Introduction
Craving the nostalgic bliss of strawberry crunch and banana pudding in one decadent dessert? Meet the Slow Cooker Strawberry Crunch and Banana Pudding Cheesecake, a dreamy duo that marries creamy banana-infused cheesecake with a vibrant strawberry crunch topping! This indulgent recipe transforms the classic oven-baked cheesecake into a tender, slow-cooked masterpiece, featuring a buttery vanilla wafer crust, a velvety cheesecake layered with banana pudding flavor, and a crispy strawberry crunch finish. The slow cooker makes it effortless, gently melding the flavors into a rich, scoopable treat perfect for summer potlucks, birthday parties, or cozy family gatherings. With its irresistible aroma of vanilla, banana, and strawberry, this cheesecake is a crowd-pleaser that brings childhood dessert memories to life. Ready for a fuss-free, showstopping treat? Let’s dive into this creamy, crunchy recipe that’s sure to become a favorite!
Overview: Why Slow Cooker Strawberry Crunch and Banana Pudding Cheesecake is a Must-Try
This cheesecake is a luxurious dessert that captures the creamy, fruity essence of banana pudding and the nostalgic crunch of strawberry topping in a slow-cooked format. The slow cooker simplifies preparation, creating a tender, evenly set texture with minimal effort, while the dual flavors deliver indulgent, crowd-pleasing appeal. It’s a versatile, make-ahead treat perfect for dessert lovers or anyone craving a bakery-style cheesecake with a playful twist.
- Time Requirement: 25 minutes prep, 3-4 hours on low, plus 2 hours chilling.
- Difficulty Level: Easy! It involves mixing, layering, slow cooking, chilling, and topping, suitable for all skill levels.
- Why It’s Special: This cheesecake is ideal for gatherings, with hands-off cooking and vibrant flavors. The slow cooker ensures a creamy texture, and the strawberry-banana combo evokes nostalgic dessert joy.
This recipe serves 8-10 and is perfect for potlucks, birthdays, or dessert-themed gatherings!
Essential Ingredients
The magic of this cheesecake comes from its rich, vibrant ingredients. Each one adds creamy texture, fruity flavor, or crunchy contrast to create a cohesive, indulgent dessert. Here’s what you’ll need:
For the Crust
- Crushed Vanilla Wafers or Graham Crackers (2 cups): Forms a buttery base.
- Substitution: Nilla wafers, shortbread cookies, or gluten-free crackers.
- Melted Butter (½ cup): Binds the crust.
- Substitution: Vegan butter or coconut oil.
- Sugar (¼ cup): Sweetens the crust.
- Substitution: Brown sugar or coconut sugar.
For the Cheesecake Base
- Cream Cheese (16 oz, softened): Provides creamy richness.
- Substitution: Vegan cream cheese or Neufchâtel for lighter texture.
- Granulated Sugar (¾ cup): Sweetens the base.
- Substitution: Coconut sugar or reduce to ⅔ cup for less sweetness.
- Large Eggs (2, room temperature): Binds and sets the cheesecake.
- Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
- Vanilla Extract (1 tsp): Enhances flavor.
- Substitution: Almond extract or omit.
- Sour Cream (½ cup): Adds tanginess and creaminess.
- Substitution: Greek yogurt or vegan sour cream.
For the Banana Pudding Layer
- Banana Pudding Mix (1 box, 3.4 oz): Infuses banana flavor.
- Substitution: ½ cup mashed ripe banana + 1 tsp banana extract.
- Whole Milk (1 ½ cups): Prepares the pudding.
- Substitution: Plant-based milk or 2% milk.
For the Strawberry Crunch Layer
- Crushed Golden Oreos (1 cup): Creates a crunchy topping.
- Substitution: Crushed vanilla wafers or shortbread cookies.
- Melted Butter (2 tbsp): Binds the crunch layer.
- Substitution: Vegan butter or coconut oil.
- Freeze-Dried Strawberries (¼ cup, crushed): Adds strawberry flavor.
- Substitution: Strawberry gelatin powder (1 tbsp) for color and flavor.
Why They’re Important: The vanilla wafer crust provides a buttery foundation, while the cream cheese base and banana pudding layer create a creamy, fruity core. The strawberry crunch topping adds a nostalgic, crispy finish, tying together the classic dessert duo in a harmonious, indulgent treat.
Step-by-Step Instructions
To adapt the Strawberry Crunch and Banana Pudding Cheesecake for the slow cooker, we’ll create a buttery crust, layer a creamy banana pudding-infused cheesecake, slow cook it to perfection, chill it to set, and top it with a vibrant strawberry crunch. The slow cooker ensures a tender, creamy texture, perfect for slicing or scooping. Here’s how:
Step 1: Prepare the Crust
- In a medium bowl, combine 2 cups crushed vanilla wafers or graham crackers, ½ cup melted butter, and ¼ cup sugar. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 6-quart slow cooker lined with a parchment paper sling (two long strips crossed, overhanging the edges) to form a firm crust.
- Chill the crust in the fridge for 15 minutes to set while preparing the filling.
- Tip: Crush cookies finely for a smooth crust. Press firmly with a glass or spoon for an even layer. Use a slow cooker liner or parchment sling for easy removal.
Step 2: Prepare the Cheesecake Base
- In a large mixing bowl, use a handheld mixer or stand mixer on medium speed to beat 16 oz softened cream cheese and ¾ cup granulated sugar until smooth, about 2 minutes.
- Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and ½ cup sour cream until fully combined.
- Tip: Soften cream cheese at room temperature for easier blending. Use room-temperature eggs to prevent lumps. Beat until smooth but avoid overmixing to maintain a creamy texture.
Step 3: Prepare the Banana Pudding Layer
- In a medium bowl, prepare 1 box (3.4 oz) banana pudding mix with 1 ½ cups whole milk according to package instructions (typically whisking for 2 minutes until thickened).
- Gently fold half of the cheesecake base into the prepared banana pudding to create a banana-flavored layer, reserving the other half for a plain cheesecake layer.
- Tip: Work quickly as pudding thickens fast. Fold gently to maintain a light texture. If using mashed bananas, ensure they’re ripe for maximum flavor.
Step 4: Assemble in the Slow Cooker
- Pour the plain cheesecake base over the chilled crust, spreading evenly with a spatula.
- Gently spoon the banana pudding-cheesecake mixture over the plain layer, creating a distinct banana layer. Smooth the top carefully.
- Tip: Layer carefully to maintain separation between the plain and banana layers. Use a slow cooker with a tight-fitting lid to trap moisture and ensure a creamy texture.
Step 5: Slow Cook
- Cover and cook on low for 3-4 hours, until the edges are set and the center has a slight jiggle (like gelatin).
- Check doneness at 3 hours; if the center is too loose, continue cooking in 15-minute increments. Turn off the slow cooker and let the cheesecake cool in the insert for 1 hour.
- Tip: Avoid lifting the lid during cooking to maintain heat. Place a paper towel under the lid to catch condensation and prevent a soggy top. Cooking times vary by slow cooker model.
Step 6: Chill the Cheesecake
- Use the parchment sling to lift the cheesecake out of the slow cooker and transfer to a serving platter, or leave in the insert if serving rustically.
- Cover and refrigerate for at least 2 hours, or overnight, to fully set the cheesecake and enhance flavor melding.
- Tip: Chilling firms the cheesecake for clean slices. Ensure the slow cooker insert fits in your fridge or transfer to a dish.
Step 7: Prepare and Add the Strawberry Crunch Layer
- In a small bowl, combine 1 cup crushed golden Oreos, 2 tbsp melted butter, and ¼ cup crushed freeze-dried strawberries. Stir until the mixture is evenly coated and crumbly.
- Sprinkle the strawberry crunch mixture evenly over the chilled cheesecake, pressing lightly to adhere.
- Tip: Crush Oreos and strawberries finely for a uniform texture. Add the crunch just before serving to maintain crispness.
Step 8: Serve
- Slice the chilled cheesecake into 8-10 squares or wedges, ensuring each piece has a balance of crust, cheesecake layers, and strawberry crunch.
- Serve cold for a refreshing, creamy texture. Pair with iced coffee, lemonade, or a dessert wine (like Moscato) for a delightful vibe.
- Tip: Use a sharp knife dipped in hot water for clean slices. Serve on plates to showcase the layered effect. Garnish with fresh strawberries or banana slices for extra flair.
Assembly: Serving Your Slow Cooker Strawberry Crunch and Banana Pudding Cheesecake
Now it’s time to present this creamy, crunchy dessert and make it look as good as it tastes! Here’s how to assemble:
- Serve the Cheesecake: Slice the chilled cheesecake into neat squares or scoop portions into bowls, showcasing the buttery crust, creamy banana and plain cheesecake layers, and vibrant strawberry crunch topping.
- Garnish: Add fresh strawberry slices, banana rounds, or a dollop of whipped cream for a festive touch.
- Presentation Tip: Use white or pastel plates to highlight the cheesecake’s creamy and colorful layers. Arrange garnishes artfully for a bakery-style look.
- Optional Sides: Pair with vanilla ice cream, shortbread cookies, or fresh berries to complement the flavors. Serve with a cold glass of milk for a nostalgic vibe.
- Optional Add-Ins: Offer extra strawberry crunch, chocolate drizzle, or caramel sauce on the side for customization.
Pro Tip: Serve family-style by placing the chilled cheesecake on a platter with a serving spatula, with garnishes in separate bowls, letting guests customize their slices for a fun, interactive treat perfect for potlucks or birthday parties!
Storage and Make-Ahead Tips
This cheesecake is best enjoyed fresh for optimal creaminess and crunch, but leftovers and make-ahead options can be managed with care. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the fridge for up to 4 days. Keep the strawberry crunch separate if possible to maintain crispness.
- Serve chilled; do not reheat, as it may affect the cheesecake texture.
- Make-Ahead Tips:
- Crust and Base: Prepare the crust and cheesecake layers up to 1 day ahead, cook, and chill. Add the strawberry crunch before serving.
- Pudding: Prepare banana pudding up to 1 day ahead and store in the fridge. Stir before folding into the cheesecake base.
- Crunch Topping: Prepare up to 2 days ahead and store in an airtight container at room temperature. Sprinkle just before serving.
- Freezing: Freeze the unfrosted cheesecake (without crunch) for up to 1 month, wrapped tightly. Thaw in the fridge overnight, then add fresh crunch topping before serving. Texture may be softer after freezing.
- Tip: Use leftover cheesecake as a parfait base with extra fruit and whipped cream or crumble into yogurt for quick, indulgent treats.
Recipe Variations
This cheesecake is highly versatile—here are some fun ways to mix it up:
- Mixed Berry Crunch Cheesecake: Replace freeze-dried strawberries with mixed freeze-dried berries and use berry pudding mix instead of banana.
- Chocolate Banana Cheesecake: Add ½ cup melted chocolate chips to the banana pudding layer and use chocolate cookies in the crust.
- Tropical Cheesecake: Use mango pudding mix and top with a coconut-pineapple crunch (crushed coconut cookies + dried pineapple).
- Gluten-Free: Use gluten-free vanilla wafers or graham crackers and ensure pudding mix is gluten-free (most are, but check labels).
- Vegan: Use vegan cream cheese, flax eggs, plant-based milk for pudding, vegan butter, and vegan cookies for the crust and crunch.
- Peanut Butter Banana Cheesecake: Add ¼ cup peanut butter to the banana pudding layer and top with crushed peanut butter cookies.
Get creative and make it your own—this cheesecake loves a little experimentation!
Conclusion
You’re now ready to make Slow Cooker Strawberry Crunch and Banana Pudding Cheesecake that’ll bring the creamy, fruity flavors of this ultimate dessert duo to your table! This treat is all about a tender crust, velvety banana-infused cheesecake, and vibrant strawberry crunch, united for a decadent, nostalgic experience. Whether you’re serving it for a birthday party, a summer potluck, or a cozy family gathering, it’s sure to impress with its crowd-pleasing appeal. So grab your slow cooker, crush those cookies, and let the kitchen fill with the irresistible aroma of vanilla and fruit. Play with variations, customize with your favorite garnishes, and enjoy every creamy, crunchy bite. Happy cooking!
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Strawberry Crunch Cheesecake & Banana Pudding Cheesecake
Description
Craving the nostalgic bliss of strawberry crunch and banana pudding in one decadent dessert? Meet the Slow Cooker Strawberry Crunch and Banana Pudding Cheesecake, a dreamy duo that marries creamy banana-infused cheesecake with a vibrant strawberry crunch topping! This indulgent recipe transforms the classic oven-baked cheesecake into a tender, slow-cooked masterpiece, featuring a buttery vanilla wafer crust, a velvety cheesecake layered with banana pudding flavor, and a crispy strawberry crunch finish.
Ingredients
For the Crust
-
Crushed Vanilla Wafers or Graham Crackers (2 cups): Forms a buttery base.
-
Substitution: Nilla wafers, shortbread cookies, or gluten-free crackers.
-
-
Melted Butter (½ cup): Binds the crust.
-
Substitution: Vegan butter or coconut oil.
-
-
Sugar (¼ cup): Sweetens the crust.
-
Substitution: Brown sugar or coconut sugar.
-
For the Cheesecake Base
-
Cream Cheese (16 oz, softened): Provides creamy richness.
-
Substitution: Vegan cream cheese or Neufchâtel for lighter texture.
-
-
Granulated Sugar (¾ cup): Sweetens the base.
-
Substitution: Coconut sugar or reduce to ⅔ cup for less sweetness.
-
-
Large Eggs (2, room temperature): Binds and sets the cheesecake.
-
Substitution: Flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) for vegan.
-
-
Vanilla Extract (1 tsp): Enhances flavor.
-
Substitution: Almond extract or omit.
-
-
Sour Cream (½ cup): Adds tanginess and creaminess.
-
Substitution: Greek yogurt or vegan sour cream.
-
For the Banana Pudding Layer
-
Banana Pudding Mix (1 box, 3.4 oz): Infuses banana flavor.
-
Substitution: ½ cup mashed ripe banana + 1 tsp banana extract.
-
-
Whole Milk (1 ½ cups): Prepares the pudding.
-
Substitution: Plant-based milk or 2% milk.
-
For the Strawberry Crunch Layer
-
Crushed Golden Oreos (1 cup): Creates a crunchy topping.
-
Substitution: Crushed vanilla wafers or shortbread cookies.
-
-
Melted Butter (2 tbsp): Binds the crunch layer.
-
Substitution: Vegan butter or coconut oil.
-
-
Freeze-Dried Strawberries (¼ cup, crushed): Adds strawberry flavor.
-
Substitution: Strawberry gelatin powder (1 tbsp) for color and flavor.
-
Why They’re Important: The vanilla wafer crust provides a buttery foundation, while the cream cheese base and banana pudding layer create a creamy, fruity core. The strawberry crunch topping adds a nostalgic, crispy finish, tying together the classic dessert duo in a harmonious, indulgent treat.
Instructions
Step 1: Prepare the Crust
-
In a medium bowl, combine 2 cups crushed vanilla wafers or graham crackers, ½ cup melted butter, and ¼ cup sugar. Stir until the mixture resembles wet sand.
-
Press the mixture evenly into the bottom of a 6-quart slow cooker lined with a parchment paper sling (two long strips crossed, overhanging the edges) to form a firm crust.
-
Chill the crust in the fridge for 15 minutes to set while preparing the filling.
-
Tip: Crush cookies finely for a smooth crust. Press firmly with a glass or spoon for an even layer. Use a slow cooker liner or parchment sling for easy removal.
-
Step 2: Prepare the Cheesecake Base
-
In a large mixing bowl, use a handheld mixer or stand mixer on medium speed to beat 16 oz softened cream cheese and ¾ cup granulated sugar until smooth, about 2 minutes.
-
Add 2 large eggs, one at a time, beating well after each addition. Mix in 1 tsp vanilla extract and ½ cup sour cream until fully combined.
-
Tip: Soften cream cheese at room temperature for easier blending. Use room-temperature eggs to prevent lumps. Beat until smooth but avoid overmixing to maintain a creamy texture.
-
Step 3: Prepare the Banana Pudding Layer
-
In a medium bowl, prepare 1 box (3.4 oz) banana pudding mix with 1 ½ cups whole milk according to package instructions (typically whisking for 2 minutes until thickened).
-
Gently fold half of the cheesecake base into the prepared banana pudding to create a banana-flavored layer, reserving the other half for a plain cheesecake layer.
-
Tip: Work quickly as pudding thickens fast. Fold gently to maintain a light texture. If using mashed bananas, ensure they’re ripe for maximum flavor.
-
Step 4: Assemble in the Slow Cooker
-
Pour the plain cheesecake base over the chilled crust, spreading evenly with a spatula.
-
Gently spoon the banana pudding-cheesecake mixture over the plain layer, creating a distinct banana layer. Smooth the top carefully.
-
Tip: Layer carefully to maintain separation between the plain and banana layers. Use a slow cooker with a tight-fitting lid to trap moisture and ensure a creamy texture.
-
Step 5: Slow Cook
-
Cover and cook on low for 3-4 hours, until the edges are set and the center has a slight jiggle (like gelatin).
-
Check doneness at 3 hours; if the center is too loose, continue cooking in 15-minute increments. Turn off the slow cooker and let the cheesecake cool in the insert for 1 hour.
-
Tip: Avoid lifting the lid during cooking to maintain heat. Place a paper towel under the lid to catch condensation and prevent a soggy top. Cooking times vary by slow cooker model.
-
Step 6: Chill the Cheesecake
-
Use the parchment sling to lift the cheesecake out of the slow cooker and transfer to a serving platter, or leave in the insert if serving rustically.
-
Cover and refrigerate for at least 2 hours, or overnight, to fully set the cheesecake and enhance flavor melding.
-
Tip: Chilling firms the cheesecake for clean slices. Ensure the slow cooker insert fits in your fridge or transfer to a dish.
-
Step 7: Prepare and Add the Strawberry Crunch Layer
-
In a small bowl, combine 1 cup crushed golden Oreos, 2 tbsp melted butter, and ¼ cup crushed freeze-dried strawberries. Stir until the mixture is evenly coated and crumbly.
-
Sprinkle the strawberry crunch mixture evenly over the chilled cheesecake, pressing lightly to adhere.
-
Tip: Crush Oreos and strawberries finely for a uniform texture. Add the crunch just before serving to maintain crispness.
-
Step 8: Serve
-
Slice the chilled cheesecake into 8-10 squares or wedges, ensuring each piece has a balance of crust, cheesecake layers, and strawberry crunch.
-
Serve cold for a refreshing, creamy texture. Pair with iced coffee, lemonade, or a dessert wine (like Moscato) for a delightful vibe.
-
Tip: Use a sharp knife dipped in hot water for clean slices. Serve on plates to showcase the layered effect. Garnish with fresh strawberries or banana slices for extra flair.
-
FAQs
Q: Can I make this with the original oven-baked method?
A: Yes! Press the crust into a 9-inch springform pan, bake at 350°F for 10 minutes, pour in the cheesecake base mixed with banana pudding, bake at 325°F for 45-50 minutes, cool, chill for 4 hours, then top with strawberry crunch.
Q: Can I use instant pudding for the banana layer?
A: Yes! Instant pudding works perfectly. Follow package instructions and use immediately to ensure it sets properly.
Q: Is this recipe gluten-free?
A: It can be! Use gluten-free vanilla wafers or graham crackers and ensure pudding mix is gluten-free (most are, but check labels).
Q: Can I make this vegan?
A: Yes! Use vegan cream cheese, flax eggs, plant-based milk for pudding, vegan butter, and vegan cookies for the crust and crunch.
Q: Can I freeze leftovers?
A: Freeze the cheesecake (without crunch) for up to 1 month. Thaw in the fridge, then add fresh crunch topping. Texture may be softer after freezing.
Q: What’s the best way to serve this for a crowd?
A: Place the chilled cheesecake on a platter with a serving spatula, with garnishes like whipped cream or fresh fruit in separate bowls. Let guests customize their slices for a fun, interactive treat perfect for potlucks or birthday parties.