Strawberry Cheesecake Banana Pudding
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I still remember the first time I made this Strawberry Cheesecake Banana Pudding for a summer potluck — it disappeared faster than any other dessert. It’s a no-bake, layered treat that combines sliced strawberries and bananas with quick vanilla pudding and a creamy cheesecake-like filling made from cream cheese, powdered sugar, and whipped topping. It’s perfect for warm-weather gatherings, weeknight desserts when you want something impressive with minimal fuss, or any time you want a crowd-pleaser that’s bright, fruity, and just a little decadent. If you enjoy banana-forward desserts, try a similar spin with my favorite banana pudding cheesecake recipe for more inspiration.
Why you’ll love this dish
This recipe hits a sweet spot: familiar flavors (banana pudding and strawberry shortcake vibes) but with a creamy cheesecake twist that makes it feel special without a lot of work. It’s no-bake, fridge-friendly, easy to scale, and kid-approved — yet elegant enough for potlucks, brunches, or holiday dessert tables.
“Light, creamy, and impossible to stop eating — the strawberries make it taste fresh, the cream cheese makes it feel indulgent.” — A satisfied guest
Beyond being delicious, it’s fast to assemble, requires only common pantry ingredients, and can be made ahead so you’re not stuck in the kitchen when guests arrive.
How this recipe comes together
Overview: You’ll make a quick vanilla pudding, whip together a cream cheese–based cheesecake layer, fold in whipped topping, then assemble alternating layers of bananas, strawberries, pudding, and the cheesecake mixture in a trifle dish or bowl. Chill so the layers set and the flavors meld.
What to expect while making it:
- Prep time is mostly slicing and mixing — plan 15–25 minutes active time.
- Chilling for at least 2 hours firms everything up (overnight is even better for cleaner slices).
- The cream cheese layer adds body and a faint tang that keeps the pudding from tasting too sweet.
What you’ll need
- 2 cups strawberries, sliced (fresh is best; hulled and evenly sliced)
- 4 ripe bananas, sliced (not overripe — see tips below)
- 1 box vanilla pudding mix (instant or cook-and-serve — instant speeds things up)
- 2 cups milk (cold; use whole milk for richest texture)
- 8 oz cream cheese, softened
- 1 cup powdered sugar (confectioners’ sugar)
- 1 tsp vanilla extract
- 1 tub whipped topping (8–12 oz; thawed if frozen)
Notes and swaps:
- For a lighter version, swap half the cream cheese for mascarpone or use reduced-fat cream cheese (the texture will be slightly softer).
- If you prefer a homemade pudding, make a cooked custard and chill it before layering.
- Want a bar form of this idea? Try converting the concept into no-bake banana pudding cheesecake bars for portable servings.
Step-by-step instructions
- Whisk the pudding: In a medium bowl, combine the vanilla pudding mix with 2 cups cold milk. Whisk until smooth and fully thickened (about 2 minutes for instant pudding). Chill briefly if it’s still warm.
- Make the cheesecake base: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scrape the bowl so no lumps remain.
- Fold in whipped topping: Gently fold the whipped topping into the cream cheese mixture until evenly combined and light.
- Layer the trifle: In a trifle dish or large bowl, start with a single layer of sliced bananas (arrange them neatly if plating matters), then a layer of sliced strawberries, followed by a layer of vanilla pudding, and then the cream cheese mixture.
- Repeat: Continue layering (bananas → strawberries → pudding → cream cheese mixture) until all components are used. Finish the top with whipped topping and an attractive fan of strawberries.
- Chill: Cover and refrigerate at least 2 hours to let layers set and flavors marry. For best texture and flavor, chill 4 hours or overnight.
Best ways to enjoy it
- Serve chilled in clear glass trifle bowls so the layered colors show through — it makes a gorgeous centerpiece.
- For individual servings, use mason jars or small parfait glasses and layer accordingly.
- Pair with hot coffee, iced tea, or a light sparkling wine for brunch. A small scoop of vanilla bean ice cream on the side turns it into an extra-indulgent dessert.
- Add texture at service: sprinkle crushed graham crackers, toasted coconut, or chopped pecans on top right before serving for crunch.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container or cover the trifle tightly. Keep refrigerated and consume within 3–4 days. The bananas will brown over time; stirring or scooping from the middle keeps the presentation fresher.
- Freezing: Freezing is not recommended because the whipped topping and pudding will change texture when thawed.
- Food safety: Because this is a dairy-based dessert, do not leave it at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C).
Pro chef tips
- Prevent banana browning: Toss banana slices in a light brush of lemon juice (about 1 tsp lemon juice per banana) to slow oxidation and keep them visually fresh.
- Smooth cream cheese: Soften cream cheese to room temperature for at least 30 minutes; if short on time, microwave in 5–7 second bursts and check frequently to avoid melting.
- Stabilize whipped topping: If you’d like extra stability for longer displays, fold in 1–2 tablespoons of instant pudding powder or a teaspoon of unflavored gelatin (bloom gelatin first) into the whipped topping before folding.
- For a firmer, custardy pudding layer, make a cooked pastry cream and chill fully before assembling — this yields a truly spoonable, sliceable center. For more ideas on alternate textures, see a classic banana pudding cheesecake approach.
Creative twists
- Berry swap: Use raspberries or blueberries in place of strawberries for a different color and tartness.
- Tropical: Add diced mango and coconut flakes for a summer-adjacent twist.
- Chocolate lover’s: Layer crushed chocolate wafer cookies between the pudding layers and grate dark chocolate on top.
- Boozy adult version: Macerate the strawberries briefly in a tablespoon of bourbon or Grand Marnier for a boozy edge.
- Dietary swaps: Use dairy-free cream cheese and whipped topping brands and swap milk for almond or oat milk to make it vegan-ish — pudding mix must be checked for gelatin or milk-derived ingredients.
Common questions
Q: How long does this take to make and chill?
A: Active assembly is about 20–30 minutes. Chill at least 2 hours; 4 hours or overnight gives the best texture.
Q: Can I use cook-and-serve pudding instead of instant?
A: Yes. Cook-and-serve provides a richer texture but must be cooked, then fully chilled before layering to avoid melting the whipped topping and cream cheese mixture.
Q: How do I keep the bananas from getting mushy?
A: Choose ripe-but-firm bananas and slice them just before layering. Tossing slices lightly in lemon juice helps too. Don’t slice them hours ahead if you want fresh texture.
Q: Can I make this ahead for a party?
A: Definitely — assemble 4–24 hours ahead and keep covered in the fridge. Add any crunchy toppings right before serving to retain texture.
Q: Is it safe to freeze?
A: Freezing changes the texture of dairy-based puddings and whipped toppings, so it’s not recommended. Store in the refrigerator for up to 3–4 days instead.
Conclusion
For more ideas on strawberry and banana puddings, check out Razzle Dazzle Life’s strawberry-banana pudding, which offers a slightly different take on combining the two fruits. If you want a mash-up of cheesecake salad and pudding-style layers, see the recipe for Strawberry Banana Cheesecake Salad + Video for plating and video inspiration. And if you’re curious about a no-bake, sliceable cheesecake version, try the No-Bake Strawberry Banana Cheesecake for another no-fuss dessert idea.
Enjoy making this Strawberry Cheesecake Banana Pudding — it’s one of those deceptively simple recipes that feels like a celebration.
Strawberry Cheesecake Banana Pudding
Ingredients
Method
- In a medium bowl, combine the vanilla pudding mix with 2 cups cold milk and whisk until smooth and fully thickened (about 2 minutes for instant pudding). Chill briefly if it’s still warm.
- In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scrape the bowl to ensure no lumps remain.
- Gently fold the whipped topping into the cream cheese mixture until evenly combined and light.
- In a trifle dish or large bowl, start with a single layer of sliced bananas, then a layer of sliced strawberries, followed by a layer of vanilla pudding, and then the cream cheese mixture.
- Continue layering (bananas → strawberries → pudding → cream cheese mixture) until all components are used. Finish the top with whipped topping and a fan of strawberries.
- Cover and refrigerate for at least 2 hours to let layers set and flavors marry. For best texture and flavor, chill 4 hours or overnight.
