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Strawberry Crunch Banana Pudding Cheesecake Recipe


  • Author: Rafael
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Crunch Banana Pudding Cheesecake is a luscious and creamy dessert combining the rich flavor of banana pudding with a classic cheesecake texture. Featuring a buttery vanilla wafer crust, layers of banana pudding-infused cream cheese mixture, fresh strawberries, and a crunchy strawberry cereal topping, it offers a delightful blend of textures and flavors perfect for any occasion.


Ingredients

Scale

Crust

  • 1 ½ cups crushed vanilla wafer cookies
  • ½ cup unsalted butter, melted

Cheesecake Filling

  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 (3.4-ounce) package instant banana pudding mix
  • 2 cups milk

Additional Ingredients

  • 2 cups sliced fresh strawberries
  • 1 cup crushed strawberry cereal (such as Strawberry Crunch)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Make Crust: In a medium bowl, combine the crushed vanilla wafer cookies with the melted butter. Stir thoroughly until the mixture is evenly combined.
  3. Form and Bake Crust: Press the cookie and butter mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Bake in the preheated oven for 10 minutes, then remove and allow it to cool completely.
  4. Prepare Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
  5. Whip Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, indicating it’s firm and holds shape.
  6. Combine Whipped Cream and Cream Cheese: Carefully fold the whipped cream into the cream cheese mixture until fully incorporated, maintaining a light texture.
  7. Make Banana Pudding: In another bowl, whisk together the instant banana pudding mix and milk for about 2 minutes until the mixture thickens.
  8. Incorporate Banana Pudding: Gently fold the thickened banana pudding into the cream cheese and whipped cream mixture until well combined for a creamy pudding cheesecake filling.
  9. Assemble First Layer: Spread half of the banana pudding cheesecake mixture over the cooled vanilla wafer crust to form the base layer.
  10. Add Strawberries: Evenly layer the sliced fresh strawberries over the first cheesecake layer.
  11. Add Remaining Filling: Spread the remaining banana pudding cheesecake mixture over the strawberry layer. Smooth the surface with a spatula for an even top.
  12. Top with Cereal Crunch: Sprinkle the crushed strawberry cereal evenly over the top to add a crunchy, fruity finish.
  13. Chill: Place the assembled cheesecake in the refrigerator and chill for at least 4 hours or until firmly set.
  14. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled for a refreshing dessert.

Notes

  • Ensure the cream cheese is softened to room temperature for smooth mixing without lumps.
  • Whip the heavy cream to stiff peaks carefully to avoid over-whipping, which can cause separation.
  • Use fresh, ripe strawberries for the best flavor and texture contrast.
  • The crust can be prepared a day ahead and refrigerated, saving time during assembly.
  • If preferred, substitute the strawberry cereal topping with chopped nuts or additional fresh fruit for variation.
  • This cheesecake should be stored in the refrigerator and consumed within 3 days for freshness.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: strawberry banana pudding cheesecake, banana pudding dessert, no-bake cheesecake, strawberry crunch cheesecake, layered cheesecake dessert