There’s something magical about a dessert that brings together familiar comfort and a little wow-factor. Strawberry cheesecake banana pudding does exactly that. This no-bake, layered creation combines the creamy tang of cheesecake, the sweetness of ripe bananas, and the juicy burst of strawberries — all cradled by vanilla wafers and silky pudding. It’s every bit as indulgent as it sounds, yet surprisingly easy to make.
Growing up in a home where Southern desserts often made their way to the table — banana pudding was a classic. But it wasn’t until a summer potluck in Georgia that someone added cream cheese and strawberries to the mix. That day, I met the dessert that now stars at nearly every birthday, BBQ, and even winter holiday table in my home.
Whether you need a no-fuss dessert for summer, a nostalgic treat for winter, or just a reason to use those ripe bananas — this strawberry cheesecake banana pudding delivers every time.
Why You’ll Love Strawberry Cheesecake Banana Pudding
- 🍓 Fresh and fruity – Real strawberries and bananas make every bite burst with flavor.
- 🧀 Cheesecake richness – Cream cheese turns traditional pudding into something extra luscious.
- 🍌 Family favorite – A classic that pleases both kids and adults.
- 🕒 Quick & no-bake – Perfect for busy days or when the oven is off-limits.
Ingredients (Serves 6)
For the Cheesecake Pudding Base:
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 (8 oz) block cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 tsp vanilla extract
- 1 ½ cups whipped topping (like Cool Whip or homemade whipped cream)
For the Layers:
- 4 ripe bananas, sliced
- 1 ½ cups sliced fresh strawberries
- 1 box Nilla wafers (or any vanilla-flavored cookies)
- Extra whipped topping, for garnish
- Crushed Nilla wafers or strawberry slices, for decoration (optional)
Step-by-Step Instructions
1. Prepare the Cheesecake Pudding Base
- In a large bowl, whisk the vanilla pudding mix with cold milk until it begins to thicken (about 2 minutes).
- In a separate bowl, beat softened cream cheese until smooth and fluffy.
- Add sweetened condensed milk and vanilla extract to the cream cheese, mixing until fully incorporated.
- Fold the prepared pudding into the cream cheese mixture.
- Gently fold in the whipped topping to keep the texture light and creamy.
- Chill in the refrigerator while you prepare the fruit and cookies.
2. Slice the Fruit
- Wash and hull the strawberries, then slice them thinly.
- Peel and slice bananas into ¼-inch rounds.
- For best results, do this just before assembling to prevent browning.
3. Layer the Dessert
- In a 9×9 dish or trifle bowl, add a base layer of Nilla wafers.
- Top with a layer of banana slices and strawberry slices.
- Spoon a generous layer of cheesecake pudding over the fruit.
- Repeat the layers: wafers, fruit, pudding — until all ingredients are used, finishing with a layer of pudding.
- Garnish with whipped topping, crushed wafers, and extra strawberry slices.
4. Chill & Serve
- Cover and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the pudding firm up.
- Serve chilled, scooped into bowls or sliced like a cake if fully set.
Tips for the Best Strawberry Cheesecake Banana Pudding
- Use ripe but firm bananas – Too ripe and they’ll turn mushy quickly.
- Chill long enough – The longer it chills, the better the flavor and texture.
- Homemade whipped cream – Swap Cool Whip for homemade for a fresher taste.
- Serve same day if possible – It’s best within 24–36 hours for optimal texture.
Variations to Try
- Chocolate twist: Add chocolate shavings or a drizzle between layers.
- No banana version: Just strawberries and cheesecake for a lighter dessert.
- Oreo version: Swap Nilla wafers for crushed Oreos for a chocolatey base.
- Gluten-free: Use gluten-free vanilla cookies.
Make-Ahead & Storage
- Make ahead: Assembles beautifully the day before — just keep tightly covered and refrigerated.
- Storing leftovers: Store in an airtight container in the fridge for up to 3 days.
- Not freezer-friendly: The texture of the pudding and fruit doesn’t hold up well to freezing.
Serving Ideas
- Potluck star: Bring it in a trifle bowl or clear dish to show off the layers.
- Mini servings: Serve in individual mason jars or dessert cups for a picnic or party.
- Top with flair: Add fresh mint, white chocolate curls, or crushed freeze-dried strawberries.
FAQs About Strawberry Cheesecake Banana Pudding
Can I use homemade pudding?
Absolutely. If you prefer to make vanilla pudding from scratch, go for it — just make sure it’s cooled before mixing with cream cheese.
What if I don’t have sweetened condensed milk?
You can substitute with a mix of sugar and milk or use a thick Greek yogurt and powdered sugar combination in a pinch.
Can I use frozen strawberries?
It’s best to use fresh. Frozen strawberries tend to release too much water and can make the dessert runny.
Can I add other fruits?
Sure! Blueberries, raspberries, or even mango slices pair beautifully with the cheesecake base.