Introduction
Strawberry Banana Pudding Cookies with Cheesecake Dip is a delightful dessert that combines the comforting flavors of banana pudding, the fruity sweetness of strawberries, and the indulgence of cheesecake—all in one bite-sized treat. These cookies are soft, chewy, and bursting with banana pudding flavor, speckled with bits of real strawberry or strawberry-flavored morsels. Paired with a luscious and creamy cheesecake dip, this recipe turns a simple cookie experience into a mini dessert event.
Perfect for potlucks, parties, spring and summer gatherings, or even just a weekend baking adventure, this fun and fruity dessert strikes a nostalgic chord for anyone who grew up on banana pudding and strawberry shortcake. Now, imagine all that goodness in cookie form, dipped into a cloud of cheesecake perfection. Yes, it’s as dreamy as it sounds.
Let’s dive into the most heavenly cookie-dip duo that will surely steal the show at your dessert table!
Ingredients
For the Strawberry Banana Pudding Cookies:
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1 box (3.4 oz) instant banana cream pudding mix (dry)
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1 ½ cups all-purpose flour
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½ teaspoon baking soda
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¼ teaspoon salt
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¾ cup unsalted butter, softened
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½ cup granulated sugar
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½ cup packed light brown sugar
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1 large egg
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1 teaspoon vanilla extract
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½ cup mashed ripe banana (about 1 medium banana)
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¾ cup white chocolate chips
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¾ cup chopped freeze-dried strawberries or strawberry-flavored baking chips
For the Cheesecake Dip:
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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½ cup heavy whipping cream (cold)
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Optional: Crushed graham crackers or cookie crumbles for topping
Preparation
Step 1: Prepare the cookie dough base
In a medium bowl, whisk together the all-purpose flour, banana pudding mix, baking soda, and salt. This dry mixture will provide structure and flavor for the cookies.
Step 2: Cream the butter and sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes). This step helps create a soft and chewy texture.
Step 3: Add egg, banana, and vanilla
Beat in the egg, followed by the mashed banana and vanilla extract. Mix until smooth and well combined.
Step 4: Combine dry and wet ingredients
Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
Step 5: Fold in strawberries and chips
Gently fold in the white chocolate chips and freeze-dried strawberries or strawberry chips. Chill the dough for 30–60 minutes for best texture and flavor.
Step 6: Scoop and bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1½ tablespoon-sized mounds of dough onto the sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and slightly golden. The centers will still look a bit soft—that’s perfect!
Step 7: Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cheesecake Dip Instructions
Step 1: Whip the cream
In a cold bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
Step 2: Mix cream cheese and sugar
In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: Fold together
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy. Chill until ready to serve.
Optional: Top with graham cracker crumbs or crushed cookies for extra texture.
Variation
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Add nuts: Mix in chopped pecans or walnuts for crunch.
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Strawberry swirl: Add a tablespoon of strawberry jam to the cheesecake dip for a fruity swirl.
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Chocolate version: Replace white chocolate chips with mini semi-sweet chips for a chocolatey twist.
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Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
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Mini version: Scoop the cookies smaller for mini party-size treats and serve in mini cups with cheesecake dip piped in.
Cooking Note
Using instant pudding mix directly in the dough gives these cookies a unique softness and extra banana flavor without overpowering. Be careful not to overbake—these cookies should stay soft in the center even after cooling. For a stronger strawberry punch, freeze-dried strawberries are preferable over fresh because they won’t add moisture or make the cookies soggy.
Serving Suggestions
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Party trays: Stack the cookies on a platter with a bowl of cheesecake dip in the center.
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Individual cups: Add one cookie and a spoonful of dip into small party cups for easy serving.
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Fruit platter companion: Serve the dip alongside sliced fruit and cookies for a fun dessert board.
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Drizzle time: Drizzle with strawberry sauce or melted white chocolate before serving for a gourmet look.
Tips
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Chill the dough: This makes the cookies puffier and prevents spreading too much.
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Use ripe bananas: Overripe bananas with dark spots will provide the best flavor and moisture.
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Cream cheese must be soft: For the dip to be lump-free, make sure your cream cheese is at room temperature.
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Don’t skip the whipped cream: It lightens the cheesecake dip for a whipped, mousse-like texture.
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Make ahead: Both the cookies and dip can be made a day ahead and stored separately.
Timing
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Prep Time: 25 minutes
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Chill Time: 30–60 minutes
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Cooking Time: 10–12 minutes
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Total Time: ~1 hour 15 minutes
Nutritional Information (Per serving, approx. 2 cookies + dip)
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Calories: 260
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Protein: 2.5g
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Sodium: 140mg
Note: Actual nutrition may vary based on exact ingredients and portion sizes.
FAQs
Can I use fresh strawberries in the cookie dough?
Fresh strawberries add too much moisture and can make the cookies soggy. Freeze-dried or strawberry-flavored chips are better.
Can I skip the cheesecake dip?
Absolutely! The cookies are delicious on their own. But the dip takes them to dessert heaven.
Can I freeze the cookies?
Yes! You can freeze the baked cookies for up to 2 months in an airtight container. Let them thaw at room temperature before serving.
How long does the cheesecake dip last?
Stored in the fridge in an airtight container, the dip will stay fresh for up to 3 days.
What if I don’t have banana pudding mix?
You can substitute with vanilla pudding mix and increase the mashed banana to ¾ cup, but the banana flavor won’t be as intense.
Conclusion
Strawberry Banana Pudding Cookies with Cheesecake Dip is more than just a dessert—it’s an experience. It’s the kind of treat that surprises and delights with every bite. The banana pudding base in the cookies makes them incredibly soft, while the strawberries add a tart sweetness that balances the richness of the white chocolate. And that cheesecake dip? It’s silky, creamy, and dangerously addictive.
Whether you’re baking for a family gathering, a baby shower, or just to treat yourself after a long week, this recipe brings a playful and decadent twist to classic cookie flavors. So whip out your mixing bowls and make a batch that will leave everyone dipping and smiling!