Cheesecake with Banana Pudding and Strawberry Crunch

This Strawberry Cheesecake with Banana Pudding and Strawberry Crunch is a showstopper dessert that combines layers of creamy cheesecake, rich banana pudding, and a crunchy strawberry topping. It’s a dreamy, indulgent treat that’s perfect for any special occasion or just when I need a sweet escape.

Why You’ll Love This Recipe

I love this dessert because it brings together so many of my favorite flavors and textures in one bite. The creamy cheesecake and banana pudding are perfectly balanced, while the strawberry crunch topping adds a satisfying crunch and burst of fruitiness. It’s indulgent without being overly heavy, and the layers make it visually stunning. Whether I’m making it for a family gathering or a dinner party, it always gets rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Layer:

• Cream cheese (softened)

• Granulated sugar

• Sour cream

• Heavy cream

• Eggs

• Vanilla extract

• Lemon juice

For the Banana Pudding Layer:

• Instant banana pudding mix

• Milk

• Sweetened condensed milk

• Vanilla wafers (crushed)

• Sliced bananas

For the Strawberry Crunch Topping:

• Strawberry-flavored Jell-O (instant)

• Golden Oreos (crushed)

• Butter (melted)

• Freeze-dried strawberries (crushed)

Directions

1. Prepare the Cheesecake Layer:

   • I preheat the oven to 325°F (160°C) and line the bottom of a springform pan with parchment paper.

   • In a mixing bowl, I beat the softened cream cheese and sugar until smooth. I then add the sour cream, heavy cream, eggs, vanilla extract, and lemon juice, mixing until well combined.

   • I pour the cheesecake batter into the prepared pan and bake for 50–60 minutes or until the center is set but still slightly jiggly.

   • After baking, I let the cheesecake cool in the pan for 1 hour, then chill it in the refrigerator for at least 4 hours or overnight.

2. Prepare the Banana Pudding Layer:

   • In a bowl, I whisk together the banana pudding mix, milk, and sweetened condensed milk until thickened.

   • I gently fold in the sliced bananas and crushed vanilla wafers.

   • Once the cheesecake has set, I spread the banana pudding mixture evenly over the top of the cheesecake and return it to the refrigerator to chill for another hour.

3. Prepare the Strawberry Crunch Topping:

   • In a bowl, I combine the crushed Golden Oreos, strawberry Jell-O powder, melted butter, and crushed freeze-dried strawberries.

   • I mix everything together until the mixture is crumbly, then sprinkle the strawberry crunch evenly over the banana pudding layer.

4. Assemble and Serve:

   • Once the topping is added, I return the cheesecake to the refrigerator for another 30 minutes to allow the layers to firm up.

   • Before serving, I slice the cheesecake and enjoy the layers of creamy cheesecake, banana pudding, and crunchy strawberry goodness.

Servings and timing

This recipe serves 10 to 12 people and takes about 6–8 hours total — 15 minutes for prep, 1 hour for baking, and several hours for chilling to set each layer.

Variations

I sometimes switch the banana pudding for vanilla pudding if I want a more neutral flavor, or I add some crushed pineapple for an extra tropical touch. For a different crunch, I use graham crackers instead of Golden Oreos, or even mix in some chopped strawberries for added freshness.

storage/reheating

I store the cheesecake in an airtight container in the refrigerator for up to 4 days. This dessert is best served chilled and can be kept in the fridge for several days without losing its flavor. I do not recommend freezing this dessert, as the texture of the banana pudding layer may change.

FAQs

Can I use fresh bananas instead of sliced ones?

Yes, fresh bananas work just fine. I layer them between the banana pudding and cheesecake to avoid them browning quickly.

Can I make the cheesecake ahead of time?

Absolutely! I usually prepare the cheesecake the day before serving so the flavors have time to set and meld.

What if I don’t have a springform pan?

If I don’t have a springform pan, I use a regular pie dish or a 9×13-inch baking pan. Just make sure to line the pan with parchment paper for easy removal.

Can I make a smaller version of this cheesecake?

I can easily scale down the ingredients for a smaller batch by using a 6-inch springform pan and halving the ingredients.

Can I freeze this dessert?

I don’t recommend freezing this cheesecake due to the banana pudding layer, but I can freeze the cheesecake base (without the toppings) for up to 3 months and add the pudding and crunch when ready to serve.

Conclusion

This Strawberry Cheesecake with Banana Pudding and Strawberry Crunch is a decadent treat that blends creamy, fruity, and crunchy elements into one unforgettable dessert. I love how the layers come together so beautifully, and each bite is a delightful mix of textures and flavors. It’s the perfect dessert to impress guests or simply enjoy with family.