There’s something magical about combining classic desserts into one showstopper, and this Strawberry Banana Pudding Cheesecake does exactly that. It brings together the creamy richness of cheesecake, the nostalgic comfort of banana pudding, and the sweet-tart pop of fresh strawberries in every bite.
Perfect for spring gatherings, summer celebrations, or whenever you need a dessert that impresses without requiring professional pastry skills, this fusion dessert captures the best of both worlds. The graham cracker crust provides the perfect foundation for layers of creamy goodness that will have everyone asking for seconds.
Why You’ll Love This
- No baking required – this is a completely no-bake dessert perfect for warm weather
- Make-ahead friendly – prepare it up to 24 hours before serving
- Customizable layers let you adjust the ratio of cheesecake to pudding
- Uses simple ingredients you can find at any grocery store
- Perfect balance of creamy, fruity, and crunchy textures in every bite
Ingredients
- 2 cups crushed vanilla wafers
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 bananas)
- ½ cup sour cream
- 1 box (3.4 oz) banana pudding mix
- ½ cup heavy cream
- 1 cup fresh strawberries, diced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (slurry)
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries, sliced
- Whole & crushed vanilla wafers
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine crushed vanilla wafers, sugar, and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool completely while preparing the filling.
- In a large bowl using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Mix in vanilla extract, mashed bananas, sour cream, banana pudding mix, and heavy cream. Beat until the mixture is smooth and well combined, with no lumps.
- Pour the batter over the cooled crust and smooth the top with a spatula. Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the door slightly ajar. Let the cheesecake cool in the oven for 30 minutes to prevent cracking.
- Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours or preferably overnight.
- In a medium saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release their juices, about 5 minutes. Stir in the cornstarch slurry and continue cooking for 1-2 minutes until the mixture thickens. Remove from heat and let cool completely.
- In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form, about 3-4 minutes. Be careful not to overbeat.
- Once the cheesecake is fully chilled, carefully remove it from the springform pan. Spread a layer of the whipped topping over the top of the cheesecake, leaving some for decorating if desired.
- Spoon the cooled strawberry topping over the whipped cream layer, spreading it evenly. Garnish with fresh sliced strawberries and whole or crushed vanilla wafers around the edges.
- Slice and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Tips & Variations
- For a firmer texture, freeze the dessert for 30 minutes before serving
- Substitute the graham cracker crust with vanilla wafer cookies for an authentic banana pudding feel
- Add a layer of crushed pineapple (well-drained) for a tropical twist
- Use strawberry pudding instead of banana for a double strawberry version
- For a lighter option, use light cream cheese and sugar-free pudding mix
- Drizzle with chocolate sauce before serving for a banana split inspired dessert
Serving Suggestions
This Strawberry Banana Pudding Cheesecake is delicious on its own, but you can elevate it by serving with a dollop of freshly whipped cream and a sprinkle of crushed vanilla wafers. For an extra special touch, offer a small pitcher of warm caramel sauce on the side that guests can drizzle over their slices.
For a complete dessert spread, pair with coffee, tea, or a dessert wine like Moscato. This cheesecake also complements other fruit-based desserts nicely if you’re creating a dessert buffet.
Notes
- Store leftovers covered in the refrigerator for up to 3 days
- For clean slices, dip your knife in hot water and wipe clean between cuts
- If using frozen strawberries, thaw and drain well to prevent excess moisture
- The dessert should be firmly set but still have some jiggle in the center when ready
FAQs
Can I make this dessert ahead of time?
Yes! This dessert actually benefits from being made 12-24 hours in advance, allowing the flavors to meld together.
Can I use a different fruit instead of strawberries?
Absolutely! Blueberries, raspberries, or peaches would all work beautifully in this recipe.
My pudding layer seems too soft. What went wrong?
Make sure to use instant pudding (not cook-and-serve) and allow it to set properly before assembling the layers. Also, ensure your milk is cold for the pudding to set correctly.
Can I make this in individual serving cups instead?
Yes! This recipe works wonderfully in individual glasses or mason jars for a beautiful presentation at parties.
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