Strawberry Banana Pudding Cookies With Cheesecake

These Strawberry Banana Pudding Cookies with Cheesecake are soft, fruity, and filled with a creamy surprise that makes every bite irresistible. I’ve taken all the comforting flavors of strawberry banana pudding and wrapped them up in a thick, chewy cookie with a smooth cheesecake filling. It’s like a dessert mash-up that delivers pure joy in every bite.

Why You’ll Love This Recipe

I love how these cookies taste like a mix between banana pudding and strawberry shortcake, with a bonus cheesecake core that’s sweet, tangy, and creamy. They’re easy to make with pudding mix and fresh fruit flavors, and the cheesecake center adds a fun twist that makes them feel extra special. They’re always a hit at parties, and I love that they’re just as good chilled as they are warm.

Ingredients

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

For the cookies:

• All-purpose flour

• Baking soda

• Salt

• Instant banana pudding mix

• Unsalted butter, softened

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• Freeze-dried strawberries, crushed (or strawberry pudding mix)

• White chocolate chips (optional for added sweetness)

For the cheesecake filling:

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

Directions

1. I start by mixing the cream cheese filling: I beat together cream cheese, powdered sugar, and vanilla until smooth, then scoop small dollops onto a baking sheet and freeze for 30–45 minutes.

2. For the cookie dough, I whisk together flour, baking soda, salt, and pudding mix in a bowl.

3. In another bowl, I cream together the butter, brown sugar, and granulated sugar until fluffy. I mix in the eggs and vanilla extract.

4. I slowly add the dry ingredients into the wet mixture, then fold in crushed freeze-dried strawberries and white chocolate chips.

5. I scoop out cookie dough balls, flatten them slightly, and place a frozen cheesecake center in the middle. I wrap the dough around the filling and roll it into a smooth ball.

6. I chill the stuffed dough balls for at least 30 minutes before baking.

7. I bake at 350°F (175°C) for 11–13 minutes, just until the edges are set and the centers are soft.

8. I let the cookies cool slightly before serving so the cheesecake filling stays creamy.

Servings and timing

This recipe makes about 18–20 stuffed cookies. It takes 30 minutes to prep, 45 minutes to chill, and 12 minutes to bake, so I usually plan for around 1.5 hours from start to finish.

Variations

• I’ve swapped freeze-dried strawberries for strawberry jam swirls for a different texture.

• Sometimes I use chocolate pudding mix and chocolate chips for a deeper, richer cookie.

• I like using golden Oreos or crushed vanilla wafers mixed into the dough for extra banana pudding vibes.

• For a stronger strawberry flavor, I add a few drops of strawberry extract.

• When I want a shortcut, I skip the filling and drizzle the cookies with cheesecake glaze instead.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days. Because of the cream cheese filling, I like to serve them slightly chilled or let them sit at room temperature for a few minutes. They also freeze well—I freeze baked cookies or raw stuffed dough balls and bake from frozen by adding 1–2 minutes to the bake time.

FAQs

Can I use fresh strawberries instead of freeze-dried?

I don’t recommend fresh strawberries in the dough—they add too much moisture. Freeze-dried strawberries give strong flavor without affecting texture.

Do I have to freeze the cheesecake filling?

Yes, freezing the filling makes it easier to stuff into the dough and keeps it creamy inside the baked cookies.

Can I use banana extract for stronger flavor?

Absolutely. If I want a stronger banana flavor, I add ½ teaspoon of banana extract to the dough along with the pudding mix.

How do I prevent the cookies from spreading too much?

I always chill the dough after stuffing and make sure the baking sheet is cool before baking each batch.

Can I make these without the cheesecake center?

Yes, I’ve made them as regular pudding cookies without the filling and they’re still delicious. The cheesecake adds a special touch but isn’t essential.

Conclusion

These Strawberry Banana Pudding Cookies with Cheesecake are the perfect mix of fruity, creamy, and chewy. I love how fun and flavorful they are—and that surprise cream cheese center always gets rave reviews. Whether I’m baking for a party, gifting a treat, or indulging in something sweet, these cookies never disappoint.