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Strawberry Cheesecake Banana Pudding

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A layered no-bake dessert combining creamy cheesecake filling, fresh strawberries and bananas, homemade strawberry glaze, custard, and graham cracker crust with cookies for a rich, indulgent treat.

Ingredients

Scale
  • 2 8oz packages cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup whipping cream
  • Graham crackers, pulsed into crumbs with 1/4 cup melted butter
  • 4 cups milk
  • 2 packages instant pudding mix (cheesecake or vanilla and banana cream)
  • Fresh strawberries, stems removed
  • Fresh bananas, sliced
  • Chessmen cookies or Nilla wafers
  • Strawberry glaze: 3/4 cup water, 2 tablespoons sugar, 1 tablespoon cornstarch + 1 tablespoon water slurry
  • Custard base: milk, sugar, eggs, cornstarch (cooked until thick)

Instructions

  1. Prepare graham cracker crust: Pulse graham crackers with melted butter, press into pan, bake at 350°F for 8-10 minutes until golden, cool.
  2. Make custard: Heat milk, sugar, eggs, cornstarch in saucepan over medium-high, stir 15 minutes until thick, strain, add flavorings, cool. Prepare strawberry glaze: Cook strawberries, water, sugar until broken down, add cornstarch slurry to thicken, blend and strain, cool.
  3. Make cheesecake filling: Beat cream cheese, powdered sugar, vanilla until smooth; fold in whipped cream and some custard.
  4. Assemble: Layer cheesecake filling, cookies, sliced bananas and strawberries, custard, strawberry glaze in crust. Repeat 2-3 layers. Chill at least 2 hours before serving.

Notes

Use very cold milk for pudding to ensure it thickens properly. Assemble just before serving to prevent sogginess from fruit. For best flavor, let chill overnight.

Nutrition

Find it online: https://www.rapidrecipes.blog/strawberry-cheesecake-banana-pudding-2/