If you’re someone who swoons over fruity desserts and can’t resist a creamy cheesecake dip, your sweet tooth is about to be very, very happy. These Strawberry Banana Pudding Cookies with Cheesecake Dip are everything a dessert lover dreams of: soft, colorful, bursting with nostalgic flavors, and paired with an irresistibly creamy dip. Imagine chewy strawberry cookies, buttery and golden at the edges, with hints of banana pudding in every bite, all made for dunking in a fluffy, tangy cheesecake dip. It’s playful, easy to throw together, and guaranteed to spark some joy at any gathering.
Ingredients You’ll Need
The ingredient list for these Strawberry Banana Pudding Cookies with Cheesecake Dip is refreshingly doable, and each item truly brings its own magic. Every scoop and swirl has a purpose—whether it’s flavor, texture, or breathtaking color—so you won’t want to skip a single one!
- Strawberry cake mix: This is our shortcut to vibrant berry flavor and that unmistakable pink hue—plus, it makes mixing the dough a breeze!
- Banana cream instant pudding mix: The secret ingredient that adds ultra-moistness and bold banana flavor to every cookie.
- Eggs: They bring all the ingredients together and give the cookies structure and rich, chewy texture.
- Vegetable oil: This keeps your cookies soft and tender—plus, it mixes right in without fuss.
- White chocolate chips (optional): For pockets of creamy sweetness and a delightful surprise in every bite.
- Cream cheese (softened): The star of the cheesecake dip, lending silky smoothness and tangy depth.
- Powdered sugar: Sweetens and thickens the dip without any graininess.
- Vanilla extract: Just a splash brings warmth and rounds out the creamy flavors in the dip.
- Marshmallow fluff: Adds lightness and gives the dip its irresistible, pillowy texture.
- Whipped topping: For extra fluff and a dreamy, cloudlike consistency in the cheesecake dip.
How to Make Strawberry Banana Pudding Cookies with Cheesecake Dip
Step 1: Prepare Your Baking Sheet
Preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures your Strawberry Banana Pudding Cookies with Cheesecake Dip come off the tray super easily, with perfectly golden bottoms every time. Plus, there’s no mess to scrub afterward—win-win!
Step 2: Mix Up the Cookie Dough
In a large mixing bowl, combine the strawberry cake mix and the dry banana cream pudding mix. Crack in the eggs and pour in the vegetable oil. Grab a spatula or a sturdy wooden spoon and mix until you have a thick, evenly pink dough. If you’re feeling indulgent, gently fold in the white chocolate chips; they make for the dreamiest surprises in every bite.
Step 3: Scoop and Bake
Using a tablespoon or a small cookie scoop, drop heaping portions of dough onto your prepared baking sheet, leaving about 2 inches between each one for a little breathing room. Pop them in the oven and bake for 10–12 minutes, watching closely until the edges just set and the centers look slightly soft—you want them pillowy, not crunchy! Let them cool on the tray for 5 minutes (they’ll finish setting up), then carefully move to a wire rack to cool completely. Try not to eat them all before you make the dip!
Step 4: Make the Cheesecake Dip
In a clean mixing bowl, beat the softened cream cheese until smooth and creamy—no lumps allowed! Add the powdered sugar and vanilla extract, then beat again until you’re left with a silky, thick base. Switch to a spatula and gently fold in the marshmallow fluff and whipped topping, being careful not to deflate all that airiness. Cover and chill until you’re ready to serve.
Step 5: Serve and Enjoy
To serve, pile your cookies on a platter and set out a generous bowl of the fluffy cheesecake dip. Invite everyone to dunk, swirl, and savor the sweet, fruity bites—sharing is encouraged, but no judgment if you keep a little bowl just for yourself.
How to Serve Strawberry Banana Pudding Cookies with Cheesecake Dip
Garnishes
If you want to take your Strawberry Banana Pudding Cookies with Cheesecake Dip to the next level, try a few simple garnishes. Sprinkle some extra white chocolate chips on top, add a few slices of fresh strawberries or bananas to the serving tray, or dust the dip with a tiny pinch of powdered sugar. Even a little lemon zest can be a zippy finishing touch!
Side Dishes
Although these cookies and dip steal the show, you can round out your dessert table with a bowl of fresh mixed berries, cubes of pound cake, or even salty snacks like pretzels or graham crackers for more dunking opportunities. These additions balance the sweetness and make for a fun, interactive dessert spread.
Creative Ways to Present
Set up a mini cookie-and-dip bar with little bowls of crushed cookies, sprinkles, or extra fruit for a DIY experience. Or, fill decorative jars with the dip and tie them with ribbon for a picnic treat. For parties, stack the cookies and place the dip in a hollowed-out pineapple or bright serving dish to really lean into the fruity, festive vibe.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Banana Pudding Cookies with Cheesecake Dip fresh by storing the cookies and dip separately in airtight containers. The cookies will stay soft and tender for up to three days at room temperature, while the dip stays creamy in the fridge for the same amount of time.
Freezing
If you want to prep ahead, the cookies freeze beautifully. Simply lay cooled cookies in a single layer in a freezer-safe bag or container. Freeze for up to two months. The cheesecake dip is best enjoyed fresh, but if you must freeze it, give it a thorough whisk after thawing as the texture can change slightly.
Reheating
To recreate that just-baked warmth, pop leftover cookies in the microwave for about 10 seconds or gently warm them in a low oven. The dip is delicious served cold, but you can let it sit at room temperature for a few minutes before serving if you’d like it a bit softer.
FAQs
Can I use a different cake mix flavor?
Absolutely! While strawberry cake mix is classic for this recipe, you’re welcome to try vanilla or even funfetti for a playful twist. Just keep in mind, the color and flavor will change, but the cookies will still pair deliciously with the cheesecake dip.
Is the white chocolate necessary?
No, the white chocolate chips are totally optional, but they do add a lovely creamy pop that complements the fruity flavors. The cookies are still fabulous without them, so feel free to skip or swap with milk chocolate or even nuts if you like.
Can I use homemade whipped cream instead of whipped topping?
Yes! If you prefer to keep things more homemade, freshly whipped cream (stiffly whipped) is a great substitute for the store-bought whipped topping. Just remember to use it right away, as homemade whipped cream tends to soften more quickly.
How should I serve these at a party?
Arrange the cookies on a platter with the dip in a pretty bowl, and set out little spoons or party picks for easy dunking. For kids, you could even pack everything up into lunchboxes for a sweet surprise. You can’t go wrong with a stack of Strawberry Banana Pudding Cookies with Cheesecake Dip in the center of the table!
Is this recipe vegetarian?
Yes, this recipe is vegetarian as written. There’s no gelatin in the ingredient list, and all of the components are plant-forward and egg-based. Always double-check your specific ingredient brands for dietary notes if you’re cooking for strict vegetarians.
Final Thoughts
These Strawberry Banana Pudding Cookies with Cheesecake Dip bring together everything I love in a homemade treat: simplicity, big fruity flavor, and that element of pure dessert fun. I can’t wait for you to try this recipe and see the smiles it brings to your table—let the dipping (and sharing) begin!
Print
Strawberry Banana Pudding Cookies with Cheesecake Dip Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies + 1½ cups dip
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of fruity strawberry banana pudding cookies paired with a luscious cheesecake dip. These easy-to-make treats are perfect for any occasion, whether you’re hosting a party or simply craving a sweet snack.
Ingredients
For the cookies:
- 1 box strawberry cake mix
- 1 (3.4 oz) box banana cream instant pudding mix (dry)
- 2 large eggs
- ½ cup vegetable oil
- ½ cup white chocolate chips (optional)
For the cheesecake dip:
- 8 oz cream cheese (softened)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup marshmallow fluff
- ½ cup whipped topping
Instructions
- Preheat oven and prepare baking sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Prepare cookie dough: In a large bowl, combine strawberry cake mix, dry banana pudding mix, eggs, and oil. Mix until a thick dough forms. Fold in white chocolate chips if desired.
- Bake cookies: Scoop dough onto the baking sheet and bake for 10–12 minutes until edges are set. Cool on a wire rack.
- Make cheesecake dip: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in marshmallow fluff and whipped topping. Chill until ready to serve.
- Serve: Enjoy cookies with the cheesecake dip for dunking.
Notes
- You can use vanilla or funfetti cake mix as a substitute.
- The cheesecake dip pairs well with fresh fruit.
- Store cookies and dip separately in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 22g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
