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A close-up, macro shot of a thick square slice of cheesecake served on a dark plate. The dessert features a golden graham cracker crust at the bottom, a vibrant red strawberry jam layer, a thick and creamy pale-yellow cheesecake filling, and a glossy red strawberry glaze on top. It is garnished with fresh, round banana slices and a whole ripe strawberry.

Banana Pudding Strawberry Cheesecake

RASHA
This banana pudding strawberry cheesecake brings together three classic desserts in one creamy, layered showstopper. With a buttery vanilla wafer crust, banana infused cheesecake filling, smooth banana pudding, and a fresh strawberry topping, each bite feels nostalgic, balanced, and perfectly indulgent.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

Crust

  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas
  • 1/2 cup sour cream

Banana Pudding Layer

  • 1 package instant banana pudding mix 3.4 ounces
  • 2 cups cold milk

Strawberry Topping

  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Instructions
 

  • Preheat the oven to 325°F (160°C). Mix vanilla wafer crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool completely.
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently. Stir in vanilla, mashed bananas, and sour cream until fully combined.
  • Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 60–70 minutes until the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake sit for 30 minutes.
  • Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours.
  • Whisk banana pudding mix with cold milk until thickened. Once the cheesecake is fully chilled, spread the pudding evenly over the top.
  • Cook strawberries, sugar, and lemon juice in a saucepan until softened. Stir in cornstarch mixed with water and cook until thickened. Cool completely.
  • Spoon the cooled strawberry topping over the banana pudding layer. Chill for at least 1 hour before slicing and serving.

Notes

Use very ripe bananas for the best flavor and make sure all ingredients are at room temperature before mixing. Chill thoroughly for clean slices and best texture.
Keyword banana pudding cheesecake, banana strawberry dessert, layered cheesecake dessert, strawberry cheesecake