I created a Strawberry Cheesecake Salad that layers cream cheese, whipped topping, fresh strawberries, and a surprising crunchy twist into a bright, easy no bake dessert bowl that invites a second look.
I kept expecting a fork and a plate but this Strawberry Cheesecake Salad somehow tastes like a strawberry cheesecake in a bowl. I toss softened cream cheese into the mix and let bright fresh strawberries steal the show, and suddenly dessert is both nostalgic and kind of rebellious.
It’s the perfect entry for Summer Desserts season when you want something fun but zero fuss, and if you have a soft spot for Fluff Desserts this will haunt you until you make it. I promise it’s easy, maybe messier than you expect, and wildly satisfying in the best way.
Ingredients
- Cream cheese gives rich, tangy creaminess; some protein, lots of fat though.
- powdered sugar is pure carbs and sweet zero fiber or nutrition.
- Whipped topping adds airy sweetness and light texture, it’s mostly sugar.
- Fresh strawberries bring natural sweetness, vitamin C, fiber and bright tartness.
- Graham cracker crumbs add crunchy buttery sweetness, carbs and little whole grain.
- Butter melts into crumbs for richness, mostly saturated fat, small flavor boost.
- Lemon juice brightens flavors adds acid and vitamin C, low calories.
- Vanilla extract adds warm aroma, tiny calories, mostly flavor not nutrition.
Ingredient Quantities
- 8 oz cream cheese, softened (room temp)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz frozen whipped topping, thawed (eg Cool Whip)
- 1 lb fresh strawberries, hulled and sliced (about 3 cups)
- 1 1/2 cups graham cracker crumbs (about 10 full crackers)
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional, to sweeten strawberries)
- 1 tablespoon fresh lemon juice (optional, for brightness)
How to Make this
1. Soften the 8 oz cream cheese to room temp then beat it with 1 cup powdered sugar and 1 tsp vanilla until totally smooth, scrape the bowl so no lumps remain, if it’s still stubborn zap it 5-8 seconds in the microwave and beat again.
2. Gently fold in the 8 oz thawed whipped topping with a spatula until combined, don’t overmix or it’ll get runny, you want it light and fluffy.
3. Hull and slice 1 lb fresh strawberries (about 3 cups), toss them with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice if using, let them sit 10-15 minutes to macerate and get juicy, reserve a few slices for the top.
4. Make the graham crumb base by mixing 1 1/2 cups graham cracker crumbs with 3 tablespoons melted unsalted butter until it looks like wet sand, press this into the bottom of a large bowl or individual bowls firmly.
5. Spoon the cream cheese-whipped topping mixture over the pressed crumbs and spread it evenly, taste a little and add a pinch more sugar if you like it sweeter.
6. Spoon the macerated strawberries and their juices over the cream layer, you can fold slightly for a marbled look or just pile them on top for visual wow.
7. Cover and chill at least 1-2 hours so the flavors meld and the crust firms up, overnight is even better if you can wait.
8. Before serving, sprinkle a little extra graham crumbs on top and arrange the reserved strawberry slices for a pretty finish, serve chilled with extra graham crackers or fruit on the side.
9. Tips: use a hand mixer for the cream cheese, fold whipped topping gently, if your strawberries are super sweet skip the extra sugar, and for a dip version skip pressing the crumbs and just layer in a wide bowl.
Equipment Needed
1. Large mixing bowl (for the graham crumb base and the cream cheese mix)
2. Electric hand mixer (or a sturdy whisk if you’re feeling brave)
3. Rubber spatula for folding, scraping and spreading — sorry, do not use em dash. Replace with comma.
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
5. Food processor or a zip-top bag plus rolling pin to make graham crumbs
6. 9 inch pie plate, large serving bowl, or individual bowls for assembling
7. Cutting board and a sharp knife for hulled, sliced strawberries
8. Microwave safe bowl or small saucepan to melt butter and quick zap cream cheese if needed
9. Plastic wrap or foil to cover while chilling, plus a spoon or offset spatula to finish the top
FAQ
Strawberry Cheesecake Salad Recipe Substitutions and Variations
- Cream cheese: swap with mascarpone or Neufchatel, use equal amounts 1 for 1. Mascarpone makes it richer and less tangy, Neufchatel is a lighter option if you want fewer calories, you may need a touch more powdered sugar if you like it sweeter.
- Frozen whipped topping: use chilled heavy cream whipped to soft peaks with about 2 tablespoons powdered sugar per cup, or use stabilized whipped cream (cream plus a little cream of tartar or instant pudding mix) for similar hold, gives a fresher flavor but takes a few minutes to whip.
- Graham cracker crumbs: replace with crushed vanilla wafers, digestive biscuits, or shortbread cookies, use the same volume 1 for 1; for a nutty crust try finely chopped almonds or pecans mixed with a little sugar and melted butter for extra crunch.
- Fresh strawberries: try raspberries, blueberries, or sliced peaches as a 1 for 1 swap, or use a mixed berry combo, toss with the same sugar and lemon juice for brightness, note raspberries are tangier and have seeds you might notice.
Pro Tips
1. Soften the cream cheese all the way through, dont skip it or you’ll have tiny lumps no matter how long you beat. If it still resists, microwave 5 to 8 seconds, beat, repeat in tiny bursts until silky.
2. Fold the thawed whipped topping in with a spatula nice and gently, you want to lift and cut not whip. Stop the moment the streaks are gone or the whole thing will turn loose and weepy.
3. Macerate the berries for at least 10 minutes but taste the juices first; if they make the filling soggy, drain a little and reserve the syrup to swirl into the cream layer later for extra strawberry punch. Press the graham base firmly with the bottom of a measuring cup and chill it before adding the filling so it stays crisp.
4. Add a tiny pinch of salt to the cream mixture and sift the powdered sugar if it seems clumpy, that brings out flavor and keeps the texture smooth. This keeps well overnight in the fridge but dont freeze it, freezing messes with the whipped topping.
Strawberry Cheesecake Salad Recipe
I created a Strawberry Cheesecake Salad that layers cream cheese, whipped topping, fresh strawberries, and a surprising crunchy twist into a bright, easy no bake dessert bowl that invites a second look.
8
servings
371
kcal
Equipment: 1. Large mixing bowl (for the graham crumb base and the cream cheese mix)
2. Electric hand mixer (or a sturdy whisk if you’re feeling brave)
3. Rubber spatula for folding, scraping and spreading — sorry, do not use em dash. Replace with comma.
4. Measuring cups and spoons (1 cup, 1/2 cup, tbsp, tsp)
5. Food processor or a zip-top bag plus rolling pin to make graham crumbs
6. 9 inch pie plate, large serving bowl, or individual bowls for assembling
7. Cutting board and a sharp knife for hulled, sliced strawberries
8. Microwave safe bowl or small saucepan to melt butter and quick zap cream cheese if needed
9. Plastic wrap or foil to cover while chilling, plus a spoon or offset spatula to finish the top
Ingredients
8 oz cream cheese, softened (room temp)
1 cup powdered sugar
1 tsp vanilla extract
8 oz frozen whipped topping, thawed (eg Cool Whip)
1 lb fresh strawberries, hulled and sliced (about 3 cups)
1 1/2 cups graham cracker crumbs (about 10 full crackers)
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (optional, to sweeten strawberries)
1 tablespoon fresh lemon juice (optional, for brightness)
Directions
- Soften the 8 oz cream cheese to room temp then beat it with 1 cup powdered sugar and 1 tsp vanilla until totally smooth, scrape the bowl so no lumps remain, if it's still stubborn zap it 5-8 seconds in the microwave and beat again.
- Gently fold in the 8 oz thawed whipped topping with a spatula until combined, don't overmix or it'll get runny, you want it light and fluffy.
- Hull and slice 1 lb fresh strawberries (about 3 cups), toss them with 2 tablespoons granulated sugar and 1 tablespoon fresh lemon juice if using, let them sit 10-15 minutes to macerate and get juicy, reserve a few slices for the top.
- Make the graham crumb base by mixing 1 1/2 cups graham cracker crumbs with 3 tablespoons melted unsalted butter until it looks like wet sand, press this into the bottom of a large bowl or individual bowls firmly.
- Spoon the cream cheese-whipped topping mixture over the pressed crumbs and spread it evenly, taste a little and add a pinch more sugar if you like it sweeter.
- Spoon the macerated strawberries and their juices over the cream layer, you can fold slightly for a marbled look or just pile them on top for visual wow.
- Cover and chill at least 1-2 hours so the flavors meld and the crust firms up, overnight is even better if you can wait.
- Before serving, sprinkle a little extra graham crumbs on top and arrange the reserved strawberry slices for a pretty finish, serve chilled with extra graham crackers or fruit on the side.
- Tips: use a hand mixer for the cream cheese, fold whipped topping gently, if your strawberries are super sweet skip the extra sugar, and for a dip version skip pressing the crumbs and just layer in a wide bowl.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 155.45g
- Total number of serves: 8
- Calories: 371kcal
- Fat: 21.31g
- Saturated Fat: 11.14g
- Trans Fat: 0.39g
- Polyunsaturated: 0.7g
- Monounsaturated: 5.64g
- Cholesterol: 39.7mg
- Sodium: 181.38mg
- Potassium: 139.63mg
- Carbohydrates: 43.94g
- Fiber: 1.7g
- Sugar: 30.54g
- Protein: 3.55g
- Vitamin A: 342.13IU
- Vitamin C: 33.5mg
- Calcium: 57.13mg
- Iron: 0.55mg
