This Strawberry Banana Cheesecake has a vanilla wafer crust topped with a creamy banana cheesecake filling and swirls of homemade strawberry sauce. The cheesecake is topped with whipped cream, more strawberry sauce, fresh strawberries, and sliced bananas! It’s like a cross between my strawberry cheesecake and banana pudding cheesecake, both of which you will want to try, too!
Strawberry Banana Cheesecake Ingredients & Smart Substitutions
- Strawberries: Fresh strawberries are best when it comes to making the strawberry sauce. Half of the sauce will be swirled into the banana cheesecake. Then, the rest will be added for the topping. Have a few extra strawberries to slice for garnish. In a pinch you could use strawberry jam in place of the sauce.
- Crust: Ensure all of the vanilla wafer crumbs are coated in the melted butter. You don’t want any of that deliciousness falling apart! This cheesecake would also be good with a graham cracker or Oreo cookie crust!
- Cream Cheese: The cream cheese should be softened to room temperature for the creamiest cheesecake filling. This takes about 30 minutes to an hour.
How To Soften Cream Cheese Quickly
If craving this dessert (and why wouldn’t you be?), but forgot to take the cream cheese out of the refrigerator, you can soften it quickly in a couple of different ways:
- Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
- Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Banana Flavor: For the banana cheesecake, you will use instant banana cream pudding mix and a mashed ripe banana. You will only use half of the mix, so save the other half for when you are ready to make this cheesecake again! As for the banana, extra-ripe is best for the most banana flavor. Then, have a banana around to add slices to the top of the cheesecake.
- Whipped Cream: For the creamiest topping, make homemade whipped cream. But, store-bought whipped topping would also work.
When Is Cheesecake Done Baking?
The cheesecake is done baking when the sides are set, but the middle is still a bit jiggly. The top may become light brown, but not too dark. You can also check the internal temperature of the cheesecake (not the strawberry swirl) for doneness; it should be 150°F. Any holes from checking the temperature can be covered with whipped topping. Another way to check for doneness is to tap the outside of the pan with a wooden spoon; if there is a slight jiggle, it’s done!
How To Store Strawberry Banana Cheesecake
Once chilled and set, you can store the cheesecake, covered, in the refrigerator. It will last for up to 3 days or so. For longer storage, freeze the cheesecake.
Freezing Strawberry Banana Cheesecake
Freezing cheesecake is a great way to save it for a few months if you are not planning to eat it right away. Freeze it without the toppings; you can always add the whipped cream, fresh strawberries, and sliced bananas when ready to serve. To freeze:
- Let the cheesecake cool completely.
- Place the cheesecake (uncovered) in the freezer for about an hour. If you are keeping the cheesecake pie in the springform pan, remove the sides of the pan.
- After the hour in the freezer, take the cheesecake off the pan (you may have to pry it off with a knife), and wrap it tightly in plastic wrap.
- Place the wrapped cheesecake into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the cheesecake. It should last up to 3 months.
- When ready to enjoy, let the cheesecake thaw in the refrigerator.
- Serve with whipped cream, fresh strawberries, and sliced bananas.
Strawberry Banana Cheesecake
Ingredients
Strawberry Sauce
- 4 ounces fresh strawberries, washed, hulled, sliced (about ½ cup)
- 2 tablespoons granulated sugar
Crust
- 1 ½ cups crushed vanilla wafer cookies, about 45 wafers
- 2 tablespoons granulated sugar
- ⅓ cup (76 g) unsalted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) granulated sugar
- ½ package (1.7 ounces) instant banana cream pudding mix, about ⅓ cup
- 1 medium ripe banana, mashed (about ½ cup)
- ¼ cup (57.5 g) sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 medium eggs, room temperature
Toppings
- whipped cream, homemade or store-bought
- fresh strawberries
- sliced bananas
Instructions
Strawberry Sauce
- To a medium saucepan over medium heat, add the sliced strawberries and sugar.
- Bring the mixture to a boil. Continue cooking for 2 to 3 minutes, stirring occasionally, until the sugar dissolves and a syrup forms.
- Remove from heat to cool slightly. Once cooled, add the strawberry mixture to a food processor and puree until smooth. Chill in the refrigerator while you make the cheesecake.
Cheesecake
- Preheat oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper. Set aside.
- To make the crust, in a medium bowl, combine crushed vanilla wafers, sugar, and melted butter. Mix until combined. Press the mixture into the bottom of the lined springform pan.
- Wrap two pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan to prevent water from getting into the pan during the water bath step.
- To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on medium speed until smooth and creamy.
- Add the sugar and banana cream pudding mix. Continue to beat until well combined, scraping down the sides of the bowl as needed.
- Mix in the mashed banana, sour cream, and vanilla extract until well combined.
- With the mixer on low, add the eggs one at a time until fully incorporated, scraping the sides and bottom of the bowl after each addition.
- Pour the filling onto the crust.
- Using about half of the strawberry mixture, drop spoonfuls onto the cheesecake filling. (Reserve the remaining strawberry mixture in the refrigerator until ready to use for the topping.) Using a knife, gently swirl the strawberry mixture into the cheesecake batter, being careful not to touch the crust, to create a marbled effect.
- Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan.
- Bake for 65-70 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool on a wire rack.
- Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.
- When ready to serve, garnish with whipped cream, the remaining strawberry sauce, fresh strawberries, and sliced bananas.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I absolutely loved this cheesecake! The combination of strawberry sauce and banana flavor in the filling was a delightful surprise. It's a perfect dessert for summer!
Elizabeth
I love banana desserts, and this was wonderful with the strawberry sauce and fresh strawberries on top! This is a lovely summertime dessert, for sure!
Bella
The crust was perfect and the filling was incredibly creamy. I just wish there was more strawberry sauce—it really complemented the banana flavor well.
Annabelle
I'm not usually a fan of banana desserts, but this cheesecake changed my mind. The vanilla wafer crust and the strawberry topping made it irresistible. A new favorite for sure!
Selena
This cheesecake was amazing! The mashed banana in the filling made it extra moist, and the whipped cream on top was a great addition. Definitely a hit at our family gathering.
