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Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

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Calories 380 kcal

Ingredients
  

  • For the Crust:
  • 2 cups crushed vanilla wafers or graham crackers
  • ½ cup melted butter
  • ¼ cup sugar
  • For the Cheesecake Base:
  • 16 oz cream cheese softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • For the Strawberry Crunch Layer:
  • 1 cup crushed golden Oreos
  • 2 tbsp melted butter
  • ½ cup fresh strawberries chopped
  • ½ cup strawberry glaze or preserves
  • For the Banana Pudding Layer:
  • 1 cup banana pudding homemade or store-bought
  • 1 banana sliced
  • ½ cup whipped cream
  • For Topping:
  • Fresh strawberries sliced
  • Sliced bananas
  • Strawberry syrup
  • Crushed vanilla wafers

Instructions
 

  • Make the Crust:
  • Preheat oven to 350°F (175°C).
  • Mix crushed wafers, melted butter, and sugar until it resembles wet sand.
  • Press firmly into a greased 9x13-inch pan and bake for 10 minutes. Cool completely.
  • Prepare the Cheesecake Layer:
  • Beat cream cheese and sugar until smooth.
  • Add eggs one at a time, then mix in vanilla and sour cream.
  • Pour over the cooled crust and bake for 35–40 minutes until set.
  • Cool at room temp, then chill for 4+ hours (overnight is best!).
  • Assemble the Layers:
  • 🍓 Strawberry Crunch Side:
  • Mix crushed Oreos with melted butter.
  • Top half the cheesecake with chopped strawberries, drizzle with glaze, and sprinkle with the Oreo crumble.
  • 🍌 Banana Pudding Side:
  • Spread banana pudding over the other half.
  • Add banana slices and top with whipped cream.
  • Garnish & Serve:
  • Strawberry side: Fresh strawberry slices, syrup drizzle, extra wafer crumbs.
  • Banana side: More banana slices, crushed wafers, or a pinch of cinnamon.

Notes

Prevent browning – Toss banana slices in lemon juice before adding.
Extra fluffy – Use homemade whipped cream (heavy cream + powdered sugar + vanilla).
Storage – Keep refrigerated for up to 3 days (freezing isn’t recommended).