This indulgent recipe combines two classic desserts into one irresistible cheesecake. With a creamy banana pudding base topped with a crunchy strawberry layer, it’s the perfect combination of textures and flavors for any occasion. Whether you’re celebrating or simply craving something sweet, this cheesecake will be the star of the show!
Ingredients
For the Banana Pudding Cheesecake:
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 cup powdered sugar
3 (8 oz) packages cream cheese, softened
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup instant banana pudding mix
1/2 cup heavy cream, whipped to stiff peaks
For the Strawberry Crunch Topping:
1/2 cup granulated sugar
1 1/2 cups crushed strawberries (fresh or frozen)
1/2 cup crushed vanilla wafers
1/2 cup crushed graham crackers
1/4 cup melted butter
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (163°C).
For the banana pudding layer, combine the graham cracker crumbs and melted butter in a bowl. Press this mixture into the bottom of a springform pan to form the crust.
In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, sour cream, vanilla extract, and banana pudding mix. Beat until fully combined.
Gently fold in the whipped cream to make the mixture light and airy. Pour the banana pudding mixture over the crust and smooth the top.
Bake the cheesecake for 45 minutes, or until the center is set but slightly jiggly. Let it cool completely, then refrigerate for at least 4 hours, preferably overnight.
For the strawberry crunch topping, combine crushed strawberries and sugar in a small saucepan over medium heat. Cook for 5-7 minutes until the strawberries break down and release their juices. Remove from heat and let it cool slightly.
In a separate bowl, combine crushed vanilla wafers, graham crackers, and melted butter. Add the cooked strawberry mixture and stir until fully combined.
Once the cheesecake has cooled, spread the strawberry crunch topping evenly over the cheesecake. Refrigerate for an additional 2 hours before serving.
Servings and timing
Servings: 8 servings
Prep Time: 25 minutes
Cooking Time: 45 minutes
Total Time: 5 hours (including chilling time)
Storage/Reheating
I recommend storing any leftover cheesecake in an airtight container in the refrigerator. It’ll stay fresh for about 3-4 days. If you want to enjoy it later, there’s no need to reheat it—this cheesecake is best served chilled. Just slice and enjoy!
FAQs
Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. I actually recommend letting it chill overnight for the best texture and flavor.
Can I use fresh strawberries instead of frozen for the topping?
Absolutely! Fresh strawberries work just as well in this recipe. They will provide that juicy, fresh flavor that pairs so nicely with the creamy banana pudding layer.
What if I don’t have a springform pan?
If you don’t have a springform pan, you can use any regular cake pan, but you might find it a little harder to remove the cheesecake without the sides. Just be sure to line the pan with parchment paper to make it easier to take out.
Can I freeze this cheesecake?
Yes, you can freeze the cheesecake! Just make sure it’s well wrapped in plastic wrap and then in aluminum foil. It can stay in the freezer for up to a month. Thaw it overnight in the fridge before serving.
Can I substitute the banana pudding mix?
Yes, you can use homemade banana pudding mix if you prefer. Just make sure it’s prepared according to the instructions before adding it to the cheesecake mixture.
Conclusion
This Strawberry Crunch and Banana Pudding Cheesecake is a show-stopping dessert that combines the best of two favorite flavors into one decadent treat. The layers of creamy banana pudding and crunchy strawberry topping create a dessert that’s both indulgent and refreshing. Whether you’re making it for a special occasion or just to treat yourself, it’s bound to impress. I can’t wait for you to try it!
Recipe:
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Strawberry Crunch Cheesecake & Banana Pudding Cheesecake
- Total Time: 5 hours (including chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
A decadent cheesecake combining the creamy richness of banana pudding and the sweet crunch of strawberry topping. This indulgent dessert is perfect for any occasion.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 cup sour cream
1 teaspoon vanilla extract
1/4 cup instant banana pudding mix
1/2 cup heavy cream, whipped to stiff peaks
1 1/2 cups crushed strawberries (fresh or frozen)
1/2 cup granulated sugar
1/2 cup crushed vanilla wafers
1/2 cup crushed graham crackers
1/4 cup melted butter
Instructions
- Preheat the oven to 325°F (163°C).
- Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of a springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar, sour cream, vanilla extract, and banana pudding mix. Beat until fully combined.
- Gently fold in whipped cream. Pour the banana pudding mixture over the crust and smooth the top.
- Bake for 45 minutes, until the center is set but slightly jiggly. Cool completely, then refrigerate for at least 4 hours or overnight.
- For the topping, combine crushed strawberries and sugar in a saucepan over medium heat. Cook for 5-7 minutes until the strawberries break down. Remove from heat and cool slightly.
- In a separate bowl, mix crushed vanilla wafers, graham crackers, and melted butter. Stir in the cooled strawberry mixture.
- Once cheesecake has cooled, spread the strawberry crunch topping evenly over it. Refrigerate for an additional 2 hours before serving.
Notes
This cheesecake is best served chilled.
It can be made ahead of time and stored in the refrigerator for up to 3-4 days.
If you don’t have a springform pan, use a regular cake pan, lined with parchment paper for easy removal.
You can freeze the cheesecake for up to a month, just ensure it’s properly wrapped.
Fresh strawberries work just as well as frozen for the topping.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
