🍌🍓 A Dreamy Fusion of Southern Comfort & Cheesecake Elegance!
This Banana Pudding Strawberry Cheesecake layers velvety banana cheesecake, creamy banana pudding, and luscious strawberry topping on a buttery vanilla wafer crust—a showstopping dessert that’s equal parts nostalgic and luxurious!
🌟 Why You’ll Love This Recipe
✅ Triple-layer decadence – Cheesecake + pudding + fresh strawberries
✅ Perfect texture – Silky smooth with a crisp cookie crust
✅ Make-ahead friendly – Chill overnight for stress-free serving
✅ Crowd-pleaser – Combines classic banana pudding with cheesecake magic
📋 Ingredients
For the Crust
- 1½ cups vanilla wafer crumbs (about 30 cookies)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake
- 24 oz (3 blocks) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (~2 medium bananas)
- ½ cup sour cream
For the Banana Pudding Layer
- 1 (3.4 oz) box instant banana pudding mix
- 2 cups cold milk
For the Strawberry Topping
- 1 lb fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water (slurry)
👩🍳 Step-by-Step Instructions
1️⃣ Make the Crust
- Preheat oven to 325°F (163°C).
- Mix wafer crumbs, sugar, and melted butter.
- Press into a 9-inch springform pan and bake 10 mins. Cool completely.
2️⃣ Prepare the Cheesecake
- Beat cream cheese + sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, mashed bananas, and sour cream.
- Pour into cooled crust and bake 60-70 mins until set (center should jiggle slightly).
- Cool 1 hour at room temp, then refrigerate 4+ hours.
3️⃣ Add Pudding Layer
- Whisk pudding mix + milk until thickened (2 mins).
- Spread over chilled cheesecake.
4️⃣ Cook Strawberry Topping
- In a saucepan, simmer strawberries, sugar, and lemon juice for 5 mins.
- Mix cornstarch + water, then stir into strawberries. Cook 2 more mins until glossy.
- Cool completely, then spread over pudding.
5️⃣ Chill & Serve
- Refrigerate 1 more hour before slicing.
- Garnish with extra wafer crumbs or banana slices.
💡 Pro Tips
🔹 Banana ripeness – Use spotty bananas for maximum sweetness.
🔹 No cracks – Bake in a water bath (wrap pan in foil, place in a roasting pan with 1″ hot water).
🔹 Clean slices – Dip knife in hot water before cutting.
🔹 Storage – Keep covered in fridge for 3 days.
🍽 Serving Suggestions
✨ Elevate your presentation:
- Pipe whipped cream rosettes around the edges
- Top with gold leaf flakes for special occasions
- Serve with caramel drizzle for extra decadence
🎉 Perfect for:
- Southern-themed dinners
- Birthday celebrations
- Summer BBQs
🌿 Flavor Variations
- Peanut butter twist – Swirl ½ cup melted PB into cheesecake batter
- Tropical vibe – Replace strawberries with mango compote
- Chocolate lover’s – Add chocolate ganache under the pudding layer
📊 Nutrition (Per Slice)
Approximate values:
- Calories: 480 kcal
- Carbs: 52g
- Protein: 7g
- Fat: 28g
🎉 Final Thoughts
This Banana Pudding Strawberry Cheesecake is a masterpiece of textures and flavors—creamy, fruity, and just sweet enough. It’s the ultimate dessert hybrid that’ll have everyone asking for seconds!
Chef’s secret: For intense banana flavor, roast the bananas at 350°F (175°C) for 15 mins before mashing.
Tag your creations #BananaPuddingCheesecake to share the love! 📸💛
Want individual servings? Make in 4-inch mini springform pans (bake 30-35 mins)! 😊
