Strawberry Cheesecake Banana Pudding Recipe

There’s something downright magical about the first spoonful of this Strawberry Cheesecake Banana Pudding. Creamy, dreamy, and bursting with fruity sweetness, it layers fresh bananas, juicy strawberries, and a tangy cheesecake pudding in every bite. The textures alone — from the silky pudding to the soft vanilla wafers — make it nearly impossible to stop at one serving.

this Recipe

I first made this dessert on a warm spring day when I couldn’t decide between banana pudding and strawberry cheesecake. With a bit of experimenting and a whole lot of taste testing, this hybrid was born — and now it’s the most requested dessert at every family get-together. It’s no-bake, easy to prep ahead, and practically guaranteed to steal the spotlight at any potluck or party.

Let’s dive into what makes this dessert a total showstopper.

Why You’ll Love This Strawberry Cheesecake Banana Pudding

Get ready to meet your new favorite no-bake dessert. This Strawberry Cheesecake Banana Pudding isn’t just indulgent — it’s surprisingly simple and endlessly crowd-pleasing.

First of all, it’s incredibly easy to make. With no oven required and just a few steps to layer everything together, it’s perfect for beginner bakers or anyone short on time. You can whip it up in about 20 minutes and let the fridge do the rest.

It’s also ideal for entertaining. Whether you’re serving a crowd at a barbecue, potluck, or holiday dinner, this pudding holds up beautifully and serves a lot of people. It’s just as stunning in a big trifle dish as it is in individual cups for a more elegant presentation.

Let’s not forget the flavor factor. The combo of sweet bananas, fresh strawberries, tangy cream cheese, and vanilla pudding creates a dessert that’s rich without being heavy, and fruity without being overly sweet. It’s the perfect balance.

And lastly, it’s customizable. You can switch up the fruit, play with different cookies, or even add a drizzle of chocolate or strawberry sauce. There’s no wrong way to make this — and that’s what makes it so much fun.

Ready to make it? Let’s talk ingredients.

Ingredients Notes

The magic of this Strawberry Cheesecake Banana Pudding lies in its smart layering of fresh ingredients and creamy components. Every bite is a perfect mix of fruity brightness and rich, indulgent pudding.

Cream cheese is the heart of the cheesecake flavor. Be sure to let it soften to room temperature before mixing — it’ll blend much more smoothly. Full-fat cream cheese delivers the richest taste, but you can use reduced-fat if you’re aiming for something lighter.

Instant vanilla pudding mix keeps things simple while giving a classic banana pudding vibe. The vanilla flavor pairs beautifully with the strawberries and bananas, creating a nostalgic-yet-elevated taste. Make sure to use instant pudding, not the cook-and-serve kind.

Sweetened condensed milk adds the signature richness and sweetness. Combined with whipped topping and pudding, it creates a luscious, thick texture that tastes just like cheesecake filling.

Fresh strawberries and bananas are the stars here. Slice your bananas right before assembling to avoid browning, and go for ripe-but-firm strawberries for the best flavor and structure. If your strawberries are super juicy, blot them dry with a paper towel so they don’t water down the pudding.

Vanilla wafer cookies (like Nilla Wafers) give this pudding its signature crunch — especially when layered in between creamy components. They soften slightly as the dessert chills, transforming into pillowy bites that contrast perfectly with the fruit and cream.

You won’t need any fancy equipment — just a hand mixer, a large mixing bowl, and either a trifle dish or a 9x13 baking dish for layering. A spatula helps keep those layers smooth and even.

How To Make This Strawberry Cheesecake Banana Pudding

Making this dessert is a simple, satisfying process — and layering everything together is half the fun. You’ll be amazed at how quickly it comes together.

Start by whipping the softened cream cheese with the sweetened condensed milk in a large mixing bowl. Beat until the mixture is smooth and creamy with no lumps remaining. This forms the decadent cheesecake base that gives the pudding its signature flavor.

In a separate bowl, prepare the instant vanilla pudding mix by whisking it with cold milk until it thickens. Once it’s ready, gently fold it into the cream cheese mixture. Add a generous helping of whipped topping (like Cool Whip) and fold again until light and fluffy.

Now it’s time to assemble. In the bottom of your dish, add a layer of vanilla wafers, followed by a layer of sliced bananas and strawberries. Then spoon over a layer of your cheesecake pudding mixture, smoothing it out evenly. Repeat these layers until you reach the top of your dish.

Once assembled, cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if you can. This gives the cookies time to soften and the flavors to meld together beautifully.

When you’re ready to serve, top with extra whipped topping, a sprinkle of crushed wafers, and a few fresh strawberry slices for a picture-perfect finish. The whole thing takes about 20 minutes to assemble, but it tastes like you spent hours on it.

Storage Options

This pudding is perfect for making ahead — in fact, it’s even better after a few hours in the fridge. Store it tightly covered in the refrigerator and enjoy within 3 days for the best texture and flavor.

If you’re prepping individual servings in jars or cups, you can seal each with a lid or plastic wrap for easy grab-and-go desserts. These are great for parties or lunchbox treats.

Avoid freezing this pudding — the texture of the bananas and whipped topping doesn’t hold up well after thawing, and it can become watery.

To re-serve leftovers, just give the top a little fluff with a spoon and add a few fresh strawberry slices to refresh the look. If the bananas have browned a bit, a quick top-off with new slices does the trick.

Variations and Substitutions

This dessert is endlessly flexible, and you can make it your own with a few simple swaps and tweaks. Whether you're catering to dietary needs or using what you have on hand, there’s room to play.

For a chocolate twist, try swapping the vanilla pudding for chocolate pudding and adding a layer of mini chocolate chips. The strawberry-chocolate combo gives major chocolate-dipped strawberry vibes.

If you prefer a cookie with more crunch, use shortbread cookies or graham crackers instead of vanilla wafers. They hold their structure a bit longer and add a buttery richness that pairs perfectly with the cream cheese filling.

For a tropical spin, add a layer of crushed pineapple (well-drained) and use coconut pudding instead of vanilla. Sprinkle toasted coconut on top for a breezy summer treat.

Want to go dairy-free? Use dairy-free whipped topping, plant-based cream cheese, and almond or oat milk with a compatible pudding mix. Just check the pudding box to make sure it works with non-dairy milk — some require adjustments.

Don’t be afraid to experiment with what’s in your fridge or pantry. This dessert is forgiving, fun to make, and even more fun to eat.

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