Strawberry Banana Cheesecake Salad (Print Version)
# Ingredients:
→ Filling
01 -
8 ounces cream cheese, softened
02 -
3.4 ounces instant cheesecake pudding mix, unprepared
03 -
1/4 cup liquid vanilla coffee creamer
→ Fruit
04 -
2 pounds strawberries, hulled and sliced
05 -
3 medium bananas, sliced into coins
06 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
In a medium bowl, use an electric mixer on medium-high speed to whip the cream cheese until smooth. If it binds in the beaters, keep mixing as it will loosen. Add the dry pudding mix and continue mixing until well combined.
02 -
With the mixer running on medium-low speed, gradually add the creamer to the cream cheese mixture, about a tablespoon at a time. Once fully incorporated, turn the mixer to high speed and whip until smooth.
03 -
In a large bowl, combine the sliced strawberries, banana coins, and lemon juice. Mix gently until all the fruit is coated in lemon juice.
04 -
Gently fold the cheesecake mixture into the fruit using a spatula or spoon. Chill until ready to serve or serve immediately.
# Notes:
01 -
Do not add all the creamer to the cream cheese at once as it may become clumpy. Add it gradually for the best results.
02 -
To substitute creamer, use 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
03 -
For make-ahead preparation, store the cheesecake mixture and fruit separately in the refrigerator. Combine just before serving.