There are some desserts that instantly evoke memories of sunshine, family gatherings, and fresh seasonal fruit. This Strawberry Cheesecake Banana Pudding is one of them. It’s creamy, fruity, and indulgent—everything you want in a summer treat.
I first discovered a version of this dessert during a family trip through the southern U.S., where banana pudding reigns supreme. Inspired by my Italian grandmother’s love for cheesecake and my own obsession with strawberries, I knew this fusion had to happen. The result? A no-bake dessert that’s as stunning to serve as it is satisfying to eat.
Table of Contents
Why You’ll Love This Strawberry Cheesecake Banana Pudding
- No-bake & easy: No oven required, perfect for hot summer days.
- Layers of flavor: Sweet bananas, creamy cheesecake filling, fresh strawberries, and soft vanilla wafers.
- Great for gatherings: Makes 8 generous servings—ideal for barbecues, potlucks, or family dinners.
- Make-ahead friendly: Even better after chilling for a few hours or overnight.
Ingredients (Serves 8)
For the cheesecake filling:
- 1 (8 oz) package cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 cup cold heavy whipping cream
- 1 tsp vanilla extract
- Zest of 1 lemon (optional for a fresh citrus touch)
For the pudding layer:
- 1 (3.4 oz) package instant vanilla pudding mix
- 2 cups cold milk
For the fruit and layers:
- 3 ripe bananas, sliced
- 1½ cups fresh strawberries, sliced
- 1 box vanilla wafers (around 11 oz)
Garnish:
- Whipped cream
- Crushed vanilla wafers
- Extra strawberry slices
Prep Time: 25 minute
Chill Time: Minimum 2 hours (overnight recommended)
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and fluffy. Add the sweetened condensed milk and vanilla extract, and mix until combined. In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture. Add lemon zest if using for a bright touch.
Step 2: Make the Pudding
In another bowl, whisk together the vanilla pudding mix and cold milk. Let it sit for 5 minutes until thickened, then fold it into the cheesecake mixture until smooth.
Step 3: Slice the Fruit
Slice your bananas and strawberries just before assembling to prevent browning. For an extra touch, you can sprinkle a few drops of lemon juice on the banana slices.
Step 4: Assemble the Layers
In a large trifle dish or a 9×13-inch glass dish, start layering:
- A layer of vanilla wafers.
- A layer of banana and strawberry slices.
- A generous layer of the cheesecake pudding mixture.
Repeat the layers until all ingredients are used, finishing with a layer of the creamy mixture.
Step 5: Chill & Garnish
Cover and refrigerate for at least 2 hours or overnight for best results. Before serving, top with whipped cream, crushed vanilla wafers, and extra strawberries.
Tips for the Best Strawberry Cheesecake Banana Puddin
- Make ahead: Prepping the night before allows the flavors to meld beautifully.
- Use ripe bananas: They should be sweet and slightly soft but not mushy.
- Whip your own cream: It gives a much better texture than store-bought whipped topping.
- Use fresh strawberries: While frozen can work in a pinch, fresh berries add the best texture and flavor.
Variations to Try
- Chocolate twist: Add a drizzle of chocolate sauce between layers or sprinkle mini chocolate chips.
- Berry blend: Mix in raspberries or blueberries for a more colorful fruit mix.
- Boozy version: For adults, a splash of strawberry liqueur in the cream mixture adds a fun kick.
- Vegan version: Use dairy-free cream cheese, coconut whipped cream, and plant-based milk with vegan pudding mix.
Storage & Make-Ahead Notes
This dessert keeps beautifully in the fridge for up to 3 days. Just be sure to cover it tightly to prevent the bananas from browning and the top from drying out. It’s not freezer-friendly due to the fresh fruit and pudding texture.
Perfect for Summer Celebrations
Whether you’re hosting a backyard BBQ, bringing a dish to a cookout, or planning a sweet ending to a picnic, this Strawberry Cheesecake Banana Pudding fits the bill. It’s refreshing, easy to serve, and always gets rave reviews.
I love bringing this dish out just as the sun starts to dip and the temperature cools—it’s the kind of dessert that makes people pause for a second helping before even finishing the first.
Final Thoughts
If you’re looking to impress your guests without breaking a sweat in the kitchen, this recipe is your summer go-to. It’s classic, it’s nostalgic, and it’s got just enough twist to feel new and exciting.
Don’t forget to take a picture and tag your pudding masterpiece on Instagram. And if you make it with your own creative twist—maybe coconut, maybe peaches—let me know in the comments below!
❓ Frequently Asked Questions (FAQs)
Can I use frozen strawberries in this recipe?
Yes, you can—but fresh strawberries are recommended for the best texture and flavor. If using frozen, thaw and drain them well to avoid excess moisture.
How do I prevent bananas from turning brown?
Toss banana slices in a bit of lemon juice before layering. Also, assemble the dessert close to serving time or let it chill for no more than 24 hours for the freshest look.
Can I make this dessert in individual cups or jars?
Absolutely! Layer the ingredients in mason jars or dessert cups for a fun, portable twist that’s perfect for parties or picnics.
What if I don’t have vanilla wafers?
You can substitute with graham crackers, ladyfingers, shortbread cookies, or even crushed digestive biscuits.
Is it okay to skip the pudding mix?
The pudding adds extra creaminess and stability. If you prefer, you can increase the cream cheese and whipped cream amounts, but the texture will be denser.
Conclusion: A No-Bake Summer Star
This Strawberry Cheesecake Banana Pudding is more than just a dessert—it’s a crowd-pleasing showstopper with nostalgic roots and a modern twist. It’s the kind of dish that brings people together, sparks conversations, and ends a summer meal on the sweetest note.
With just a handful of ingredients and no baking required, it’s as easy to make as it is delightful to eat. From backyard cookouts to elegant brunches, this dessert fits right in and stands out at the same time.
If you try this recipe, don’t forget to leave a review, tag me on Instagram, or share your version in the comments. Whether you added extra berries, swapped the cookies, or made it vegan—I’d love to hear about your take!
Now go grab those strawberries, whip up some cream, and bring this layered beauty to life. Summer is calling, and this dessert is the answer.
Strawberry Cheesecake Banana Pudding
Equipment
- Mixing Bowls
- Hand Mixer
- 9×13-inch Dish
Ingrédients
Pudding Layer
- 1 box instant vanilla pudding mix 3.4 oz
- 2 cups cold milk
- 1 can sweetened condensed milk 14 oz
- 8 oz cream cheese softened
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Layers
- 1 box vanilla wafer cookies crushed
- 3-4 bananas sliced
- 1 lb strawberries sliced
Strawberry Cream
- 1 cup strawberry puree
- 1 cup whipped topping
Instructions
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until thickened.
- In another bowl, beat the softened cream cheese until smooth, then mix in the sweetened condensed milk until fully combined.
- In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form. Gently fold the whipped cream into the pudding mixture.
- Mix the strawberry puree with the whipped topping until well combined to create the strawberry cream.
- In a 9×13-inch dish, layer the crushed vanilla wafers, followed by banana slices, strawberry slices, and a layer of the pudding mixture. Repeat the layers as desired, ending with the pudding mixture on top.
- Spread the strawberry cream over the top layer. Garnish with additional strawberries, bananas, and crushed wafers if desired.
- Cover and refrigerate for at least 4 hours to set. Serve chilled.