Cheesecake Salad
A creamy, fruity, no-bake cheesecake salad that’s quick to whip up and tastes like summer in every bite!
Equipment
- Large bowl
- Hand mixer or whisk
- Spatula
- Small cups or mason jars or one big serving bowl
- Spoon for layering
Ingredients
- 8 oz cream cheese let it soften a bit at room temp
- 1 cup powdered sugar for that sweet kick!
- 1 tsp vanilla extract a little drop of love
- 1 cup whipped cream store-bought works if you’re in a rush
- 4 cups chopped strawberries or whatever fruit you’ve got
- 1 cup crushed graham crackers or any crunchy cookie you love
Instructions
- Whip It Smooth Grab a big bowl and beat the cream cheese, powdered sugar, and vanilla together until it’s smooth and creamy – no lumps allowed!
- Fluff It UpGently fold in the whipped cream bit by bit – use a light hand to keep it fluffy.
- Toss in the FruitNow toss in those chopped strawberries (or any other juicy fruit you’re feeling) and let it all get friendly.
- Layer the Love Grab some cute little cups or a big bowl and layer it up: a sprinkle of crushed cookies, a big spoonful of that creamy mix, and a few more berries on top. I love to repeat those layers so every bite is a little surprise!
- Chill and ServePop it in the fridge for at least two hours – trust me, that wait is so worth it.
Notes
- Swap strawberries for any fruit you love – blueberries, raspberries, mango!
- Let it chill at least 2 hours so it sets up nicely.
- It’s even better if made the night before, just don’t keep longer than 24 hours.
- Graham crackers, vanilla wafers, or even shortbread cookies work as the crunchy base!