Strawberry Cheesecake–Style Banana Pudding
Strawberry Cheesecake Banana Pudding
This Strawberry Cheesecake Banana Pudding brings together the creamy richness of cheesecake and the comforting flavor of classic banana pudding in one easy, no-bake dessert. Fresh strawberries and bananas are layered with silky vanilla pudding and a light cheesecake filling, while the vanilla wafers soften as the dessert chills, creating a soft, cake-like texture that makes every bite irresistible.
Ingredients
Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped heavy cream or Cool Whip
Pudding Layer
- 1 box (5.1 oz) instant vanilla pudding mix
- 2 cups cold milk
Fruit & Layers
- 1 box (11.7 oz) vanilla wafers
- 3 medium bananas, sliced
- 1 1/2 cups fresh strawberries, sliced
Instructions
Step 1: Prepare the Cheesecake Mixture
In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Fold in the whipped cream or Cool Whip gently to keep the mixture airy and light.
Step 2: Mix the Pudding
In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes. Let the pudding sit for several minutes until thickened.
Step 3: Build the Dessert Layers
In a trifle dish or 9×13-inch pan, place a layer of vanilla wafers across the bottom. Add sliced bananas and strawberries over the wafers, then spread half of the pudding mixture on top. Repeat the layers with more wafers, fruit, and the remaining pudding.
Step 4: Add the Cheesecake Layer
Spread the cheesecake mixture evenly over the top. Smooth the surface with a spoon or spatula for a clean finish.
Step 5: Refrigerate
Cover the dish and chill for at least 4 hours. For the best texture and flavor, refrigerate overnight so the wafers become soft and blend into the creamy layers.
Step 6: Finish and Serve
Before serving, garnish with extra strawberry slices, crushed vanilla wafers, or a drizzle of caramel if desired. Serve cold and enjoy.
