The first time I tasted banana pudding strawberry cheesecake, I nearly dropped my fork—no kidding, it was that good. Imagine the creamy nostalgia of classic banana pudding colliding with the tangy-sweet burst of strawberries, all wrapped up in a velvety cheesecake. The flavors are tropical, summery, and just a little bit magical. I stumbled upon this combo during a summer family barbecue when I couldn’t decide between making my grandma’s banana pudding or my best friend’s strawberry cheesecake. So, I mashed the two together (quite literally), and the result was pure dessert bliss.
Let’s face it, banana pudding strawberry cheesecake isn’t something you see every day at your local bakery. It’s the kind of dessert that makes people do a double-take at the dessert table, and before you know it, half the cake’s gone. Every time I make this, someone asks for the recipe—sometimes before their second bite! It’s creamy, fruity, and lush, with just the right amount of crunch from the crust. If you’re craving a tropical dessert that’s easy to make but tastes like you spent hours in a fancy kitchen, this recipe is your golden ticket.
I’ve tested this banana pudding strawberry cheesecake more times than I can count—tweaking the ratios, swapping out different cookies for the crust, and even experimenting with dairy-free cream cheese. Whether you need a showstopper for a potluck, a birthday surprise, or a weekend treat, this dessert always delivers. Plus, it’s a great way to sneak a little fruit into your sweets! If you love banana pudding, strawberry cheesecake, or just anything that makes you smile on the first bite, you’re in for a treat.
Why You’ll Love This Recipe
- Quick & Easy: You can prep this banana pudding strawberry cheesecake in under 30 minutes (with a little chill time needed for best results). No water bath, no complicated steps—just simple mixing and layering.
- Simple Ingredients: Everything you need is probably sitting in your pantry or fridge right now. No wild goose chase to specialty stores required.
- Perfect for Any Occasion: This tropical dessert shines at summer parties, holiday feasts, or quiet movie nights. It’s versatile, and always a crowd magnet.
- Crowd-Pleaser: Kids love the pudding, adults swoon over the cheesecake. It’s the kind of dessert that bridges generations—seriously, I’ve watched three-year-olds and eighty-year-olds fight over the last slice.
- Unbelievably Delicious: The flavor is a perfect harmony—sweet bananas, juicy strawberries, and creamy cheesecake with a buttery cookie crust. It’s comfort food with a fruity twist.
What truly sets this banana pudding strawberry cheesecake apart is the blending technique. I whip the cottage cheese and cream cheese together for a super smooth base—no grainy texture here! The Nilla wafer crust adds a nostalgic crunch, and the fresh strawberry topping gives a pop of color and flavor. I’m not exaggerating when I say this dessert makes people close their eyes in bliss.
It’s not just another cheesecake—it’s a fusion of two classic favorites. The banana pudding layer adds a soft, almost custardy undertone, while the strawberries bring brightness and balance. Whether you’re baking for picky eaters or adventurous foodies, this recipe is flexible enough to wow everyone. Honestly, it’s my go-to when I want something that feels special but doesn’t require a culinary degree or a million fancy gadgets.
Banana pudding strawberry cheesecake is more than just dessert—it’s a little vacation in every bite. You get that warm, comforting feeling from the pudding and the cool, refreshing zing from the strawberries. If you want to impress your guests (or just treat yourself), this recipe is the way to go.
Ingredients Needed
This banana pudding strawberry cheesecake uses straightforward ingredients, but each one plays a key role in texture and flavor. You probably have most of these on hand, and if not, they’re easy to grab at any grocery store. Here’s what you’ll need:
- For the Crust:
- 2 cups (200g) vanilla wafer cookies, crushed (Nilla Wafers are classic, but graham crackers work in a pinch)
- 1/3 cup (75g) unsalted butter, melted (adds richness and holds the crust together)
- 2 tablespoons (25g) granulated sugar (balances the flavor)
- For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened (full-fat for best results; use lactose-free if needed)
- 1 cup (240ml) cottage cheese, blended until smooth (for extra creaminess and protein)
- 1 cup (200g) granulated sugar (keeps it sweet but not overwhelming)
- 3 large eggs, room temperature
- 1/4 cup (60ml) sour cream (adds tang and silkiness)
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract (optional, but it amps up the banana flavor)
- 2 ripe bananas, mashed (about 1 cup / 230g; spotty bananas are best!)
- For the Strawberry Topping:
- 1 pound (450g) fresh strawberries, hulled and sliced (you can use frozen in a pinch, just thaw and drain well)
- 1/4 cup (50g) granulated sugar (for macerating the berries)
- 2 tablespoons (30ml) lemon juice (brightens the flavors and keeps strawberries vibrant)
- For the Banana Pudding Layer:
- 1 cup (240ml) milk (whole or 2% works best; use non-dairy if you need)
- 1 box (3.4 oz/96g) instant banana pudding mix
- 1 cup (240ml) whipped topping or whipped cream (stabilized, for layering)
- Optional Garnishes:
- Extra vanilla wafers, for crunch
- Fresh banana slices
- Mint leaves (for a pop of color)
When it comes to choosing ingredients, I love using Philadelphia cream cheese for the filling—it’s consistently smooth. For cottage cheese, go for small-curd if you want an ultra-silky texture. And if you’re making this gluten-free, swap the wafers for gluten-free cookies. Dairy-free versions work too, just make sure your cream cheese substitute can hold up during baking. For strawberries, fresh is always best, but I’ve used frozen with fine results during winter months. As for bananas, the riper the better—those brown spots mean extra sweetness and flavor.
If you don’t have banana extract, don’t sweat it—the mashed bananas do most of the heavy lifting. I’ve even swapped in Greek yogurt for sour cream on busy weeks, and it still tastes dreamy. Got a nut allergy? Skip the garnishes or use allergy-friendly cookies for the crust. This recipe is flexible and forgiving, so don’t be afraid to make it your own.
Equipment Needed
You don’t need a fancy kitchen setup for this banana pudding strawberry cheesecake—just a few basics will do the trick. Here’s what you’ll need:
- 9-inch (23cm) springform pan (essential for easy release; if you don’t have one, a deep cake pan works—just line it well with parchment)
- Food processor or blender (for crushing cookies and blending cottage cheese)
- Mixing bowls (at least two, one for crust and one for filling)
- Electric mixer (hand mixer or stand mixer, whichever you prefer)
- Measuring cups and spoons (accuracy matters in baking, trust me!)
- Rubber spatula (for scraping the bowl—don’t leave any goodness behind)
- Offset spatula (optional, but great for smoothing layers)
- Knife and cutting board (for prepping strawberries and bananas)
- Parchment paper (helpful for lining the pan)
If you’re short on gadgets, you can crush cookies with a rolling pin inside a zip-top bag—it’s oddly satisfying and less cleanup. For the filling, a regular whisk works if you’re patient, but a mixer saves time and arm aches. I’ve used both cheap and pricey springform pans, and as long as you wrap the bottom in foil to avoid leaks, either will do. After washing, let everything dry completely to avoid soggy crusts or watered-down fillings. If budget’s tight, thrift stores are goldmines for baking pans and bowls—I found my favorite springform there for two bucks!
Preparation Method
- Prep the Crust:
Combine 2 cups (200g) crushed vanilla wafer cookies, 1/3 cup (75g) melted butter, and 2 tablespoons (25g) sugar in a bowl. Mix until it looks like wet sand and holds together when pressed. Pour into your 9-inch (23cm) springform pan. Press firmly (I use the bottom of a measuring cup), making sure the crust goes a little up the sides. Chill in the fridge for 15 minutes while you prep the filling. (Troubleshooting: If your crust feels too dry, add a touch more melted butter.) - Make the Cheesecake Filling:
In a blender, process 1 cup (240ml) cottage cheese until completely smooth—no lumps! In a large bowl, beat 16 oz (450g) cream cheese and the blended cottage cheese until creamy, about 2 minutes. Add 1 cup (200g) sugar, 3 eggs, 1/4 cup (60ml) sour cream, 1 teaspoon vanilla, and 1/2 teaspoon banana extract (if using). Mix until just combined—don’t overbeat, or your cheesecake might crack later. Fold in the mashed bananas. (If the mixture seems thin, let it sit for a few minutes—cottage cheese can loosen it up, but it’ll set during baking.) - Assemble and Bake:
Preheat oven to 325°F (163°C). Pour the cheesecake filling over the chilled crust. Smooth the top with a spatula. Bake for 55-65 minutes until the edges are set but the center jiggles slightly. (It’s okay if it looks a bit underbaked in the middle—it’ll firm up as it cools.) If the top browns too quickly, tent loosely with foil. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is even better). - Prepare the Strawberry Topping:
While the cheesecake chills, toss 1 pound (450g) sliced strawberries with 1/4 cup (50g) sugar and 2 tablespoons (30ml) lemon juice. Let sit for 15-20 minutes until juicy and glossy. (If using frozen berries, thaw and drain well first.) - Make the Banana Pudding Layer:
In a bowl, whisk 1 cup (240ml) milk with 1 box (3.4 oz/96g) instant banana pudding mix for 2 minutes. Let set for 5 minutes, then fold in 1 cup (240ml) whipped topping until smooth. Spread gently over the cooled cheesecake layer. - Top and Garnish:
Spoon the macerated strawberries over the banana pudding layer. Decorate with extra vanilla wafers, banana slices, and mint leaves if desired. (Tip: Add garnishes just before serving so they stay fresh.) - Slice and Serve:
Use a sharp knife dipped in warm water to slice cleanly. Wipe between cuts for neat presentation. Serve chilled!
Preparation Notes: If your cheesecake cracks (it happens to the best of us!), just cover with banana pudding and strawberries—no one will notice. If you want a firmer crust, bake it for 8 minutes at 325°F (163°C) before cooling. Listen for a gentle “whoosh” when you tap the pan—if it sounds solid, you’re good. The scent of bananas and strawberries will fill your kitchen, and honestly, that’s half the fun.
Cooking Tips & Techniques
Getting a perfect banana pudding strawberry cheesecake isn’t about being a pro baker—it’s about a few smart moves and learning from experience. Here are my best tips:
- Don’t Overmix: The filling should be creamy, not airy. Overmixing introduces air, which can cause cracks. Mix just until everything’s combined.
- Bake Low and Slow: Cheesecakes like gentle heat. If you rush it at high temp, the edges will set before the center, and you’ll get that dreaded split.
- Cottage Cheese Blending: Blend until completely smooth. Any lumps will show up in your finished cake. I learned this the hard way—lumpy cheesecake is a bummer.
- Room Temperature Ingredients: Cold cream cheese doesn’t blend well. Let your eggs, cheese, and sour cream sit out for 30 minutes before starting.
- Multitasking: While the crust chills, prep your filling. While the cake bakes, get the strawberries macerating. It saves time and keeps things flowing.
- Slice with Care: Use a hot, sharp knife for beautiful slices. If the cake sticks, run the knife under hot water between cuts—makes a world of difference.
- Troubleshooting: If your cheesecake cracks, cover it up with pudding and strawberries. If the crust crumbles, just press it together again—no one will know.
One mistake I made early on was rushing the chill time. Skipping the full fridge rest makes the layers mushy and the flavors less distinct. I’ve also tried using low-fat cream cheese—don’t do it unless you have to; full-fat gives the best texture. Trust your senses—the filling should smell sweet and slightly tangy, the crust should feel firm, and the strawberries should glisten. If something seems off, just adjust and keep going. The best desserts are a little imperfect anyway!
Variations & Adaptations
This banana pudding strawberry cheesecake is a flavor playground. Here are some ways to switch it up based on your cravings or dietary needs:
- Gluten-Free: Swap the vanilla wafers for gluten-free cookies. I’ve used almond flour cookies, and they’re awesome—just a tad nuttier.
- Dairy-Free: Use plant-based cream cheese and whipped topping. Almond or oat milk works well for the pudding layer. It’s not exactly the same, but still super tasty.
- Chocolate Lover’s Twist: Add 1/4 cup (25g) cocoa powder to the crust, or stir mini chocolate chips into the cheesecake filling. The combo of chocolate, banana, and strawberry is next-level.
- Seasonal Swaps: In winter, replace strawberries with raspberries or blueberry compote. In fall, try caramelized apples—still tropical, but a little cozier.
- Nutty Crunch: Add a handful of chopped pecans or walnuts to the crust, or sprinkle toasted coconut on top for extra texture.
I once made a peanut butter version by swirling 1/3 cup (80g) peanut butter into the cheesecake layer—a hit with my peanut-crazy nephew. For a lower-sugar option, use monk fruit sweetener in the filling and pudding, and skip the extra sugar on the strawberries. If you’re allergic to eggs, swap in a commercial egg replacer (like Ener-G), though the texture will be a bit softer. Don’t be afraid to experiment—this recipe is forgiving, and every adaptation brings out new flavors!
Serving & Storage Suggestions
Banana pudding strawberry cheesecake is best served chilled, straight from the fridge. The layers set up perfectly and the flavors meld together overnight—it’s worth the wait! For a Pinterest-worthy presentation, arrange sliced strawberries in a spiral pattern, sprinkle extra cookie crumbs, and tuck in a few mint leaves for color.
This dessert pairs beautifully with iced coffee, tropical cocktails, or a fizzy lemonade. If you’re serving at a party, cut into small squares for easy sharing. For a full dessert spread, offer alongside fresh fruit salad or a tangy sorbet.
To store, cover the cheesecake tightly with foil or plastic wrap and refrigerate for up to 5 days. The flavors deepen as it sits—seriously, day two is even better. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw in the fridge overnight before serving. If the banana pudding layer gets a little soft after freezing, just add a fresh dollop before serving. When reheating, don’t use the microwave—just let it come to room temp for 30 minutes. The crust might soften, but the taste stays dreamy.
Nutritional Information & Benefits
Here’s a quick nutritional breakdown per slice (assuming 12 servings):
- Calories: ~350
- Protein: 7g (thanks to cottage cheese and eggs!)
- Fat: 18g
- Carbs: 38g
- Fiber: 2g
- Sugar: 25g
This banana pudding strawberry cheesecake is a dessert that packs a little nutrition along with the indulgence. Bananas add potassium and fiber, strawberries bring vitamin C and antioxidants, and the cottage cheese sneaks in extra protein. If you’re watching carbs, use a low-sugar pudding mix or swap out the sugar for stevia. Allergens to watch for: dairy, gluten (unless you use gluten-free cookies), eggs. I love that this recipe lets you sneak in fruit without anyone feeling like they’re eating “healthy.” It’s balance—just the way dessert should be.
Conclusion
If you’re searching for a dessert that’s a little dreamy, a little nostalgic, and totally irresistible, banana pudding strawberry cheesecake is your answer. It’s creamy, fruity, and as tropical as a sunset beach picnic. You can make this recipe your own—switch up the crust, swap out the fruit, or play with the pudding layer. I love how easy it is, and how it never fails to get rave reviews.
This is honestly one of my favorite ways to bring people together—everyone finds something to love, and the recipe is so forgiving you can tweak it to suit any taste or diet. If you try it, let me know how it goes! Comment below, share your photos, or tell me your wildest adaptation. Trust me, once you’ve tasted this, you’ll want to make it again and again. Happy baking, and may your cheesecake always slice clean!
FAQs
Can I make banana pudding strawberry cheesecake ahead of time?
Absolutely! This recipe actually tastes better after chilling overnight. Just assemble, cover, and refrigerate until you’re ready to serve.
What can I use instead of vanilla wafer cookies for the crust?
Graham crackers, shortbread cookies, or gluten-free alternatives all work well. Just make sure they’re finely crushed.
Can I use frozen strawberries?
Yes, but thaw and drain them well before using. Fresh strawberries give the best color and texture, but frozen is fine in a pinch.
Is it possible to make this recipe dairy-free?
Definitely! Use dairy-free cream cheese, non-dairy milk for the pudding, and plant-based whipped topping. The flavor changes a bit, but it’s still delicious.
How do I prevent my cheesecake from cracking?
Bake at a low temperature and don’t overmix the filling. If it does crack, just cover with pudding and strawberries—no one will notice!
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Banana Pudding Strawberry Cheesecake
- Total Time: 6 hours (including chilling)
- Yield: 12 servings 1x
Description
A dreamy fusion of creamy banana pudding and tangy strawberry cheesecake, layered over a nostalgic vanilla wafer crust and topped with fresh strawberries. This easy tropical dessert is a crowd-pleaser perfect for any occasion.
Ingredients
- 2 cups vanilla wafer cookies, crushed (about 200g)
- 1/3 cup unsalted butter, melted (about 75g)
- 2 tablespoons granulated sugar (about 25g)
- 16 oz cream cheese, softened
- 1 cup cottage cheese, blended until smooth
- 1 cup granulated sugar (about 200g)
- 3 large eggs, room temperature
- 1/4 cup sour cream (about 60ml)
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract (optional)
- 2 ripe bananas, mashed (about 1 cup)
- 1 pound fresh strawberries, hulled and sliced (about 450g)
- 1/4 cup granulated sugar (about 50g, for strawberries)
- 2 tablespoons lemon juice (about 30ml)
- 1 cup milk (whole or 2%)
- 1 box (3.4 oz) instant banana pudding mix
- 1 cup whipped topping or whipped cream (about 240ml)
- Extra vanilla wafers, for garnish (optional)
- Fresh banana slices, for garnish (optional)
- Mint leaves, for garnish (optional)
Instructions
- Combine crushed vanilla wafer cookies, melted butter, and sugar in a bowl. Mix until it resembles wet sand and holds together when pressed.
- Press mixture into a 9-inch springform pan, going slightly up the sides. Chill in the fridge for 15 minutes.
- Blend cottage cheese until completely smooth. In a large bowl, beat cream cheese and blended cottage cheese until creamy.
- Add sugar, eggs, sour cream, vanilla extract, and banana extract (if using). Mix until just combined. Fold in mashed bananas.
- Preheat oven to 325°F (163°C). Pour cheesecake filling over the chilled crust and smooth the top.
- Bake for 55-65 minutes until edges are set but center jiggles slightly. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Toss sliced strawberries with sugar and lemon juice. Let sit for 15-20 minutes until juicy.
- Whisk milk and instant banana pudding mix for 2 minutes. Let set for 5 minutes, then fold in whipped topping until smooth.
- Spread banana pudding layer gently over cooled cheesecake.
- Spoon macerated strawberries over the banana pudding layer. Garnish with extra wafers, banana slices, and mint leaves if desired.
- Slice with a sharp knife dipped in warm water for clean cuts. Serve chilled.
Notes
For best results, chill the cheesecake overnight before serving. If the crust feels dry, add a bit more melted butter. If the cheesecake cracks, cover with pudding and strawberries. Use gluten-free cookies for a GF version, and dairy-free substitutes for a vegan option. Slice with a hot, sharp knife for clean presentation.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 25
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 38
- Fiber: 2
- Protein: 7
Keywords: banana pudding, strawberry cheesecake, tropical dessert, easy cheesecake, summer dessert, fruit cheesecake, crowd-pleaser, potluck dessert
