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Get ready to wow your guests with this strawberry cheesecake salad! This delicious, creamy, no-bake dessert is perfect to make ahead for summer parties. No oven is needed, and trust me, everyone will be coming back for seconds!
If you’re looking for more fun and easy summer desserts to bring to the cookout, check out my cream cheese fruit dip and paired with red, white, and blue fruit kabobs!
Summer parties are calling, and I’m bringing dessert! Specifically, this strawberry cheesecake salad. This creamy, no-bake dessert is loaded with fresh fruit and bursting with the sweet, tangy flavors of strawberry cheesecake. Everyone begs for seconds! 😁
Why a Strawberry Cheesecake Salad Is a Must-Make This Summer
- Salad, but make it dessert. This “salad” is the creamiest and easiest no-bake dessert ever. Skip the oven and tuck straight into a bowl of sweet, tangy homemade strawberry cheesecake.
- Real strawberry flavor. My recipe focuses solely on strawberries and includes strawberry jam for extra flavor. Plus, I steer clear of powdered pudding mix for a more natural taste.
- Customizable. This cheesecake salad recipe is a hit at every gathering. 4th of July celebrations? You bet. A red white and blue cheesecake salad is the prettiest patriotic dessert!
You’ll Need These Ingredients
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. Scroll to the recipe card for the printable ingredients list, followed by a step-by-step overview.
- Fresh Strawberries – The star of the show! The juicy berries add a burst of sweetness and color. Feel free to include other berries and fruits. Mandarin oranges or pineapple bites are also great options for a Hawaiian cheesecake salad.
- 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 sweetness to enhance the flavors. Substitute granulated sugar, agave, or maple syrup if you’d like.
- Whipped Cream – Makes the salad light and airy. I include how to make homemade whipped cream by whipping heavy cream with sugar and vanilla. Otherwise, store-bought will work, too.
- Chopped or Ground Nuts – Optional, but a sprinkle of ground nuts like pecans, almonds, or walnuts adds a bit of crunch and nutty flavor.
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 it 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. Make a strawberry banana cheesecake salad, or swap the strawberries for blueberries, raspberries, or any other fresh fruits.
- Add texture. If you like a bit of crunch, add some finely chopped nuts or chocolate granola just before serving.
- Use store-bought whipped cream. Save time and use a tub of Cool Whip or your choice of store-bought whipped topping in place of homemade whipped cream.
What to Serve With a Cheesecake Salad
This creamy cheesecake fruit salad is perfect as a light dessert or sweet side dish at BBQs. Serve it alongside cheeseburgers or lobster rolls and grilled corn on the cob. You can also assemble 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.
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Strawberry Cheesecake Salad
Ingredients
- 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
- 1½ cups heavy whipping cream
- 1 tablespoon granulated sugar
- ½ teaspoon pure vanilla extract
- halved strawberries, for garnish
- finely ground nuts, for garnish (optional)
Instructions
- Prepare the cheesecake filling. 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.
- Chill your tools. In the meantime, place a mixing bowl and your mixer's whisk attachment in the freezer for 10 minutes.
- Make the whipped cream. 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.
- Combine. Using a rubber spatula, gently fold the whipped cream into the previously prepared cream cheese mixture.
- Assemble the salad. 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.
- Add garnishes. Arrange halved strawberries over the top and sprinkle with ground nuts.
- Chill, then serve. Refrigerate for at least 4 hours, overnight is best. Serve.
Notes
- Make sure to pat dry the strawberries with a paper towel.
Nutrition
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.
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:
- Mix the cheesecake filling. In your mixer’s bowl, beat together the cream cheese and strawberry jam. Then, mix in the honey, and place the filling into the fridge for now.
- Chill your whipping tools. Before making whipped cream, chill your mixer’s bowl and whisk attachment in the freezer for 10 minutes. Afterward, add heavy cream, sugar, and vanilla to the bowl. Whip until you have medium peaks.
- Combine. Now, use a rubber spatula to fold the whipped cream gently into your cheesecake filling.
- Assemble the salad. Start by layering about half the fresh berries into the bottom of a trifle or salad bowl. Top that with half the cheesecake mixture, and repeat, ending with a final cheesecake layer.
- Garnish. Finally, arrange the halved strawberries on top of the salad and sprinkle over the chopped nuts.
- Chill and serve. Refrigerate your cheesecake salad for at least 4 hours, preferably overnight. Serve chilled, and enjoy!
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. I don’t recommend this dessert for freezing.
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!