Strawberry Crunch & Banana Pudding Cheesecake
This decadent cheesecake features the best of both worlds – a smooth and creamy cheesecake base topped with delicious strawberry crunch and banana pudding layers. Trust me, it’s as irresistible as it looks!
Ingredients:
For the Crust:
2 cups crushed vanilla wafers or graham crackers
½ cup melted butter
¼ cup sugar
For the Cheesecake Base:
2 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream
For the Strawberry Crunch:
1 cup strawberries, chopped
¼ cup strawberry jam or jelly
1 cup crushed graham crackers (for topping)
For the Banana Pudding Layer:
2 ripe bananas, sliced
1 small box of instant vanilla pudding mix
2 cups milk
Instructions:
Prepare the crust:
In a bowl, combine crushed vanilla wafers or graham crackers, melted butter, and sugar.
Press the mixture into the bottom of a baking pan (9×9 works well) to form an even layer. Set aside.
Make the cheesecake base:
In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Assemble the cheesecake:
Spread the cheesecake mixture evenly over the crust.
For the strawberry crunch layer: Mix the chopped strawberries with strawberry jam and gently spread over the cheesecake. Sprinkle crushed graham crackers on top for the crunch.
For the banana pudding layer: Prepare the instant pudding mix according to the package instructions with 2 cups of milk, then layer it over the cheesecake and add sliced bananas on top.
Chill:
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.
Serve:
Slice and enjoy this fruity, creamy delight!
This cheesecake is perfect for any occasion, and its vibrant layers will have everyone coming back for more! Enjoy! 💕