Strawberry Lemonade Cheesecake Salad is a creamy blend of tart and sweet. Make this no bake dessert for a potluck or family get together!
Strawberry Lemonade Cheesecake Salad
Indulge yourself in this dreamy fruit salad – it tastes exactly like a strawberry lemonade cheesecake and is no bake to boot!
These types of desserts are my favorite during the summer months when I want something sweet, but it’s too hot to turn on the oven.
How to Make It
In separate bowls, whip together the cream cheese pudding mixture and the additional heavy cream until light and fluffy.
Fold the two together until well combined, then gently stir in the chopped strawberries.
Serve immediately with lemon slices and extra berries as garnish.
Ingredient Notes and Substitutions
- Berries – 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.
- 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 starting the recipe.
- Pudding mix – Check the label carefully, since “instant” is the only kind that will set up correctly. If you can’t find it in stores, you can purchase it online.
- Whipped cream – Instead of whipping up the additional heavy cream, 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 cheesecake salad.
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Cheesecake Salad Recipe FAQ
Can I make this recipe ahead of time?
Yes and no. Even though this berry lemonade cheesecake is no bake, it starts to lose its fluffy texture the longer it sits.
If you would like to prep it 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.
How do I soften cream cheese quickly?
Unwrap the entire block 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.
Is there a faster way to thaw juice concentrate?
Fill a bowl or tall cup with hot tap water and submerge the container of frozen concentrate 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.
How long does strawberry cheesecake salad last in the refrigerator?
Cover the bowl tightly with plastic wrap or transfer to an airtight container and enjoy within 2 to 3 days.
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MORE DELICIOUS STRAWBERRY DESSERTS
Strawberry Lemonade Cheesecake Salad
- 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
- 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.
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
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