Strawberry Cheesecake Banana Pudding Recipe

This Strawberry Cheesecake Banana Pudding is a dreamy, no-bake dessert that combines the creamy richness of cheesecake pudding with layers of fresh strawberries, bananas, and cookies. It’s sweet, fruity, and velvety with just the right amount of crunch from the layers. I love serving this when I want a dessert that looks stunning and tastes even better—with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy, super indulgent, and perfect for making ahead. The flavors of strawberries and bananas blend beautifully with the smooth cheesecake pudding, and each layer gets better as it chills. It’s a hit at gatherings, picnics, or anytime I want to whip up something comforting, fruity, and fun. Plus, no oven means less work and more time to relax.

Ingredients

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

• Instant cheesecake pudding mix

• Cold milk

• Cream cheese, softened

• Sweetened condensed milk

• Whipped topping or whipped cream

• Fresh strawberries, sliced

• Bananas, sliced

• Vanilla wafers or shortbread cookies

• Optional: crushed cookies and extra fruit for garnish

Directions

1. I start by beating the cream cheese in a large bowl until smooth.

2. I mix in sweetened condensed milk and continue beating until combined.

3. In a separate bowl, I whisk the instant cheesecake pudding with cold milk until thickened.

4. I fold the pudding into the cream cheese mixture, then gently fold in the whipped topping until smooth and fluffy.

5. In a trifle dish or serving cups, I layer cookies, pudding mixture, strawberries, and bananas. I repeat the layers until I run out of ingredients, ending with pudding on top.

6. I refrigerate the dessert for at least 4 hours (or overnight) to allow the cookies to soften and flavors to meld.

7. Before serving, I garnish with crushed cookies and extra fruit if I want to dress it up.

Servings and timing

This recipe makes about 8–10 servings and takes 20 minutes to prepare, plus 4 hours of chilling time for best texture and flavor.

Variations

• I sometimes swap cheesecake pudding for vanilla or banana pudding when I want to change the flavor.

• For extra texture, I layer in graham crackers or crushed pretzels.

• Adding strawberry preserves between the layers gives it more berry flavor.

• I’ve also made this in mason jars for portable, single-serve treats.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days, tightly covered. Since it’s a chilled dessert, there’s no reheating needed. I avoid freezing it because the texture of bananas and whipped topping doesn’t hold up well once thawed.

FAQs

Can I make this a day ahead?

Yes, I actually prefer making it the night before. The flavors improve and the cookies soften perfectly by the next day.

What kind of cookies should I use?

I like using vanilla wafers, but shortbread, graham crackers, or even golden sandwich cookies work just as well.

Will the bananas turn brown?

They can, but layering them between pudding helps slow it down. I slice bananas just before layering to keep them fresh.

Can I use fresh whipped cream?

Absolutely. I whip heavy cream with a bit of powdered sugar and vanilla instead of using a store-bought topping for a fresher taste.

Is this recipe gluten-free?

It can be! I use gluten-free cookies and check that all other ingredients are labeled gluten-free.

Conclusion

Strawberry Cheesecake Banana Pudding is a luscious, fruity dessert I can throw together in minutes, chill, and serve with zero stress. With layers of creamy filling, juicy strawberries, and soft bananas, it’s the kind of treat that feels special without being fussy. Whether I’m prepping it for a party or just craving a chilled spoonful of comfort, this one’s always a winner.

Strawberry Cheesecake Banana Pudding Recipe

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• Author: Linda
• Prep Time: 20 minutes
• Total Time: 4 hours 20 minutes (with chilling)
• Yield: 8–10 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

This Strawberry Cheesecake Banana Pudding is a no-bake dessert layered with creamy cheesecake pudding, fresh strawberries, bananas, and vanilla wafers or shortbread cookies. Perfect for parties, potlucks, or easy entertaining, this fruity banana pudding is sweet, indulgent, and ready in minutes with just a chill.

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Ingredients

• 1 (3.4 oz) box instant cheesecake pudding mix
• 2 cups cold milk
• 8 oz cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) tub whipped topping or 2 cups fresh whipped cream
• 1–2 cups sliced fresh strawberries
• 2–3 ripe bananas, sliced
• 1 box vanilla wafers or shortbread cookies
• Optional: crushed cookies and extra fruit for garnish

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Instructions

1. In a large bowl, beat cream cheese until smooth.
2. Add sweetened condensed milk and mix until well combined.
3. In a separate bowl, whisk pudding mix and cold milk until thickened.
4. Fold the pudding into the cream cheese mixture.
5. Gently fold in the whipped topping until light and fluffy.
6. In a trifle dish or individual cups, layer cookies, pudding, strawberries, and bananas.
7. Repeat layers, finishing with pudding on top.
8. Chill in the refrigerator for at least 4 hours or overnight.
9. Garnish with crushed cookies and fruit before serving, if desired.

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Notes

• Substitute cheesecake pudding with banana or vanilla pudding for variety.
• Add graham crackers or crushed pretzels for texture.
• Use strawberry preserves for extra berry flavor between layers.
• Mason jars work great for single-serving desserts.
• Avoid freezing—best enjoyed chilled within 3 days.