Strawberry Crunch Cheesecake & Banana Pudding Cheesecake
This no-fuss dessert is a baker’s dream. With just 15 minutes of prep and a simple chill time, you’ll have a show-stopping cheesecake that looks (and tastes) like it came from a fancy patisserie.
Servings: 8 servings
Equipment
- Mixing Bowl
- 9-inch springform pan
- Oven
Ingredients
Crust
- 2 cups crushed vanilla wafers or graham crackers
- 1/2 cup melted butter
- 1/4 cup sugar
Cheesecake Base
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Oreo Layer
- 1 cup crushed golden Oreos
- 2 tbsp melted butter (for Oreo layer)
Instructions
- Step 1: In a mixing bowl, blend crushed vanilla wafers (or graham crackers) with melted butter and sugar. Press into a greased 9-inch springform pan and bake at 350°F (175°C) for 10 minutes. Cool completely.
- Step 2: Beat the cream cheese and sugar until fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract and sour cream until smooth.
- Step 3: Pour half the cheesecake mixture onto the crust. Sprinkle crushed golden Oreos evenly across the layer, then pour the remaining cheesecake mixture on top.
- Step 4: Bake for 50–60 minutes, or until the outer edges are set and the center slightly jiggles. Turn off the oven, leave the door ajar, and let it cool inside for 1 hour.
- Step 5: Once cooled, refrigerate the cheesecake for at least 4 hours (overnight is best). Just before serving, top with your favorite strawberry crunch mix or crushed freeze-dried strawberries for that signature finish.
Notes
This cheesecake stores beautifully! Keep it in an airtight container in the fridge for up to 5 days. Want to freeze it? Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months.