Strawberry Banana Crunch Pudding Cheesecake
This Strawberry Banana Crunch Pudding Cheesecake combines creamy banana pudding, luscious strawberry cheesecake, and nostalgic strawberry crunch topping — an unforgettable dessert experience perfect for special occasions!
Equipment
- 9-inch springform pan
- Food processor
- Mixing bowls
- Hand Mixer or Stand Mixer
- Whisk
- Baking sheet
- Piping Bag with Star Tip
Ingredients
For the Cookie Crust
- vanilla wafer cookies
- graham crackers
- butter melted
- sugar
- salt
For the Banana Pudding Layer
- instant banana pudding mix
- milk
- vanilla extract
- fresh bananas
- vanilla wafer cookies for layering
For the Strawberry Cheesecake Layer
- 24 oz cream cheese room temperature
- sugar
- 3 eggs
- sour cream
- vanilla extract
- fresh strawberries pureed
- strawberry gelatin powder
- heavy cream
For the Strawberry Crunch Topping
- Golden Oreos
- freeze-dried strawberries
- butter melted
- strawberry gelatin powder
For the Whipped Cream Topping
- heavy cream
- powdered sugar
- vanilla extract
- fresh strawberries and banana slices for garnish
Instructions
- Preheat oven to 325°F. Make crust by pulsing cookies and crackers to crumbs, mix with butter, sugar, and salt. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
- Whisk banana pudding mix with milk and vanilla. Set aside to thicken.
- Arrange vanilla wafers and sliced bananas on cooled crust. Spread banana pudding mixture over and layer more wafers. Chill.
- Reduce oven to 300°F. Puree strawberries. Beat cream cheese and sugar until smooth. Add eggs one at a time, then sour cream and vanilla.
- Mix strawberry puree with gelatin powder and fold into cheesecake batter. Stir in heavy cream.
- Pour cheesecake batter over banana pudding layer. Bake 70–80 minutes until set with slight jiggle. Cool in oven 1 hour, then chill overnight.
- Pulse Oreos and freeze-dried strawberries for crunch topping. Stir in gelatin powder and melted butter. Bake at 350°F for 5–7 minutes. Cool.
- Whip heavy cream with powdered sugar and vanilla to stiff peaks. Transfer to piping bag.
- Remove cheesecake from pan. Press crunch topping onto sides. Pipe whipped cream around top. Garnish with strawberries and bananas.
Notes
Toss banana slices with lemon juice to prevent browning. Add strawberry crunch just before serving for maximum crispness. Chill cheesecake overnight for best texture.