Quick and Tasty: Strawberry Banana Cheesecake Salad Recipe for Beginners
Ingredients
Cream cheese: 225g (8 ounces), softened – forms the base of the cheesecake mixture.
Sugar: 100g (1/2 cup) – sweetens the mixture.
Vanilla extract: 1 teaspoon – adds flavor.
Heavy cream: 240ml (1 cup) – whipped into soft peaks, gives the salad its light and airy texture.
Strawberries: 500g (about 2 cups), sliced – for a burst of freshness.
Bananas: 3 medium, sliced – adds sweetness and texture.
Miniature marshmallows: 100g (1 cup) – optional, for added sweetness and texture.
Graham cracker crumbs: For garnish – adds a hint of cheesecake crust flavor.
Instructions
Prepare the Cheesecake Mixture:
In a large mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth and creamy. Ensure the cream cheese is at room temperature to avoid lumps.
Whip the Heavy Cream:
In a separate bowl, whip the heavy cream until it forms soft peaks. Be careful not to overwhip.
Combine:
Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the whipped cream. This creates a light and fluffy cheesecake filling.
Add Fruits:
Add the sliced strawberries and bananas to the cheesecake mixture. If using, also add the miniature marshmallows. Fold gently until the fruit is evenly coated with the cheesecake mixture.
Chill:
Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour to allow the flavors to meld and the salad to chill thoroughly.
Serve:
Before serving, give the salad a gentle stir to redistribute any juices. Sprinkle graham cracker crumbs over the top for garnish, adding a nice textural contrast and hinting at a cheesecake crust.
Enjoy:
Serve the Strawberry Banana Cheesecake Salad in individual bowls or as part of a dessert buffet. It’s best enjoyed the day it’s made, especially after adding the bananas, to ensure the freshest taste and best texture.
