If you’re reading this, thank you. Truly. I’m so glad you’re here because today’s recipe is one of those cozy, sweet treats that feels like a hug from the inside out. These Strawberry Banana Pudding Cookies with Cheesecake Dip were born from my love for comfort food with a twist — and let me tell you, they are anything but boring!!
Soft, chewy banana pudding cookies with swirls of strawberry jam, paired with the dreamiest strawberry cheesecake dip… I’m kicking myself for not having shot this recipe sooner. Whether you’re baking for a family get-together, a weekend treat, or a cookie swap, these little beauties are sure to be the first to disappear.
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What Are Strawberry Banana Pudding Cookies?
These cookies are a fusion of your favorite classic desserts: banana pudding, strawberry jam, and cheesecake — all in one bite. The cookie base is enriched with banana cream pudding mix, making it extra soft and flavorful. And those ribbons of strawberry preserves? They’re the magic swirl of fruity brightness that brings everything to life.
The real kicker? A velvety strawberry cheesecake dip that turns every cookie into a luxurious treat.
Why You’ll Love This Recipe
Soft & chewy thanks to the pudding mix
Sweet and fruity with a strawberry swirl
Super fun to serve with a creamy cheesecake dip on the side
Perfectly balanced — not overly sweet, just dreamy
What Do They Taste Like?
Imagine banana bread and strawberry shortcake had a cookie baby, and then that baby dipped itself in cheesecake frosting. Yep. That’s the vibe.
Benefits of This Recipe
No need for fresh bananas — banana pudding mix delivers flavor and consistency
Quick to make, no chilling required
They store beautifully and travel well (hello, bake sales and potlucks!)
Versatile enough to dress up or enjoy as-is
Ingredients
For the Cookies
1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 (3.4 oz) box instant banana cream pudding mix
2 ½ cups all-purpose flour
1 tsp baking soda
¼ tsp salt
½ cup strawberry preserves or jam (for swirling)
For the Cheesecake Dip
4 oz cream cheese, softened
½ cup powdered sugar
¼ cup strawberry preserves
¼ tsp vanilla extract
Tools You’ll Need
Hand or stand mixer
Mixing bowls
Rubber spatula
Cookie scoop
Baking sheet + parchment paper
Wire cooling rack
Optional Additions and Substitutions
Add white chocolate chips for extra sweetness
Swap strawberry for raspberry preserves if that’s what you have on hand
Try a chocolate pudding mix for a totally different spin
How to Make Strawberry Banana Pudding Cookies with Cheesecake Dip
Step-by-Step Instructions
Make the Cookie Dough:
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy. Add eggs and vanilla extract and beat until smooth. Mix in banana pudding mix.Add the Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.Swirl in Strawberry:
Fold in strawberry preserves gently — don’t overmix! You want that beautiful swirl.Scoop and Bake:
Preheat oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet, spacing 2 inches apart. Bake 10–12 minutes, until edges are set and centers are soft. Cool 5 minutes on the pan, then move to a wire rack.Make the Dip:
Beat softened cream cheese until smooth. Add powdered sugar, strawberry preserves, and vanilla. Mix until fluffy and creamy.Serve and Enjoy:
Serve cookies with a side of strawberry cheesecake dip. Dunk, bite, swoon, repeat.
What to Serve with These Cookies
These are dreamy on their own but also pair beautifully with:
A cup of iced coffee or milk
Fresh strawberries or banana slices
A scoop of vanilla bean ice cream
Tips for Perfect Cookies
Don’t overbake — slightly underdone centers = soft, chewy goodness
Use room temperature ingredients for the best texture
Gently swirl, don’t stir — preserve those pretty marbled ribbons
Storage Instructions
Store cookies in an airtight container at room temperature for up to 4 days. The cheesecake dip should be refrigerated and can be kept for up to 5 days. Bring to room temp before serving again!
General Info & FAQ
Can I use fresh bananas instead of pudding mix?
This recipe is built around the instant pudding for texture and flavor, so I don’t recommend swapping it out.
Can I freeze the dough?
Yes! Scoop and freeze on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes to the time.
Can I make this dip in advance?
Absolutely! It actually tastes even better the next day as the flavors meld.
Conclusion
These Strawberry Banana Pudding Cookies with Cheesecake Dip are a sweet celebration of nostalgia, fun, and flavor. They’re easy, craveable, and a total crowd-pleaser. Whether you’re baking for someone special or just treating yourself, these cookies deliver.
Love peachy or fruity desserts? Don’t miss my Peach Cobbler Cookies and Peach Cream Cheese Bars — they’re just as dreamy!
Share Your Creations!
If you make these cookies, I’d LOVE to see! Leave a review below or tag your photos on Pinterest — it totally makes my day.
Nutrition Info (per cookie with dip, approx.)
Calories: 210
Fat: 10g
Carbs: 28g
Sugar: 17g
Protein: 2g
Strawberry Banana Pudding Cookies with Cheesecake Dip
Equipment
- Large mixing bowls
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment-lined baking sheet
- Cookie scoop
- Wire cooling rack
- Small bowl for dip
- Spoon or hand mixer for dip
Ingredients
- Cookies:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 3.4 oz box instant banana cream pudding mix
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup strawberry preserves or jam
- Cheesecake Dip:
- 4 oz cream cheese softened
- ½ cup powdered sugar
- ¼ cup strawberry preserves
- ¼ tsp vanilla extract
Instructions
- Make the Cookie Dough:
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing well. Stir in the banana cream pudding mix.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Swirl in Strawberry:
- Gently fold in strawberry preserves, being careful not to overmix. You want to see visible swirls.
- Scoop and Bake:
- Preheat oven to 350°F (175°C). Scoop cookie dough onto a parchment-lined baking sheet, leaving about 2 inches between each. Bake for 10–12 minutes, until edges are set and centers are slightly soft. Let cool on the pan for 5 minutes, then transfer to a wire rack.
- Make the Cheesecake Dip:
- In a small bowl, beat the softened cream cheese until smooth. Add powdered sugar, strawberry preserves, and vanilla extract. Mix until light, creamy, and fluffy.
- Serve:
- Serve cookies warm or at room temperature with a small bowl of cheesecake dip on the side.
