Strawberry Banana Cheesecake Salad (No Whipped Cream) -

Fresh Strawberry banana cheesecake salad in a bowl with female hand holding wooden spoon

Strawberry Banana Cheesecake Salad (No Whipped Cream)

This Vegan Strawberry Banana Cheesecake Salad is a creamy, rich, and refreshing no-bake dessert made with fresh fruit and silky homemade cashew cream. It’s an easy dairy-free recipe with no whipped cream or yogurt, perfect as a light dessert or fruity side dish.

5 from 2 votes

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Prep Time 10

Total Time 10

Course Brunch, Dessert, Salad, Side Dish

Cuisine dairy-free, Gluten-free, oil-free, Plant-based, Vegan, Vegetarian

Servings servings

Calories 307 kcal

Equipment

1 High-powered blender
1 Salad Bowl

Ingredients

For the salad

3 cups fresh strawberries halved
2 bananas sliced

For the cheesecake dressing

1 cup raw cashews soaked in boiling water for 5 minutes and drained
½ cup strawberries
½ cup cold water
1 tablespoons lemon juice freshly squeezed
2 tablespoons agave nectar or maple syrup
1 teaspoon vanilla

Instructions

Place raw cashews in a heat-safe bowl, cover with boiling water, and let sit for 5 minutes to soften. Drain and rinse.
Rinse strawberries, pat dry, remove stems, and slice into halves. Slice bananas into rounds. Place sliced fruit in a large bowl.
Add soaked cashews, ½ cup strawberries, agave, lemon juice, vanilla, and cold water to a blender. Blend until completely smooth and creamy.
Pour the strawberry cashew dressing over the sliced fruit and gently toss until everything is evenly coated.
You can serve this salad immediately, or pop it in the refrigerator for a few hours to let the flavors meld. Bonus tip: For an ultra-refreshing, ice-cream-like texture, place the assembled salad in the freezer for 1–2 hours before serving—it is my absolute favorite way to enjoy it.

Notes

Don’t skip soaking the cashews—even 5 minutes in hot water helps soften them and creates a smooth, creamy texture, especially if you don’t have a high-powered blender. For longer soaking, keep them in the fridge and always drain well before blending.
Use ripe, bright red strawberries that are firm, sweet, and fragrant for the best flavor. After washing, pat them dry to avoid watering down the dressing.
Adjust the agave syrup to match the natural sweetness of your strawberries, tasting as you go.
Leftovers can be blended with a splash of plant milk into a quick, nourishing smoothie for breakfast or a snack.

Nutrition

Calories: 307kcalCarbohydrates: 41gProtein: 7gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 8mgPotassium: 623mgFiber: 5gSugar: 23gVitamin A: 53IUVitamin C: 83mgCalcium: 36mgIron: 3mg

Keyword banana, fruit salad, strawberry, strawberry banana cheesecake salad, strawberry salad

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