Strawberry Cheesecake Banana Pudding

 Strawberry Cheesecake Banana Pudding — a creamy no-bake layered dessert of cheesecake mousse, vanilla pudding, ripe bananas and fresh strawberries. Simple, show-stopping, ready in about 2½ hours.

Tools you’ll need

• Medium mixing bowl + large mixing bowl

• Electric mixer or hand whisk

• Rubber spatula

• Measuring cups and spoons

• 8×8-inch or 9×13-inch baking dish (use 8×8 for taller layers, 9×13 for more servings)

• Knife and cutting board

• Plastic wrap or airtight lid for chilling

• Optional: small sieve (for dusting crushed wafers)

Ingredients

For the cheesecake layer

• 1 (8 oz / 226 g) package cream cheese, softened

• 1 cup (240 ml) heavy whipping cream, chilled

• 1/2 cup (about 60 g) powdered sugar, sifted

• 1 teaspoon vanilla extract

For the pudding layer

• 1 (5.1 oz / ~144 g) box vanilla instant pudding mix

• 2 cups (480 ml) cold milk

For the dessert / assembly

• 1 box vanilla wafers (or cookies of choice — about 10–12 oz / ~300–350 g total)

• 2 medium bananas, sliced (toss with a teaspoon lemon juice to slow browning, optional)

• 1 cup fresh strawberries, chopped (plus extra for garnish)

• Crushed strawberry wafers (optional, for garnish)

Yield: about 8 servings (depends on dish size and portion)

Step-by-step preparation

1. Make the cheesecake mousse

1. In a medium bowl, beat the softened cream cheese until smooth and lump-free (about 1–2 minutes).

2. Add the powdered sugar and vanilla; beat until combined. Taste and adjust sweetness if needed.

3. In a separate chilled bowl, whip the heavy cream to soft-stiff peaks (start slow, then medium-high). Stop when peaks hold but are still glossy.

4. Gently fold the whipped cream into the cream-cheese mixture in three additions, using a spatula, until airy and smooth. Keep chilled.

Optional stabilizer: dissolve 1 tsp unflavored gelatin in 2 tbsp warm water, let cool slightly, then whisk into the beaten cream cheese before folding in whipped cream — this makes the mousse firmer for longer.

2. Prepare the pudding

1. In a bowl, whisk the instant pudding mix into 2 cups cold milk for about 2 minutes until slightly thickened. Let rest 2–5 minutes while it finishes setting.

3. Assemble the layers

1. Choose your dish. For an 8×8: aim for taller, prettier layers; for 9×13: thinner layers and more portions.

2. Place a single layer of vanilla wafers to cover the bottom. Break wafers to fit.

3. Arrange half the banana slices over the wafers. (Lightly brush banana slices with lemon juice if you want to prevent browning.)

4. Spoon half the pudding over the bananas and smooth gently.

5. Spread half the cheesecake mousse over the pudding in an even layer.

6. Sprinkle half the chopped strawberries over the cheesecake layer.

7. Repeat: another layer of wafers (or smaller broken pieces), remaining bananas, remaining pudding, then remaining cheesecake mousse. Finish with the remaining strawberries and a sprinkle of crushed strawberry wafers for crunch and color.

8. Cover and chill at least 2 hours (preferably 3–4 hours or overnight) to let layers set and meld.

4. Serve

• Garnish with extra sliced strawberries or a few whole wafers. Slice with a hot, dry knife for cleaner portions.

Tips for guaranteed success

• Room-temp cream cheese: Let it soften at room temperature (but don’t melt) for 30–45 minutes for a lump-free mousse.

• Chill the cream and bowl: Cold heavy cream whips faster and holds structure better.

• Don’t overwhip: Stop when cream holds soft-stiff peaks to avoid graininess when folded.

• Avoid soggy cookies: If you want crisper layers, lightly toast wafers in the oven for a few minutes or brush them with a thin layer of melted butter before layering. But remember: the dessert naturally softens as it rests.

• Stabilize if needed: For long-keeping desserts (party tables lasting many hours), add the gelatin trick above.

• Banana browning: Toss slices with a teaspoon of lemon juice to keep them bright. The tartness is barely noticeable in the full dessert.

Variations & additions

• Strawberry compote: Swap half the fresh strawberries for a quick compote (cook 1 cup berries with 1–2 tbsp sugar for 3–4 min) for deeper strawberry flavor.

• Graham cracker base: Use crushed graham crackers instead of vanilla wafers for a cheesecake-style crumb layer.

• Light version: Use low-fat cream cheese and half-and-half or reduced-fat whipped topping to lower calories — texture will be lighter, less rich.

• Chocolate twist: Add a thin layer of melted chocolate or chocolate shavings between layers for a strawberries-and-chocolate take.

• Individual parfaits: Layer into glasses or jars for single-serve presentations — great for picnics.

• Vegan option: Use vegan cream cheese, coconut cream whipped to peaks, a plant-based pudding, and dairy-free milk.

Storage & reheating

• Refrigerator: Store covered for up to 3 days. Texture changes: cookies will soften over time (that’s expected).

• Freezing: Not recommended for the fully assembled dessert — strawberries and bananas become watery and textures change. If you must freeze, freeze components separately (cheesecake mousse freezes okay; pudding and fruit do not freeze well). Thaw in the fridge.

• Reheating: This is a chilled dessert — do not reheat. If it’s very cold on serving, let sit 10–15 minutes at room temperature for flavor to open up.

Approximate nutrition (per serving) — assumptions & clear math

Assumptions: recipe yields 8 servings; estimates use common package sizes: 8 oz cream cheese, 1 cup heavy cream, 1/2 cup powdered sugar, 5.1 oz pudding mix, 2 cups whole milk, ~312 g vanilla wafers (one typical box), 2 medium bananas, 1 cup strawberries. These are approximate — brand and exact weights will change values.

Calories by ingredient (approx):

• Cream cheese (8 oz): 800 kcal

• Heavy cream (1 cup): 820 kcal

• Powdered sugar (1/2 cup ≈ 60 g): 240 kcal

• Pudding mix (5.1 oz ≈ 144 g): 578 kcal

• Milk (2 cups whole): 300 kcal

• Vanilla wafers (≈312 g): 1516 kcal

• Bananas (2 medium): 210 kcal

• Strawberries (1 cup): 50 kcal

Add them step-by-step:

1. 800 + 820 = 1620

2. 1620 + 240 = 1860

3. 1860 + 578 = 2438

4. 2438 + 300 = 2738

5. 2738 + 1516 = 4254

6. 4254 + 210 = 4464

7. 4464 + 50 = 4514 → Total calories for whole dish ≈ 4,514 kcal

Per serving (divide by 8):
4514 ÷ 8 = 564.25 kcal per serving → round: ≈ 564 kcal per serving

Approximate macros per serving (rounded):

• Fat: ~30 g

• Carbohydrates: ~66 g

• Protein: ~7–8 g

These are ballpark figures for guidance only. If you need precise nutrition for dietary reasons, I can calculate using your exact brands/weights.

Preparation & timing summary

• Active prep: about 25 minutes (mixing + slicing + layering)

• Chill time: minimum 2 hours (prefer 3–4 hours or overnight)

• Total time: ~2 hours 25 minutes (or longer if chilling overnight)

• Yield: ~8 servings

Frequently Asked Questions (FAQs)

Q: Can I make this a day ahead?
A: Yes — making it the day before improves flavor and helps layers set. Just cover and keep refrigerated.

Q: My cheesecake layer was lumpy — what went wrong?
A: Most likely cream cheese wasn’t fully softened or you overworked it at high speed. Let cream cheese reach room temperature, beat until smooth, then fold in whipped cream gently.

Q: Can I use pudding cooked on the stove instead of instant?
A: Yes — cooked pastry cream or homemade pudding works beautifully and gives a richer texture. Cool completely before layering.

Q: How can I prevent the bananas from turning brown?
A: Toss slices lightly with lemon juice (about ½ tsp per banana). You can also add bananas just before serving for the freshest look.

Q: My dessert is too sweet — how to adjust?
A: Reduce powdered sugar in the cheesecake layer by 1–2 tbsp, or use low-sugar instant pudding. A touch of lemon zest in the cheesecake layer can also balance sweetness.

Q: Can I use frozen berries?
A: Thaw and drain frozen strawberries well; cooking them briefly into a compote removes excess water. Fresh gives the best texture.

Final nudge (human note)

I get a little giddy thinking about the contrast of crunchy wafers and dreamy cheesecake mousse — it’s the kind of dessert that disappears fast at my house. Try making it the night before a gathering; it keeps well and tastes even better the next day. If you want, tell me whether you prefer a lighter version or a chocolate twist and I’ll give you a tailored variation and shopping list.