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
