What I love most about this creamy strawberry cheesecake salad is its simplicity. Even on my busiest days, I can whip it up in under 20 minutes. There’s no baking involved, which is a huge plus during the hot summer months. Plus, it’s incredibly versatile. You can customize it with your favorite berries, add a sprinkle of graham cracker crumbs for a little crunch, or even drizzle it with chocolate syrup for an extra touch of decadence. This creamy strawberry cheesecake salad is a crowd-pleaser!

But let me tell you, I’ve had my share of “cheesecake salad fails” along the way. One time, I accidentally used fat-free cream cheese (don’t do it!), and the whole thing turned out watery and sad. Another time, I got impatient and didn’t let it chill long enough, resulting in a soupy mess. But hey, that’s how we learn, right? Now, I know all the tricks to making the perfect creamy strawberry cheesecake salad every single time. I’ve made sure to learn from my mistakes.

My family absolutely adores this creamy strawberry cheesecake salad. My husband, Mark, always sneaks a spoonful straight from the bowl when he thinks I’m not looking. And Lily, well, she still calls it “pink cloud food” and requests it for every birthday and holiday. I’m happy to share my tried and true recipe with you.

So, are you ready to try this incredibly easy and delicious dessert? This creamy strawberry cheesecake salad is waiting to become a new favorite. Trust me, your family is going to love this as much as mine does! I can’t wait for you to make your own creamy strawberry cheesecake salad and enjoy it with your loved ones.

Ingredients

Alright, let’s gather our ingredients. The beauty of this creamy strawberry cheesecake salad is that you probably have most of them in your fridge already!

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16 ounces (2 packages) cream cheese, softened: This is the base of our cheesecake goodness! Make sure it’s softened to room temperature so it blends smoothly. I prefer full-fat cream cheese for the best flavor and texture, trust me, it’s worth it. Cream cheese is a fresh, soft cheese with a high fat content. It’s made from milk and cream, and sometimes a stabilizer. It’s not naturally aged, and as a result, it has a very mild flavor.
1 cup granulated sugar: For the perfect touch of sweetness. You can adjust this to your liking, depending on how sweet you like your desserts. Granulated sugar, also known as table sugar, is a common type of sugar made from sugar cane or sugar beets. It’s refined to remove impurities and has a crystal-like texture.
1 teaspoon vanilla extract: Adds a warm, comforting flavor that complements the strawberries perfectly. Don’t skip this! Pure vanilla extract is made by macerating vanilla beans in alcohol and water. The longer the vanilla beans steep, the stronger the flavor of the extract. Imitation vanilla extract, on the other hand, is made with synthetic vanillin, which is a chemical compound that mimics the flavor of vanilla.

1 (8 ounce) container of whipped topping, thawed: This gives our salad that light and airy texture. I usually use Cool Whip, but any brand will work. Whipped topping is a sweet, airy mixture made from vegetable oil, sugar, and stabilizers. It’s often used as a substitute for whipped cream because it’s more stable and has a longer shelf life. Cool Whip is a popular brand of whipped topping that was first introduced in 1966.
1 pound fresh strawberries, hulled and sliced: The star of the show! Fresh, ripe strawberries are a must for this recipe. If strawberries aren’t in season, you can use frozen, but be sure to thaw them and drain off any excess liquid. See Strawberry Nutrition Facts
Optional: 1/2 cup mini marshmallows: These add a fun, chewy texture that my kids love. If you’re not a marshmallow fan, you can leave them out. Marshmallows are a type of confection that is made from sugar, water, and gelatin. They have a soft, spongy texture and a sweet flavor. Mini marshmallows are simply smaller versions of regular marshmallows.

Optional: 1/4 cup graham cracker crumbs: Adds a nice little crunch and that classic cheesecake flavor. I crush mine in a zip-top bag with a rolling pin. Graham crackers are a type of sweet cracker made from graham flour, which is a whole wheat flour with a coarse texture. They were first introduced in the 19th century by Sylvester Graham, a Presbyterian minister who advocated for a healthy diet.

Here’s something my mom taught me: always use the best quality ingredients you can afford. It really does make a difference in the final result. This creamy strawberry cheesecake salad is the perfect example – using fresh, ripe strawberries and good quality cream cheese will elevate it from good to amazing.

For the cream cheese, I’ve found that buying the larger blocks at Costco is more cost-effective if you make this often, which we do! Just make sure to use it before the expiration date. And for the strawberries, I always try to buy them from a local farmer’s market when they’re in season. They’re usually sweeter and more flavorful than the ones at the grocery store.

If you’re looking to cut back on sugar, you can try using a sugar substitute like stevia or erythritol. Just be sure to adjust the amount accordingly, as they’re usually much sweeter than granulated sugar. However, in my opinion, this creamy strawberry cheesecake salad needs a touch of real sugar.

And if you have any leftover strawberries, don’t let them go to waste! You can slice them up and add them to your morning yogurt, or use them to make a delicious strawberry smoothie. Or you can make Strawberry Pretzel Salad.

Step-by-Step Instructions

Okay, let’s get cooking! This creamy strawberry cheesecake salad is so easy to make, you’ll be enjoying it in no time.

Step-by-Step Guide to Making Creamy Strawberry Cheesecake Salad

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In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. I use my electric mixer for this, but you can also do it by hand. Just make sure the cream cheese is really soft, or you’ll end up with lumps. Don’t worry if it looks a little messy at first – mine always does too!Cream cheese can be difficult to beat if it is not softened properly. If you are using an electric mixer, start on a low speed and gradually increase the speed as the cream cheese softens. If you are mixing by hand, use a sturdy spoon or spatula and be prepared to put in some elbow grease.
Add the vanilla extract and mix until combined. The vanilla adds a wonderful warmth to the flavor. I like to use pure vanilla extract, but imitation vanilla will work in a pinch.It is important to mix the vanilla extract in well so that it is evenly distributed throughout the mixture. If you are using an electric mixer, mix on a low speed until the vanilla extract is combined. If you are mixing by hand, stir well until the vanilla extract is combined.

Gently fold in the whipped topping. This is where the magic happens! Be careful not to overmix, or you’ll deflate the whipped topping and end up with a flat salad. I use a rubber spatula for this step, and I just gently fold the whipped topping in until it’s evenly distributed.Folding is a technique that is used to gently combine light and airy ingredients with heavier ingredients. To fold, use a rubber spatula to gently lift the heavier ingredient over the lighter ingredient. Turn the bowl a quarter turn and repeat. Continue folding until the ingredients are just combined.
Add the sliced strawberries and mini marshmallows (if using) and gently fold to combine. Again, be careful not to overmix. You want the strawberries to stay intact and not get too mushy.Strawberries are delicate, so it is important to handle them gently. If you are using frozen strawberries, be sure to thaw them completely and drain off any excess liquid before adding them to the salad. Mini marshmallows are also delicate, so it is important to add them at the end and fold them in gently.
Cover the bowl and refrigerate for at least 2 hours, or preferably overnight. This is important! The chilling time allows the flavors to meld together and the salad to thicken up. I learned the hard way to let it rest for a few minutes – trust me on this one! I know it’s tempting to dig in right away, but trust me, it’s worth the wait.Chilling the salad is important because it allows the flavors to meld together and the salad to thicken up. If you do not chill the salad long enough, it will be runny and the flavors will not be as pronounced.

Before serving, sprinkle with graham cracker crumbs (if using). This adds a nice little crunch and that classic cheesecake flavor. I like to sprinkle them on right before serving so they don’t get soggy.Graham cracker crumbs can be purchased pre-made, or you can make your own by crushing graham crackers in a food processor or zip-top bag. If you are making your own graham cracker crumbs, be sure to crush them finely so that they are evenly distributed throughout the salad.

And that’s it! You’ve just made a delicious creamy strawberry cheesecake salad. See? I told you it was easy!

Here’s a real-life tip: I always make this the day before I need it. That way, it has plenty of time to chill and the flavors really get a chance to develop. Plus, it’s one less thing to worry about on the day of the party or gathering.

My husband always asks me to make extra because he loves the leftovers for lunch. And my kids love to help me make it, especially when it comes to adding the strawberries and marshmallows. This creamy strawberry cheesecake salad is so much fun to make together!

If you happen to overmix the cream cheese and sugar mixture and it becomes too runny, don’t panic! Just add a tablespoon of cornstarch to the mixture and mix until combined. This will help to thicken it up.

Serving Ideas

Now, let’s talk about serving this creamy strawberry cheesecake salad. It’s delicious on its own, but here are a few ideas to take it to the next level.

We love this served in individual parfait glasses for a pretty presentation. It’s perfect for a brunch or a special occasion. I like to layer it with graham cracker crumbs and fresh strawberry slices for an extra touch of elegance.

For a more casual presentation, you can serve it in a large bowl and let everyone help themselves. This is how I usually serve it at family gatherings. The kids always fight over who gets the first scoop!

This creamy strawberry cheesecake salad is also delicious served with a dollop of whipped cream and a sprinkle of chocolate shavings. It’s like a deconstructed strawberry cheesecake! And don’t forget a few extra sliced strawberries on top. I sprinkle fresh herbs on top – it makes it look so much fancier!

This has become our go-to for Sunday dinners with the grandparents. They absolutely love it! It’s light, refreshing, and not too sweet.

This recipe says it serves 6, but in our house it barely feeds 4 hungry people! Especially if my teenage son is around. He can easily devour half the bowl by himself. So, if you’re feeding a crowd, you might want to double the recipe.

If we somehow have leftovers (which is rare), they make the best lunch the next day. I like to pack it in a container with a few graham crackers for dipping. It’s like a mini strawberry cheesecake on the go!

For a fun twist, you can try using different types of berries in your creamy strawberry cheesecake salad. Blueberries, raspberries, and blackberries all work well. You can even add a splash of lemon juice for a little extra zing.

My daughter always asks for extra strawberries on her portion. She’s a strawberry fanatic! And my son likes to add a sprinkle of chocolate chips to his. Feel free to customize it to your family’s preferences. Here’s a link to Strawberry Crunch Cheesecake Tacos for other delicious recipes!

Don’t be afraid to get creative with your creamy strawberry cheesecake salad! It’s a versatile dessert that can be adapted to suit any taste.

FAQs

Okay, let’s tackle some frequently asked questions about this creamy strawberry cheesecake salad.

Can I make this ahead of time? Absolutely! In fact, I highly recommend it. The flavors meld together and the salad thickens up as it chills in the fridge. Just make sure to store it in an airtight container.
Can I use frozen strawberries? Yes, you can, but they won’t be quite as good as fresh strawberries. If you use frozen strawberries, make sure to thaw them completely and drain off any excess liquid. Otherwise, your salad will be watery.

Can I use low-fat cream cheese? I don’t recommend it. Low-fat cream cheese tends to be more watery and doesn’t have the same rich flavor as full-fat cream cheese. If you’re looking to cut back on fat, you can try using a light whipped topping. See FDA on Cream Cheese
Can I add nuts? Yes, you can! Chopped pecans or walnuts would be a delicious addition. Just make sure to add them right before serving so they don’t get soggy.
How long does this last in the fridge? This creamy strawberry cheesecake salad will last for up to 3 days in the fridge, stored in an airtight container. However, the strawberries may start to get a little mushy after a couple of days.

Can I freeze this? I don’t recommend freezing this salad. The cream cheese and whipped topping can change texture when frozen and thawed, resulting in a less-than-desirable result.
What if I don’t have whipped topping? You can make your own whipped cream! Just beat heavy cream with a little sugar and vanilla extract until stiff peaks form.
Can I use a different type of sweetener? Yes, you can use a sugar substitute like stevia or erythritol. Just be sure to adjust the amount accordingly, as they’re usually much sweeter than granulated sugar.

What if my cream cheese is still lumpy? Make sure your cream cheese is completely softened to room temperature before you start mixing. If it’s still lumpy, you can try microwaving it for a few seconds to soften it further. Just be careful not to melt it!
My mother-in-law is on a low-sugar diet, so here’s how I modify it for her… I use a sugar substitute and a light whipped topping. It’s still delicious, but much lower in sugar and fat.
I’ve definitely overmixed this before – here’s how to avoid that! Be gentle when you’re folding in the whipped topping and strawberries. Overmixing can cause the salad to become flat and watery.

What other delicious strawberry salad recipes are there? Strawberry Pretzel Salad

Conclusion

Well, there you have it! My recipe for creamy strawberry cheesecake salad. I truly hope you and your family enjoy it as much as we do. It’s more than just a recipe to me; it’s a little slice of happiness.

This dessert has become a staple in our home, and I love sharing it with friends and family. It’s the perfect way to end a meal or to bring a little sweetness to any occasion. Plus, it’s so easy to make, even on the busiest of days.

Here are a few final tips to ensure your creamy strawberry cheesecake salad is a success:

Always use softened cream cheese for a smooth and creamy texture.
Don’t overmix the whipped topping, or it will deflate.

Chill the salad for at least 2 hours to allow the flavors to meld together.
Serve it with a smile!

Enjoying Your Homemade Creamy Strawberry Cheesecake Salad

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My son loves it with extra marshmallows, while my daughter prefers it with a sprinkle of chocolate chips. We also love to make this for summer holidays. I’ve come to learn that this recipe is flexible and that is one of its best qualities.

Don’t be intimidated – if I can make this on a busy Tuesday night, you absolutely can too! This creamy strawberry cheesecake salad is simple and easy to master.

I’d love to hear how this turns out for your family – drop me a comment below and let me know! Your family is bound to enjoy creamy strawberry cheesecake salad as much as mine.

Happy cooking, and I hope this becomes as beloved in your kitchen as it is in mine! This creamy strawberry cheesecake salad is waiting for you and your family.

Easy Creamy Strawberry Cheesecake Salad Recipe

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This Easy Creamy Strawberry Cheesecake Salad is the perfect dessert or side dish for potlucks, BBQs, or any gathering. It’s quick to make and always a crowd-pleaser!