This dessert masterpiece combines the luxurious silkiness of a classic New York-style cheesecake with the nostalgic, Southern allure of banana pudding and the playful crunch of strawberry shortcake ice cream bars. At its heart lies a rich banana-infused cheesecake base on a vanilla wafer crust, layered with creamy banana pudding and crowned with a whimsical strawberry crunch topping made from crushed cookies and freeze-dried strawberries. Each bite delivers cool creaminess, mellow banana notes, velvety cheesecake, and a buttery-sweet crunch—a true celebration of textures and flavor.
This dessert is perfect for celebrations, summer potlucks, or anytime you want to wow your guests with something that feels as fun as it is gourmet.
Ingredients:
For the Crust:
- 2 cups vanilla wafer cookies, finely crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Layer:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon cornstarch (for stability)
For the Banana Pudding Layer:
- 1 (3.4 oz) instant banana pudding mix
- 1½ cups cold milk
- 1 cup whipped topping (Cool Whip or freshly whipped cream)
- 2–3 ripe bananas, sliced
For the Strawberry Crunch Topping:
- ¾ cup freeze-dried strawberries
- ¾ cup Golden Oreo cookies (or vanilla sandwich cookies)
- 3 tablespoons melted butter
Optional Garnish:
- Whole strawberries
- Banana slices
- Whipped cream rosettes
- Crushed cookies
Instructions:
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, combine crushed vanilla wafers and sugar. Stir in melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a greased or parchment-lined 9-inch springform pan. Bake for 10 minutes. Remove and let cool while preparing the filling. - Make the Cheesecake Base:
Beat the softened cream cheese until smooth. Add sugar and mix until fluffy. Mix in eggs one at a time, scraping down the sides. Add mashed banana, vanilla, sour cream, and cornstarch. Blend until silky. Pour cheesecake batter over the cooled crust. Bake in a water bath at 325°F for 50–60 minutes, or until the center is just set. Turn off the oven, crack the door, and let it rest inside for 30 minutes. Chill in the refrigerator for at least 4 hours, preferably overnight. - Create the Banana Pudding Layer:
In a medium bowl, whisk the instant pudding mix and cold milk until it thickens. Fold in whipped topping until fluffy and smooth. Spread a thin layer over the chilled cheesecake, then layer sliced bananas across the surface. Top with the remaining pudding mixture. Smooth out and refrigerate for at least an hour to firm up. - Make the Strawberry Crunch Topping:
Place freeze-dried strawberries and cookies in a food processor and pulse until crumbly (or crush in zip-top bag with a rolling pin). Add melted butter and toss to combine. Sprinkle generously over the banana pudding layer and gently press it down. - Decorate and Serve:
Just before serving, garnish with whipped cream, whole strawberries, or extra cookie crumbles. If desired, add banana slices, but only at serving time to prevent browning.
Serving Suggestions:
Chill for 10–15 minutes before slicing for clean layers. Use a sharp knife warmed under hot water and wiped dry for perfect presentation. It’s rich, so small slices go a long way—but good luck stopping at one!
This dessert channels your style beautifully, My—playful, elegant, and utterly indulgent. Want to create a tropical variation with mango pudding and coconut crunch, or riff on it for a party-friendly trifle version? I’d love to build that next with you.