Looking to impress with two stunning, nostalgic dessert hybrids? These two cheesecakes—Strawberry Crunch Cheesecake and Banana Pudding Cheesecake—bring childhood classics to a rich, creamy new level. With layers of indulgent cheesecake, iconic flavors, and irresistible toppings, I find both options are perfect for parties, celebrations, or anytime I want to treat myself.

Why You’ll Love This Recipe

I love these cheesecakes because they fuse the best parts of nostalgic treats with the creamy decadence of a cheesecake. The Strawberry Crunch Cheesecake channels the flavor of the strawberry shortcake ice cream bars, complete with a crunchy topping that’s both sweet and tangy. The Banana Pudding Cheesecake delivers that Southern comfort I crave, combining Nilla wafers, ripe bananas, and a silky cheesecake filling for a luscious dessert that never fails to please.

ingredients

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

For the Strawberry Crunch Cheesecake:

Golden Oreos
Freeze-dried strawberries
Unsalted butter
Cream cheese
Granulated sugar
Sour cream
Eggs
Vanilla extract
Heavy cream
White chocolate chips

For the Crunch Topping:

Golden Oreos
Freeze-dried strawberries
Unsalted butter

For the Banana Pudding Cheesecake:

Nilla wafers
Unsalted butter
Ripe bananas
Cream cheese
Granulated sugar
Brown sugar
Eggs
Sour cream
Vanilla extract
Instant banana pudding mix
Whipped topping or fresh whipped cream
Additional Nilla wafers for garnish

directions

Strawberry Crunch Cheesecake:

I start by preparing the crust—blending Golden Oreos with butter and pressing into a springform pan.
Then I blend the cream cheese, sugar, sour cream, and vanilla until smooth before adding the eggs.
After pouring the batter over the crust, I bake it in a water bath until just set.
Once cooled, I top it with a white chocolate ganache and the strawberry crunch made from crushed Oreos, freeze-dried strawberries, and butter.

Banana Pudding Cheesecake:

I crush the Nilla wafers and mix them with butter to form the crust, pressing it into a springform pan.
Then I blend the cream cheese, sugars, ripe mashed bananas, pudding mix, and sour cream before adding the eggs and vanilla.
I pour the batter into the crust and bake until firm and golden.
After chilling, I top it with whipped cream and decorate with banana slices and Nilla wafers.

Servings and timing

Strawberry Crunch Cheesecake: Serves 12–14. Prep time: 30 minutes. Bake time: 1 hour. Chill time: 6–8 hours or overnight.
Banana Pudding Cheesecake: Serves 12–14. Prep time: 25 minutes. Bake time: 1 hour. Chill time: 6 hours or overnight.

Variations

For a twist on the Strawberry Crunch Cheesecake, I sometimes swap the Golden Oreos for graham crackers or add a layer of fresh strawberries in the middle. For the Banana Pudding Cheesecake, I’ve tried adding a swirl of caramel or even peanut butter to play up the banana flavor.

storage/reheating

I store both cheesecakes in the fridge, tightly covered, for up to 5 days. If I want to keep them longer, I wrap them in plastic and freeze for up to 2 months. I never reheat them, but I do let them sit at room temperature for about 15–20 minutes before serving to soften.

FAQs

How do I know when the cheesecake is done baking?

I check for a slight jiggle in the center; it will finish setting as it cools.

Can I use fresh strawberries instead of freeze-dried?

For the topping, freeze-dried works best because it keeps the crunch, but I’ve added fresh strawberries inside the cheesecake for extra flavor.

Can I make these cheesecakes ahead of time?

Yes, I always prepare them a day in advance so they have time to chill properly.

Do I need a water bath?

For the smoothest texture without cracks, I always recommend using a water bath.

Can I use boxed banana pudding instead of the instant mix?

Boxed banana pudding that’s already prepared won’t work the same. I stick with dry instant mix for structure.

Conclusion

Whether I’m craving fruity crunch or classic banana pudding flavor, these cheesecakes hit the mark. Rich, creamy, and just the right amount of nostalgic, they always earn rave reviews. I love serving them at gatherings, but honestly, I make them just for myself, too.