This Strawberry Crunch Banana Pudding Cheesecake is a decadent, layered dessert that blends the best of two classics: creamy cheesecake and rich banana pudding. It starts with a buttery vanilla wafer crust, followed by a luscious cheesecake layer, a fluffy banana pudding topping, and fresh fruit throughout. To finish, a crisp strawberry crunch topping adds texture and flavor that’s impossible to resist. It’s a show-stopping dessert that’s perfect for celebrations or when I just want to treat myself. Strawberry Crunch Banana Pudding Cheesecake

Why I’ll Love This Recipe

I love how this recipe offers multiple textures and layers of flavor in one slice—from the creamy cheesecake to the airy banana pudding, and finally that crisp strawberry topping. It’s visually stunning and packs in the nostalgic comfort of banana pudding with the indulgence of cheesecake. The crunch on top seals the deal, offering a satisfying contrast to the softness beneath.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups crushed vanilla wafers (or graham crackers)
½ cup melted butter
¼ cup granulated sugar (for crust)
16 oz cream cheese, room temperature
⅔ cup granulated sugar (for cheesecake layer)
2 large eggs
1 tsp vanilla extract
3 oz banana cream instant pudding mix
2 cups whole milk (for pudding layer)
14 oz can sweetened condensed milk
8 oz cream cheese, room temperature (for pudding layer)
1¼ cup heavy whipping cream
3–4 bananas, sliced
1 cup sliced strawberries
½ box Nilla wafers (or mini vanilla wafers)

Topping (strawberry crunch):

⅓ cup all‑purpose flour
⅓ cup cold butter, cubed
3 oz vanilla instant pudding mix
3 oz strawberry gelatin mix

Directions

I preheat the oven to 350 °F (175 °C).
For the crust, I combine crushed wafers, melted butter, and ¼ cup sugar, pressing the mixture into the bottom of a springform or foil pan. I bake it for 10 minutes and let it cool.
For the cheesecake layer, I beat 16 oz of cream cheese with ⅔ cup sugar until smooth, then add eggs one at a time and mix in vanilla. I pour this over the cooled crust and bake until the edges are set but the center is slightly wobbly. Then I cool it completely.
For the banana pudding layer, I whisk the pudding mix with milk in one bowl. In another bowl, I beat 8 oz of cream cheese with the condensed milk. I whip the heavy cream until soft peaks form, fold it into the cream cheese mixture, then fold in the pudding.
I spread the banana pudding mixture over the cooled cheesecake. Then I layer on sliced bananas, strawberries, and Nilla wafers.
I refrigerate everything for at least 2 hours or until the dessert is fully set.
For the strawberry crunch topping, I mix flour, butter, and vanilla pudding mix in one bowl until crumbly, and in another bowl I mix flour, butter, and strawberry gelatin the same way. I bake both mixtures on a lined sheet at 350 °F for 8–11 minutes until lightly golden, cool them completely, then crumble and scatter over the chilled cheesecake.
I slice and serve this beauty cold.

Servings and timing

This recipe makes 12 to 16 generous servings.
Prep time: 30 minutes
Cook time: Around 50 minutes (10 minutes for the crust + approximately 40 minutes for the cheesecake)
Total time: At least 3 hours including chilling

Variations

I sometimes swap the strawberries for raspberries or blueberries for a twist.
For a tropical vibe, I use coconut pudding instead of banana and add crushed pineapple.
When I want it lighter, I skip the crunch topping and just dust with crushed vanilla wafers.

Storage/Reheating

I keep leftovers refrigerated in an airtight container for up to 4 days. To keep the banana slices from browning, I toss them in a bit of lemon juice before layering. I don’t recommend freezing because the texture of the pudding layer may suffer when thawed. This cheesecake is best served cold, straight from the fridge—no reheating needed.

FAQs

What’s the best way to keep the cheesecake from cracking?

I make sure the cream cheese is fully softened and mix just until combined. Cooling it gradually in the oven with the door slightly ajar helps prevent cracks too.

Can I make this ahead of time?

Absolutely. I like to make it the day before so it can chill overnight. It holds its shape better that way, and the flavors meld beautifully.

Can I use boxed banana pudding that’s already prepared?

I prefer to use the instant mix with fresh milk for the best consistency. Pre-made pudding tends to be too runny for this layered dessert.

How do I get the strawberry crunch topping extra crispy?

I make sure the flour-butter mixture is crumbly and bake it until just golden. Letting it cool completely before crumbling it over the cheesecake is key.

What pan works best for this cheesecake?

A springform pan makes it easy to slice and serve clean pieces. If I don’t have one, a deep foil pan works too—I just chill it thoroughly before slicing.

Conclusion

This Strawberry Crunch Banana Pudding Cheesecake is the ultimate layered dessert. It’s got creamy, fruity, crunchy, and rich all in one bite. I love making it for birthdays, potlucks, or anytime I want to impress a crowd. The best part? It’s make-ahead friendly and stores beautifully. Once I try it, I know it’ll be a go-to dessert for special occasions and cravings alike.