Strawberry Cheesecake Salad
Fresh strawberries and banana folded into a light, fluffy cheesecake cream of cream cheese and whipped cream. Tastes like a no-bake cheesecake and is ready in 15 minutes.
Method
Five steps · 15 minutesBeat the cream cheese
Beat the soft cream cheese with the powdered sugar and vanilla for 2–3 minutes, until completely smooth.
Whip the cream
Whip the cream in a separate bowl until it holds stiff peaks.
Prepare the fruit
Rinse, dry and slice the strawberries. Slice the bananas into coins and toss them with the lemon juice so they stay light.
Fold together
Gently fold the whipped cream into the cream cheese mixture, a little at a time, so it stays airy.
Add the fruit
Fold in the strawberries and bananas until everything is coated. Serve straight away, or cover and keep in the fridge until serving.
From our kitchen
Good to knowDry the strawberries well after rinsing — wet berries make the cream thin.
Best eaten the same day. Leftovers keep for a day or two in the fridge but get more watery, and the salad does not freeze well.
Based on the strawberry banana cheesecake salad from State of Dinner.
- Energy
- about 190 kcal
- Protein
- about 2.5 g
More from our kitchen
All recipes →Every recipe cooked and tested at home — by Magnus & Lek