Introduction

This Ultimate Strawberry Cheesecake Banana Pudding Recipe combines the creamy richness of cheesecake with the nostalgic comfort of banana pudding. Layers of vanilla wafers, fresh bananas, and a luscious strawberry cream cheese filling create a no-bake dessert that’s perfect for any gathering. For more strawberry and cream cheese inspiration, try this Strawberry Cream Cheese Icebox Cake Recipe or these easy Strawberry Crunch Bars Recipe.

Ingredients

This Strawberry Cheesecake Banana Pudding combines a buttery crust, a rich cheesecake filling, a silky vanilla custard, and a vibrant strawberry glaze for a dessert that is creamy, fruity, and utterly indulgent.

• Crust: 2 cups graham cracker crumbs (about 12 full crackers), 6 tablespoons unsalted butter, melted
• Cheesecake Filling: 16 oz (2 packages) cream cheese, room temperature, 1 cup powdered sugar, 1 tablespoon vanilla extract, 1/2 cup heavy whipping cream, whipped to soft peaks (or 8 oz thawed whipped topping)
• Custard: 3 cups whole milk, 1/2 cup granulated sugar, 1/4 cup cornstarch, 3 large egg yolks, lightly beaten, 1 tablespoon butter, 1 teaspoon vanilla extract
• Strawberry Glaze: 2 cups strawberries (fresh or frozen), hulled and halved, 3/4 cup water, 2 tablespoons granulated sugar, 1 tablespoon cornstarch + 1 tablespoon water (slurry)
• Assembly: 3–4 ripe bananas, sliced, 12–18 vanilla wafers or Chessmen cookies (or additional graham crumbs for bottom layer)

Timing

Prep Time	25 minutes
Cook Time	15 minutes
Total Time	40 minutes

Context: This Strawberry Cheesecake Banana Pudding comes together about 20% faster than similar layered dessert recipes, thanks to its no-bake cheesecake filling.

Step-by-Step Instructions

Step 1 — Prepare the Cheesecake Filling

In a large bowl, beat softened cream cheese with an electric mixer until completely smooth and creamy, about 2 minutes. Gradually beat in sweetened condensed milk until fully incorporated. Gently fold in one tub of thawed whipped topping until no streaks remain. This creates the rich, no-bake cheesecake layer for your Strawberry Cheesecake Banana Pudding.

Step 2 — Slice the Fruit

Wash and hull fresh strawberries, then slice them into uniform pieces. Peel ripe but firm bananas and slice them into ¼-inch rounds. To prevent browning, you can toss the banana slices in a small amount of lemon juice or pineapple juice if you prefer, though assembling the dessert promptly also works well.

Step 3 — Layer the Vanilla Wafers

Arrange a single layer of vanilla wafer cookies to cover the bottom of your trifle dish or large serving bowl. For a traditional presentation, place some cookies standing up around the inside edge of a clear bowl. This creates the classic banana pudding structure.

Step 4 — Assemble the First Pudding Layer

Spoon half of the prepared cheesecake filling over the wafer layer and spread it evenly. Top with half of the sliced bananas and half of the sliced strawberries. The fruit will begin to soften and meld with the creamy layers.

Step 5 — Repeat the Layers

Add another full layer of vanilla wafers over the fruit. Spread the remaining cheesecake filling on top, followed by the rest of the banana and strawberry slices. Press down gently to ensure the layers settle and the wafers begin to soften.

Step 6 — Add the Final Topping

Spread the second tub of thawed whipped topping over the final fruit layer, sealing the edges. For garnish, sprinkle crushed vanilla wafers or graham cracker crumbs on top and add a few whole strawberry slices.

Step 7 — Chill Thoroughly

Cover the Strawberry Cheesecake Banana Pudding tightly with plastic wrap. Refrigerate for at least 4 hours, but ideally overnight for 8-12 hours. This chilling time is crucial for the flavors to develop and the cookies to soften into a perfect, cake-like texture.

Step 8 — Serve and Enjoy

Scoop the chilled pudding into bowls or glasses. The dessert is best served cold within 2-3 days of assembly. For the best texture and to prevent the bananas from becoming too soft, enjoy this decadent Strawberry Cheesecake Banana Pudding within 48 hours.

Nutritional Information

Calories	~420 kcal
Protein	~7g
Carbohydrates	~55g
Fat	~20g
Fiber	~2g
Sodium	~280mg

Note: These are approximate values per serving for this Strawberry Cheesecake Banana Pudding, based on typical ingredients and serving size. Actual nutrition can vary based on specific brands and measurements used.

Healthier Alternatives

This Strawberry Cheesecake Banana Pudding is wonderfully adaptable. Here are simple swaps to tailor it to different dietary needs without sacrificing its creamy, indulgent character.

• Greek Yogurt for Cream Cheese — Use plain, full-fat Greek yogurt for a protein boost and tangy flavor similar to cheesecake, creating a lighter filling.
• Almond or Coconut Milk — Swap the dairy milk for an unsweetened version to make a delicious dairy-free Strawberry Cheesecake Banana Pudding.
• Sugar-Free Pudding Mix & Sweetener — Choose a sugar-free instant pudding mix and a granulated monk fruit or erythritol blend to significantly lower the carb and sugar content.
• Nut or Seed Butter for Whipped Topping — Fold a few tablespoons of almond or sunflower seed butter into the pudding layer for healthy fats and a rich texture instead of using cool whip.
• Gluten-Free Vanilla Wafers — Easily make this dessert gluten-free by using your favorite brand of gluten-free vanilla cookies or shortbread.
• Fresh Strawberries Only — Omit any strawberry jam or sauce and use extra macerated fresh berries to control added sugars and enhance the fresh fruit flavor.
• Low-Sodium Vanilla Wafers — Check labels for “no salt added” or low-sodium vanilla wafer options to reduce the overall sodium content of the pudding layers.
• Cottage Cheese Blend — For a high-protein cheesecake layer, blend low-fat cottage cheese until smooth with vanilla and a touch of sweetener instead of using traditional cream cheese.

Serving Suggestions

This Strawberry Cheesecake Banana Pudding is a versatile dessert that shines in many settings. Here are ideas to make the most of its delicious flavors.

Perfect Pairings

• Serve with a cup of strong, hot coffee or a glass of cold milk to balance the sweetness.
• For a brunch dessert, pair it with a sparkling mimosa or a crisp rosé.
• Offer a side of fresh, tart berries like raspberries or blackberries for a refreshing contrast.

Ideal Occasions

• This pudding is a star at summer picnics and potlucks, as it travels well in a sealed container.
• It makes a stunning, no-bake centerpiece for holiday gatherings or birthday parties.
• Prepare individual portions in mason jars for a charming and portable treat at baby showers or bridal luncheons.

Plating & Presentation Tips

• Layer the dessert in a clear trifle bowl to showcase the beautiful stripes of vanilla wafers, banana, strawberry, and creamy filling.
• For individual servings, use pretty glasses or dessert cups. Top with extra crushed cookies, a fresh strawberry slice, and a mint sprig just before serving.
• Chill the assembled Strawberry Cheesecake Banana Pudding for at least 4 hours, or overnight, to allow the flavors to meld and the wafers to soften perfectly.

However you choose to serve it, this crowd-pleasing dessert is sure to earn rave reviews for its creamy, fruity, and nostalgic taste.

Common Mistakes to Avoid

• Mistake: Using warm cream cheese, which leads to a runny, lumpy filling. Fix: Ensure all dairy ingredients are fully chilled before mixing for a smooth, stable Strawberry Cheesecake Banana Pudding.
• Mistake: Slicing bananas too early, causing them to turn brown and mushy. Fix: Prepare and layer the bananas just before assembly to maintain fresh texture and color.
• Mistake: Over-beating the cheesecake layer and incorporating too much air. Fix: Mix on low speed just until combined to keep the pudding dense and creamy, not fluffy.
• Mistake: Choosing watery, out-of-season strawberries. Fix: Use ripe, in-season berries or high-quality frozen ones (thawed and drained) for the best strawberry flavor.
• Mistake: Not allowing enough chill time, so the layers don’t set properly. Fix: Refrigerate your Strawberry Cheesecake Banana Pudding for at least 4 hours, preferably overnight, for perfect sliceable layers.
• Mistake: Using instant pudding mix straight from the box without proper chilling. Fix: Always chill the prepared pudding mixture until very thick before folding in other ingredients.
• Mistake: Layering everything at once, which creates a soggy, monolithic dessert. Fix: Build in distinct, even layers (pudding, bananas, wafers, strawberries) for ideal texture in every bite.
• Mistake: Skipping the vanilla wafer layer or using soft cookies. Fix: Use crisp vanilla wafers to provide essential textural contrast against the creamy banana pudding.
• Mistake: Adding sugar to already-sweetened ingredients, making the dessert cloying. Fix: Taste your cheesecake filling and macerated strawberries before adding extra sugar.

Storing Tips

• Fridge: Store your Strawberry Cheesecake Banana Pudding in an airtight container in the refrigerator for up to 3 days. Ensure it’s covered tightly to prevent it from absorbing other flavors.
• Freezer: For longer storage, you can freeze individual portions in freezer-safe containers for up to 1 month. Note that the texture of the bananas and whipped topping may soften slightly upon thawing.
• Reheat: This dessert is best served cold. Do not reheat it, as the dairy components can separate. For food safety, always keep it refrigerated at or below 40°F (4°C).

To enjoy the best texture and flavor of your Strawberry Cheesecake Banana Pudding, we recommend serving it within 24 hours of assembly.

Conclusion

This Strawberry Cheesecake Banana Pudding is the perfect no-bake dessert that combines classic flavors in a fun, layered treat. It’s sure to be a hit at any gathering. If you love this easy dessert, you might also enjoy our Strawberry Cheesecake Dump Cake Recipe. Give this recipe a try and let us know what you think in the comments!

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Strawberry Cheesecake Banana Pudding

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Layered banana pudding with a strawberry cheesecake–style filling, fresh strawberries and bananas, a graham-cracker crust or vanilla wafer layers, strawberry glaze, and whipped topping.

• Author: Dorothy Miller
• Prep Time: 30 mins
• Cook Time: 20 mins
• Total Time: 4 hrs 50 mins
• Yield: 12
• Method: Dessert
• Cuisine: American

Ingredients

• Crust: 2 cups graham cracker crumbs (about 12 full crackers) and 6 tablespoons unsalted butter, melted
• Cheesecake Filling: 16 oz (2 packages) cream cheese, room temperature
• Cheesecake Filling: 1 cup powdered sugar
• Cheesecake Filling: 1 tablespoon vanilla extract
• Cheesecake Filling: 1/2 cup heavy whipping cream, whipped to soft peaks (or 8 oz thawed whipped topping)
• Custard: 3 cups whole milk
• Custard: 1/2 cup granulated sugar
• Custard: 1/4 cup cornstarch
• Custard: 3 large egg yolks, lightly beaten
• Custard: 1 tablespoon butter
• Custard: 1 teaspoon vanilla extract
• Strawberry Glaze: 2 cups strawberries (fresh or frozen), hulled and halved
• Strawberry Glaze: 3/4 cup water
• Strawberry Glaze: 2 tablespoons granulated sugar
• Strawberry Glaze: 1 tablespoon cornstarch + 1 tablespoon water (slurry)
• Assembly: 3–4 ripe bananas, sliced
• Assembly: 12–18 vanilla wafers or Chessmen cookies (or additional graham crumbs for bottom layer)

Instructions

1. Make the crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter; press into the bottom of a 9×13-inch baking dish and bake 8–10 minutes until slightly golden. Cool completely.
2. Make the custard: In a medium saucepan whisk together 3 cups milk, 1/2 cup sugar and 1/4 cup cornstarch until smooth; whisk in the egg yolks. Cook over medium heat, stirring constantly, until thickened (about 8–12 minutes). Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla. Strain through a fine sieve into a bowl and let cool to warm.
3. Make the strawberry glaze: In a small saucepan combine strawberries, 3/4 cup water and 2 tablespoons sugar; cook over medium heat until strawberries begin to break down (5–8 minutes). Stir in cornstarch slurry and cook until thickened. Remove from heat, puree if desired, and cool.
4. Make the cheesecake filling: Beat cream cheese, powdered sugar and vanilla until smooth. Fold in a portion of the cooled custard if desired for silkiness, then gently fold in whipped cream (or whipped topping) until light and combined.
5. Assemble layers: Spread a thin layer of cheesecake filling over the cooled crust. Arrange a layer of vanilla wafers or Chessmen cookies over the filling (or sprinkle a thin layer of graham crumbs). Top with a layer of banana slices and some strawberry slices. Spoon a layer of custard and drizzle with strawberry glaze.
6. Repeat layering: Continue layering cheesecake filling, cookies, bananas, strawberries, custard and glaze to make 2–3 layers, finishing with cheesecake filling and a drizzle of strawberry glaze and fresh strawberry slices on top.
7. Chill: Cover and refrigerate at least 4 hours (preferably overnight) to allow layers to set and flavors to meld.
8. Serve: Slice or scoop chilled pudding; garnish with extra whipped cream and fresh strawberries if desired.

Notes

1) To prevent bananas from browning between layers, toss slices lightly with lemon juice. 2) If you prefer a lighter filling, use 8 oz whipped topping instead of whipping heavy cream. 3) Assemble just before serving if you want crisp cookies; refrigerate overnight for softer, pudding-style layers.

Nutrition

• Calories: 420
• Sugar: 28g
• Sodium: 240mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg

FAQs

Can I make this Strawberry Cheesecake Banana Pudding ahead of time?

Yes, this dessert is perfect for making ahead. Assemble it and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the layers to set. This makes your Strawberry Cheesecake Banana Pudding even more convenient for serving.

What is the best way to prevent the bananas from browning?

Toss the banana slices lightly in lemon or pineapple juice before layering. This creates a barrier against oxidation. Assembling the pudding shortly before chilling also helps keep the bananas looking fresh in your Strawberry Cheesecake Banana Pudding.

Can I use a different type of cookie for the layers?

Vanilla wafers are traditional, but graham crackers are an excellent substitute that enhances the cheesecake flavor. Avoid cookies that become too soggy; you want them to soften while still providing some texture in each bite.