Strawberry Banana Pudding Cheesecake – A Creamy, Fruity Fusion of Cheesecake, Banana Pudding, and Strawberry Bliss

Introduction

This Strawberry Banana Pudding Cheesecake is a dreamy mashup of three beloved desserts: the silky richness of classic cheesecake, the comforting sweetness of banana pudding, and the bright, fruity punch of strawberry jam. It’s a show-stopping bake that’s perfect for spring gatherings, summer potlucks, or any time you want to impress with something luscious and layered.

With a buttery graham cracker crust, a banana-infused cheesecake filling, and a glossy strawberry topping, this dessert delivers flavor and texture in every bite. It’s creamy, fruity, and just the right amount of sweet—like a hug in cake form.

Ingredients

For the Crust

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup sour cream
1 cup powdered sugar
1 tbsp vanilla extract
3 large eggs
2 ripe bananas, mashed
¼ cup heavy cream

For the Topping

½ cup strawberry jam or strawberry sauce
1 banana, sliced
Whipped cream, for garnish
Crumbled graham crackers, for garnish

Optional Add-ins

½ tsp cinnamon or nutmeg in the filling
1 tbsp lemon juice to brighten the banana flavor
Fresh strawberries for extra texture
Toasted coconut or chopped nuts for crunch

Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (165°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press mixture into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then cool completely.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese until smooth.
Add sour cream, powdered sugar, and vanilla; mix until creamy.
Add eggs one at a time, mixing after each.
Stir in mashed bananas and heavy cream until fully incorporated.

Step 3: Bake the Cheesecake

Pour filling into cooled crust and smooth the top.
Bake for 45–50 minutes, until center is set but slightly jiggly.
Turn off oven and let cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight.

Step 4: Add the Topping

Spread strawberry jam or sauce over chilled cheesecake.
Decorate with banana slices, whipped cream, and crushed graham crackers.

Tips for Success

Use ripe bananas for natural sweetness and smooth texture.
Don’t overmix the batter—just until combined to avoid cracks.
Cool gradually to prevent sinking or splitting.
Chill thoroughly for best texture and flavor.
Slice bananas fresh before serving to avoid browning.

Serving Suggestions

Serve with fresh strawberries or a drizzle of chocolate sauce.
Pair with iced coffee, lemonade, or sparkling rosé.
Add to a dessert board with mini cheesecakes and fruit tarts.
Offer with extra whipped cream and crushed cookies on the side.

Variations to Try

Banana Pudding Layer: Add a layer of vanilla pudding and sliced bananas before baking.
Strawberry Swirl: Swirl jam into the batter before baking.
No-Bake Version: Use whipped cream and pudding instead of eggs and bake time.
Mini Cheesecakes: Bake in muffin tins for individual servings.
Gluten-Free: Use gluten-free graham crackers for the crust.

Storage & Freezing

Refrigerate covered for up to 5 days.
Freeze slices wrapped tightly for up to 2 months.
Thaw in the fridge overnight before serving.
Avoid freezing with fresh banana topping—add after thawing.

Behind the Recipe

This cheesecake was inspired by the nostalgic flavors of banana pudding and strawberry shortcake. By blending them into a rich cheesecake base, you get a dessert that’s both familiar and elevated. It’s a celebration of creamy textures, fruity layers, and the joy of combining favorites into something new.

Conclusion

This Strawberry Banana Pudding Cheesecake is creamy, fruity, and full of comfort. With its banana-rich filling, buttery crust, and strawberry topping, it’s a dessert that’s easy to love and perfect for sharing. Whether you serve it at a celebration or just because, it’s sure to become a favorite.