If you’re looking for a refreshing and indulgent dessert that’s easy to whip up, this Strawberry Cheesecake Salad is a must-try. It’s a deliciously creamy, sweet, and tangy treat that combines fresh strawberries with a cheesecake-flavored filling, topped with a crunchy graham cracker mixture. Perfect for summer gatherings, picnics, or even just as a light, satisfying snack.
Why You’ll Love This Recipe
I love this Strawberry Cheesecake Salad because it’s the perfect blend of creamy, tangy, and sweet flavors. The Greek yogurt (or sour cream) mixed with softened cream cheese creates a luscious filling that’s light yet indulgent. The fresh strawberries add a burst of juicy sweetness, while the graham cracker and pecan topping gives a delightful crunch. It’s so easy to make—15 minutes of prep time and a little chilling in the fridge, and you’ve got a dessert that’s sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups fresh strawberries, hulled and sliced
8 oz cream cheese, softened
1 cup Greek yogurt (or sour cream)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup chopped pecans (optional)
1 tablespoon honey (optional)
Directions
In a medium-sized bowl, I combine the softened cream cheese, Greek yogurt (or sour cream), powdered sugar, and vanilla extract. Using a hand mixer or a whisk, I blend everything together until it’s smooth and creamy.
Next, I gently fold in the sliced strawberries, ensuring they’re evenly coated with the cheesecake mixture.
In a separate small bowl, I mix together the graham cracker crumbs, melted butter, and chopped pecans (if I’m using them). I stir it all together until the crumbs are well-moistened.
To serve, I spoon the creamy cheesecake mixture into bowls and then sprinkle the graham cracker topping on top for that perfect crunch. If I want an extra touch of sweetness, I drizzle a bit of honey on top.
For the best flavor, I chill the salad in the fridge for at least 30 minutes before serving. This helps the flavors meld together beautifully.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes (plus chilling time)
Variations
Add more fruit: You can swap or add other fresh fruits like blueberries, raspberries, or even peaches for a fruity twist.
Use whipped cream: If you prefer a lighter version, try using whipped cream instead of Greek yogurt for an airier texture.
Make it gluten-free: Simply use gluten-free graham crackers for the crust topping.
Change the nuts: If you’re not a fan of pecans, try substituting with walnuts, almonds, or even coconut flakes for added texture.
Storage/Reheating
This Strawberry Cheesecake Salad stores well in the fridge for up to 2 days. I recommend covering it with plastic wrap or placing it in an airtight container to keep it fresh. The graham cracker topping might lose a bit of its crunch over time, but the salad will still be delicious! There’s no need to reheat—it’s meant to be served chilled.
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FAQs
How long can I keep the Strawberry Cheesecake Salad in the fridge?
I recommend eating it within 2 days for the best taste and texture. After that, the strawberries may start to release too much juice, and the graham cracker topping will soften.
Can I use sour cream instead of Greek yogurt?
Yes, you can! I personally like Greek yogurt for its thickness and tanginess, but sour cream works just as well if you prefer a creamier flavor.
Can I make this ahead of time?
Yes! In fact, I often make it the day before and let it chill overnight. This allows the flavors to develop even more.
Can I make the topping without nuts?
Definitely! If you want to keep it nut-free, simply skip the pecans. The graham cracker crumbs on their own still give the perfect crunch.
Is this recipe suitable for gluten-free diets?
Yes! Just make sure to use gluten-free graham crackers, and you’ll have a gluten-free dessert that’s just as tasty.
Conclusion
This Strawberry Cheesecake Salad is one of those recipes that’s simple to make, yet it feels like a treat. The creamy cheesecake filling pairs beautifully with the fresh strawberries, and the crunchy topping is just the right finishing touch. Whether it’s for a summer get-together or a quiet moment to indulge, this dessert is sure to be a crowd-pleaser!
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Strawberry Cheesecake Salad
- Total Time: 15 minutes (plus chilling time)
- Yield: 6 servings
- Diet: Gluten Free
Description
This Strawberry Cheesecake Salad is a refreshing, no-bake dessert perfect for any occasion. Creamy, sweet, and tangy, it blends fresh strawberries with a cheesecake-flavored filling, topped with a crunchy graham cracker and pecan mixture. Ideal for picnics, summer gatherings, or a light snack, this easy dessert requires minimal prep time, making it a favorite for busy hosts and dessert lovers alike.
Ingredients
4 cups fresh strawberries, hulled and sliced
8 oz cream cheese, softened
1 cup Greek yogurt (or sour cream)
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup chopped pecans (optional)
1 tablespoon honey (optional)
Instructions
- In a medium-sized bowl, combine the softened cream cheese, Greek yogurt (or sour cream), powdered sugar, and vanilla extract. Use a hand mixer or whisk to blend until smooth and creamy.
- Gently fold in the sliced strawberries, ensuring they are evenly coated in the cheesecake mixture.
- In a separate small bowl, mix the graham cracker crumbs, melted butter, and chopped pecans (optional). Stir until the crumbs are well-moistened.
- Spoon the creamy cheesecake mixture into serving bowls, and top with the graham cracker and pecan mixture.
- For an extra touch of sweetness, drizzle honey over the top.
- Chill the salad in the fridge for at least 30 minutes before serving to allow the flavors to meld.
Notes
Add other fruits such as blueberries, raspberries, or peaches for extra flavor.
Substitute whipped cream for Greek yogurt for a lighter version.
Use gluten-free graham crackers for a gluten-free dessert.
If you prefer a different nut, try walnuts or almonds instead of pecans.
Refrigerate for up to 2 days; the graham cracker topping may soften over time.
- Prep Time: 15 minutes
- Category: Dessert, Salad
- Method: No-bake, Mixing
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 215 kcal
