Banana Pudding Cheesecake

If you’re a fan of creamy banana pudding and rich cheesecake, then this Banana Pudding Cheesecake is about to become your new favorite dessert. It’s the perfect fusion of two beloved classics—layered with a crunchy vanilla wafer crust, luscious banana-flavored cheesecake, and silky banana pudding on top. This dreamy dessert is great for potlucks, holidays, or whenever you’re craving something indulgent and nostalgic.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe

• Ultimate Comfort Dessert – Combines the best of banana pudding and cheesecake in one epic treat.
• No Water Bath Needed – Bakes up perfectly without complicated steps.
• Great for Make-Ahead – Even better the next day after chilling.
• Kid-Approved – Creamy, sweet, and banana-packed—what’s not to love?
• Show-Stopping Presentation – Topped with whipped cream and banana slices for a beautiful finish.

Ingredients You’ll Need

For the Crust:

• 2 cups vanilla wafer cookies, finely crushed
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) blocks cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1 tsp vanilla extract
• ¼ cup sour cream
• 2 tbsp all-purpose flour

For the Banana Pudding Layer:

• 1 (3.4 oz) box instant banana pudding mix
• 1½ cups cold milk
• ½ cup heavy cream
• 1 tsp vanilla extract

For Topping & Garnish:

• 2 cups whipped cream or whipped topping
• Vanilla wafer cookies (whole or crushed)
• Fresh banana slices (add right before serving to avoid browning)

Tools You’ll Need

• 9-inch springform pan
• Electric mixer
• Mixing bowls
• Silicone spatula
• Food processor or rolling pin for crushing cookies
• Offset spatula (for smooth layers)

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (163°C).
2. In a bowl, combine crushed vanilla wafers, sugar, and melted butter. Mix until it resembles wet sand.
3. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
4. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth and creamy.
2. Add the sugar and mix until well combined.
3. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed.
4. Stir in the mashed bananas, vanilla extract, sour cream, and flour until the mixture is smooth.
5. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Bake at 325°F (163°C) for 55–65 minutes, or until the center is just slightly jiggly.
2. Turn off the oven, crack the oven door, and let the cheesecake sit inside for 1 hour.
3. Remove from oven and allow to cool completely at room temperature.
4. Chill in the refrigerator for at least 4 hours or overnight for best results.

Step 4: Prepare the Banana Pudding Layer

1. In a mixing bowl, whisk together banana pudding mix, cold milk, heavy cream, and vanilla extract until thick and creamy (about 2–3 minutes).
2. Once the cheesecake has chilled, spread the banana pudding evenly over the top using an offset spatula.
3. Refrigerate again for at least 30 minutes to set.

Step 5: Add Toppings and Serve

1. Before serving, pipe or spread whipped cream around the edges or on top.
2. Garnish with whole or crushed vanilla wafers and fresh banana slices.
3. Slice and serve chilled for the ultimate banana pudding cheesecake experience.

Tips for Best Results

• Use ripe bananas – The riper, the better for sweet, deep banana flavor.
• Don’t skip chilling – This helps the cheesecake firm up and the flavors meld together.
• Keep bananas fresh – Add sliced bananas just before serving to avoid browning.
• Line the pan – Wrap the outside of your springform pan with foil to prevent any leaking.
• Smooth layers – Use an offset spatula to create bakery-style clean layers.

Serving Suggestions

• Coffee or Milk – The creamy richness pairs perfectly with a warm cup of coffee or cold glass of milk.
• Light Brunch Treat – Serve a small slice at brunch for a sweet surprise.
• Party Favorite – Bring to birthdays, picnics, or holidays—this cheesecake always disappears fast.

How to Store & Reheat

Storing:

• Refrigerate: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in fridge overnight.

Reheating:

• No reheating needed! This dessert is best served chilled.

Frequently Asked Questions

1. Can I use store-bought banana pudding instead of instant mix?
   Yes, but homemade from instant pudding gives better structure for layering.
2. What can I substitute for sour cream?
   Plain Greek yogurt works well and still gives that tangy creaminess.
3. Can I make this cheesecake without a springform pan?
   A deep dish pie pan can work, but a springform pan is best for easy removal.
4. How do I prevent cracks in my cheesecake?
   Avoid overmixing, bake at a steady low temp, and let it cool gradually in the oven.
5. Can I make this ahead of time?
   Absolutely! It’s even better the next day after all the layers have chilled together.

Final Thoughts
This Banana Pudding Cheesecake is a dreamy dessert mashup that’s both nostalgic and elegant. With layers of vanilla wafer crunch, creamy banana-infused cheesecake, and silky pudding, every bite is rich, smooth, and packed with comforting flavor. Whether you’re serving it at a gathering or treating yourself to a sweet night in, this recipe is a guaranteed crowd-pleaser.

Try it out and let me know how it turned out! Be sure to leave a review and tag your creation on Pinterest or Instagram—I love seeing your kitchen masterpieces.

Preparation Time: 25 minutes
Cooking Time: 65 minutes
Chilling Time: 5 hours
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 6g | Carbohydrates: 34g | Fat: 28g | Fiber: 1g | Sodium: 270mg

Print