If you’ve ever found yourself torn between classic banana pudding and a luscious cheesecake, get ready for the best of both worlds with Banana Pudding Cheesecake. This dreamy dessert layers the nostalgia of vanilla wafers and creamy banana custard with the velvety decadence of a traditional cheesecake, all topped with soft clouds of whipped cream. Every bite feels like a celebration, whether you’re gathering with family or just treating yourself to something special. Once you try it, Banana Pudding Cheesecake will have a permanent spot in your dessert rotation.

Banana Pudding Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

What makes Banana Pudding Cheesecake truly special is how each simple ingredient plays a starring role, bringing unforgettable flavor, a crave-worthy texture, and that irresistible golden color. No complicated components here — just the right basics used in brilliant harmony.

Crushed vanilla wafers: The soul of banana pudding and the perfect crunchy base, adding sweetness and texture.
Granulated sugar: Brings the right touch of sweetness to both the crust and the filling.
Unsalted butter (melted): Holds the crust together and gives it that delicious melt-in-your-mouth richness.
Cream cheese (softened): The main character in the filling, ensuring that classic, creamy cheesecake texture.
Large eggs: Essential for binding the filling and baking up perfectly smooth.
Sour cream: Adds a subtle tang and extra creamy consistency to the cheesecake layer.
Vanilla extract: Rounds out the flavors with warm, fragrant sweetness.
Instant banana pudding mix: Infuses authentic banana flavor—no artificial taste or complicated steps.
Whole milk: Blends with the pudding mix for an ultra-silky filling.
Ripe bananas (mashed): Naturally sweet and soft, providing flavor depth and lovely specks throughout the cake.
Heavy whipping cream: For an airy, decadent topping that’s utterly luxurious.
Powdered sugar: Delicately sweetens the whipped cream without graininess.
Extra vanilla wafers & banana slices (optional): The ultimate finishing touch for presentation and a bit of crunch and freshness.

How to Make Banana Pudding Cheesecake

Step 1: Prepare the Vanilla Wafer Crust

Start by preheating your oven to 325°F (160°C). In a medium bowl, stir together the crushed vanilla wafers, sugar, and melted butter until the mixture resembles damp sand. Press this into the base of a 9-inch springform pan — use the base of a glass or your fingertips to really pack it down firmly for that signature sturdy yet tender crust. Bake for 10 minutes, then let it cool completely. This extra step gives the crust that golden crispness you’ll love in every bite of Banana Pudding Cheesecake.

Step 2: Make the Silky Cheesecake Filling

While the crust cools, combine the softened cream cheese and sugar in a large mixing bowl, beating until wonderfully smooth and creamy. Next, add eggs one at a time, mixing well after each. This slow incorporation keeps the filling silky and lump-free. Beat in the sour cream and vanilla for extra depth. In a separate bowl, whisk the instant banana pudding mix with whole milk until thick. Fold this into the cheese mixture along with mashed bananas. The pudding and mashed bananas blend together to infuse that flavor-packed banana spirit right into your Banana Pudding Cheesecake.

Step 3: Bake to Perfection

Pour the creamy filling over your cooled crust and smooth the top with a spatula. Give the pan a gentle tap on the counter — this helps release any trapped air. Bake for 55–65 minutes in your preheated oven, until the edges are set and the very center still looks a bit wobbly (trust me, it’ll set up as it cools). Once finished, turn off the oven, crack the oven door, and let your cheesecake cool slowly for an hour. Patience here prevents cracks and makes for an ultra-smooth Banana Pudding Cheesecake.

Step 4: Chill Until Dreamy

Once the cheesecake has had its oven cooldown, transfer it to the fridge for at least 4 hours (overnight is even better!). This step is where the flavors meld, the texture firms up, and that signature creamy-dreamy consistency develops. The anticipation is worth it — your Banana Pudding Cheesecake will slice beautifully when fully chilled.

Step 5: Whip Up the Heavenly Topping

Right before serving, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. You can spread this cloud-like topping across the cheesecake with a spatula, or pipe it on with a star tip for a little bakery flair. Add extra vanilla wafers and banana slices just before serving for stunning presentation (and to avoid any browning of the fruit). Now your Banana Pudding Cheesecake is showstopper-ready!

How to Serve Banana Pudding Cheesecake

Garnishes

The right garnishes turn Banana Pudding Cheesecake from delicious to absolutely unforgettable. Try a few artful dollops of fresh whipped cream, a sprinkle of crushed vanilla wafers, and fanned-out banana slices right before serving. For a little extra flair, drizzle on some caramel sauce or a dash of cinnamon. These small touches make this dessert as beautiful as it is delicious.

Side Dishes

While this cheesecake definitely steals the show, a few simple sides can make your dessert table complete. Fresh berries or a light fruit salad bring a bright contrast to every rich, creamy forkful. If you’re serving a crowd at a brunch or celebration, a pot of coffee or tall glasses of milk are the perfect companions to balance out the sweetness of Banana Pudding Cheesecake.

Creative Ways to Present

Serving this masterpiece doesn’t have to mean only classic slices! Consider making individual Banana Pudding Cheesecake parfaits by layering cubes of baked cheesecake, whipped cream, and extra wafers in glasses. Or, turn small squares into a stunning dessert platter with piped cream and mini wafer toppers. If you’re feeling retro, mini mason jars make for perfect portable treats at potlucks or picnics.

Make Ahead and Storage

Storing Leftovers

Leftover Banana Pudding Cheesecake? Lucky you! Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container, then refrigerate. It’ll stay fresh and creamy for up to five days — if it lasts that long. Just be sure to add fresh banana slices and garnishes right before serving, as they’re best enjoyed at their freshest.

Freezing

Want to save some for later? Banana Pudding Cheesecake freezes beautifully! Wrap individual slices or the whole (ungarnished) cheesecake in two layers of plastic wrap plus foil, then freeze for up to two months. Thaw slices in the fridge overnight — the flavor and creamy texture hold up surprisingly well.

Reheating

Cheesecake is at its best served cold or just slightly cool, so no need to reheat. However, if you prefer your slice a bit softer, let it sit at room temperature for 20 minutes before adding toppings and enjoying. Avoid microwaving, as this can disrupt the silkiness of the filling.

FAQs

Can I make Banana Pudding Cheesecake ahead of time?

Absolutely! This dessert actually gets better as it sits. Make it the day before your event and let it chill overnight for the best flavor and texture. Add whipped cream and fresh garnishes right before serving.

What if I don’t have a springform pan?

While a springform pan makes for easy removal and beautiful presentation, you can use a deep 9-inch cake pan lined with parchment. Just be gentle when serving slices and consider leaving the base layer of parchment for safer lifting.

Can I use homemade banana pudding?

If you’re feeling extra ambitious, go ahead and substitute with a thick, homemade banana pudding — just keep the quantity and consistency similar to the instant mix after adding milk. The classic boxed version offers great texture and flavor with ease, but homemade is always a treat.

How can I prevent my cheesecake from cracking?

To minimize cracks, bring all your ingredients to room temperature and mix on medium speed to avoid overbeating. Cooling the cheesecake gradually in the oven with the door cracked is another crucial trick. Don’t worry, though — even if it cracks, whipped cream and garnishes are a tasty cover-up!

What’s the best way to get clean slices?

For picture-perfect slices, dip a sharp knife in hot water and wipe it dry before each cut. This technique keeps each portion silky and smooth, worthy of any special occasion (or just your midnight snack dreams).

Final Thoughts

If you’re craving a dessert that’s nostalgic, indulgent, and sure to win hearts, Banana Pudding Cheesecake won’t disappoint. From its luscious layers to its playful Southern spirit, it’s a slice of pure happiness. Give it a try — I promise, it’s every bit as amazing as it looks!

Banana Pudding Cheesecake Recipe

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4.5 from 13 reviews

Author: admin
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delicious fusion of banana pudding and cheesecake with this irresistible Banana Pudding Cheesecake recipe. Creamy, flavorful, and topped with a light whipped cream, this dessert is a true crowd-pleaser.

Ingredients

Scale

For the crust:

1 1/2 cups crushed vanilla wafers
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 (3.4 oz) box instant banana pudding mix
3/4 cup whole milk
2 ripe bananas, mashed

For the topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Extra vanilla wafers and banana slices for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 325°F (160°C).
Prepare the crust: Mix crushed vanilla wafers, sugar, and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Cool.
Make the filling: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream and vanilla. In a separate bowl, mix pudding and milk, then combine with cream cheese mixture and mashed bananas.
Bake: Pour filling into the crust and bake for 55–65 minutes until set. Cool in the oven, then chill for at least 4 hours.
Prepare the topping: Whip cream, powdered sugar, and vanilla until stiff peaks form. Spread over the cheesecake and garnish with wafers and banana slices.