Strawberry Cheesecake Salad is a dreamy, no-bake dessert that never fails to wow a crowd with its irresistible blend of creamy cheesecake filling, sweet strawberries, and fluffy mini marshmallows. Each spoonful is pure nostalgia: rich, tangy, and bursting with juicy summer flavor, yet light enough to keep you coming back for more. If you’re looking for a dish that tastes every bit as fun and festive as it looks, you’ve just found your next party favorite!
Ingredients You’ll Need
Gathering these ingredients is almost as easy as making the salad itself! Every component plays a special part in bringing out that classic, luscious flavor and picture-perfect pop of color that makes Strawberry Cheesecake Salad so irresistible.
- 8 oz cream cheese, softened: Let this sit out to soften, so it’s easy to blend into a creamy, lump-free base that adds classic cheesecake richness.
- 1 cup powdered sugar: This melts seamlessly into the cream cheese, bringing just the right amount of sweetness and silky texture.
- 1 tsp vanilla extract: Vanilla adds warmth and depth, making every bite feel like pure comfort food.
- 8 oz whipped topping: Folds in tons of airy lightness, turning the base silky and spoonable.
- 1 lb fresh strawberries, hulled and sliced: The star ingredient, these burst with natural sweetness and vibrant color in every bite.
- 1 cup mini marshmallows: Adds playful texture and mild sweetness, making the salad delightfully puffy and fun.
- 1 cup crushed graham crackers (optional for topping): For that iconic cheesecake crunch, sprinkle right before serving—totally transforms the experience!
How to Make Strawberry Cheesecake Salad
Step 1: Make the Creamy Cheesecake Base
In a large mixing bowl, use a hand mixer (or plenty of elbow grease and a sturdy spatula) to blend the softened cream cheese, powdered sugar, and vanilla extract. Beat everything together until the mixture is completely smooth and absolutely creamy, with no lumps lurking. This rich base is what gives the salad its decadent, tangy cheesecakey flavor foundation.
Step 2: Fold in the Whipped Topping
Next, gently fold in the whipped topping. Take care not to overmix—use large, sweeping motions to keep the mixture light and airy. The whipped topping transforms everything into a dreamy, cloud-like filling that scoops beautifully and feels impossibly fluffy.
Step 3: Add Strawberries and Marshmallows
Carefully add the sliced strawberries and mini marshmallows to your glorious cheesecake mixture. Fold everything together slowly, being gentle so the strawberries stay mostly intact. The marshmallows add pops of softness while the berries lend bright flavor and gorgeous color throughout.
Step 4: Chill for the Perfect Texture
Cover the bowl and pop the salad into the refrigerator for at least an hour. Chilling not only lets the flavors mingle and deepen but also firms up the salad, so every bite is rich, cool, and holds its shape. If you’re making this ahead, you can leave it in the fridge for up to a few hours (just save the graham cracker topping for later!).
Step 5: Top with Crushed Graham Crackers
Right before serving, sprinkle your crushed graham crackers generously over the top. This finishing touch delivers that unmistakable cheesecake experience—the contrast of creamy and crunchy is just unbeatable! If serving buffet-style, offer the crumbs in a bowl so everyone can sprinkle their own.
How to Serve Strawberry Cheesecake Salad
Garnishes
For a seriously eye-catching dish, try garnishing with extra sliced strawberries, a few whole berries, or even a sprig of fresh mint. Those pops of vibrant red and green make each serving feel extra special, and the finishing touch of a graham cracker crumble is always a hit with guests!
Side Dishes
Pair Strawberry Cheesecake Salad with simple, refreshing sides like a fresh fruit platter, mini quiches, or bite-sized savory finger foods. The salad’s sweet, creamy personality works magic as a picnic main event, brunch add-on, or even a light dessert after a summer barbecue.
Creative Ways to Present
Serve it in individual parfait glasses for an elegant twist, or scoop it into waffle cones for a fun, kid-friendly treat. Strawberry Cheesecake Salad also looks gorgeous in a trifle bowl, letting those stunning layers shimmer at potlucks or family reunions. However you serve it, this salad always steals the show!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply store them in an airtight container in the refrigerator for up to two days. The salad keeps its luscious texture well, though the strawberries can release a bit of juice—just give it a gentle stir before serving again.
Freezing
Freezing Strawberry Cheesecake Salad isn’t recommended, as the creamy base and fresh strawberries can separate and become watery once thawed. For best results, always prepare and enjoy fresh, or within a day or two.
Reheating
Good news! No reheating required for this no-cook dessert. If the salad has been chilled for a while, you can let it sit at room temperature for about 10 minutes to soften up slightly before serving.
FAQs
Can I use frozen strawberries instead of fresh?
While it’s possible in a pinch, fresh strawberries are highly recommended for the best texture and flavor. Frozen berries tend to release extra moisture, which can make the salad too watery.
How far in advance can I make Strawberry Cheesecake Salad?
You can make the base (without strawberries or graham cracker topping) up to a day ahead, then fold in the berries and marshmallows a few hours before serving. Always add the graham crackers right before serving for peak crunch!
Is there a dairy-free version of this salad?
Absolutely! You can swap in dairy-free cream cheese and a coconut-based whipped topping to make a creamy, delicious dairy-free treat. Just check the marshmallows’ ingredients if you have strict dietary needs.
Can I add other fruits or mix-ins?
Certainly! Feel free to experiment by swapping out some strawberries for raspberries, blueberries, or even diced peaches. A few mini chocolate chips or a handful of toasted nuts also add flavor and texture.
What’s the best way to transport this salad to a party?
Use a sealed container or large trifle dish, keeping the crushed graham crackers separate until you arrive. Pop the salad in a cooler with ice packs if you’re traveling on a warm day to keep everything chilled and perfectly fresh.
Final Thoughts
If you’re looking for a no-fuss treat that tastes like a slice of pure summer, Strawberry Cheesecake Salad is a must-try. It’s creamy, fruity, and a total showstopper at any gathering. Give this unforgettable dessert salad a spin—your friends and family will be raving (and requesting the recipe) in no time!
Print
Strawberry Cheesecake Salad Recipe
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a delightful Strawberry Cheesecake Salad that combines the creamy goodness of cheesecake with fresh strawberries, marshmallows, and a hint of graham cracker crunch. This no-bake dessert is perfect for summer gatherings or a sweet treat anytime.
Ingredients
Cream Cheese Mixture:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping
Additional Ingredients:
- 1 lb fresh strawberries, hulled and sliced
- 1 cup mini marshmallows
- 1 cup crushed graham crackers (optional for topping)
Instructions
- Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until fully combined.
- Add the sliced strawberries and mini marshmallows, folding carefully to coat everything in the creamy mixture.
- Chill in the refrigerator for at least 1 hour before serving to allow flavors to meld.
- Top with crushed graham crackers just before serving for a cheesecake-like crunch if desired.
Notes
- You can substitute half of the strawberries with other berries like blueberries or raspberries for a mixed berry cheesecake salad.
- For a lighter version, use low-fat cream cheese and whipped topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
