Get ready to fall head over heels for the ultimate dessert mashup: Banana Pudding Cheesecake. It’s where creamy, dreamy cheesecake meets the nostalgic charm of banana pudding, layered over a sweet vanilla wafer crust and lavishly topped with a cloud of banana pudding mousse. Every luscious bite is a blend of textures and flavors that transports you back to blissful childhood memories — but with all the grown-up allure of a showstopper cheesecake. Whether you’re baking for a holiday, potluck, or a special treat “just because,” you’ll find yourself making this recipe again and again.

Banana Pudding Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Banana Pudding Cheesecake comes together with simple ingredients, each one building on the last to create those signature layers: a crunchy crust, velvety cheesecake, and a creamy, dreamy pudding topping. Take your time to gather the freshest, ripest, and best quality items for the biggest flavor pay-off.

Crushed vanilla wafers: These sweet, crisp cookies form the perfect foundation and bring a classic banana pudding vibe to the crust.
Granulated sugar: Adds sweetness to both the crust and the cheesecake filling, balancing all the rich and fruity flavors.
Unsalted butter (melted): Serves as the glue to hold the crust together while giving it a wonderful buttery finish.
Cream cheese (softened): The main character in your cheesecake filling; use full-fat for the best texture and flavor.
Large eggs: These bind everything together and lend a smooth, custardy finish to the cheesecake.
Mashed ripe bananas: The riper, the better! They provide a natural, aromatic sweetness and that unmistakable banana flavor.
Vanilla extract: Enhances the banana and cream cheese with a warm, familiar aroma.
Sour cream: Adds an extra touch of tanginess that rounds out the filling and keeps it ultra-creamy.
Instant banana pudding mix: The shortcut to that classic banana pudding flavor, used here for the heavenly topping.
Cold milk: Brings the pudding mix to life, forming a thick, voluptuous layer.
Whipped topping: Folds into the pudding to make the topping light, fluffy, and totally irresistible.
Extra vanilla wafers and banana slices for garnish: These finish off the cheesecake with personality — and add a touch of crunch and freshness.

How to Make Banana Pudding Cheesecake

Step 1: Make the Vanilla Wafer Crust

Start by preheating your oven to 325°F (163°C). In a medium bowl, stir together the crushed vanilla wafers, granulated sugar, and melted butter until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set it, then remove and allow it to cool while you get started on the filling. This crisp base gives Banana Pudding Cheesecake a nostalgic punch right from the first forkful.

Step 2: Prepare the Creamy Cheesecake Filling

Beat the softened cream cheese and sugar together in a large bowl until the mixture looks exceptionally smooth and fluffy — this is the key to that silky texture. Add the eggs one at a time, mixing well after each to make sure the batter stays lump-free and luscious. Gently fold in the mashed bananas, vanilla extract, and sour cream. Pour this fragrant, velvety batter on top of your prepared crust, spreading it out evenly so it bakes to the perfect height and consistency.

Step 3: Bake and Cool the Cheesecake

Bake the cheesecake at 325°F (163°C) for 55 to 65 minutes, or until the center just barely wobbles when you nudge the pan. This is what gives it that delicate, custardy heart. Once baked, turn off the oven, crack the oven door, and let the cheesecake rest inside for one hour. This gentle cooling prevents cracks, helping Banana Pudding Cheesecake achieve that coveted, smooth surface. Afterwards, transfer the cheesecake to the fridge and let it chill for at least 4 hours (or overnight, if you can wait!) to achieve ultimate creaminess.

Step 4: Make and Add the Banana Pudding Topping

Whisk together banana pudding mix and cold milk in a bowl until it thickens to luscious pudding, then fold in the whipped topping to create a light, airy mousse. Once your cheesecake is completely cool, spread this over the surface, covering every inch with sweet, fluffy goodness. This final layer is what really transforms your cheesecake into the full banana pudding experience!

Step 5: Garnish and Serve

Just before you’re ready to serve, arrange extra vanilla wafers and freshly cut banana slices on top. This not only makes your Banana Pudding Cheesecake look stunning, but also brings a fresh, authentic banana flavor and irresistible crunch to every piece. Pro tip: add the bananas right before serving so they stay perfectly golden and fresh.

How to Serve Banana Pudding Cheesecake

Garnishes

Go to town with your garnishes! Extra vanilla wafers add both crunch and nostalgia, while freshly sliced bananas bring a burst of color, freshness, and natural sweetness. A dollop of whipped cream or even a drizzle of caramel sauce can take things totally over-the-top. Just remember, bananas are best added right at serving time to keep them looking picture perfect.

Side Dishes

Banana Pudding Cheesecake is certainly rich and satisfying all on its own, but if you want to round out your dessert spread, consider pairing with light options such as fresh berries, a tangy fruit salad, or even simple espresso or hot coffee. The fruit balances the creamy filling, and a good cup of coffee cuts through the sweetness for a match made in heaven.

Creative Ways to Present

Try making individual mini cheesecakes in cupcake tins for adorable, single-serve treats! Or, layer all the cheesecake components (crust, filling, pudding, and garnish) in small glass jars for a portable dessert that’s sure to impress at parties or picnics. However you present it, Banana Pudding Cheesecake can be as elegant or as homey as you like.

Make Ahead and Storage

Storing Leftovers

Store any leftover Banana Pudding Cheesecake in the refrigerator, tightly covered or in an airtight container. It will keep fresh for up to 4 days, with the flavors continuing to meld and deepen. If you’ve already garnished with bananas, just know they may brown slightly with time (but will still taste amazing).

Freezing

You can definitely freeze this cheesecake (minus the banana slices on top). Simply wrap the cooled, ungarnished cheesecake tightly in plastic wrap and then foil for extra protection. Thaw overnight in the fridge, then add your toppings and fresh fruit before serving. The cheesecake itself freezes beautifully without losing flavor or texture.

Reheating

Banana Pudding Cheesecake is meant to be enjoyed chilled, straight from the fridge for the best texture! If you like your crust slightly softer, let an individual slice sit at room temperature for about 15 minutes before serving. No actual reheating is needed — this is one dessert that’s best when cool, creamy, and impossibly smooth.

FAQs

Can I use homemade banana pudding instead of instant mix?

Absolutely! If you have a favorite homemade banana pudding recipe, go ahead and use it for the topping layer. Just be sure it’s thick enough to hold its shape on top of the cheesecake, and feel free to fold in whipped topping to keep that light, fluffy finish.

What’s the best way to prevent cracks in my cheesecake?

To avoid cracks, bake the cheesecake until just set, then let it cool gradually in the oven with the door slightly ajar so it doesn’t experience a sudden temperature change. Chilling it thoroughly afterward also helps it set up beautifully smooth.

Can I make Banana Pudding Cheesecake ahead of time?

Yes, in fact, it’s even better made in advance! The cheesecake needs time to chill completely (at least 4 hours, but overnight is perfect), and you can prepare the topping separately. Assemble everything just before you’re ready to serve for best results.

How do I keep banana slices from turning brown?

The key is to add banana slices right before serving. If you must slice them earlier, toss them gently in a little lemon juice to slow down the browning — just don’t overdo it, or it could add a hint of tartness to your sweet topping.

Can I use a different crust, like graham crackers?

Definitely! While the vanilla wafer crust brings that classic banana pudding touch, graham crackers (or even a chocolate cookie crust) work wonderfully as a sturdy, sweet base for Banana Pudding Cheesecake. Use what you love and have on hand.

Final Thoughts

If you’re ready to wow your friends and family with a dessert that’s as comforting as it is spectacular, Banana Pudding Cheesecake is calling your name. Each layer offers a perfect balance of flavor, texture, and creamy banana bliss. Give it a try — I promise, one slice simply won’t be enough!

Banana Pudding Cheesecake Recipe

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4.8 from 22 reviews

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

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Description

Indulge in the heavenly combination of banana pudding and cheesecake with this delightful Banana Pudding Cheesecake recipe. Creamy cheesecake filling with a hint of banana flavor atop a crunchy vanilla wafer crust, topped with a luscious banana pudding mix – this dessert is a true crowd-pleaser!

Ingredients

Scale

For the crust:

2 cups crushed vanilla wafers
1/4 cup granulated sugar
6 tablespoons unsalted butter (melted)

For the cheesecake filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 cup mashed ripe bananas (about 2 bananas)
1 teaspoon vanilla extract
1/4 cup sour cream

For the topping:

1 (3.4 oz) package instant banana pudding mix
1 1/2 cups cold milk
1 1/2 cups whipped topping
extra vanilla wafers and banana slices for garnish

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Instructions

Preheat oven and prepare crust: Preheat oven to 325°F (163°C). Mix crushed vanilla wafers, sugar, and melted butter, press into a pan, and bake.
Prepare cheesecake filling: Beat cream cheese and sugar, add eggs, mix in bananas, vanilla, and sour cream. Pour over crust and bake.
Chill and add topping: Let the cheesecake cool, then refrigerate. Make the topping by mixing banana pudding and milk, fold in whipped topping, spread over the chilled cheesecake.
Garnish and serve: Top with vanilla wafers and banana slices before serving.