My cousin Jake was supposed to bring dessert to our family reunion last August, but at 2:17 PM he texted me in full panic mode—his store-bought cake had literally melted in his car. That’s when I whipped up this strawberry banana pudding cheesecake using whatever was kicking around my kitchen, and honestly? Best family disaster ever.

 

Strawberry Banana Pudding Cheesecake Ingredients

 

For the Crust:

• 2 cups vanilla wafer crumbs (280g)
• 1/3 cup melted butter (75g)
• 2 tablespoons sugar (25g)

 

For the Cheesecake Layer:

• 24 oz cream cheese, room temperature (680g)
• 3/4 cup granulated sugar (150g)
• 3 large eggs
• 1 teaspoon vanilla extract (5ml)
• 1/4 cup sour cream (60ml)

 

For the Banana Pudding Layer:

• 1 box instant banana pudding mix (3.4 oz)
• 2 cups cold milk (480ml)
• 2 ripe bananas, sliced thin

 

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and sliced (300g)
• 1/4 cup sugar (50g)
• 1 tablespoon cornstarch (15g)
• 2 tablespoons water (30ml)

Step-by-Step Instructions

1. Preheat your oven to 325°F and grease a 9-inch springform pan real good.
2. Mix vanilla wafer crumbs, melted butter, and sugar until it feels like wet sand.
3. Press the mixture into your pan bottom, getting it nice and even with your fingers.
4. Beat cream cheese until it’s fluffy, about 3 minutes with your mixer going full tilt.
5. Add sugar gradually, then eggs one at a time, vanilla, and sour cream.
6. Pour the cheesecake batter over your crust and smooth the top with a spatula.
7. Bake for 45-50 minutes until the center barely jiggles when you tap the pan.
8. Cool completely on the counter, then stick it in the fridge for at least 4 hours.
9. Whisk banana pudding mix with cold milk for 2 minutes until it thickens up nice.
10. Layer sliced bananas over the chilled cheesecake, then spread pudding on top.
11. Cook strawberries with sugar, cornstarch, and water in a small pot for 5 minutes.
12. Spoon the strawberry mixture over everything and chill for another hour before serving.

 

Perfect.

Pro Tips & Variations

 

Room temperature ingredients are everything, eh? I learned this the hard way during a Leafs game last winter when I was rushing to get my strawberry banana pudding cheesecake done before the third period started. Cold cream cheese makes lumpy batter, and nobody wants that texture nightmare in their mouth.

 

Try different cookies for the crust. Graham crackers work great, but I’ve used crushed Nilla wafers, even some leftover Tim Hortons cookies my neighbor brought over (don’t judge me, they were delicious).

 

Make it boozy if y’all’re feeling fancy. A splash of banana liqueur in the pudding layer or some strawberry wine reduction in the topping takes this dessert from backyard barbecue to fancy dinner party real quick.

Storage & Food Safety

Keep your strawberry banana pudding cheesecake covered in the fridge for up to 5 days—though good luck making it last that long! The banana layer might get a bit darker after day 3, but it still tastes amazing. Never leave this beauty out for more than 2 hours at room temperature since it’s got all that dairy going on.

 

If you’re making it ahead for a party, assemble everything except the strawberry topping up to 2 days early. Add the berries right before serving so they stay bright and fresh-looking.

Nutrition & Serving Ideas

 

Per slice (makes 12 servings):

• Calories: 385
• Fat: 22g
• Carbs: 42g
• Protein: 8g
• Sugar: 35g

 

This strawberry banana pudding cheesecake is rich enough that a small slice goes a long way. I like serving it with a dollop of whipped cream and maybe some crushed vanilla wafers sprinkled on top for extra crunch. Goes wicked good with black coffee or a cold glass of milk.

 

The creamy texture melts on your tongue while those fruit flavors pop in your mouth—it’s like summer decided to become a dessert.

FAQs

Can I make this strawberry banana pudding cheesecake without eggs? Not really, the eggs are what give the cheesecake that perfect set. You could try an egg substitute, but I can’t promise the texture will be the same.

 

What if my cheesecake cracks while baking? Don’t stress about it! The pudding layer covers everything up anyway. Cracks usually happen from overbaking or temperature shock—just roll with it.

 

Can I freeze leftover strawberry banana pudding cheesecake? The cheesecake part freezes okay, but the banana pudding gets weird and watery when thawed. Better to just make a smaller batch if you’re worried about leftovers.

 

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Been experimenting with comfort food mashups in my Maritime kitchen for 18 years, mostly inspired by family gatherings and happy accidents.