This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!
Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.
It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!
Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.
Cheesecake Fruit Salad Ingredients
This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:
- Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
- Cool Whip: adds sweetness and creaminess
- Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
- Bananas: cut into 1/2 inch slices
- Strawberries: stem removed and sliced
- Raspberries: left whole but rinsed
- Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
- Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.
PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesecake Fruit Salad
One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.
- In a large bowl, mix the pudding powder, whipped topping and yogurt together.
- Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).
These instructions can also be found in the recipe card below where you can also print or save the recipe.
Watch How This Fruit Salad is Made…
We’ve only given you 50 Banana Bread recipes, so why not make it 51 with this moist white chocolate banana bread full of white chocolate chips and banana flavor!
STOP! Before you read this post, have you read our post on The Very Best Banana Bread? It’s essential before you make this white chocolate banana bread recipe. The batter is really simple, but you’ll want to follow a few tricks to make it turn out perfect.
Especially if you choose to make muffins like our Crumb Banana Bread Muffin recipe because muffins that are over mixed are flat topped.
This is a recipe our daughter created when she was only 7 years old and it was the perfect opportunity for me to teach her about the banana bread rules.
Banana Bread Rules
- Ripe Bananas- This is a tricky one as everyone claims a banana to be ripe at different points, but I would look for medium bananas that are starting to brown and are heavily covered in freckles. Once the banana has gone black its sugar and water content is different and can lead to a lame finished product.
- Use a regular loaf pan instead of a very large one and I’ve found that metal actually works best.
- If you’re not comfortable with the tap test to be sure it’s cooked through, gently insert a toothpick into the center and it should come out clean.
- All purpose flour is best here, but you can experiment with half whole wheat as well.
- Sweet White Chocolate melts down in the loaf and disappears a bit so don’t be shocked if you don’t slice the bread and find chocolate chips everywhere.
After we created our best moist banana bread recipe (you guys, it literally took us years and years, no joke) we were dying to take a break, er I mean try even more recipes, haha.
Ok, it was a balance of both. On the one hand we really did need a break from banana bread, but on the other our minds were suddenly bubbling with ideas. After breakfast one Saturday, our youngest daughter asked if she could create a white chocolate banana bread recipe, and how could you ever turn down that?
Secret Ingredient
The banana bread is super moist thanks to the oil and mashed bananas, but what’s really awesome about it is that it almost has a slight churro flavor with the hint of cinnamon and those creamy white chocolate chips. My goodness, she nailed it!!
Creamy, chewy oats, bananas, and pecans are topped with a generous drizzle of maple syrup to make this warm and filling Banana Nut Oatmeal. Less than 10 minutes of effort is required to put this hot breakfast on the table.
Oatmeal with Bananas
I love making oatmeal for breakfast. The fillings and toppings are endless and the different variations keep it interesting.
Different variations of banana oatmeal tend to be my go-to addition to stovetop oatmeal recipes. We pretty much always have a basket of bananas on the counter and everyone enjoys them.
My two youngest boys are always happiest with a bowl of oatmeal first thing in the morning.
Maple Oatmeal
While you can sweeten oatmeal in any number of different ways, I’ve found that a small amount of maple syrup provides a lot of flavor and sweetness.
Depending on the oatmeal add-ins, some fruits will provide all the sweetness I want, but when the oatmeal needs just a little something more, I reach for the maple syrup.
When I have it on hand a dollop of whipped cream is a big treat for the kids and it gives the illusion of eating dessert for breakfast. (That is a win with everyone!)
This banana muffin recipe is so easy it can be made all in one bowl and creates the most tender and tasty banana muffins! You can keep them simple or pile in delicious add-ins.
Using heavily freckled bananas and never blackened bananas is the key to the most soft and moist banana bread muffins you’ll ever devour. All you need to make these banana muffins recipe is 30 minutes!
Last year we were visiting with my brother-in-law’s family post baptism for his 8 year old daughter when his mother-in-law busted out a tray of banana bread. It was so, so soft and moist and I loved the hint of coconut oil.
We are obsessed with banana bread recipes here, but there is something so convenient and portable about a muffin. I decided that this new banana bread recipe would make the perfect muffins and the rest is history!
Ingredients for Banana Muffins
Making this muffin recipe is so easy, and the ingredients list almost all comes from the pantry. That makes it so easy to whip up for breakfast or an after school snack. Here is what you will need:
- Coconut Oil: I love the little hint of coconut flavor in that coconut oil adds, but you can use canola oil if you need a substitute.
- Sugar: just granulated sugar
- Brown Sugar: adds a deeper rich flavor
- Eggs: Make sure the eggs are at room temperature. They add structure to the muffins.
- Flour: just all purpose works great
- Baking Powder and Soda: both are leavening agents to give the muffins their rise and fluffiness
- Salt: enhances all the flavors
- Bananas: be sure to use ripe bananas for the best flavor and natural sweetness
- Buttermilk: helps keep the muffins and moist, can be substituted with plain milk and 1 Tablespoon white vinegar
- Optional Add-ins: chopped nuts (walnuts, pecans, macadamia) or chocolate chips (I prefer mini chocolate chips)
This is just an overview of the ingredients and information about why they are added or a tip for substitutes. Scroll down for the measurements.
Coconut Oil Substitutes
You can use vegetable oil, melted butter, shortening or canola oil. If you’re using shortening, beat the shortening and sugars together until smooth and creamy, about 2 minutes.
How to Convert Loaves into Muffins
Originally the banana bread recipe was to be baked at 325 for 50-60 minutes or convection oven for 40-50 minutes, but because they are muffins I needed to pump up the heat to create more of a rise. So this recipe bakes at 350 for just 20-25 minutes and you get 2 dozen muffins.
Can I Make These Jumbo Muffins?
You can take any muffin recipe and make them into jumbo muffins. Keep the baking temperature the same but increase the baking time to 30 minutes. You might need up to 35 minutes, but I would start checking at 30.
Possible Additions
I mentioned at the beginning that you can load these up with add-ins of you want. You can mix them into the batter or just
A sprinkling of coconut adds something extra special to this Blueberry Banana Bread. I’ve made this recipe three times now and I’m just now getting around to sharing it with you!
Blueberry Banana Bread
Why the wait? It kept disappearing before I could get a picture of it. (That tends to happen when I bake at night because we can never resist the warm fragrant bread!)
Determined to share this on the blog with all of you, I strategized before baking it this time. I baked during the day and made two loaves, planning that we’d eat one and then freeze the other loaf for another time.
That may have been a little optimistic considering how irresistible we find this blueberry banana bread. In one sitting, my crew devoured the first loaf and half of the next!
To say this bread is a huge hit every time I make it, doesn’t even begin to express how much we enjoy it. The contrast of the berries and the coconut made this my newest favorite banana bread from the very first bite.
Blueberry Coconut Banana Bread
Banana Bread is one of my favorite things in life. I’ve shared tons of banana bread recipes on the blog, from the awesomeness of Sour Cream Banana Bread to the decadent sweetness of Chocolate Chip Macadamia Nut Banana Bread.
This Hawaiian Banana Bread is another one I make often, especially in the summertime when I’m in a tropical mood. it’s loaded with coconut and pineapple and it is guaranteed to disappear fast!
I’ve hardly ever made a banana bread we didn’t gobble up with enthusiasm.
This Blueberry Coconut Banana Bread has become one of my favorite types of banana bread. The juicy sweet blueberries bursting in each bite of this moist, tender loaf of banana bread help it stand out from the ordinary loaf.
However, the addition of shredded coconut takes this blueberry banana bread to the next level of awesomeness. Made as a loaf or as muffins, this recipe is a sure-fire hit.
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