Strawberry Cheesecake Salad
This creamy strawberry cheesecake salad is an easy, no-bake dessert that you'll want to bring to every summer party! Make it in 20 minutes without the oven.
Servings: 12 servings
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.
Video
Notes
- Make sure to pat dry the strawberries with a paper towel.
Nutrition
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
