Strawberry Crunch Cheesecake & Banana Pudding Cheesecake
A luscious fusion of two classic desserts creamy banana pudding cheesecake and vibrant strawberry crunch cheesecake all in one indulgent, show-stopping treat. This layered cheesecake recipe is perfect for birthdays, holidays, or whenever you need an irresistible no-fuss party dessert that combines fruity flavors with velvety richness.
Ingredients:
For the Crust:
2 cups crushed vanilla wafers or graham crackers
½ cup melted butter
¼ cup sugar
For the Cheesecake Base:
16 oz cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream
For the Strawberry Layer:
½ cup strawberry jam or strawberry puree
½ cup crushed freeze-dried strawberries
½ cup whipped topping (optional)
For the Banana Layer:
1 cup banana pudding (prepared)
½ ripe banana, thinly sliced
½ cup whipped topping (optional)
Toppings:
Strawberry crunch topping (vanilla wafers + freeze-dried strawberries)
Whipped cream or banana slices (optional)
Instructions:
1. Preheat your oven to 325°F (160°C). Mix crushed cookies, melted butter, and sugar. Press into a greased 9-inch springform pan and bake for 10 minutes. Let it cool completely.
2. Beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, then mix in vanilla extract and sour cream.
3. Pour half the cheesecake mixture over the cooled crust. Spoon on banana pudding and strawberry jam/puree in dollops, swirling gently for a marbled effect. Pour the remaining cheesecake filling on top.
4. Bake at 325°F (160°C) for 45–50 minutes, or until the center is set. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
5. Before serving, decorate one half with banana pudding and sliced bananas, and the other half with strawberry whipped topping and strawberry crunch. Serve chilled for best flavor!
Prep Time: 25 minutes
Chill Time: 4–6 hours
Serves: 8–10
Strawberry Crunch Cheesecake, Banana Pudding Cheesecake, Fruit Cheesecake Recipe
