The first time I made these Strawberry Banana Pudding Cheesecake Cups, it felt like I’d stumbled onto a little piece of dessert magic in my own kitchen. I was craving something creamy, nostalgic, but also impressively pretty, and this recipe was the perfect answer. As I layered the vanilla-speckled cheesecake filling with ripe bananas and sweet strawberries, the whole room started to smell like a summer bakery. It’s become my absolute go-to when I want to create something that feels both indulgent and delightfully simple, and I’m so excited to share that feeling with you.
Ingredients
- 1 block (8 oz) full-fat cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 box (3.4 oz) instant French vanilla pudding mix
- 1 cup cold whole milk
- 1 container (8 oz) frozen whipped topping, thawed (like Cool Whip), divided
- 1 pound fresh strawberries, hulled and sliced
- 2-3 large ripe bananas
- 1 package (about 11 oz) vanilla wafer cookies
Let’s talk about a few key players here. That block of full-fat cream cheese is non-negotiable for me; I’ve tried lighter versions and the texture just isn’t as luxuriously thick. Don’t skip the full-fat! For the bananas, trust me on this one: don’t use raw, bright yellow ones. Wait until they’re speckled with brown spots. They’re sweeter, mush less, and their flavor is so much more pronounced. And that instant French vanilla pudding mix is the secret backbone of flavor—it adds a warmth that plain vanilla just doesn’t achieve.
Equipment Needed
- Electric hand mixer or stand mixer
- Large mixing bowl
- Spatula
- Measuring cups and spoons
- Sharp knife and cutting board
- 12-16 small cups, jars, or a trifle dish
- Potato masher or fork (optional)
You don’t need anything fancy, but an electric mixer is a huge help for getting that cream cheese perfectly smooth—trying to do it by hand is a serious arm workout I don’t recommend! I use a simple set of glass dessert cups so everyone gets their own individual treat, but this works beautifully in one large trifle dish for a stunning centerpiece. A quick personal note: I keep a potato masher dedicated to desserts for gently mashing some of the strawberries, which creates amazing juicy pockets, but a fork works just fine too.
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