Strawberry Cheesecake Banana Pudding Recipe

There’s something absolutely magical about the way layers of creamy pudding, sweet strawberries, and soft bananas come together in this Strawberry Cheesecake Banana Pudding. Each spoonful is a dreamy blend of rich cheesecake flavor, fluffy whipped topping, and nostalgic banana pudding vibes—with a fruity twist that takes it over the top.

I first made this for a summer potluck, looking for something that didn’t require baking but still felt indulgent. It was gone within minutes—and now it’s my go-to for holidays, picnics, and honestly, anytime I want a no-stress, crowd-pleasing dessert.

The best part? This recipe is shockingly easy. It’s mostly layering, folding, and chilling—and it’s just as perfect for beginner bakers as it is for seasoned dessert lovers. Let’s dive into why this will be your new favorite sweet treat.

Why You’ll Love This Strawberry Cheesecake Banana Pudding

Get ready to meet your new obsession. This Strawberry Cheesecake Banana Pudding checks all the boxes for a dreamy dessert that’s quick, easy, and guaranteed to impress.

First off, it's no-bake and low-effort, which makes it ideal for hot days or when your oven is already working overtime. All the magic happens in a bowl and a casserole dish—no special tools or skills needed.

It’s also incredibly budget-friendly. With simple ingredients like instant pudding, cream cheese, bananas, and strawberries, you can whip up a dessert that feeds a crowd without breaking the bank.

One of the best things about this recipe is how make-ahead friendly it is. In fact, it gets better after a few hours in the fridge, giving the layers time to meld and the cookies to soften into cake-like perfection.

And finally, it’s universally loved. Whether you’re serving picky kids, fruit fans, or people who claim not to like banana pudding—this one wins them over every time. The strawberries and cheesecake twist bring a fresh, slightly tangy balance to the sweet bananas and vanilla wafers.

Once you’ve made it once, you’ll be hooked. Now let’s talk ingredients.

Ingredients Notes

What makes this Strawberry Cheesecake Banana Pudding shine is the way each ingredient brings something to the table. From creamy richness to fresh bursts of flavor, every component plays its part.

Cream cheese is the star of the cheesecake element. It adds a velvety, slightly tangy base that elevates this from basic pudding to something truly decadent. Make sure it’s softened before mixing, so you get a smooth texture without lumps.

Instant vanilla pudding mix gives structure and sweetness, helping everything set up nicely without cooking. I recommend using the instant version—not cook-and-serve—for the fastest, smoothest results. Combined with cold milk and whipped topping, it creates the fluffiest pudding layer.

Of course, bananas are a must. Slice them just before layering to keep them from browning, and aim for ripe but firm bananas. They add natural sweetness and classic banana pudding flavor with every bite.

Fresh strawberries are what set this version apart. Their bright, juicy flavor cuts through the richness of the cream and pudding. Slice them thinly and layer generously—they’ll turn every scoop into something extra special.

And let’s not forget the vanilla wafers. These soften over time, turning into a tender, cake-like layer that ties everything together. You can also use shortbread cookies or golden Oreos for a slightly different texture if you like.

You won’t need any fancy equipment—just a large mixing bowl, a hand mixer (or strong whisking arm), a spatula, and a 9x13-inch dish or trifle bowl for layering. That’s it!

How To Make This Strawberry Cheesecake Banana Pudding

Making this dessert is as easy as mixing, layering, and chilling. Here’s how to do it step by step for the best results.

Start by preparing your cheesecake pudding base. In a large bowl, beat softened cream cheese until smooth and creamy. This is your foundation, so take your time here. Once it’s lump-free, add in the instant vanilla pudding mix and cold milk, then mix again until fully combined and thickened.

Fold in whipped topping (like Cool Whip) gently. This step lightens the mixture and gives it that airy, mousse-like texture. Use a spatula and fold slowly to keep the volume intact—you want it fluffy, not flat.

Now, it's time to slice your bananas and strawberries. Cut the bananas into coins and the strawberries into thin slices. Having everything prepped before layering makes the assembly smooth and quick.

To assemble, spread a layer of vanilla wafers on the bottom of your dish. Top with half of the pudding mixture, then add a generous layer of sliced bananas and strawberries. Repeat the layers: cookies, pudding, bananas, strawberries. Finish with a final layer of whipped topping if you have extra, and decorate with crushed cookies or strawberry slices on top.

Cover with plastic wrap and refrigerate for at least 4 hours, or overnight if possible. This allows the flavors to meld and the cookies to soften into that irresistible cake-like texture.

Total hands-on time is about 15–20 minutes, and the chilling does the rest of the work. It’s the kind of recipe that lets you relax while it transforms into dessert perfection.

Storage Options

This pudding holds up surprisingly well, making it perfect for prepping ahead or saving leftovers.

Store any leftovers in an airtight container or cover your dish tightly with plastic wrap. It’ll stay fresh in the fridge for up to 3 days, although the bananas may start to brown a bit after the second day.

If you want to prep components ahead of time, you can mix the pudding base and slice the strawberries in advance. Just wait to slice the bananas and assemble until the day you plan to serve.

Freezing isn’t recommended for this dessert—the creamy layers and fresh fruit don’t hold up well once thawed, and the texture becomes watery.

To re-serve, simply scoop and enjoy! No reheating necessary, though you can let it sit at room temp for 10 minutes if it feels too cold straight from the fridge.

Variations and Substitutions

The beauty of this dessert is how easy it is to customize. Whether you're adapting for dietary needs or just playing with flavors, there’s plenty of room to experiment.

If you're out of vanilla wafers, try using graham crackers, shortbread cookies, or even golden Oreos. Each brings a slightly different texture and sweetness, so have fun with it.

Not a fan of strawberries? Swap in blueberries, raspberries, or a mix of berries for a red, white, and blue version—perfect for patriotic holidays. Fresh peaches also work beautifully in the summer.

Want to make it lighter? Use low-fat cream cheese, sugar-free pudding mix, and light whipped topping. You’ll still get all the flavor with fewer calories.

For a chocolate twist, use chocolate pudding instead of vanilla, and add a layer of mini chocolate chips between the fruit and pudding. It becomes a chocolate-covered strawberry banana delight.

Gluten-free? Just use gluten-free vanilla wafers or cookies. The rest of the recipe is naturally gluten-free, so it's easy to adapt for guests with sensitivities.

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