Strawberry Crunch Cheesecake and Banana Pudding Cheesecake

If I want to impress with flavor and presentation, Strawberry Crunch Cheesecake and Banana Pudding Cheesecake never let me down. These two rich, creamy desserts take beloved childhood treats and turn them into stunning cheesecakes that are as fun to look at as they are to eat. Whether I’m craving fruity nostalgia or creamy banana bliss, I love how these cheesecakes deliver on texture, flavor, and indulgence.

Why You’ll Love This Recipe

I love how these cheesecakes combine classic desserts with a creamy twist. The Strawberry Crunch version reminds me of those iconic ice cream bars, but with a thick cheesecake center and a crispy cookie topping. The Banana Pudding Cheesecake is like digging into layers of banana pudding and cheesecake in one dreamy bite, complete with cookies and real banana flavor. Both are no-fail showstoppers for celebrations, potlucks, or when I just want to bake something unforgettable.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust (used for both cheesecakes):

• Graham cracker crumbs or Golden Oreo crumbs

• Granulated sugar

• Melted unsalted butter

For the cheesecake filling (base):

• Cream cheese, softened

• Granulated sugar

• Eggs

• Sour cream

• Vanilla extract

For the Strawberry Crunch Cheesecake:

• Strawberry gelatin powder

• Golden Oreos

• Freeze-dried strawberries or strawberry-flavored cereal

• Whipped topping or heavy cream

For the Banana Pudding Cheesecake:

• Instant banana pudding mix

• Whole milk

• Sliced ripe bananas

• Nilla wafers

• Whipped topping or heavy cream

directions

1. I start by preheating the oven to 325°F (160°C) and greasing a springform pan.

2. I make the crust by mixing crushed graham crackers or Oreos with melted butter and sugar, then press it firmly into the bottom of the pan.

3. I bake the crust for 8–10 minutes, then let it cool while I prepare the filling.

4. For the filling, I beat the cream cheese until smooth, then add sugar, eggs, sour cream, and vanilla, mixing until creamy and lump-free.

5. For the Banana Pudding Cheesecake, I whisk pudding mix and milk until thick and fold it into the cheesecake base along with banana slices.

6. For the Strawberry Crunch Cheesecake, I leave the base plain and prepare the crunchy topping separately.

7. I pour the cheesecake filling into the cooled crust and bake in a water bath for about 55–65 minutes, until the center is nearly set.

8. I cool the cheesecake completely and refrigerate it for at least 4 hours, preferably overnight.

9. Before serving, I top the Banana Pudding Cheesecake with whipped topping and crushed Nilla wafers.

10. For the Strawberry Crunch topping, I pulse Golden Oreos with strawberry gelatin powder and freeze-dried strawberries or cereal, then sprinkle over the cheesecake and add whipped topping if desired.

Servings and timing

Each cheesecake serves 10–12 people. Prep time takes about 25 minutes, bake time is 55–65 minutes, and I always chill it for at least 4 hours. So from start to finish, I allow around 5–6 hours total, including cooling time.

Variations

For the Strawberry Crunch Cheesecake, I sometimes add a swirl of strawberry preserves into the batter for more fruity depth. I’ve also tried it with a vanilla wafer crust instead of Oreos. For the Banana Pudding Cheesecake, I occasionally use banana extract for a stronger banana flavor or add a layer of banana slices on top before serving. Both versions can be made as bars or mini cheesecakes for easy serving.

storage/reheating

I store both cheesecakes in the fridge, tightly covered, for up to 4 days. They also freeze well—I wrap slices individually and freeze for up to a month. To serve, I just thaw in the fridge overnight. I don’t reheat these since they’re best served chilled or at room temperature.

FAQs

Can I make these cheesecakes without a water bath?

Yes, I’ve baked them without a water bath, but I keep an eye on them to avoid cracking. A water bath gives a smoother texture, so I prefer it when I have time.

Can I use fresh strawberries for the topping?

I can, but I find freeze-dried or strawberry-flavored cereal gives a more authentic crunch topping, like the classic ice cream bar.

How do I prevent my cheesecake from cracking?

I let the cheesecake cool slowly—first in the turned-off oven with the door slightly open, then at room temperature before refrigerating. That usually prevents cracks.

Can I use real bananas instead of pudding mix?

Yes, but using pudding mix helps give a more stable texture and consistent banana flavor. When I use fresh bananas, I blend them into the batter to avoid chunks.

What’s the best way to cut clean slices?

I use a sharp knife dipped in hot water and wipe it clean between slices. That gives me clean, smooth cuts without pulling the topping.

Conclusion

Strawberry Crunch Cheesecake and Banana Pudding Cheesecake are two rich, creamy desserts I keep coming back to. They’re full of bold flavors, nostalgic textures, and creamy layers that always impress. Whether I’m in the mood for fruity crunch or banana pudding comfort, these cheesecakes deliver every time—no fuss, just delicious.