If you adore the creamy richness of cheesecake combined with the nostalgic flavors of banana pudding and a delightful crunch, then this Banana Pudding Crunch Cheesecake Recipe is about to become your new favorite dessert. Every bite offers a heavenly blend of smooth banana-filled cheesecake, velvety pudding, and an irresistible crunchy crust that will transport you right back to your childhood, with an elegant twist that’s perfect for any occasion. Whether you’re baking for a special event or craving a sweet treat to share, this recipe delivers comfort and sophistication all at once.

Banana Pudding Crunch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Getting started with this Banana Pudding Crunch Cheesecake Recipe is a joy because it calls for simple, wholesome ingredients that each play a crucial role. From the buttery crust to the luscious pudding layer, every component contributes to the unforgettable taste, texture, and inviting color of the final masterpiece.

2 cups crushed vanilla wafers: These provide a sweet, familiar base full of vanilla flavor that complements the banana perfectly.
1 cup crushed butter cookies or shortbread: Adds a rich, crumbly crunch that balances the creamy filling beautifully.
½ cup melted butter: Binds the crust and topping together while lending a delicious buttery depth.
¼ cup granulated sugar: Enhances sweetness in the crust and crunch layers without overpowering the banana.
24 oz cream cheese, softened: The heart of the cheesecake, making it luxuriously creamy and smooth.
1 cup granulated sugar: Sweetens the cheesecake filling just right to highlight the banana flavor.
3 large eggs: Provide structure and richness to the cheesecake base.
1 cup mashed ripe bananas (about 2 medium): Delivers natural sweetness and banana flavor that makes this recipe unique.
1 teaspoon vanilla extract: Boosts flavor and adds a warm fragrant note.
½ cup sour cream: Contributes tanginess and moisture, ensuring a tender, creamy filling.
2 tablespoons all-purpose flour: Helps stabilize the cheesecake and keeps it from cracking.
1 (3.4 oz) box instant banana cream pudding mix: Creates a smooth, luscious pudding layer that elevates the dessert’s texture.
1 cup cold milk: Essential for whisking the pudding mix to perfect consistency.
1 cup heavy cream, whipped to stiff peaks: Lightens the pudding layer and adds airy richness.
Optional garnishes – whipped cream, banana slices, extra vanilla wafer crumbles: For that extra touch of elegance and flavor.

How to Make Banana Pudding Crunch Cheesecake Recipe

Step 1: Prepare the Crunch Crust and Topping

Start by preheating your oven to 325°F. In a mixing bowl, combine the crushed vanilla wafers, crushed butter cookies or shortbread, melted butter, and granulated sugar. Stir until everything is well incorporated. Press half of this crunchy mixture firmly into the bottom of a 9-inch springform pan to form your crust. Bake it for 10 minutes to set the base, then let it cool. This step creates the perfect foundation with that signature crunch that complements the creamy layers.

Step 2: Make the Cheesecake Filling

In a large bowl, use an electric mixer to beat the softened cream cheese and sugar until the mixture is smooth and fluffy. Add the eggs one at a time, ensuring each is well mixed in before adding the next, for a creamy and stable batter. Then, add the mashed bananas, vanilla extract, sour cream, and flour. Mix again until the filling is perfectly blended. Pour this luscious filling over the cooled crust in your springform pan, smoothing the top evenly. Bake for 50 to 60 minutes, just until the center is set but still slightly jiggly. After turning off the oven, crack the door and allow your cheesecake to cool inside for an hour. This gentle cooling helps prevent cracks and keeps the texture silky.

Step 3: Prepare the Banana Pudding Layer

While your cheesecake cools, whisk together the instant banana cream pudding mix and cold milk until the mixture thickens. Carefully fold in the whipped cream, which you’ve beaten to stiff peaks, to create a light, fluffy pudding layer that will beautifully complement the dense cheesecake base.

Step 4: Assemble the Cheesecake

Once your cheesecake has fully cooled and chilled for at least four hours or overnight, spread the creamy banana pudding layer evenly over the top. Sprinkle the remaining reserved crunch topping across the pudding for delightful texture contrast. Finish with optional garnishes like more whipped cream and banana slices to wow your guests before serving. Keep this beauty refrigerated until ready to indulge.

How to Serve Banana Pudding Crunch Cheesecake Recipe

Garnishes

The finishing touches can make all the difference when serving this Banana Pudding Crunch Cheesecake Recipe. Generous dollops of freshly whipped cream add airy sweetness, while thin banana slices bring vibrant color and fresh flavor. Scatter extra vanilla wafer crumbs on top for added crunch and an attractive rustic flair that beckons everyone to dig in.

Side Dishes

Pair this decadent dessert with light fruit salads featuring berries or citrus to balance its richness with a refreshing bite. A cup of strong coffee or a mild black tea also complements the sweet banana flavors and creamy textures perfectly, creating a well-rounded dessert experience.

Creative Ways to Present

For a stunning presentation, slice the cheesecake into neat wedges and plate each with a sprig of mint or edible flowers. Alternatively, serve individual portions in clear glass cups so the layers are visible, sprinkled with crunch topping right before serving to keep the texture crisp. These little touches can turn your Banana Pudding Crunch Cheesecake Recipe into a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

This cheesecake keeps beautifully in the refrigerator for up to 4 days when covered tightly. Ensure you use an airtight container or wrap the springform pan well, as this prevents the cheesecake from absorbing other fridge odors and keeps the texture fresh and indulgent.

Freezing

To freeze leftovers, remove the cheesecake from the pan and wrap individual slices tightly in plastic wrap and foil or use freezer-safe containers. Frozen slices maintain quality for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for the best texture and flavor.

Reheating

Because this Banana Pudding Crunch Cheesecake Recipe is best enjoyed cold or at room temperature, reheating is not recommended. Let it stand out of the fridge for about 20 minutes before serving if you prefer less chill but never microwave, as heat will ruin the texture and cause the pudding topping to separate.

FAQs

Can I use fresh bananas instead of mashed bananas for the filling?

Using mashed ripe bananas is essential to blend the sweetness and moisture uniformly into the cheesecake. Fresh banana slices wouldn’t incorporate as well and could affect the texture, so sticking to mashed bananas is best for this recipe.

Is it okay to substitute the butter cookies with graham crackers?

Yes, graham crackers make a fine substitute if needed, but butter cookies or shortbread provide a richer flavor and crumblier texture that truly elevates the crunch aspect, making the dessert extra special.

Can I make this Banana Pudding Crunch Cheesecake Recipe gluten-free?

Absolutely! Opt for gluten-free vanilla wafers and cookies, and ensure the pudding mix is gluten-free. This way, you can enjoy all the deliciousness without worrying about gluten.

How long should I chill the cheesecake before adding the pudding layer?

For best results, chill the baked cheesecake for at least 4 hours, preferably overnight. This allows it to set firmly so the pudding layer sits nicely on top without sinking.

Can I prepare the pudding layer ahead of time?

You can prepare the banana pudding layer a few hours in advance, but fold in the whipped cream just before assembling to keep the layer light and fluffy. Prepare the pudding base earlier to allow it to thicken nicely before folding.

Final Thoughts

There’s something undeniably joyful about making and sharing this Banana Pudding Crunch Cheesecake Recipe with loved ones. Its creamy banana goodness, combined with a satisfyingly crunchy crust and pudding topping, creates a dessert experience that’s both comforting and impressive. I encourage you to give this recipe a try—you might just find it becoming your go-to dessert for celebrations or simply a delicious way to brighten any day.

Banana Pudding Crunch Cheesecake Recipe

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3.9 from 52 reviews

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

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Description

This Banana Pudding Crunch Cheesecake combines a creamy banana-infused cheesecake filling with a crunchy vanilla wafer and butter cookie crust and topping. Layered with light banana pudding and whipped cream, it delivers a luscious banana cream dessert perfect for making ahead and impressing guests.

Ingredients

Scale

Crunch Crust and Topping

2 cups crushed vanilla wafers
1 cup crushed butter cookies or shortbread
½ cup melted butter
¼ cup granulated sugar

Cheesecake Filling

24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
½ cup sour cream
2 tablespoons all-purpose flour

Banana Pudding Layer

1 (3.4 oz) box instant banana cream pudding mix
1 cup cold milk
1 cup heavy cream, whipped to stiff peaks

Optional Garnishes

Whipped cream
Banana slices
Extra vanilla wafer crumbles

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Instructions

Prepare Crunch Crust: Preheat oven to 325°F. In a bowl, combine crushed vanilla wafers, crushed butter cookies, melted butter, and sugar. Mix well until combined. Press half of this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
Make Cheesecake Filling: In a large bowl, beat softened cream cheese and sugar until smooth and fluffy. Add eggs one at a time, beating well after each addition. Mix in mashed bananas, vanilla extract, sour cream, and all-purpose flour until fully incorporated. Pour this filling evenly over the cooled crust and smooth the surface with a spatula.
Bake Cheesecake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until the center is just set but still slightly jiggly. Once baking is complete, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
Prepare Banana Pudding Layer: While the cheesecake is cooling, whisk together the instant banana cream pudding mix with cold milk until thickened. Gently fold in the whipped heavy cream until smooth and well combined.
Chill Cheesecake: After the cheesecake has cooled in the oven, remove it and chill in the refrigerator for at least 4 hours or overnight to fully set.
Assemble Final Layers: Once chilled, spread the banana pudding mixture evenly over the top of the cheesecake. Sprinkle the remaining crunch crust mixture over the banana pudding layer for added texture.
Garnish and Serve: Optionally decorate with additional whipped cream, fresh banana slices, and extra vanilla wafer crumbs. Keep the cheesecake chilled until ready to serve for the best flavor and texture.

Notes

For best texture and flavor, prepare this cheesecake a day ahead to allow full chilling.
You can substitute the banana pudding mix with vanilla pudding for a subtler banana flavor.
Use stabilized whipped cream if preparing decorations ahead to maintain firmness.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American