I’ve found a fun and fruity spin on banana pudding that turns heads and wins hearts—Strawberry Banana Pudding Cookies with a luscious Cheesecake Dip. These soft, golden cookies are packed with banana flavor, dotted with juicy strawberries, and paired with a creamy dip that takes them over the top.

Why You’ll Love This Recipe

I don’t need to chill the dough, so baking is quick and easy.
The flavors of banana pudding and fresh strawberries bring back comforting memories.
These cookies pair beautifully with a cheesecake dip, making them feel extra special.
They're always a hit at parties or family gatherings—gone in minutes.
I like that they’re portable and make for a unique, stand-out dessert.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

½ cup unsalted butter, softened
½ cup granulated sugar
¼ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 box (3.4 oz) instant banana pudding mix
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
½ cup diced fresh strawberries
½ cup diced ripe banana
Optional: ½ cup white chocolate chips or chopped nuts

For the Cheesecake Dip:

8 oz cream cheese, softened
¼ cup powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk (adjust for consistency)

Directions

I preheat the oven to 350°F (175°C) and line my baking sheet with parchment paper.
In a large bowl, I cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
I add in the egg and vanilla extract and mix until combined.
I stir in the banana pudding mix until fully blended.
In a separate bowl, I whisk the flour, baking powder, and salt, then gradually mix it into the wet ingredients.
I gently fold in the diced strawberries and bananas. If I’m using white chocolate chips or nuts, I add them here too.
Using a tablespoon or cookie scoop, I drop the dough onto my prepared baking sheet, spacing them apart.
I bake for 10–12 minutes, until the edges are lightly golden, then let them cool on the sheet for 5 minutes before transferring to a wire rack.
For the cheesecake dip, I beat the cream cheese until smooth, add powdered sugar and vanilla, and then mix in milk until it reaches the desired creamy texture.

Servings and Timing

Servings: about 24 cookies
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: around 30 minutes

Variations

I like using dark or milk chocolate chips for a richer flavor instead of white chocolate.
Chopped pecans or walnuts add a great crunch.
A bit of shredded coconut brings a tropical vibe.
To make them gluten-free, I use a 1:1 gluten-free flour blend.
I’ve made these vegan by using plant-based butter, a flax egg, and dairy-free pudding mix.

Storage/Reheating

I keep these cookies in an airtight container at room temperature for up to 3 days.
For longer storage, I refrigerate them for up to a week or freeze for up to 3 months.
To reheat, I pop one in the microwave for 10–15 seconds to bring back that fresh-from-the-oven softness.
I store the cheesecake dip in a separate airtight container in the fridge and stir it before serving.

FAQs

How ripe should the bananas be?

I like using ripe bananas with brown speckles for maximum sweetness and flavor in the cookies.

Can I use frozen strawberries?

Yes, I can use frozen strawberries, but I make sure to thaw and drain them well to avoid excess moisture in the dough.

Can I skip the cheesecake dip?

Absolutely. The cookies are tasty on their own, but the dip adds a rich, creamy touch that I find really enhances them.

Can I make the dough in advance?

Yes, I often prepare the dough and refrigerate it for up to a day. It makes baking even easier and the flavor deepens a bit.

What’s the best way to serve these at a party?

I stack the cookies neatly and keep the dip in a small bowl with a spoon. Guests love dipping them or even spreading the dip on top.

Conclusion

Strawberry Banana Pudding Cookies with Cheesecake Dip are a flavorful treat I keep coming back to. They’re easy, memorable, and perfect for when I want to bring something sweet but a little unexpected. Whether for a special gathering or a quiet afternoon treat, they always bring smiles.

Strawberry Banana Pudding Cookies with Cheesecake Dip

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Author: Sue
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These Strawberry Banana Pudding Cookies with Cheesecake Dip are soft, fruity, and nostalgic treats that blend classic banana pudding flavors with fresh strawberries and a creamy cheesecake dip. Perfect for parties or indulgent snacking.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla extract until well combined.
Stir in the banana pudding mix until fully integrated.
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients.
Gently fold in diced strawberries, banana, and optional white chocolate chips or nuts.
Drop dough by tablespoonfuls onto the baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
For the dip, beat softened cream cheese until smooth. Mix in powdered sugar and vanilla. Gradually add milk to desired consistency.

Notes

Use ripe bananas for better flavor and sweetness.
If using frozen strawberries, thaw and drain to avoid excess moisture.
Chill dough if preparing ahead; refrigerate up to 24 hours.
Cookies store well in airtight containers at room temperature for 3 days or refrigerated for up to a week.
Freeze baked cookies for up to 3 months.