Cheesecake is my weakness when it comes to desserts. By nature I prefer salty foods over sweet foods, but that doesn’t mean that I don’t enjoy desserts or have cravings for sweets.
I was in full-on “give me sweets!” mode the other day. It was almost overwhelming. I went to the store and bought a homemade chocolate cupcake from the bakery and a mini cheesecake from the frozen foods section. Now, I’m happy to say after eating the cupcake I was able to exercise a bit of impulse control and not touch the cheesecake, but that’s when I got to thinking that I never really eat sweets because they’re so unhealthy, but does that really have to be the norm?
This cheesecake salad is my speed when it comes to….baking? I’m using that term loosely. Mix it all together in a bowl and be done with it. I have a ton of respect for people who bake. Creating breads and sweets is an art.
I rarely measure herbs, spices or anything liquid out. It’s just easy for me to guesstimate and it’s almost second nature. And while it’s perfectly fine to do that when you’re making a big wok of stir-fry, I know enough about baking to know that you can completely and totally ruin your dessert if you’re not careful when it comes to baking.
And perhaps I’m short-changing myself; I could probably follow a recipe and be just fine. After all, it is how I learned to cook, but I prefer to leave the baking to the professionals, and that certainly is not me.
This “salad” though, is pretty much cooking proof. I mean, there’s not even any actual cooking. Or baking.
I found a healthy Cool Whip substitute in the organic area of my local grocery store, Truwhip. I figured I’d give it a try, and my goal was to keep this recipe as simple as I possibly could. No. Added. Sugar.
I used a light cream cheese, and I have to be honest – it’s been years since I’ve used full fat cream cheese and I’ve never 1) messed up a recipe, or 2) had anyone even remotely notice. And I’ve made A LOT of potluck dishes in my life.
Using my NutriBullet I quickly blended the Truwhip and cream cheese together and folded it into the fruit.
At first it was a bit soupy; I think just softening the cream cheese and Truwhip being out of the fridge caused it to lose a bit of it’s hold, but I simply made sure to chill it for a bit and problem solved.
So if you’re looking for an easy and satisfying dish to take to a potluck or family holiday this dessert will be a winner, and nobody will even know how good it is for you!
COMMENT BELOW: Does your sweet tooth have you craving chocolate or fruit-based desserts?
Serves 1/2 cup
10 minPrep Time
10 minTotal Time
- 2 bananas, thinly sliced
- 2-3 cups of mixed berries (I used blueberries, raspberries and strawberries)
- 1 tub of Truwhip
- 4 oz. light cream cheese
- In a large bowl, put in the bananas and mixed berries.
- In a blender or food processor, blend the cream cheese and Truwhip together.
- Fold the fruit into the Truwhip and cream cheese mixture.
- Chill for at least 30 minutes, then enjoy!