Banana Pudding Cheesecake Stuffed Cookies – A Dreamy Blend of Creamy Cheesecake and Classic Banana

If you’re craving the rich, creamy taste of banana pudding paired with the sweet, tangy goodness of cheesecake, look no further than these Banana Pudding Cheesecake Stuffed Cookies! These cookies combine the best of both worlds with a soft banana pudding-infused cookie dough encasing a luscious cream cheese filling. The crunch from the crushed vanilla wafers gives the perfect texture contrast, making these cookies irresistible for banana lovers and dessert enthusiasts alike. This is the ultimate sweet treat for any occasion, guaranteed to leave everyone asking for more.

Scroll to the bottom for recipe!

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The Inspiration Behind Banana Pudding Cheesecake Stuffed Cookies

Banana pudding is a Southern dessert favorite, known for its smooth, creamy texture and nostalgic flavors of vanilla wafers, bananas, and whipped cream. These cookies take the essence of that classic dish and turn it into a handheld delight, with the added surprise of a cheesecake filling that melts in your mouth. Every bite offers a burst of banana flavor, complemented by the tangy, sweet cheesecake core. Whether you’re enjoying these with a glass of milk, sharing them with friends, or indulging in a sweet treat after dinner, these cookies are a perfect dessert choice.

Why You’ll Love These Banana Pudding Cheesecake Stuffed Cookies

These cookies are not only packed with flavor but also have the perfect balance of textures. The soft banana pudding cookie dough surrounds the creamy cheesecake filling, while the crumbled vanilla wafers add a delightful crunch. The cookie dough is easy to work with, and the cheesecake center adds an extra level of indulgence. Whether you’re a fan of banana desserts, cheesecake, or both, these cookies will hit the spot and have you coming back for more.

Nutritional Information (Per Cookie, Based on 12 Cookies):

• Calories: 230 kcal
• Fat: 14g
• Carbohydrates: 22g
• Protein: 3g
• Sodium: 220mg
• Fiber: 1g

Pair these cookies with a glass of milk or serve them with a scoop of vanilla ice cream for an extra special treat!

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Serving Suggestions and Pairings

These Banana Pudding Cheesecake Stuffed Cookies are ideal for any occasion, whether you’re serving them as part of a dessert platter, enjoying them with an afternoon coffee, or bringing them to a family gathering. For an extra indulgent dessert, try serving these cookies warm with a drizzle of caramel sauce or a dollop of whipped cream. These cookies also pair wonderfully with a hot cup of coffee or tea.

Storage and Reheating Tips

Store these cookies in an airtight container in the refrigerator for up to 5 days to keep them soft and fresh. The cheesecake filling keeps its texture best when stored cold, and the flavors only get better as they sit! If you prefer them warm, you can microwave them for 10-15 seconds before serving. For longer storage, you can freeze the cookies for up to 2 months—just be sure to thaw them in the fridge before enjoying.

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Fun Fact: The Magic of Instant Pudding Mix

One of the secret ingredients in these cookies is the banana-flavored instant pudding mix, which not only adds the delicious banana flavor but also keeps the cookies soft and chewy. Instant pudding mix is a magical ingredient in baking, helping to create a moist texture that lasts even after the cookies have cooled.

Cooking Tips

• Keep the Cream Cheese Cold: When preparing the cheesecake filling, it’s important to use cold cream cheese to keep it firm enough for stuffing the cookies. This helps ensure that the filling stays intact during baking.
• Don’t Overbake: These cookies are best when slightly underbaked to keep them soft and chewy. Keep an eye on them and remove them from the oven as soon as the edges turn golden.
• Use a Cookie Scoop: For uniform cookies, use a cookie scoop to portion out the dough. This also helps ensure that the cookies bake evenly.

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Optional Variations

• Add Chocolate Chips: For an extra decadent twist, try adding white chocolate chips to the cookie dough for even more sweetness.
• Top with Crushed Nilla Wafers: Sprinkle extra crumbled vanilla wafers on top of the cookie dough before baking for a crunchy finish.
• Swap the Pudding Flavor: If you’re not a fan of banana, try using vanilla or cheesecake-flavored pudding mix instead. You’ll still get that creamy texture with a different flavor profile.

Banana Pudding Cheesecake Stuffed Cookies Recipe

Ingredients:

• 1 ½ cups all-purpose flour
• 1 3.4 oz banana pudding instant pudding mix
• ⅓ cup granulated white sugar
• ⅓ cup light brown sugar
• ¾ cup unsalted butter (1 ½ sticks, softened)
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup vanilla wafers (crushed or crumbled)

Cheesecake Filling:

• 8 oz cream cheese (cold)
• ⅓ cup powdered sugar (sifted if lumpy)
• ¼ teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F and line two baking trays with parchment paper.
2. In a separate bowl, whisk together the flour, banana pudding mix, baking soda, and salt until combined.
3. In a stand mixer fitted with a paddle attachment, cream together the softened butter, white sugar, and brown sugar until light and fluffy, about 3 minutes.
4. Add the egg and mix until incorporated. Scrape down the sides of the bowl, then add the vanilla extract and mix until uniform.
5. Gradually mix the dry ingredients into the wet ingredients in two increments, just until combined.
6. Using a sturdy spatula or wooden spoon, fold in the crumbled vanilla wafers by hand. The cookie dough will be thick. Place the dough in the refrigerator to chill while you prepare the cheesecake filling.
7. To make the cheesecake filling, beat together the cold cream cheese, powdered sugar, and vanilla extract until smooth and thoroughly combined.
8. Scoop two dough balls for each cookie using a 1.5 tablespoon cookie scoop. Each cookie will have a total of 3 tablespoons of cookie dough.
9. Scoop ½ tablespoon of the cheesecake filling and place it between two dough balls. Roll the dough around the filling, pinching the edges to ensure the cheesecake is fully enclosed. Place the stuffed dough balls onto the parchment-lined baking tray.
10. Bake the cookies for 10-12 minutes, or until lightly golden around the edges. Do not overbake! The cookies should remain soft and chewy.
11. Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

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Final Thoughts

These Banana Pudding Cheesecake Stuffed Cookies are a delightful fusion of two beloved desserts. The soft, chewy banana pudding cookies with a luscious cheesecake filling will make every bite an indulgent treat. Perfect for any occasion, they’re sure to satisfy both cookie and cheesecake cravings in one delicious dessert!