Dreamy Strawberry Banana Pudding Cheesecake Recipe for Sweet Fans

Sweet summer memories dance on the palate with this creamy strawberry banana pudding cheesecake that blends nostalgia and decadence.

Layers of ripe bananas and fresh strawberries nestle between rich, velvety cheesecake filling and a buttery graham cracker crust.

Each forkful promises a delightful harmony of smooth textures and vibrant fruit flavors.

The dessert combines classic comfort with elegant presentation, making it perfect for special occasions or weekend indulgences.

Creamy cheesecake meets the classic Southern pudding in a dessert that feels both familiar and exciting.

Prepare to fall in love with this irresistible fusion of fruity freshness and luxurious cream cheese goodness.

What’s Irresistible In Strawberry Banana Pudding Cheesecake

• Craft with Ease: This recipe breaks down complex steps into simple, manageable tasks that even novice bakers can tackle confidently.
• Burst of Flavor Fusion: Combines the creamy richness of cheesecake with the sweet, fruity notes of strawberries and bananas for a knockout dessert experience.
• Wow Your Guests: Impressive-looking dessert that appears professionally made but is surprisingly straightforward to prepare, perfect for special gatherings or family celebrations.
• Make-Ahead Magic: Can be prepared in advance, allowing you to plan ahead and reduce day-of stress while ensuring maximum deliciousness when serving.

Ingredients Checklist For Strawberry Banana Pudding Cheesecake

• Vanilla Wafers: Classic cookies that provide a sweet and crunchy base for the cheesecake.
• Sugar: Adds sweetness to the crust and helps bind the ingredients.
• Butter: Melted butter helps to hold the crust together and adds richness.

• Cream Cheese: The primary ingredient that gives the cheesecake its smooth and creamy texture.
• Sugar: Sweetens the cheesecake filling and balances the tanginess of cream cheese.
• Eggs: Provide structure and help bind the cheesecake filling.
• Vanilla Extract: Adds a warm, classic flavor to the cheesecake.
• Bananas: Contribute a natural sweetness and moist texture to the filling.
• Sour Cream: Adds tanginess and helps create a smooth, creamy consistency.
• Banana Pudding Mix: Enhances the banana flavor and adds depth to the filling.
• Heavy Cream: Provides extra richness and helps create a smooth texture.

• Strawberries: Fresh and vibrant fruit that adds a bright, sweet-tart flavor.
• Lemon Juice: Helps to enhance the strawberry flavor and prevent browning.
• Sugar: Sweetens the strawberry topping.
• Cornstarch: Thickens the strawberry sauce to create a perfect consistency.
• Heavy Whipping Cream: Creates a light and fluffy topping.
• Powdered Sugar: Sweetens the whipped cream.
• Vanilla Extract: Adds a subtle flavor to the whipped topping.

Bake Strawberry Banana Pudding Cheesecake In Minutes

Step 1: Create the Crunchy Base

Preheat the oven to warm up at 325F (163C).

Grab a springform pan and give it a light greasing.

Cut a parchment paper circle to fit perfectly on the bottom.

• Granulated sugar
• Melted butter

Press the mixture down firmly to create a solid, compact crust that will hold everything together beautifully.

Step 2: Toast the Foundation

Slide the pan into the oven and bake until the edges turn a delicate golden brown, about 8-10 minutes.

Pull it out and let the crust cool completely while you prepare the creamy filling.

Step 3: Whip Up the Dreamy Filling

Grab your electric mixer and beat the cream cheese until it becomes silky smooth.

Add sugar and continue mixing until the texture is completely creamy.

Incorporate eggs one by one, making sure each is fully blended.

• Vanilla extract
• Mashed ripe bananas
• Sour cream
• Banana pudding mix
• Heavy cream

Beat everything until the mixture looks perfectly smooth with zero lumps.

Step 4: Bake to Perfection

Pour the luscious filling over the cooled crust and smooth the top with a spatula.

Bake for 45-50 minutes until the center looks set but still has a gentle wiggle.

Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 30 minutes.

Step 5: Cool and Chill

Remove the cheesecake and run a knife around the edges to separate it from the pan.

Allow it to cool completely at room temperature.

Cover and refrigerate for at least 4 hours or overnight for maximum flavor development.

Step 6: Create Strawberry Sauce

In a saucepan, combine diced strawberries with sugar and lemon juice.

Cook until strawberries soften and release their juices.

Stir in a cornstarch slurry and cook until the sauce thickens.

Let it cool completely.

Step 7: Whip the Topping

In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Be careful not to overbeat the cream.

Step 8: Assemble the Masterpiece

Carefully remove the cheesecake from the pan.

Spread a layer of whipped cream across the top, leaving some for decoration if desired.

Step 9: Add the Finishing Touches

Spoon the cooled strawberry sauce over the whipped cream.

Decorate with fresh strawberry slices and crushed vanilla wafers around the edges.

Step 10: Serve and Enjoy

Slice the cheesecake and serve chilled.

Keep any leftovers refrigerated for up to 3 days.

Strawberry Banana Pudding Cheesecake Advice For Flawless Results

• Mix vanilla wafer crumbs thoroughly with melted butter to ensure a compact, sturdy base that holds together perfectly when slicing.
• Cool the cheesecake gradually by leaving the oven door slightly open, which helps prevent sudden temperature changes that cause unsightly surface splits.
• Use very ripe, almost overripe bananas for the most intense, sweet banana taste in your cheesecake filling.
• Beat cream cheese and sugar until completely smooth before adding other ingredients, ensuring a silky, lump-free cheesecake texture.
• Chill your mixing bowl and beaters beforehand to help the whipped cream reach stiff, stable peaks more quickly and easily.

Switch Up Strawberry Banana Pudding Cheesecake Every Time

• Gluten-Free Delight: Replace vanilla wafers with gluten-free graham crackers or almond flour for a celiac-friendly version.
• Vegan Banana Dream: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of heavy cream, and replace eggs with aquafaba or flax eggs.
• Low-Sugar Option: Substitute sugar with monk fruit sweetener or stevia, and use sugar-free pudding mix to reduce overall carbohydrate content.
• Tropical Fusion: Add coconut extract to the filling and top with toasted coconut flakes for a Hawaiian-inspired flavor profile.

Serve Strawberry Banana Pudding Cheesecake For Any Celebration

• Fancy Fruit Fusion: Top the cheesecake with additional fresh banana and strawberry slices for a vibrant color pop and extra fruity burst.
• Creamy Café Companion: Pair each slice with a hot cup of coffee or cappuccino to balance the sweet dessert's rich flavor profile.
• Decorative Dessert Drama: Drizzle melted white chocolate or caramel sauce over the top for an elegant gourmet presentation that elevates the visual appeal.
• Textural Treat Enhancement: Sprinkle crushed vanilla wafers or toasted almond slivers around the edges for a delightful crunch that complements the smooth cheesecake texture.

Storing Strawberry Banana Pudding Cheesecake Like A Pro

• – Refrigerate Tightly cover the cheesecake with plastic wrap or aluminum foil to prevent it from absorbing other food odors and to maintain its freshness.
• – Freeze Store individual slices or the entire cheesecake in an airtight container or freezer-safe wrap for up to 1 month. Thaw overnight in the refrigerator before serving to preserve the texture and flavor.
• – Avoid Room Temperature Keep the cheesecake chilled at all times, as the cream cheese and dairy components can spoil quickly when left out for extended periods.
• – Separate Storage If storing individual slices, place parchment paper between them to prevent sticking and maintain their shape when separating.

FAQs

• What ingredients make the banana flavor stand out?

The banana pudding mix and mashed bananas provide a rich, authentic banana flavor throughout the cheesecake filling, ensuring every bite has a deep banana taste.

• Is this recipe difficult for beginner bakers?

This cheesecake requires some baking skills but is manageable for intermediate home bakers. The step-by-step process is straightforward, and techniques like preventing cracks are explained in the instructions.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best texture and flavor, but you can use thawed frozen strawberries. Just drain excess liquid before cooking to prevent a watery strawberry layer.

Strawberry Banana Pudding Cheesecake Recipe

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4.8 from 22 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Sweet Southern charm meets creamy indulgence in this strawberry banana pudding cheesecake, blending classic comfort with elegant dessert magic. Silky layers of ripe fruit, velvety cream cheese, and nostalgic pudding create a delightful treat you’ll savor with pure delight.

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Ingredients

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Dairy and Base Ingredients:

• 2 blocks (8 ounces/226 grams) cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 1/2 cup heavy cream
• 2 large eggs
• 1/2 cup unsalted butter, melted

Fruit and Flavor Ingredients:

• 1 cup mashed ripe bananas (about 2 bananas)
• 1 cup fresh strawberries, diced
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

Dry and Binding Ingredients:

• 2 cups crushed vanilla wafers
• 1/4 cup granulated sugar
• 1 box (3.4 ounces/96 grams) banana pudding mix
• 1 teaspoon cornstarch
• 2 cups heavy whipping cream
• 1/2 cup powdered sugar

Garnish:

• Fresh strawberries, sliced
• Whole & crushed vanilla wafers

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Instructions

1. Preheat the oven to 325F (163C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix crushed vanilla wafers, sugar, and melted butter until the texture resembles wet sand.
2. Press the crust mixture firmly and evenly into the prepared pan. Bake for 8-10 minutes until lightly golden. Allow to cool completely.
3. Using an electric mixer, cream together cream cheese and sugar until smooth. Incorporate eggs individually, mixing thoroughly after each addition.
4. Blend in vanilla extract, mashed bananas, sour cream, banana pudding mix, and heavy cream until the mixture is completely smooth and lump-free.
5. Transfer the batter onto the cooled crust, smoothing the surface with a spatula. Bake for 45-50 minutes until the center is set but slightly wobbly.
6. Turn off the oven, leaving the door slightly open. Allow the cheesecake to rest inside for 30 minutes to prevent surface cracking.
7. Remove from the oven and carefully run a knife around the edges. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
8. Create strawberry sauce by cooking diced strawberries, sugar, and lemon juice over medium heat for 5 minutes. Add cornstarch slurry and cook for an additional 1-2 minutes until thickened. Cool completely.
9. Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, being cautious not to overbeat.
10. Remove cheesecake from the springform pan. Spread whipped topping evenly across the surface.
11. Drizzle cooled strawberry sauce over the whipped cream layer. Garnish with fresh strawberry slices and crushed vanilla wafers around the edges.
12. Refrigerate until ready to serve. Slice and enjoy chilled. Preserve leftovers in the refrigerator for up to 3 days.

Notes

• Mix wafer crumbs thoroughly to ensure a compact, stable base that holds together when sliced.
• Use very ripe bananas for maximum sweetness and deeper flavor in the cheesecake filling.
• Gradually cool the cheesecake to prevent surface splitting by leaving it in the oven with the door slightly open after baking.
• Replace some cream cheese with Greek yogurt for a lighter, tangier cheesecake that maintains creamy consistency.

• Prep Time: 30 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 350
• Sugar: 24 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg