Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

These two cheesecakes bring together creamy richness and nostalgic flavors in a show-stopping duo. Strawberry Crunch Cheesecake pairs silky cheesecake with a sweet strawberry topping and a crunchy crumble, while Banana Pudding Cheesecake layers velvety banana cheesecake with a luscious pudding topping and vanilla wafer crunch. Both are perfect for holidays, celebrations, or anytime you want a dessert that looks as good as it tastes.

Why You’ll Love These Recipes

Strawberry Crunch – Classic strawberry shortcake vibes with creamy cheesecake.
Banana Pudding – Comforting banana flavor with crunchy wafers and whipped topping.
Two-in-One Guide – Make either (or both!) using similar steps.
Decadent & Festive – Gorgeous presentation with incredible flavor.

Ingredients

For the Crust (both cheesecakes):

• 2 cups graham cracker crumbs (or vanilla wafer crumbs for banana)
• 6 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Cheesecake Batter (base):

• 24 oz cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract

For Strawberry Crunch Topping:

• 1 cup freeze-dried strawberries, crushed
• 1 cup vanilla wafer or golden Oreo crumbs
• 4 tbsp melted butter
• 1 cup strawberry jam or sauce

For Banana Pudding Topping:

• 1 cup banana pudding (prepared)
• 1 cup whipped topping
• ½ cup crushed vanilla wafers
• Sliced bananas for garnish

Instructions

1. Prepare the Crust
   Preheat oven to 325°F (160°C). Mix graham cracker crumbs (or wafers), sugar, and melted butter. Press into a springform pan and bake for 8–10 minutes. Cool.
2. Make the Cheesecake Batter
   Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
3. Flavor & Bake
   • For Strawberry: Leave batter plain.
   • For Banana: Fold in ½ cup mashed ripe banana (optional for extra flavor).
     Pour batter over crust. Bake at 325°F for 50–60 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and let cool for 1 hour. Refrigerate at least 4 hours.
4. Prepare the Toppings
   • Strawberry Crunch: Mix crushed freeze-dried strawberries, cookie crumbs, and melted butter. Spread strawberry jam over cheesecake, then sprinkle with crunch mixture.
   • Banana Pudding: Spread banana pudding over cooled cheesecake. Top with whipped cream, crushed wafers, and banana slices.
5. Chill & Serve
   Refrigerate cheesecakes for at least 1 hour before slicing.

Nutritional Information

• Strawberry Crunch Cheesecake: ~420 calories, 6g protein, 26g fat, 38g carbs, 28g sugar.
• Banana Pudding Cheesecake: ~430 calories, 7g protein, 25g fat, 40g carbs, 30g sugar.

Tips for Success

• Room-Temp Ingredients – Ensure cream cheese and eggs are soft for a smooth batter.
• Chill Overnight – Allows cheesecakes to fully set and flavors to develop.
• Add Bananas Last – Garnish with bananas just before serving to prevent browning.
• Crunch Right Before Serving – Keeps the strawberry crumble crisp.

Why These Recipes Work

Both cheesecakes rely on a creamy base baked slowly for a luscious texture. The toppings complement the cheesecake: fruity crunch for the strawberry version, and pudding with wafers for the banana variation. They’re indulgent, easy to customize, and guaranteed to impress.

Strawberry Crunch Cheesecake and Banana Pudding Cheesecake are two unforgettable desserts that blend creamy cheesecake with playful toppings. Whether you make one or both, they’ll be the highlight of any gathering with their dreamy textures and rich, nostalgic flavors.