Banana Pudding Strawberry Cheesecake Recipe

Okay, imagine banana pudding and strawberry cheesecake had a dessert baby. Yep—it’s as creamy, fruity, and downright dreamy as it sounds. I made it once, and now it’s always the star of the table.

You’ve got layers of sweet banana pudding, rich cheesecake, and fresh strawberries all in one bite. Plus a buttery crust holding it all together. It’s no-bake, no-fuss, and totally delicious.

If you love soft, creamy textures with fruity sweetness, this one’s for you. Perfect for summer parties, holidays, or honestly… any day you want something amazing. I always go back for seconds.

Let’s make it together. This banana pudding strawberry cheesecake is easy, fun, and way too good to keep to yourself.

Why You’ll Love This Recipe

• Triple Flavor Experience: Each layer adds its own texture and taste—from the buttery crust to the banana-rich filling to the fresh strawberry topping.
• Fruit-Forward, Not Overly Sweet: This cheesecake relies on ripe bananas and strawberries for most of the flavor, which keeps it naturally balanced.
• Make-Ahead Friendly: Perfect for prepping a day early. The flavors meld better when chilled overnight.
• Great for Gatherings: It slices neatly and serves beautifully, making it an excellent choice for potlucks or weekend dinners.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Chill Time: 6 hours (preferably overnight)
• Total Time: About 7.5 hours (mostly hands-off)

Servings:

This recipe makes one 9-inch cheesecake. It serves 10–12 people depending on slice size.

Difficulty:

Intermediate. The steps are easy but require some patience and layering.

Required Kitchen Tools

• 9-inch springform pan
• Mixing bowls (at least 3)
• Hand or stand mixer
• Medium saucepan
• Silicone spatula
• Whisk
• Measuring cups and spoons
• Fine mesh sieve (optional for topping)

Ingredients

For the Crust

• 1½ cups vanilla wafer crumbs
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• 1 cup mashed ripe bananas (about 2 medium)
• ½ cup sour cream

For the Banana Pudding Layer

• 1 package (3.4 oz) 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

Variations for Banana Pudding Strawberry Cheesecake

• Add Whipped Cream: Pipe whipped cream around the edges for extra texture.
• Try a Graham Cracker Base: If you don’t have vanilla wafers, graham crackers work just as well.
• Use Strawberry Jam: In place of fresh strawberry topping if out of season.
• Add Crunch: Sprinkle crushed vanilla wafers between layers for extra bite.
• Make It Mini: Use a muffin tin with liners for single-serve cheesecakes.

How to Make Banana Pudding Strawberry Cheesecake: Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment.
2. In a bowl, mix vanilla wafer crumbs, sugar, and melted butter until fully combined.
3. Press the mixture firmly into the bottom of the pan using the base of a glass or measuring cup.
4. Bake for 10 minutes. Remove and set aside to cool slightly.

2. Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes.
2. Add sugar and mix until combined.
3. Add eggs one at a time, mixing on low after each addition.
4. Add vanilla extract, mashed bananas, and sour cream. Mix until just combined (do not overbeat).
5. Pour the filling over the cooled crust and spread evenly.

3. Bake the Cheesecake

1. Place the springform pan on a baking sheet.
2. Bake for 45–50 minutes at 325°F until the edges are set and the center slightly jiggles.
3. Turn off the oven and let the cheesecake rest inside with the door cracked for 1 hour.
4. Remove and cool to room temperature. Then chill in the fridge for at least 4–6 hours or overnight.

4. Add the Banana Pudding Layer

1. Once the cheesecake is fully chilled and firm, prepare the pudding.
2. In a medium bowl, whisk together the instant banana pudding mix and cold milk for 2–3 minutes until thickened.
3. Let it sit for 5 minutes to firm up slightly.
4. Spread the pudding evenly over the top of the chilled cheesecake. Use an offset spatula for a smooth layer.
5. Return the cheesecake to the fridge while you prepare the strawberry topping.

5. Make the Strawberry Topping

1. In a saucepan over medium heat, combine sliced strawberries, sugar, and lemon juice.
2. Stir gently and cook for 3–4 minutes, just until the strawberries start releasing their juices.
3. In a small bowl, whisk together cornstarch and water until smooth.
4. Pour the cornstarch mixture into the pan and stir constantly for 1–2 minutes, until the sauce thickens slightly.
5. Remove from heat and let it cool to room temperature.
6. Once cooled, gently spoon the strawberry topping over the pudding layer.

Serving and Decoration

This cheesecake is best served cold, straight from the fridge. Before serving:

• Use a sharp knife dipped in hot water for clean slices.
• Optional: Garnish each slice with a dollop of whipped cream and a whole vanilla wafer for presentation.
• Serve on chilled dessert plates to keep each slice firm and refreshing.

How to Serve Banana Pudding Strawberry Cheesecake

This dessert fits many occasions and can be styled in a few ways:

• For Brunch: Serve as a make-ahead dessert with coffee or tea.
• At Potlucks: Slice into small squares and serve in cupcake liners for easy sharing.
• As a Holiday Dessert: Add a sprinkle of crushed vanilla wafers or white chocolate curls for a festive touch.

Storing Banana Pudding Strawberry Cheesecake

• Refrigerator: Store in the fridge in a sealed container for up to 4 days. It actually tastes better on Day 2.
• Freezer: You can freeze the base cheesecake (without pudding or topping) for up to 2 months. Thaw overnight in the fridge before adding layers.
• Avoid Freezing Fully Assembled: The pudding and strawberries won’t hold their texture well after thawing.

Tips and Tricks for Success

• Use Room Temp Ingredients: This helps the cream cheese blend smoothly, avoiding lumps in the batter.
• Don’t Overmix: Once the eggs are added, mix just until combined to avoid incorporating too much air.
• Cool Gradually: Letting the cheesecake cool in the oven prevents cracks by reducing temperature shock.
• Use Ripe Bananas: Overripe bananas with brown spots add the most flavor and sweetness.
• Strain the Sauce (Optional): If you want a smoother strawberry glaze, strain it through a mesh sieve before spreading.

Nutrition

Serving Size	Calories	Carbs	Sugar	Fat	Protein
1 slice (1/12 of cake)	410	42g	26g	24g	6g

Note: Nutritional values are estimates and will vary depending on ingredients and brands used.

Banana Pudding Strawberry Cheesecake FAQs

Can I use homemade banana pudding instead of instant?
Yes, but make sure it’s fully chilled and thickened before layering to avoid runny results.

What if I don’t have a springform pan?
You can use a deep-dish pie pan or 9-inch cake pan with high sides, but slicing and removing will be more difficult.

Can I use frozen strawberries?
Yes. Thaw and drain them first to reduce excess moisture before cooking down into a topping.

How do I keep the cheesecake from cracking?
Use room temperature ingredients, avoid overmixing, and let it cool slowly in the oven before refrigerating.

Is it okay to skip the pudding layer?
You can, but it adds a creamy banana flavor that balances the texture between cheesecake and fruit topping.

Conclusion

This Banana Pudding Strawberry Cheesecake is a gentle twist on two familiar desserts. It’s smooth from the cheesecake, sweet from the bananas, and just tart enough from the strawberries. The layers make it feel special, but every step is simple enough to pull off without stress.

If you’re planning a gathering or just want a dessert that earns quiet nods of approval at the table, this one does the job. Keep it chilled, cut it clean, and enjoy the calm flavors of banana and berry wrapped in a classic cheesecake hug.