Strawberry Banana Pudding Cookies with Cheesecake Dip are as dreamy and delightful as they sound. I first whipped these up for a springtime brunch, and they became an instant hit. The cookies are soft and fruity with a hint of banana pudding flavor, perfectly complemented by a creamy cheesecake dip that makes every bite irresistible.
These cookies are like a bite-sized version of your favorite creamy fruit dessert, combining the sweet nostalgia of banana pudding with the brightness of fresh strawberries. Every bite delivers a soft, chewy texture from the pudding mix and a burst of fresh fruit flavor. The cheesecake dip adds a rich, tangy contrast that makes this treat feel both playful and a little bit elegant.
Whether you’re serving them for a family gathering, a picnic, a school event, or just a sweet afternoon treat, these cookies offer the nostalgic flavor of banana pudding and strawberries with a fun twist. Pair them with the cheesecake dip, and you’ve got a dessert that’s both comforting and a little bit fancy. They're perfect for impressing guests, yet simple enough to whip up anytime.
Why You’ll Love Strawberry Banana Pudding Cookies with Cheesecake Dip
- Fruity and fresh: Bursting with real strawberries and bananas, they’re like a summer fruit bowl in cookie form.
- Soft and chewy: The pudding mix creates a soft texture that stays moist for days.
- No fancy tools: Easy to make with just bowls, a spoon, and a baking sheet.
- Party-perfect: Ideal for baby showers, brunches, or potlucks where presentation matters.
- Dippable fun: Cheesecake dip elevates this cookie into a decadent dessert experience.
- Versatile: Add white chocolate chips, chopped nuts, or even a swirl of jam for extra flair.
- Kid-friendly: A great recipe to make with kids—they love to help with mixing and dipping!
Ingredients You’ll Need
For the Cookies:
- 1 box banana pudding mix (3.4 oz)
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely diced fresh strawberries
- ½ cup finely diced ripe banana
- Optional: ¼ cup white chocolate chips or chopped nuts
For the Cheesecake Dip:
- 8 oz cream cheese, softened
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup heavy cream (optional, for a lighter, fluffier texture)
Optional Garnish:
- Fresh strawberry slices
- Banana slices
- Graham cracker crumbs
- Mint leaves for color
Step-by-Step Instructions
- Make the Cookie Dough:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add egg and vanilla extract, mixing well.
- Beat in banana pudding mix until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined.
- Gently fold in diced strawberries and bananas. Add optional white chocolate chips or nuts if using. Be careful not to overmix.
- Bake the Cookies:
- Using a cookie scoop or tablespoon, portion dough onto prepared baking sheets, leaving space between each.
- Bake for 10–12 minutes or until the edges are lightly golden and the centers look just set.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Cheesecake Dip:
- In a medium bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract and beat until creamy.
- Gradually add heavy cream (if using) and beat until light and fluffy.
- Transfer to a serving bowl, cover, and refrigerate for at least 30 minutes before serving.
- Serve:
- Arrange cookies on a decorative platter with the cheesecake dip in the center.
- Garnish dip with fresh strawberry or banana slices and sprinkle with graham cracker crumbs for a pie-like finish.
- Add mint leaves for a fresh, colorful presentation.
Serving and Storage Tips
Serve cookies fresh with chilled dip for the best flavor and texture. This duo is perfect for any festive table, especially during spring and summer events. You can even serve them skewered like fondue for added flair.
Store cookies in an airtight container at room temperature for up to 3 days. Keep the cheesecake dip covered in the fridge for up to 5 days. Stir the dip before serving if it has separated slightly.
For longer storage, freeze baked cookies in a single layer and transfer to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving. Cheesecake dip is best made fresh, but can be stored for 2–3 days in the freezer if needed.
Helpful Notes
- Banana tip: Use very ripe bananas for a stronger flavor and natural sweetness.
- Dry strawberries: Blot diced strawberries with paper towels to reduce excess moisture and prevent soggy cookies.
- Make ahead: The cookie dough can be made and chilled overnight. Dip can be prepared a day ahead and stored in the fridge.
- Texture control: For firmer cookies, bake an extra 1–2 minutes. For extra soft, bake on the lower end.
- Dipping idea: These cookies also pair well with chocolate ganache, lemon curd, or caramel sauce.
- Presentation tip: Use a tiered stand or mini cups for individual dip portions at parties.
Frequently Asked Questions
- Can I use instant pudding mix?
Yes, instant banana pudding mix (3.4 oz) is perfect for this recipe. Do not prepare it; just add the dry mix. - Can I freeze the cookies?
Yes, once baked, cookies can be frozen for up to 2 months. Wrap tightly or store in a sealed container. - What if I don’t have fresh strawberries?
Freeze-dried strawberries work well as a substitute and don’t add moisture. Dried strawberries are another great option. - How do I store leftover dip?
Refrigerate in an airtight container for up to 5 days. Stir well before serving. - Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. - Can I use different fruit?
Absolutely! Try blueberries, raspberries, or chopped peaches for fun variations.
Final Thoughts
Strawberry Banana Pudding Cookies with Cheesecake Dip are a celebration of sweet, fruity flavors and creamy indulgence. They’re fun to make, even more fun to eat, and sure to be a standout at any gathering. The balance of soft, fruity cookies and tangy, creamy dip creates a dessert that feels nostalgic and novel all at once.
Whether you're baking for a special occasion or just want to treat yourself to something fruity and fabulous, this recipe is a must-try. It’s approachable for beginners, adaptable for experienced bakers, and always a crowd-pleaser. Grab a cookie, take a dip, and enjoy every bite of this charming, irresistible treat!
Strawberry Banana Pudding Cookies with Cheesecake Dip
Ingredients
Cookies:
- 1 box banana pudding mix 3.4 oz
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup finely diced fresh strawberries
- ½ cup finely diced ripe banana
- Optional: ¼ cup white chocolate chips or chopped nuts
Cheesecake Dip:
- 8 oz cream cheese softened
- ½ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- ¼ cup heavy cream optional
Garnish (optional):
- Fresh strawberry slices
- Banana slices
- Graham cracker crumbs
- Mint leaves
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Cream butter and sugars. Add egg and vanilla, then pudding mix.
- Mix in flour, baking powder, and salt. Fold in fruit and optional add-ins.
- Scoop dough and place on baking sheet. Bake 10–12 mins. Cool on rack.
- Beat cream cheese. Add powdered sugar and vanilla. Mix in cream if using. Chill.
- Serve cookies with dip, garnished as desired.
Notes
- Use very ripe bananas and blot strawberries dry.
- Store cookies at room temp, dip in fridge.
- Dip can be made ahead and whipped again before serving.
- Swap fruits for seasonal variety.
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