There’s something absolutely magical about the creamy layers of banana pudding, but when you add strawberries and cheesecake into the mix? Pure dessert heaven. Each spoonful offers the perfect bite—cool, creamy pudding, fresh sliced bananas, and juicy strawberries, all nestled between layers of soft cookies and rich cheesecake filling.

The first time I made this, it was for a backyard BBQ, and let me tell you—people were scraping the dish clean. It’s now a permanent part of my summer dessert rotation, and the best part? It’s no-bake, super simple, and always a hit with both kids and adults.

Let’s take a look at why this twist on a classic is about to become your new favorite.

Why You'll Love This Strawberry Cheesecake Banana Pudding

Get ready to fall head-over-heels for this layered beauty. This Strawberry Cheesecake Banana Pudding isn’t just dreamy—it’s downright addictive.

First, it's incredibly easy to make. If you can mix, layer, and chill, you can make this dessert. There’s no baking required, which makes it ideal for warm-weather months or when you just want something sweet without turning on the oven.

It’s also the ultimate crowd-pleaser. The flavor combination of ripe bananas, sweet strawberries, and tangy cream cheese hits every note. Whether it’s a potluck, party, or weeknight treat, this dish disappears fast.

Another bonus? It’s budget-friendly. You’re working with simple, accessible ingredients—vanilla pudding, cream cheese, bananas, strawberries, and cookies. Nothing fancy, but when they come together, it tastes like a gourmet dessert.

And finally, it’s easy to make ahead. In fact, it’s better when made a few hours in advance because the flavors meld and the cookies soften into that classic pudding texture everyone loves. Talk about low-stress hosting!

Now let’s take a closer look at what makes this pudding so special.

Ingredients Notes

What makes this recipe shine is the perfect combination of fresh fruit, creamy layers, and just the right amount of sweetness. You probably have most of the ingredients on hand already.

The cream cheese is what gives this pudding its cheesecake-like flavor. Make sure it's softened to room temperature so it blends smoothly into the filling. I use full-fat cream cheese for richness, but reduced-fat works too if you want to lighten it up a bit.

Instant vanilla pudding mix creates the base of the creamy layers. It sets up quickly and has a lovely smooth texture. You’ll want to use cold milk when mixing so the pudding thickens properly. Make sure it’s instant and not the cook-and-serve variety.

Bananas are the heart of classic banana pudding. Go for ripe but still firm bananas—the kind with a few brown speckles. They’ll be sweet but still hold their shape in the layers.

Strawberries bring a bright, juicy contrast to the pudding. Fresh is best here. Slice them just before layering to keep them from getting mushy. If your berries are especially juicy, pat them dry with a paper towel before adding to the dish.

Finally, vanilla wafers or butter cookies create the soft, cake-like texture once they sit in the pudding. You can use the classic Nilla wafers or go for golden Oreos or shortbread for a different twist.

All you really need for equipment is a hand mixer and a 9x13 dish or large trifle bowl. A rubber spatula helps spread the layers evenly without breaking the cookies.

How To Make This Strawberry Cheesecake Banana Pudding

This dessert comes together in layers, and the process couldn’t be easier. Set aside about 20 minutes for assembly, plus at least 4 hours to chill before serving.

Start by whipping your softened cream cheese with sweetened condensed milk until smooth. Take your time here—no one wants lumps in their cheesecake filling. Once it’s velvety, fold in whipped topping to lighten it up and make it extra creamy.

In a separate bowl, whisk together cold milk and the instant vanilla pudding mix. After a few minutes, it’ll thicken up nicely. Then, gently fold the pudding into your cream cheese mixture. What you get is a fluffy, rich base that tastes like a cross between banana pudding and no-bake cheesecake.

Now for the fun part: layering. Begin with a layer of cookies on the bottom of your dish. Then add a third of your cheesecake pudding mixture. Top that with sliced bananas and strawberries, spreading them out evenly. Repeat the layers until everything is used up, finishing with a final layer of the pudding mixture on top.

If you want to get fancy, decorate the top with whole cookies, sliced strawberries, or even a few banana slices just before serving. It adds a nice visual touch, especially if you’re bringing it to a gathering.

Once assembled, cover the dish tightly and refrigerate for at least 4 hours—overnight is even better. The cookies soften, the flavors meld, and the result is a creamy, scoopable dessert that’s pure comfort.

Storage Options

This Strawberry Cheesecake Banana Pudding is just as good the next day—maybe even better. Store leftovers in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay fresh for up to 3 days, though the bananas may start to brown a bit after the first day.

If you're planning to make it ahead for a party, consider assembling everything except the top fruit layer. Add the final strawberries and bananas just before serving to keep them looking fresh and vibrant.

Unfortunately, this isn’t a freezer-friendly dessert. The pudding and fruit don’t hold up well to freezing and thawing—the texture just won’t be the same.

To re-serve, just scoop straight from the fridge. No reheating needed. If anything, it’s even more delicious cold.

Variations and Substitutions

The beauty of this dessert is how adaptable it is. You can change it up based on what you have or your flavor preferences.

For a chocolate twist, swap the vanilla pudding for chocolate pudding and add a few chocolate chips between the layers. It’s like a chocolate-covered banana meets cheesecake—absolutely decadent.

Not a fan of strawberries? Use blueberries, raspberries, or even peaches instead. Just make sure they’re fresh and not too juicy, or the pudding can get watery.

If you’re avoiding dairy, there are great substitutions out there. Use dairy-free cream cheese, coconut whipped topping, and a plant-based milk like almond or oat for the pudding mix. Make sure to check that your pudding is dairy-free too.

Want to reduce the sugar a bit? Use unsweetened whipped topping and skip the sweetened condensed milk. You can replace it with a few tablespoons of maple syrup or honey for a more natural sweetness.

For a pretty presentation, build this pudding in individual cups or mason jars. It’s perfect for parties or grab-and-go desserts—and everyone loves having their own personal treat.

No matter how you customize it, this Strawberry Cheesecake Banana Pudding is the kind of dessert you’ll come back to again and again. It’s a showstopper that requires minimal effort—and delivers big time on flavor.