Strawberry Crunch Cheesecake & Banana Pudding Cheesecake: The Ultimate Dessert Duo

Craving a show-stopping dessert that combines creamy indulgence with nostalgic flavors? Look no further than this Strawberry Crunch Cheesecake & Banana Pudding Cheesecake duo! These two crowd-pleasing desserts bring together the vibrant, fruity crunch of strawberry and the comforting, Southern charm of banana pudding, all in a silky cheesecake format. Perfect for holidays, potlucks, or a sweet treat at home, this recipe from TastyRecipeHub.com is a must-try for dessert lovers. Both cheesecakes share a versatile crust and base, making them easy to prepare together. Plus, they’re a taste of the decadent recipes you’ll find in our eBook, 60 Mouthwatering American Dishes Made Simple. Let’s dive into this ultimate dessert duo!

Why You’ll Love This Recipe

This dessert duo is a 2025 favorite for home bakers, offering:

• Double the Delight: Two distinct cheesecakes in one recipe, perfect for variety.
• Nostalgic Flavors: Strawberry crunch evokes ice cream bars, while banana pudding channels Southern comfort.
• Make-Ahead Friendly: Chills overnight, ideal for stress-free entertaining.
• Customizable: Adaptable for dietary preferences or creative twists.
• Instagram-Worthy: Vibrant layers and textures make these desserts X-post perfection (#TastyRecipeHub).

Whether you’re serving a crowd or indulging in a sweet escape, these cheesecakes are as delicious as they are stunning, just like the recipes in our eBook, available on Gumroad.

Ingredients

This recipe makes two 8-inch cheesecakes (one strawberry crunch, one banana pudding), each serving 8. Ingredients are shared where possible for efficiency.

For the Crust (Shared for Both Cheesecakes):

• 2 cups crushed vanilla wafers or graham crackers (about 40 wafers or 14 graham sheets)
• ½ cup melted butter (unsalted)
• ¼ cup granulated sugar

For the Cheesecake Base (Shared for Both Cheesecakes):

• 16 oz cream cheese, softened (2 packages, full-fat for best texture)
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sour cream (for creaminess and tang)

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For the Strawberry Crunch Layer:

• 1 cup crushed golden Oreos (about 10 cookies)
• 2 tbsp melted butter
• ½ cup freeze-dried strawberries, crushed (for vibrant flavor and color)
• 1 tbsp strawberry gelatin powder (optional, for extra pink hue)

For the Strawberry Cheesecake Filling:

• ½ cup strawberry puree (from fresh or frozen strawberries, blended and strained)
• 1 tbsp strawberry extract (optional, for intensified flavor)

For the Banana Pudding Layer:

• 1 cup sliced fresh bananas (about 2 medium bananas)
• ½ cup instant banana pudding mix (dry, for flavor)
• ½ cup heavy cream, whipped (for topping)
• ½ cup crushed vanilla wafers (for topping)

Optional Garnishes:

• Fresh strawberries (for strawberry cheesecake)
• Banana slices (for banana cheesecake, add just before serving)
• Whipped cream
• Extra crushed golden Oreos or vanilla wafers

Equipment Needed

• Two 8-inch springform pans
• Food processor or zip-top bag and rolling pin (for crushing cookies)
• Mixer (stand or hand)
• Spatula
• Measuring cups and spoons
• Blender (for strawberry puree)
• Parchment paper (optional, for pan lining)
• Cooling rack

Instructions

Follow these steps to create two irresistible cheesecakes that share a base but shine with unique flavors.

Step 1: Prepare the Crust (for Both Cheesecakes)

1. Preheat the oven to 325°F (160°C). Lightly grease two 8-inch springform pans or line the bottoms with parchment paper.
2. In a food processor, pulse 2 cups vanilla wafers or graham crackers until fine crumbs form. Alternatively, place in a zip-top bag and crush with a rolling pin.
3. In a medium bowl, combine the crumbs, ½ cup melted butter, and ¼ cup sugar. Mix until the crumbs are evenly moistened.
4. Divide the mixture evenly between the two pans (about 1 cup per pan). Press firmly into the bottom using a glass or measuring cup to form a compact crust.
5. Bake for 8-10 minutes until lightly golden. Set aside to cool while preparing the filling.

Step 2: Make the Cheesecake Base (for Both Cheesecakes)

1. In a large bowl, beat 16 oz cream cheese with a mixer on medium speed until smooth, about 2 minutes.
2. Gradually add ¾ cup sugar, beating until fluffy, about 1 minute.
3. Add 2 eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
4. Mix in 1 tsp vanilla extract and ½ cup sour cream until fully combined and creamy.
5. Divide the batter evenly between two bowls (about 2 cups per bowl) for the strawberry and banana variations.

Step 3: Prepare the Strawberry Cheesecake

1. To one bowl of cheesecake batter, gently fold in ½ cup strawberry puree and 1 tbsp strawberry extract (if using) until evenly pink.
2. Pour the strawberry batter over one prepared crust, smoothing the top with a spatula.
3. For the strawberry crunch layer, mix 1 cup crushed golden Oreos, 2 tbsp melted butter, ½ cup crushed freeze-dried strawberries, and 1 tbsp strawberry gelatin powder (if using) in a small bowl until crumbly. Sprinkle half over the batter, reserving the rest for topping after baking.
4. Place the pan in a water bath (wrap the pan in foil and set in a larger pan with 1 inch of hot water) to prevent cracks. Bake at 325°F for 35-40 minutes, until the edges are set but the center slightly jiggles.
5. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove, cool to room temperature, then chill in the fridge for at least 4 hours or overnight.

Step 4: Prepare the Banana Pudding Cheesecake

1. To the second bowl of cheesecake batter, fold in ½ cup instant banana pudding mix until smooth.
2. Pour the banana batter over the second prepared crust, smoothing the top.
3. Bake using the same water bath method at 325°F for 35-40 minutes, until set with a slight jiggle in the center.
4. Cool in the oven with the door cracked for 1 hour, then cool to room temperature and chill for at least 4 hours or overnight.
5. Before serving, whip ½ cup heavy cream to stiff peaks. Spread or pipe over the cheesecake, then layer 1 cup sliced bananas and sprinkle with ½ cup crushed vanilla wafers.

Step 5: Assemble and Serve

1. For the strawberry crunch cheesecake, sprinkle the remaining strawberry crunch mixture over the chilled cheesecake. Garnish with fresh strawberries or whipped cream if desired.
2. For the banana pudding cheesecake, add extra banana slices and whipped cream just before serving to prevent browning.
3. Slice each cheesecake into 8 wedges using a warm, clean knife for clean cuts. Serve chilled.

Serving Suggestions

• For a Party: Display both cheesecakes on a dessert table for a stunning duo.
• With Drinks: Pair with coffee, tea, or a dessert wine like Moscato.
• Portion Control: Cut into smaller squares for bite-sized treats at gatherings.
• Seasonal Twist: Add fresh berries to the banana cheesecake in summer or caramel drizzle in fall.

Love This Recipe? Get More in Our eBook!

If these Strawberry Crunch and Banana Pudding Cheesecakes have you dreaming of more indulgent American desserts, grab 60 Mouthwatering American Dishes Made Simple. This eBook features 60 recipes, including Pecan Pie Lasagna, BBQ Bacon-Wrapped Mozzarella Sticks, and Salmon and Shrimp Alfredo, all crafted for busy home cooks who love bold flavors. For just $2.99, download it instantly on Gumroad and elevate your dessert game with more crowd-pleasers!

Customization Options

• Crust: Use chocolate graham crackers or shortbread cookies for a twist.
• Dairy-Free: Substitute cream cheese and sour cream with plant-based alternatives.
• Gluten-Free: Use gluten-free vanilla wafers or graham crackers.
• Strawberry Layer: Swap freeze-dried strawberries for crushed dehydrated raspberries.
• Banana Layer: Add a layer of caramel or chocolate ganache for extra decadence.

Storage and Make-Ahead Tips

• Fridge: Store cheesecakes in airtight containers or wrapped tightly for up to 5 days. Add banana slices and whipped cream just before serving.
• Freezer: Freeze whole or sliced (without toppings) for up to 2 months. Wrap in plastic wrap and foil, then thaw overnight in the fridge.
• Make-Ahead: Prepare up to 2 days in advance for stress-free entertaining.

Nutritional Information (Per Slice, Approximate)

• Calories: 450-550 kcal (varies by cheesecake and portion)
• Protein: 8g
• Carbohydrates: 45g
• Fat: 30g
• Sugar: 30g

Why This Recipe Shines in 2025

In 2025, desserts are all about bold flavors, nostalgia, and shareable moments. This cheesecake duo delivers with its vibrant layers and familiar tastes, perfect for X posts and family gatherings. It’s a prime example of the creative recipes in 60 Mouthwatering American Dishes Made Simple. Want more? Check out the eBook on Gumroad!

Tips for Success

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter.
• Water Bath: Prevents cracks and ensures even baking.
• Chill Time: Don’t skip chilling for at least 4 hours for the best texture.
• Banana Freshness: Add banana slices just before serving to avoid browning.

Join the Tasty Recipe Hub Community

Share your cheesecake duo on X with #TastyRecipeHub for a chance to be featured! For more indulgent American recipes, download 60 Mouthwatering American Dishes Made Simple on Gumroad and follow us on Pinterest or our Facebook Broadcast Channel for daily inspiration.

Enjoy your Strawberry Crunch and Banana Pudding Cheesecakes!