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Strawberry Cheesecake Salad Recipe Everyone Will Love

Strawberry Cheesecake Salad

A creamy, fluffy no-bake dessert salad combining fresh strawberries, cheesecake-style cream cheese filling, miniature marshmallows, and crunchy graham-cracker crumbs. It is simple enough for a weeknight treat and festive enough for a party.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cheesecake Mixture
  • 8 ounces (226 g) Full-fat cream cheese, softened
  • 1 cup (115 g) Powdered sugar
  • 1 teaspoon Vanilla extract
  • 8 ounces (227 g) Whipped topping, thawed
Fruit and Mix-Ins
  • 1 pound (454 g) Fresh strawberries, hulled and sliced
  • 1 cup (about 45 g) Miniature marshmallows
Topping
  • 1/2 cup Graham-cracker crumbs

Method
 

Step-by-Step
  1. Wash, hull, and slice the strawberries. Pat them dry with paper towels to remove excess moisture, which can thin the cheesecake mixture.
  2. Beat the softened cream cheese, powdered sugar, and vanilla extract in a large mixing bowl until completely smooth and creamy.
  3. Fold in the thawed whipped topping until evenly combined. Use a gentle motion and stop as soon as the mixture looks uniform so it stays light.
  4. Gently fold in the sliced strawberries and miniature marshmallows. Avoid vigorous stirring so the berries remain attractive and the mixture keeps its fluffy texture.
  5. Cover the bowl and refrigerate for 30–60 minutes if desired. Sprinkle with graham-cracker crumbs immediately before serving, either over the top or folded in just before the salad reaches the table.

Notes

Room-temperature cream cheese makes the smoothest base. Add strawberries close to serving time, or dry them very well, because berry juice can make the salad watery if it sits for several hours. Keep graham-cracker crumbs separate until serving so they remain crisp.