Description

A light and refreshing dessert‑style salad that combines creamy cheesecake flavors with fresh strawberries and bananas, drizzled with a sweet cream dressing.

Ingredients

2 cups fresh strawberries, hulled and quartered
2 ripe bananas, sliced
8 oz cream cheese, softened
1/2 cup Greek yogurt
1/4 cup honey or maple syrup
1 tsp vanilla extract
1 tbsp lemon juice
1/4 cup chopped walnuts or graham cracker crumbs
Optional: fresh mint leaves for garnish

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Instructions

In a medium bowl, whisk together softened cream cheese, Greek yogurt, honey, vanilla extract, and lemon juice until smooth and creamy.
Gently fold in the quartered strawberries and banana slices until coated in the cream mixture.
Transfer the mixture to a serving bowl or individual cups.
Sprinkle chopped walnuts or graham cracker crumbs over the top for a crunchy “cheesecake crust” effect.
Garnish with fresh mint leaves if using, and serve immediately or chill for 15–20 minutes before serving.

Notes

Use full‑fat Greek yogurt for a richer texture, or low‑fat for a lighter option.
Replace honey with agave syrup for a vegan version.
For added texture, mix in granola or mini chocolate chips.
Leftovers keep well, covered in the refrigerator for up to 2 days—bananas may brown over time.