Description

This no-bake layered dessert combines two nostalgic flavors in one delicious dish! The Strawberry Crunch Cheesecake half is fruity and crisp, while the Banana Pudding Cheesecake half is creamy and comforting. Built on a vanilla wafer crust and topped with whipped layers, fresh fruit, and crunch — it’s perfect for parties, holidays, or anytime indulgence!

Ingredients

Scale

For the Crust:

2 cups crushed vanilla wafers or graham crackers
½ cup melted butter
¼ cup sugar

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (8 oz) tub whipped topping (Cool Whip), thawed
1 tsp vanilla extract

For the Strawberry Crunch Topping:

1 cup fresh strawberries
½ cup strawberry preserves or glaze
¾ cup crushed vanilla wafers
1 tbsp melted butter

For the Banana Pudding Layer:

2 ripe bananas, sliced
1 cup banana pudding (prepared)
Caramel drizzle (optional)

Instructions

Prepare the crust: Mix crushed wafers with melted butter and sugar. Press into a 9×13-inch dish. Chill for 15 minutes.
Make the cheesecake layer: Beat cream cheese until smooth. Mix in sweetened condensed milk and vanilla. Fold in whipped topping until light and fluffy.
Spread cheesecake mixture evenly over chilled crust.
Divide toppings:
- On one half, spread banana pudding and top with banana slices. Add caramel drizzle if desired.
- On the other half, spread strawberry glaze and top with fresh strawberries.
Make strawberry crunch: Combine crushed wafers and melted butter. Sprinkle over both halves for crunch.
Chill at least 4 hours or overnight before slicing and serving.

Notes

Use Nilla Wafers, Golden Oreos, or Biscoff for a crust twist.
Best served cold; store in the fridge for up to 3 days.
For easier slicing, freeze for 30 minutes before serving.
You can prepare this recipe a day ahead — flavors improve as it chills!
Add whipped cream rosettes or extra crushed cookies on top for decoration.