Strawberry Lemonade Cheesecake Salad
This post may contain affiliate links. Please read my disclosure policy.
Strawberry Lemonade Cheesecake Salad is a no bake dessert that is as refreshing as it is creamy and sweet. Bursting with plump berries and plenty of pink lemonade flavor, it’s the perfect dish for a potluck or family get-together. And it’s ready in just 15 minutes!!
Table of Contents
Strawberry Lemonade Cheesecake Salad
Indulge yourself in this dreamy fruit salad — it tastes exactly like a strawberry lemon cheesecake and is no bake to boot!
And making it is as easy as 1-2-3. Whip the cream cheese mixture in one bowl, the heavy cream in another, and then fold together with fresh berries.
Desserts like this lemonade cheesecake salad are my favorite during the summer months when I want something sweet, but it’s too hot to turn on the oven.
You’ll find combinations that taste like a Dreamsicle or pineapple upside down cake, and even one to remind you of your favorite peach cobbler!
Ingredient Notes and Substitutions
- Cream Cheese – Use a full-fat block for the best flavor and texture. You’ll need to soften it on the counter first.
- Frozen Juice Concentrate – I used a pink lemonade variety, but regular yellow lemonade concentrate can be used instead.
Be sure to thaw it in the refrigerator overnight before getting started! - Instant Pudding Mix – Here’s where we get the cheesecake flavor in this lemonade cheesecake salad!
Check the label carefully, since “instant” is the only kind that will set up correctly! - Powdered Sugar – Sweetens the cheesecake mixture and won’t leave a gritty texture like granulated sugar would.
- Vanilla – Brings out the natural flavor and sweetness of the other ingredients and is a must in any cheesecake recipe.
- Lemon – You only need the zest for this recipe, and be sure it’s grated fine so the flavor is in every bite of the dessert.
In a pinch, substitute this with the tiniest amount of lemon extract — about ½ teaspoon or less. - Heavy Cream – Whip to stiff peaks to make easy, homemade whipped cream. It adds a fluffy, cloud-like texture to the dessert.
Or, swap it out with an 8-ounce container of Cool Whip. Just remember to thaw it as well so it’s soft enough to fold into the strawberry lemonade cheesecake salad. - Strawberries – This recipe uses two pounds of fresh strawberries, but you could easily add extra if you would like it to be more fruit-based. Raspberries would also be a tasty addition.
Tips and Tricks to Make Perfect Pink Lemonade Cheesecake Salad
- Add the ingredients in the order they are listed.
Unfortunately, you can’t just dump everything in a bowl and get to mixing! Start by beating the cream cheese to ensure it’s lump-free, then add the lemonade concentrate until evenly mixed.
The powdered sugar and pudding mix come next to thicken it all up, then just 1 cup of the heavy cream to make it fluffy.
Add the heavy cream a little at a time, beating really well in between each pour to get the best texture.
- Chill your bowl and beaters before whipping the cream.
And speaking of beaters, you’ll want to use the whisk attachment for this job! It also helps to use a stainless steel bowl if you have one since it will stay chilled longer.
Pop them in the fridge or freezer for a few minutes, then pour in the cream straight from the refrigerator and start the mixer. The colder it is, the faster it will transform into fluff!
- Short on time?
I’ve had to throw this strawberry lemonade cheesecake salad together for last-minute potlucks before, so I know all the tricks.
Unwrap the block of cream cheese and place it on a microwave-safe plate. Heat in the microwave on High for 15 seconds, adding 5-second increments as needed until it’s softened.
To thaw the frozen lemonade, fill a bowl or tall cup with hot tap water and submerge the container for 10 to 15 minutes.
If there’s still a solid chunk once it’s been opened, smash it with a wooden spoon and stir it into the rest of the liquid.
Prep Ahead
- Make the cream cheese mixture
- Wash and slice strawberries
Kitchen Tools You Will Need
- Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean!
- Citrus Zester – Easier to use than a box grater in my opinion! It’s perfect for chocolate shavings too.
Storage and Make Ahead Tips
Cover the bowl tightly with plastic wrap or transfer to an airtight container. It starts to lose its fluffy texture the longer it sits, so enjoy within 2 to 3 days.
If you would like to prep your pink lemonade cheesecake salad early, chop up the strawberries and make the cream cheese pudding mixture.
Store in separate containers in the refrigerator up to a day in advance.
When you are ready to serve, whip and fold in the heavy cream. Then, drain off the berries and stir them in.
Lemonade Cheesecake Salad FAQ
Add more lemon zest or swap the cheesecake instant pudding with the lemon-flavored kind.
No! All you need is the powder mixture to make this strawberry lemonade cheesecake salad.
Ignore any other ingredients listed on the box, and definitely do not prepare the pudding or the recipe won’t work.
The purpose of folding is to mix in a fluffy ingredient without losing the air or causing it to collapse.
What that looks like is scraping the spatula along the bottom of the bowl and gently lifting the underside of the mixture up over the top.
Continue with this motion, folding slowly and gently, until the whipped cream is fully incorporated into the pink lemonade cheesecake salad.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Strawberry Lemonade Cheesecake Salad
Ingredients
- 8 ounce cream cheese, softened
- 1 tablespoon vanilla extract
- 1/2 cup frozen pink lemonade concentrate, thawed
- 1 teaspoon lemon zest
- 3.4 ounce package of instant cheesecake pudding mix, unprepared
- 1/2 cup powdered sugar
- 3 cups heavy whipping cream, divided
- 2 pounds fresh strawberries, hulled and cut into bite-sized pieces
Instructions
- In a large mixing bowl, beat softened cream cheese with vanilla extract until fluffy.
- Beat in pink lemonade concentrate and lemon zest until fully combined.
- Add the cheesecake pudding mixture and the powdered sugar and beat until fully combined.
- With the mixer (or hand beater) running on low speed, slowly drizzle 1 cup of the heavy cream into the cream cheese mixture. Beat well between the addition of small amounts (add only 1 tablespoon at a time).
- In a separate mixing bowl, beat remaining 2 cups of heavy cream until stiff peaks form.
- Use a spatula to gently fold the whipped cream into the cheesecake mixture until fully incorporated.
- Add strawberries and gently stir to combine (reserve a few strawberries for topping the salad.)
- Transfer mixture to a serving bowl, garnish with reserved strawberries and a few lemon slices.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2021, updated and republished May 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Your cheesecake salads are amazing, this one has to be my favorite. I love the combination of strawberry and banana