Strawberry Cheesecake Banana Pudding

Strawberry Cheesecake Banana Pudding is a dreamy, no-bake dessert that layers creamy cheesecake filling, ripe bananas, juicy strawberries, and soft vanilla wafers into one rich, fruity, and indulgent treat. I love making this for parties, potlucks, or whenever I’m craving something cool and comforting—it’s a twist on traditional banana pudding that takes it to a whole new level.

Why You’ll Love This Recipe

I love this dessert because it’s easy to assemble, doesn’t require baking, and tastes even better after chilling. The cheesecake layer adds richness, the strawberries bring freshness, and the bananas keep it classic. It’s light yet luscious, and the layers look beautiful in a trifle dish, individual cups, or a big casserole for scooping. It’s a guaranteed crowd-pleaser every time I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Sweetened condensed milk

• Instant vanilla or cheesecake pudding mix

• Cold milk

• Whipped topping or homemade whipped cream

• Ripe bananas, sliced

• Fresh strawberries, sliced

• Vanilla wafers or shortbread cookies

• Optional: extra cookies or crushed graham crackers for topping

Directions

1. I start by beating the cream cheese until smooth, then I mix in the sweetened condensed milk until creamy.

2. In a separate bowl, I whisk together the pudding mix and cold milk until thickened, then fold it into the cream cheese mixture.

3. I gently fold in the whipped topping until the mixture is light and fluffy.

4. In a trifle dish or 9×13-inch pan, I layer vanilla wafers on the bottom.

5. I add a layer of sliced bananas, then a layer of sliced strawberries.

6. I spread half of the cheesecake pudding mixture over the fruit.

7. I repeat the layers: cookies, bananas, strawberries, then the remaining pudding mixture on top.

8. I finish with extra whipped topping, crushed cookies, or fresh fruit as a garnish.

9. I chill the pudding for at least 4 hours, or overnight, to let the flavors come together and the cookies soften slightly.

Servings and timing

This recipe serves about 10 to 12 people. It takes around 20 minutes to assemble, plus at least 4 hours of chilling time—though I usually make it the night before for the best flavor and texture.

Variations

Sometimes I mix crushed graham crackers or Biscoff cookies with the vanilla wafers for a different flavor. I’ve also added a swirl of strawberry jam to the cheesecake layer for extra fruitiness. For a tropical twist, I’ve folded in pineapple chunks or used coconut whipped cream. When I want a firmer filling, I use less milk in the pudding mix.

Storage/reheating

I store leftovers covered in the fridge for up to 3 days. The bananas may start to brown a bit, but the flavor still holds up. I don’t recommend freezing this dessert—the texture won’t hold up well after thawing. It’s best enjoyed fresh and chilled.

FAQs

Can I make this ahead of time?

Yes, I always make it a day in advance. The flavors meld together beautifully, and the cookies soften just enough for that perfect pudding texture.

What type of cookies work best?

I use classic vanilla wafers, but shortbread cookies, graham crackers, or even ladyfingers work well. I just pick something that holds up to the creamy layers.

Can I use fresh whipped cream instead of whipped topping?

Absolutely. I’ve used homemade whipped cream many times—just whip heavy cream with a bit of powdered sugar until stiff peaks form, then fold it in.

How do I keep the bananas from browning?

I toss the banana slices in a little lemon juice before layering. It helps them stay fresh and bright for longer.

Can I use frozen strawberries?

Yes, I’ve used thawed frozen strawberries when fresh ones aren’t available. I just drain them well before layering to avoid too much liquid.

Conclusion

Strawberry Cheesecake Banana Pudding is one of those desserts I turn to when I want something easy, beautiful, and full of flavor. It’s creamy, fruity, and nostalgic with a fun twist that makes it feel a little extra special. Whether I’m serving it at a summer BBQ or just treating myself, it always delivers that perfect mix of comfort and indulgence.

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