If you’ve been dreaming of a blissfully creamy, fruit-studded dessert that brings together three irresistible icons—cheesecake, banana pudding, and strawberry shortcake—this Strawberry Cheesecake Banana Pudding is pure magic in every spoonful. It’s a chilled, no-bake showstopper loved for picnics, parties, or weeknight treats, marrying luscious cream cheese, ripe bananas, juicy strawberries, vanilla wafers, and a whisper of strawberry jam. Every layer is a flavor celebration, delivering nostalgia and a new twist in one heavenly bite!
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about this recipe is how each simple ingredient truly shines. There’s no fuss or tricky techniques—just quality basics coming together for melt-in-your-mouth results, gorgeous color, and flavor that pops!
- Cold heavy cream: Whipping it fresh guarantees an ultra-rich, fluffy topping that holds up perfectly in layers.
- Powdered sugar: Dissolves instantly, sweetening the whipped cream without any grittiness.
- Vanilla extract: Don’t skimp—this brings warmth and depth to every creamy bite.
- Cream cheese, softened: This is your cheesecake power player; softening it first prevents lumps for a silky-smooth finish.
- Sweetened condensed milk: Adds that quintessential pudding sweetness and boosts the creamy texture.
- Instant vanilla pudding mix: No cooking required—this handy shortcut thickens up the dessert instantly.
- Cold milk: Helps set the pudding with just the right consistency (don’t use non-dairy for best results here).
- Ripe bananas, sliced: Sweet and tender, they add tropical flavor and pretty rounds through every bite.
- Strawberries, hulled and sliced: Juicy, bright, and refreshing; fresh berries are the star for flavor and stunning color.
- Vanilla wafers: Classic, crisp cookies that become delightfully tender as they absorb the pudding.
- Strawberry jam, slightly warmed: Just a touch brings a sweet, jammy swirl to every layer.
- Crushed graham crackers (for garnish): Sprinkle on top for a charming, toasty little crunch at the end.
How to Make Strawberry Cheesecake Banana Pudding
Step 1: Whip the Cream
Start by grabbing your cold heavy cream straight from the fridge—temperature matters here! In a large bowl, whip together the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will be the crowning glory of your Strawberry Cheesecake Banana Pudding, so be patient and whip until it’s luxuriously thick and cloudlike. Set aside; you’ll be folding some into your filling and saving the rest for a gorgeous topping later.
Step 2: Make the Cheesecake Filling
In another bowl, beat the softened cream cheese until smooth and without lumps. The trick is patience; let the cream cheese come completely to room temperature first. Pour in your sweetened condensed milk and blend until the mixture is creamy and dreamy—this is what gives our pudding that signature cheesecake richness!
Step 3: Prepare the Pudding Mixture
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk. Within just a couple of minutes, you’ll see it thicken up to that traditional pudding texture. No cooking or special equipment needed! Once thick, fold the pudding into your cream cheese mixture to create the ultimate custardy, cheesecake-inspired filling.
Step 4: Combine and Layer
Gently fold half of the whipped cream into the pudding mixture. This lightens it up and adds that beautiful mousse-like airiness. Now, gather your sliced bananas, strawberries, vanilla wafers, and slightly warmed strawberry jam—it’s time to build your Strawberry Cheesecake Banana Pudding masterpiece! Start by spreading a thin layer of pudding mixture in the bottom of a 9×13-inch dish. Top with a single layer of vanilla wafers, banana slices, strawberries, small dollops of jam, and then another layer of pudding. Repeat these glorious layers until everything is used up, finishing with a smooth layer of pudding on top.
Step 5: Top and Chill
Dollop the reserved whipped cream over the top and spread gently. For a finishing flourish, sprinkle with crushed graham crackers to echo the cheesecake crust and add a playful crunch. Cover and refrigerate your creation for at least 4 hours—overnight is even better! This important resting time sets the layers, softens the cookies, and allows flavors to mingle beautifully.
How to Serve Strawberry Cheesecake Banana Pudding
Garnishes
Before serving, you can add even more pizzazz with a few extra sliced strawberries, a light dusting of graham cracker crumbs, or a drizzle of strawberry jam across the whipped cream. A handful of mini vanilla wafers or even white chocolate shavings would make each serving look absolutely irresistible!
Side Dishes
Strawberry Cheesecake Banana Pudding is the life of any dessert table! Pair it with crisp almond biscotti, light butter cookies, or a bright fruit salad if you want something fresh on the side. For parties, a platter of lemon bars or citrusy shortbread also makes a cheery, colorful pairing.
Creative Ways to Present
This pudding is just as stunning in individual trifle dishes, pretty mason jars, or even small glasses for a fancy party twist. Build personalized layers for each guest, or use a large clear bowl to showcase those dramatic stripes of fruit, cookies, and cream. If you’re feeling bold, try swirling extra jam between layers for a surprise bite of berry sweetness!
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Cheesecake Banana Pudding keeps beautifully in the fridge—just cover tightly with plastic wrap, and it will stay fresh for up to three days. The cookies will continue to soften, becoming more cake-like, which somehow makes each bite even better! If you want to preserve the prettiest presentation, add a fresh sprinkle of graham crackers and sliced strawberries just before serving again.
Freezing
Technically, you can freeze this pudding, but its texture is best enjoyed fresh from the fridge. Freezing can cause the whipped cream and fruit to weep once thawed, making things a bit watery. If you do choose to freeze, use an airtight container and thaw gently in the refrigerator overnight for best results.
Reheating
Unlike warm puddings, Strawberry Cheesecake Banana Pudding is meant to be served cold and creamy—no reheating required. If you’re taking it out of the fridge after a night or two, give it a gentle stir or smooth out the top before serving, and refresh the garnish for the most impressive look.
FAQs
Can I make Strawberry Cheesecake Banana Pudding the night before?
Absolutely! In fact, it gets even better after chilling overnight. The vanilla wafers soak up some of the creamy filling and the flavors become even more pronounced by the next day. Prep ahead to let dessert take care of itself!
What’s the best way to keep bananas from browning?
Fresh bananas can darken after slicing, but layering them between pudding helps protect them. If you’re prepping in advance, a light toss in lemon juice will slow down browning without adding too much tartness.
Can I use frozen strawberries instead of fresh?
While frozen strawberries can work in a pinch, they tend to release more juice and become mushy as they thaw. For the best texture and a bolder strawberry flavor, opt for fresh strawberries whenever possible.
Is there a way to make this gluten-free?
Certainly! Just swap the vanilla wafers for your favorite gluten-free cookie or graham cracker. Every other ingredient in the recipe is naturally gluten-free, so it’s an easy switch for everyone to enjoy.
Can I double the recipe for a crowd?
Absolutely! Strawberry Cheesecake Banana Pudding is a party favorite and easily doubles. Use a larger dish or assemble in two pans. It’s simple to scale up; just be sure you have extra space in your fridge to chill.
Final Thoughts
If you’re looking to wow your friends, family, or simply treat yourself, this Strawberry Cheesecake Banana Pudding is pure dessert bliss—nostalgic and new all at once. Every bite is creamy, fruity, and absolutely bursting with joy. Don’t hesitate to make it your next signature sweet; you might just fall in love with how easy and delicious it truly is!
Print
Strawberry Cheesecake Banana Pudding Recipe
- Prep Time: 25 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the perfect summer dessert with this Strawberry Cheesecake Banana Pudding. Layers of creamy cheesecake filling, fresh fruits, and vanilla wafers come together to create a delightful, no-bake treat that is sure to impress your guests.
Ingredients
Cheesecake Filling:
- 2 cups cold heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 package (8 ounces) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
Pudding Layer:
- 1 box (5.1 ounces) instant vanilla pudding mix
- 2 cups cold milk
Additional Layers:
- 4 ripe bananas, sliced
- 1 pound strawberries, hulled and sliced
- 1 box vanilla wafers
- 1/2 cup strawberry jam, slightly warmed
- Crushed graham crackers, for garnish
Instructions
- Prepare Cheesecake Filling: Whip heavy cream with powdered sugar and vanilla until stiff peaks form. In another bowl, beat cream cheese until smooth. Add sweetened condensed milk and mix until creamy.
- Make Pudding Layer: In a separate bowl, whisk together pudding mix and cold milk until thickened, about 2 minutes. Fold pudding into the cream cheese mixture, then gently fold in half of the whipped cream.
- Assemble: Spread a thin layer of pudding mixture on the bottom of a 9×13-inch dish. Add a layer of vanilla wafers, followed by banana slices, strawberries, dollops of strawberry jam, and a layer of pudding mixture. Repeat layers until ingredients are used, finishing with pudding.
- Chill and Serve: Top with remaining whipped cream and sprinkle with crushed graham crackers. Chill for at least 4 hours or overnight before serving.
Notes
- For a stronger cheesecake flavor, add 1/2 teaspoon lemon zest to the cream cheese mixture.
- This dessert can be made a day ahead, making it perfect for gatherings.
- Use golden Oreos instead of vanilla wafers for an extra creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 65 mg
