I created a Strawberry Cheesecake Salad that layers cheesecake-style cream, ripe strawberries, and a sweet crunchy crumble into a stunning no bake dessert that’s gloriously simple.

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I fell into this Strawberry Cheesecake Salad by accident, and now I keep making it when I want something sweet but not fussy. Cream cheese gives that tangy, dreamy base and a spoonful of strawberry pie filling on top turns it into something dangerously nostalgic.

It kind of lives between Summer Desserts and the weirdly genius Strawberry Pretzel Jell-o Salad my aunt used to bring, but lighter and more obvious about being dessert. I won’t tell you all my secrets here, but expect textures that surprise you and a flavor loop that makes you reach back for another bite even though you said you wouldnt.

Ingredients

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Cream cheese gives creamy tang, adds protein and fat, classic cheesecake flavor.
Powdered sugar sweetens fast, adds smooth texture, mostly carbs and calories.
Vanilla extract gives warm aroma, boosts sweetness perception, almost no calories.
Whipped topping keeps it light, adds airy sweetness, mainly processed fats.
Fresh strawberries bring bright tartness, fiber, vitamin C, juicy fresh contrast.
Strawberry pie filling gives glossy sweetness, thick syrupy fruit, extra sugar and carbs.
Graham cracker crumbs add crunchy, slightly sweet base, carbs and a buttery note.
Unsalted butter binds crumbs, adds richness and fat, gives subtle savory lift.

Ingredient Quantities

8 oz cream cheese softened

1 cup powdered sugar (confectioners sugar)

1 teaspoon vanilla extract

8 oz whipped topping thawed

2 cups fresh strawberries sliced

1 (20 oz) can strawberry pie filling

1 cup graham cracker crumbs

2 tablespoons unsalted butter melted

2 tablespoons granulated sugar optional

How to Make this

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1. Stir graham cracker crumbs with the melted butter and the optional 2 tablespoons granulated sugar until evenly moistened, press into the bottom of a 9×9 pan or a medium trifle bowl to form a crust, then pop it in the fridge while you make the filling.

2. Make sure the 8 oz cream cheese is soft, then beat it with the 1 cup powdered sugar and 1 teaspoon vanilla until smooth; if it’s still lumpy microwave for 8 to 12 seconds and beat again.

3. Gently fold the 8 oz thawed whipped topping into the sweetened cream cheese until light and uniform, don’t overmix or it will deflate.

4. Spread about half of that cheesecake mixture over the chilled graham crust in an even layer.

5. Scatter about half of the 2 cups sliced fresh strawberries over the cream cheese layer, pressing them down slightly so they don’t float.

6. Spoon roughly half of the 20 oz can strawberry pie filling over the fresh berries and smooth lightly.

7. Repeat: spread the remaining cheesecake mixture, top with the rest of the sliced strawberries, and finish with the remaining pie filling so you get that layered look.

8. Cover and chill at least 2 hours to let it set; for best texture chill overnight, or if you’re impatient freeze for 20 to 30 minutes but check it so it doesn’t freeze solid.

9. Before serving, sprinkle extra graham crumbs on top or save a few whole strawberries for garnish; serve cold with a big spoon and expect sticky, happy faces.

Equipment Needed

1. 9×9 baking pan or medium trifle bowl
2. Mixing bowls (one big one small)
3. Measuring cups and spoons
4. Hand mixer or electric mixer or a sturdy whisk
5. Rubber spatula for folding and spreading
6. Cutting board and paring knife for the strawberries
7. Can opener and a large spoon for the pie filling
8. Microwave safe bowl or small saucepan to melt the butter, plus plastic wrap for chilling

FAQ

8 oz cream cheese softened

1 cup powdered sugar (confectioners sugar)

1 teaspoon vanilla extract

8 oz whipped topping thawed

2 cups fresh strawberries sliced

1 (20 oz) can strawberry pie filling

1 cup graham cracker crumbs

2 tablespoons unsalted butter melted

2 tablespoons granulated sugar optional

Q: Can I make this ahead of time? A: Yes. Make it the night before and chill overnight. It actually tastes better after a few hours. Just keep it covered so the crust doesn't absorb fridge smells.

Q: Can I use frozen strawberries instead of fresh? A: You can, but thaw and drain them well so they don't add excess liquid that will make it runny. Fresh is best for texture.

Q: How do I stop the crust from getting soggy? A: Chill the crust before adding filling and don't layer very wet fruit directly on it. Pressing a thin layer of the cream cheese mix on top of the crust first gives extra protection.

Q: Can I substitute something for the canned pie filling? A: Sure, you can make a quick fresh strawberry glaze with cooked strawberries, sugar, and a bit of cornstarch to thicken. The canned stuff is just faster though.

Q: Can I freeze this? A: I don't recommend freezing after assembling, whipped topping can get grainy when thawed. You can freeze the crust separately for up to a month.

Q: How long will leftovers keep? A: Stored covered in the fridge it lasts 3 to 4 days. After that the crust softens and the texture changes.

Strawberry Cheesecake Salad Recipe Substitutions and Variations

Cream cheese: mascarpone (1:1) for a richer, silkier filling; Neufchatel (1:1) if you want lower fat; or blend 1 cup whole-milk ricotta + 2–3 tbsp heavy cream until smooth to mimic texture. Tip: soften first so it blends without lumps.
Whipped topping: swap the 8 oz cool whip with 1 cup heavy cream whipped with 2 tbsp powdered sugar and 1/2 tsp vanilla; or use stabilized whipped cream (dissolve 1 tsp gelatin in 2 tbsp water, cool, fold in) for longer hold; or use whipped mascarpone for a thicker, tangier finish. Chill bowl before whipping for best results.
Graham cracker crumbs: equal parts crushed digestive biscuits, vanilla wafers, or shortbread cookies work great; for gluten free use almond flour or gf cookies plus 1–2 tbsp melted butter to bind. Quick trick: pulse in a food processor for even crumbs.
Strawberry pie filling: replace the canned 20 oz with 1 1/2–2 cups fresh strawberry compote or good-quality strawberry jam thinned with a splash of lemon juice; or simmer thawed frozen strawberries with 1–2 tbsp sugar and 1 tsp cornstarch to thicken. If berries are very sweet cut back on added sugar.

Pro Tips

– Soften the cream cheese the smart way: cut it into cubes and leave them on the counter 30 to 45 minutes, or put the sealed package in a bowl of hot water for 8 to 10 minutes. If you must microwave, do 4 to 6 second bursts and stir between each one, dont zap it too long or youll get lumps and hot pockets.

– Firm up the crust and add depth: press crumbs really hard with the flat bottom of a measuring cup so it holds, and add a tiny pinch of salt to the crumbs to balance the sweetness. If you want extra insurance against a soggy bottom, brush a thin layer of melted chocolate over the crust then chill, it seals it and tastes great.

– Keep the filling stable overnight: fold the whipped topping in gently but to stop it from weeping or going flat, whisk in 1 tablespoon instant vanilla pudding mix or dissolve 1 tsp unflavored gelatin in a little warm water and chill then add. This helps the layers stay tall and scoopable.

– Handle the berries for cleaner layers and less mess: pat sliced strawberries dry, or macerate lightly with 1 tsp sugar and then drain off the juices so the filling doesnt get watery. Chill the pan 10 to 15 minutes between big layers if you want super-clean stripes, and wipe your knife between cuts for neat slices.

Strawberry Cheesecake Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I created a Strawberry Cheesecake Salad that layers cheesecake-style cream, ripe strawberries, and a sweet crunchy crumble into a stunning no bake dessert that’s gloriously simple.

Servings

servings

Calories

255

kcal

Equipment: 1. 9×9 baking pan or medium trifle bowl
2. Mixing bowls (one big one small)
3. Measuring cups and spoons
4. Hand mixer or electric mixer or a sturdy whisk
5. Rubber spatula for folding and spreading
6. Cutting board and paring knife for the strawberries
7. Can opener and a large spoon for the pie filling
8. Microwave safe bowl or small saucepan to melt the butter, plus plastic wrap for chilling

Ingredients

8 oz cream cheese softened
1 cup powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
8 oz whipped topping thawed
2 cups fresh strawberries sliced
1 (20 oz) can strawberry pie filling
1 cup graham cracker crumbs
2 tablespoons unsalted butter melted
2 tablespoons granulated sugar optional

Directions

Stir graham cracker crumbs with the melted butter and the optional 2 tablespoons granulated sugar until evenly moistened, press into the bottom of a 9×9 pan or a medium trifle bowl to form a crust, then pop it in the fridge while you make the filling.
Make sure the 8 oz cream cheese is soft, then beat it with the 1 cup powdered sugar and 1 teaspoon vanilla until smooth; if it's still lumpy microwave for 8 to 12 seconds and beat again.
Gently fold the 8 oz thawed whipped topping into the sweetened cream cheese until light and uniform, don't overmix or it will deflate.
Spread about half of that cheesecake mixture over the chilled graham crust in an even layer.
Scatter about half of the 2 cups sliced fresh strawberries over the cream cheese layer, pressing them down slightly so they don't float.
Spoon roughly half of the 20 oz can strawberry pie filling over the fresh berries and smooth lightly.
Repeat: spread the remaining cheesecake mixture, top with the rest of the sliced strawberries, and finish with the remaining pie filling so you get that layered look.
Cover and chill at least 2 hours to let it set; for best texture chill overnight, or if you're impatient freeze for 20 to 30 minutes but check it so it doesn't freeze solid.
Before serving, sprinkle extra graham crumbs on top or save a few whole strawberries for garnish; serve cold with a big spoon and expect sticky, happy faces.

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.