The morning sunlight was just beginning to pour through my kitchen window when I started working on this dessert. The air smelled faintly of vanilla and butter, and the hum of my old stand mixer filled the room with comfort.

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I had promised my grandchildren something “fun and fancy” for Sunday lunch, and the idea of combining two beloved classics—strawberry crunch and banana pudding—felt just right. The challenge was to create something that felt nostalgic yet new, familiar yet exciting.

As I layered the crushed cookies and silky cheesecake filling, I thought of my mother, who used to make strawberry shortcake every spring when the berries were ripe. Then came the banana pudding my husband always asks for on summer nights. Merging the two felt like blending memories from different seasons into one sweet story.

When the first bite came out cool and creamy, with that golden crunch on top, I knew it was something special—something that could bring a whole family to the table with smiles all around.

Short Description

A luscious layered cheesecake that combines two timeless desserts—strawberry crunch and banana pudding—into one creamy, fruity masterpiece perfect for family gatherings or holiday tables.

Key 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 Crunch Layer:

1 cup crushed golden Oreos
2 tbsp melted butter
½ cup fresh strawberries, chopped
½ cup strawberry glaze or preserves

For the Banana Pudding Layer:

1 cup banana pudding (homemade or store-bought)
1 banana, sliced
½ cup whipped cream

For Topping:

Fresh strawberries, sliced
Sliced bananas
Strawberry syrup
Crushed vanilla wafers

Tools Needed

9×13-inch baking pan
Mixing bowls (large and medium)
Electric mixer or stand mixer
Spatula
Measuring cups and spoons
Wire rack

Cooking Instructions

Step 1: Make the Crust
Preheat your oven to 350°F (175°C). Mix the crushed wafers, melted butter, and sugar until the texture resembles damp sand. Press firmly into a greased 9×13-inch pan and bake for 10 minutes. Let it cool completely before adding the filling.

Step 2: Prepare the Cheesecake Layer
In a large bowl, beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating just until combined. Mix in vanilla extract and sour cream until the batter is silky.

Pour over the cooled crust and spread evenly. Bake for 35–40 minutes or until the center is just set and slightly jiggly. Cool at room temperature, then refrigerate for at least 4 hours or overnight for best texture.

Step 3: Assemble the Layers
For the strawberry side, mix crushed Oreos with melted butter. Spoon chopped strawberries and drizzle with glaze over half the cheesecake, then sprinkle with the Oreo crumble. For the banana side, spread banana pudding over the other half, layer with banana slices, and finish with whipped cream.

Step 4: Garnish and Serve
Decorate the strawberry half with fresh strawberry slices, a drizzle of strawberry syrup, and extra wafer crumbs. Top the banana side with more banana slices, crushed wafers, or a light sprinkle of cinnamon. Slice into squares and serve chilled.

Why You’ll Love This Recipe

Two Desserts in One: Combines strawberry crunch and banana pudding into one show-stopping cheesecake.

Perfectly Creamy Texture: The baked cheesecake base adds structure while staying smooth and velvety.

Family-Friendly: A fun dessert that appeals to kids and adults alike.

Beautiful Presentation: Half pink and half golden, it looks as good as it tastes.

Make-Ahead Friendly: Can be prepared a day ahead for parties or holidays.

Mistakes to Avoid & Solutions

Crust Too Crumbly: Make sure the crust mixture feels like damp sand—too dry means not enough butter. Add 1 tbsp more melted butter if needed.

Overbaked Cheesecake: Remove it from the oven when the center still jiggles slightly; it will firm up as it cools.

Lumpy Batter: Always use room-temperature cream cheese and beat it thoroughly before adding other ingredients.

Soggy Banana Layer: Add banana slices just before serving if you’re making the dessert in advance.

Runny Strawberry Topping: Use thick preserves or glaze; if too thin, mix in 1 tsp cornstarch and heat gently until thickened.

Serving and Pairing Suggestions

Serve chilled with a light dusting of powdered sugar or a dollop of whipped cream.

Pair with iced coffee, hot tea, or a fruity sparkling drink.

For gatherings, serve on a large platter so guests can choose their favorite side—or both!

A scoop of vanilla bean ice cream alongside it makes it extra decadent.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 5 days.

Freeze: Slice into squares and wrap tightly in plastic wrap, then foil. Freeze up to 2 months.

Thaw: Let sit in the fridge overnight before serving.

Avoid microwaving: It may ruin the creamy texture—serve chilled or at room temperature.

FAQs

1. Can I use graham crackers instead of vanilla wafers?
Yes, graham crackers work beautifully and add a slightly nuttier flavor.

2. How can I make homemade banana pudding?
Simmer milk, sugar, egg yolks, and cornstarch until thick, then stir in vanilla and butter. Chill before layering.

3. What’s the best way to crush cookies for the crust and topping?
Use a food processor for fine crumbs, or seal in a zip-top bag and crush with a rolling pin.

4. Can I make this in a springform pan?
Yes, but line the sides with parchment for easy removal and adjust baking time slightly since it’ll be thicker.

5. How do I prevent cracks in my cheesecake?
Avoid overmixing the batter, bake at a steady temperature, and cool gradually before chilling.

Tips & Tricks

Chill overnight for cleaner slices and better flavor.

For extra crunch, toast the cookie crumbs lightly before adding butter.

Add a touch of lemon zest to the cheesecake base for a bright flavor contrast.

If you like more texture, fold a handful of crushed wafers into the banana pudding layer.

Slice with a warm knife for smooth, neat edges.

Recipe Variations

Chocolate Strawberry Cheesecake: Replace golden Oreos with chocolate ones and drizzle with melted dark chocolate.

Peach Cobbler Cheesecake: Swap strawberries for diced peaches and use shortbread cookies instead of Oreos.

Tropical Twist: Replace banana pudding with coconut cream pudding and top with toasted coconut flakes.

Mini Cheesecake Cups: Layer ingredients in muffin tins for single-serve portions. Bake for 20 minutes and chill.

Sugar-Free Option: Use sugar substitutes and low-fat cream cheese for a lighter version.

Final Thoughts

As I served this cheesecake to my family that Sunday, the chatter at the table softened into that familiar hush that only comes when everyone’s too busy enjoying dessert. My granddaughter’s face lit up when she realized one side tasted like her favorite strawberry bars and the other like Nana’s banana pudding.

That moment—those happy, sticky smiles—made the effort worth every minute. Every bite carries the warmth of shared laughter and the sweetness of tradition, wrapped in the comfort of something homemade and true.

Strawberry Crunch Cheesecake And Banana Pudding Cheesecake