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
Scale
- 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