Love banana pudding? Love cheesecake too? This banana pudding cheesecake brings both together in one dreamy dessert!

You get a creamy cheesecake packed with real banana flavor, layered with cookies, and topped with fluffy whipped cream. Every bite is sweet, cozy, and full of goodness.

Perfect for holidays, birthdays, or anytime you want a fun, fancy dessert. Easy to love. Hard to stop at one slice!

Grab some bananas and cream cheese—let’s whip up a dessert everyone will go crazy for!

Why You’ll Love This Recipe

Crowd Favorite: Readers say it’s “the ultimate banana dessert” and “the best cheesecake I’ve ever made.”
Rich and Creamy: The blend of cream cheese, ripe bananas, and pudding mix makes every bite melt in your mouth.
Simple Yet Impressive: It looks bakery-worthy but is surprisingly easy to put together at home.
Perfect for Any Occasion: Birthdays, holidays, or just because — this cheesecake fits in everywhere.
Customizable: Add extra whipped cream, banana slices, or a drizzle of caramel for different finishes.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 30 minutes
Cook Time: 55–65 minutes
Chill Time: 6 hours (or overnight)
Total Time: About 7 hours, mostly hands-off.

Servings:

This cheesecake serves 10 to 12 people.

Difficulty:

Moderate. It’s easier than it looks, but you’ll need some patience for chilling.

Required Kitchen Tools

9-inch springform pan
Food processor or blender (for crushing wafers)
Electric mixer (stand or hand)
Mixing bowls
Rubber spatula
Measuring cups and spoons
Baking sheet
Aluminum foil
Cooling rack

Ingredients for Banana Pudding Cheesecake

Here’s everything you’ll need to make this dreamy dessert (exact measurements are in the recipe card below):

For the Nilla Wafer Crust:

Whole Nilla Wafers: Crushed into fine crumbs.
Granulated Sugar: Sweetens the crust lightly.
Unsalted Butter: Melted and slightly cooled, binds the crust.

For the Banana Pudding Cheesecake Filling:

Brick-Style Cream Cheese: Softened to room temperature for easy blending.
Mashed Ripe Bananas: For natural banana flavor.
Full-Fat Sour Cream: Adds richness and slight tang.
Granulated Sugar: Sweetens the filling.
Dry Instant Banana Cream Pudding Mix: The secret to deep banana flavor without overpowering.
Vanilla Extract: Rounds out the flavors.
Large Eggs: Bind the cheesecake and create a smooth texture.

Optional Toppings:

Whipped Cream or Whipped Topping: For decoration and extra creaminess.
Sliced Bananas: Fresh banana slices for topping (add before serving to avoid browning).
Nilla Wafers: Whole or crushed for garnish.

Variations for Banana Pudding Cheesecake

Add a Caramel Swirl: Drop spoonfuls of caramel sauce into the cheesecake batter and swirl gently before baking.
Chocolate Banana: Mix in a few mini chocolate chips for a banana-chocolate twist.
Layered Style: Add a layer of sliced bananas between the crust and filling for an extra banana punch.
Use Different Cookies: Swap Nilla wafers for graham crackers, vanilla sandwich cookies, or even shortbread.
Mini Cheesecakes: Divide the crust and filling among muffin tins lined with cupcake wrappers for single-serve treats.

How to Make Banana Pudding Cheesecake Step-by-Step Instructions

1. Prepare the Crust

Preheat the oven to 325°F (163°C).
In a medium bowl, mix crushed Nilla wafers, sugar, and melted butter until the crumbs look like wet sand.
Press the mixture firmly into the bottom and slightly up the sides of a greased 9-inch springform pan.
Bake the crust for 8–10 minutes, then let it cool while you prepare the filling.

2. Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes.
Add the sugar and dry banana pudding mix. Beat until combined and fluffy.
Mix in the mashed bananas, sour cream, and vanilla extract until fully incorporated.
Add the eggs one at a time, mixing at low speed after each addition. Be gentle — overmixing can cause cracks.

3. Assemble and Bake

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Tap the pan gently on the counter to remove air bubbles.
Place the cheesecake on a baking sheet. (Optional: wrap the outside of the springform pan with foil to prevent leaks.)
Bake for 55–65 minutes until the edges look set but the center is slightly jiggly.

4. Cool and Chill

Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
Remove it from the oven and let it cool completely at room temperature.
Cover and chill in the refrigerator for at least 6 hours, preferably overnight.

Serving and Decoration

How to Serve Banana Pudding Cheesecake

Top with Whipped Cream: Pipe or spoon whipped cream around the edges or across the top.
Add Fresh Banana Slices: Right before serving, garnish with banana slices for a fresh, fruity touch.
Extra Crunch: Sprinkle crushed Nilla wafers over the top for texture and a pretty finish.
Caramel Drizzle: For a sweet twist, lightly drizzle caramel sauce over each slice.

This cheesecake is perfect served chilled straight from the fridge. Each bite is creamy, cool, and packed with banana flavor.

Storing Banana Pudding Cheesecake

Refrigerator: Store the cheesecake covered in the springform pan or transfer it to an airtight container. It stays fresh for up to 4 days.
Freezer: You can freeze the cheesecake (without banana slices) for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

Tip: Always add fresh banana slices right before serving to keep them from browning.

Tips and Tricks for Success

Use Ripe Bananas: Very ripe bananas give the best flavor and smooth texture.
Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature. This makes a smoother batter.
Don’t Overmix: After adding eggs, mix slowly and only until just combined.
Baking Sheet: Always bake the cheesecake on a sheet pan to catch any leaks.
Cool Gradually: Letting the cheesecake cool slowly helps prevent cracks.

Nutrition (Per Serving)

Nutrient	Amount
Calories	420
Total Fat	28g
Saturated Fat	16g
Cholesterol	135mg
Sodium	250mg
Total Carbohydrates	38g
Dietary Fiber	1g
Sugars	24g
Protein	6g

(Nutrition values are approximate and based on 12 servings.)

Banana Pudding Cheesecake

Recipe by Nancy HollarCourse: Uncategorized

Servings

10–12

slices

Prep time

minutes

Cooking time

minutes

Calories

420

kcal

Chill Time

hour

Ingredients

For the Nilla Wafer Crust:
3 cups whole Nilla wafers, crushed (about 1 ⅔ cups crushed)
¼ cup granulated sugar
5 tablespoons unsalted butter, melted and slightly cooled
For the Banana Pudding Cheesecake Filling:
32 ounces brick-style cream cheese, softened to room temperature (4 blocks)
1 cup mashed ripe banana (about 2 large bananas)
½ cup full-fat sour cream, room temperature
1 cup granulated sugar
1 (3.4 oz) box dry instant banana cream pudding mix (NOT cook & serve)
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
Optional Toppings:
2 cups whipped cream or whipped topping
1–2 bananas, sliced
10–20 Nilla wafers

Directions

Make the Crust:
Preheat oven to 325°F (163°C). Combine crushed Nilla wafers, sugar, and melted butter in a bowl. Press firmly into a greased 9-inch springform pan. Bake for 8–10 minutes. Cool while preparing the filling.
Make the Filling:
In a large bowl, beat cream cheese until smooth. Add sugar and dry banana pudding mix; beat until fluffy. Mix in mashed bananas, sour cream, and vanilla until combined. Add eggs one at a time, mixing gently after each.
Bake the Cheesecake:
Pour filling over the crust. Smooth the top. Tap to remove air bubbles. Bake for 55–65 minutes until edges are set but center jiggles slightly.
Cool and Chill:
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature. Refrigerate at least 6 hours, preferably overnight.
Decorate and Serve:
Top with whipped cream, banana slices, and extra Nilla wafers just before serving.

Banana Pudding Cheesecake FAQs

1. Can I use homemade banana pudding instead of instant?

For best texture and setting, it’s recommended to use dry instant pudding mix. Homemade pudding may add too much moisture.

2. How do I keep banana slices from browning?

Add banana slices just before serving. You can also brush them lightly with lemon juice to slow browning.

3. What if I don’t have a springform pan?

You can use a deep 9-inch pie plate, but it will be harder to slice and remove cleanly.

4. Why did my cheesecake crack?

Cracks usually happen from overmixing or rapid cooling. Always mix gently after adding eggs and cool the cheesecake slowly.

Conclusion

Banana Pudding Cheesecake blends two classic desserts into one irresistible treat. It’s creamy, sweet, and packed with comforting banana flavor. Perfect for gatherings, special occasions, or just when you’re craving something a little extra cozy. With simple steps and a little patience, you’ll have a stunning homemade cheesecake that tastes like pure joy.