add heavy whipping cream, sugar, and vanilla to the chilled bowl. Whisk on high speed until medium peaks form, about 1 minute.
  4. Combine: Gently fold the whipped cream into the prepared cream cheese mixture using a rubber spatula.
  5. Assemble the salad: In a tall trifle bowl or glass salad bowl, layer half of the strawberries on the bottom, followed by half of the cheesecake mixture. Repeat with another layer of strawberries and the remaining cheesecake mixture.
  6. Garnish: Top with halved strawberries and sprinkle with ground nuts if using.
  7. Chill and serve: Refrigerate for at least four hours, preferably overnight. Serve chilled, and enjoy!
Overhead close-up photo of halved strawberries arranged over a cream topping.

Recipe Tips

  • Chill your tools: Freezing the mixing bowl and whisk attachment helps the whipped cream come together quickly and hold its shape better.
  • Make ahead: This salad can be made a day in advance, making it perfect for parties. Just keep it refrigerated until ready to serve.
  • Mix it up: Feel free to swap out strawberries for other fresh fruits like blueberries or raspberries for a fun twist.
  • Add texture: If you like a bit of crunch, add some finely chopped nuts or granola just before serving.
  • Cool Whip. You can use store-bought whipped topping if you prefer instead of making your own from scratch, as this recipe suggests.

Serving Suggestions

So, if you don’t feel like making a complete cheesecake from scratch, I am here to tell you that it’s totally OKAY and completely appropriate to whip up something close to it, but without all the work.

This creamy cheesecake salad is perfect on its own as a light dessert or side dish. You can also serve it in individual dessert cups for a fun presentation. For an extra touch, try topping it with a sprinkle of crushed graham crackers or a dollop of extra whipped cream.

A cheesecake salad made with layers of strawberries and whipped cream and served in a glass trifle bowl.

Proper Storage

Store any leftovers in an airtight container in the refrigerator. It’s best enjoyed within two days, as the salad can become runny if it sits longer.


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Strawberry Cheesecake Salad

Delicious, rich, and creamy cheesecake salad that's perfect for your summer parties! No oven needed and everyone always asks for more!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12


  • 2 pounds fresh strawberries, washed, dried, quartered, and divided
  • 3 packages (8 ounces each) cream cheese, room temperature, (fat-free or low-fat cream cheese is okay to use)
  • 1 cup strawberry Jam, I use sugar-free jam
  • 1 tablespoon honey
  • cups heavy whipping cream
  • 1 tablespoon granulated sugar
  • ½ teaspoon pure vanilla extract
  • halved strawberries, for garnish
  • finely ground nuts, for garnish (optional)
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  • In your mixer’s bowl, beat together the cream cheese and the jam until well blended and smooth, about 4 minutes.
  • Add a tablespoon of honey to the mixture and continue to mix just until combined. Set aside and keep in a cool place or refrigerate until ready to use.
  • In the meantime, place a mixing bowl and your mixer’s whisk attachment in the freezer for 10 minutes.
  • Remove from freezer and add heavy whipping cream, sugar and vanilla to the mixer’s bowl.
  • Whisk on high speed until medium peaks form, about 1 minute.
  • Using a rubber spatula, gently fold the whipped cream into the previously prepared cream cheese mixture.
  • In a tall trifle bowl or a glass salad bowl, arrange half of the strawberries on the bottom.
  • Top that with half of the prepared cheesecake mixture.
  • Add another layer of strawberries and top with the remaining cheesecake mixture.
  • Arrange halved strawberries over the top and sprinkle with ground nuts.
  • Refrigerate for at least four hours, overnight is best.
  • Serve.


  • Make sure to pat dry the strawberries with a paper towel.


Calories: 101.5kcal | Carbohydrates: 9.3g | Protein: 4.6g | Fat: 6g | Saturated Fat: 3.7g | Cholesterol: 22.6mg | Sodium: 160mg | Fiber: 1g | Sugar: 3.4g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Sabrina says:

    Nice and summery, just in time, like the no bake, and of course, “keeping it light” focus of this recipe, and the home-made whipped cream, thank you!