If you’re craving a dessert that’s rich, creamy, and bursting with fresh fruit flavors, this Strawberry Banana Pudding Cheesecake Recipe is what you should try.
Combining the lusciousness of a classic cheesecake with the nostalgic comfort of banana pudding and the vibrant sweetness of strawberries, this recipe is a showstopper.
Perfect for gatherings, holidays, or just treating yourself, this dessert is easy to make and guaranteed to impress.
Let’s dive into this indulgent treat that’s sure to become a favorite!
Why You’ll Love This Strawberry Banana Pudding Cheesecake
Irresistible Flavor Combo: The sweet-tart strawberries and creamy bananas pair perfectly with the rich, tangy cheesecake.
No-Fuss Recipe: Simple ingredients and clear steps make it beginner-friendly.
Versatile Dessert: Great for potlucks, holidays, or summer BBQs.
Make-Ahead Magic: Prepare it in advance to save time for your event.
Customizable: Easily adapt with variations or substitutions to suit your taste.
Ingredients
For the Crust
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling
24 oz (3 packs) cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 (3.4 oz) box instant banana pudding mix
1 cup mashed ripe bananas (about 2 medium bananas)
For the Strawberry Topping
2 cups fresh strawberries, hulled and sliced
1/4 cup strawberry jam (seedless, for smoothness)
1 tbsp lemon juice
1/2 cup whipped cream (optional, for garnish)
Instructions
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake for 10 minutes, then let it cool while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar with a hand mixer until smooth and creamy (about 2 minutes).
Add vanilla extract and eggs one at a time, mixing well after each addition.
Mix in sour cream, heavy cream, and banana pudding mix until fully incorporated.
Fold in mashed bananas gently to avoid overmixing.
Pour the filling over the cooled crust, spreading it evenly.
Bake the Cheesecake:
Place the springform pan in a large roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan (this water bath prevents cracks).
Bake for 60–70 minutes, until the edges are set but the center slightly jiggles.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill the Cheesecake:
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan.
Cover and refrigerate for at least 4 hours, preferably overnight.
Prepare the Strawberry Topping:
In a small bowl, mix sliced strawberries, strawberry jam, and lemon juice. Let it sit for 10 minutes to meld flavors.
Spoon the topping over the chilled cheesecake just before serving.
Optionally, add dollops of whipped cream for extra decadence.
Tips for the Perfect Cheesecake
Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling.
Avoid Overmixing: Overmixing can incorporate too much air, leading to cracks.
Water Bath is Key: This keeps the cheesecake moist and prevents cracks.
Chill Thoroughly: Don’t skip the chilling step—it enhances the flavor and texture.
Use Ripe Bananas: They provide the best flavor and natural sweetness.
Variations and Substitutions
Crust Variations: Swap graham crackers for vanilla wafers, shortbread cookies, or chocolate cookie crumbs for a richer base.
Fruit Swaps: Replace strawberries with blueberries, raspberries, or mixed berries for a different flavor profile.
Pudding Alternatives: Try vanilla or coconut pudding mix for a twist on the banana flavor.
Dairy-Free Option: Use dairy-free cream cheese and coconut cream instead of heavy cream and sour cream.
Gluten-Free: Opt for gluten-free graham crackers or almond flour crust.
Lower Sugar: Reduce sugar in the filling to 3/4 cup or use a natural sweetener like honey or maple syrup (adjust to taste).
Serving Suggestions
Pair with Drinks: Serve with iced tea, lemonade, or a hot cup of coffee to balance the sweetness.
Garnish Ideas: Add fresh mint leaves, banana slices, or a dusting of powdered sugar for a picture-perfect presentation.
Occasions: Ideal for birthdays, summer picnics, or holiday dessert tables.
Portion Size: Slice into 10–12 servings for a standard 9-inch cheesecake.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the cheesecake up to 2 days in advance and store it in the fridge, covered tightly with plastic wrap or in an airtight container.
Add the strawberry topping just before serving to keep it fresh.
Storing
Store leftovers in the refrigerator, covered, for up to 5 days.
Keep the topping separate to prevent the cheesecake from getting soggy.
Freezing
Wrap the cooled cheesecake (without topping) tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months.
Thaw in the refrigerator overnight before adding the topping and serving.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, thaw and drain frozen strawberries well to avoid excess moisture. Fresh strawberries are recommended for the best texture and flavor.
Q: How do I prevent my cheesecake from cracking?
A: Use room-temperature ingredients, avoid overmixing, and cool the cheesecake gradually in the oven with the door cracked.
Q: Can I make this recipe dairy-free?
A: Absolutely! Use dairy-free cream cheese, plant-based milk, and coconut-based whipped topping. Ensure the pudding mix is dairy-free or make a homemade version.
Q: How long does the cheesecake need to chill?
A: At least 4 hours, but overnight is best for the flavors to meld and the layers to set properly.
Q: Can I use a different fruit for the topping?
A: Yes, try blueberries, raspberries, or peaches for a delicious twist!
Conclusion
In conclusion, this Strawberry Banana Pudding Cheesecake is the ultimate dessert for fruit lovers and cheesecake enthusiasts alike.
With its creamy layers, buttery crust, and fresh strawberry topping, it’s a delightful balance of indulgence and freshness.
Whether you’re hosting a party or simply treating your family, this recipe is sure to impress with its vibrant flavors and stunning presentation.
Try it today, and don’t forget to share your creations with us!
Read More:- Honey Pistachio Baklava Cheesecake Recipe
Strawberry Banana Pudding Cheesecake Recipe
Ingredients
- Crust: 1 ½ cups graham cracker crumbs ¼ cup sugar, ½ cup melted butter
- Cheesecake: 24 oz cream cheese 1 cup sugar, 3 eggs, 1 tsp vanilla, ½ cup sour cream, ¼ cup heavy cream
- Banana Pudding: 1 3.4 oz vanilla pudding mix, 1 ½ cups milk, 2 mashed bananas, 1 cup whipped topping
- Strawberry Topping: 1 ½ cups fresh strawberries ¼ cup strawberry jam, 1 tbsp water
Instructions
- Preheat oven to 325°F. Mix crust ingredients, press into a 9-inch springform pan, and bake for 8-10 minutes. Cool.
- Beat cream cheese and sugar, add eggs, vanilla, sour cream, and heavy cream. Pour over crust and bake for 45-50 minutes. Cool in oven for 1 hour.
- Mix pudding with milk, fold in bananas and whipped topping. Spread over cooled cheesecake. Chill for 4 hours.
- Top with sliced strawberries and optional jam glaze. Chill 30 minutes before serving.
