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Strawberry Crunch & Banana Pudding Cheesecake

A creamy and fruity cheesecake that combines the flavors of banana pudding and fresh strawberries on a crunchy crust, perfect for any gathering.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups melted butter
  • 0.25 cups sugar
For the filling
  • 2 packages (8 oz) cream cheese, softened
  • 1 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 cups whipped topping
  • 1 cups banana pudding (prepared)
For the topping
  • 2 cups sliced strawberries
  • Additional whipped topping for garnish (optional)
  • Crushed cookies for crunch (optional)

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until all crumbs are coated. Press the mixture firmly into the bottom of a springform pan and chill in the freezer for 10-15 minutes.
  2. In another bowl, beat softened cream cheese and powdered sugar until smooth. Add vanilla extract, and gradually fold in whipped topping and prepared banana pudding. Mix gently until well combined.
  3. Pour the filling over the chilled crust, spreading it evenly. Add a layer of sliced strawberries over the filling, pressing them down slightly.
  4. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
  5. Once set, remove from the springform pan. Garnish with additional whipped topping and crushed cookies, if desired. Serve chilled and enjoy!

Notes

Use fresh strawberries and ripe bananas for the best flavor. The longer you chill the cheesecake, the firmer and richer it will become. Get creative with toppings!