If you’re looking for a show-stopping dessert that strikes the perfect balance between creamy, nostalgic, and absolutely crowd-pleasing, look no further than Banana Pudding Cheesecake. This dreamy treat blends two Southern classics into one unforgettable bite, with a tender vanilla wafer crust, a rich banana-infused cheesecake filling, and a mountain of whipped cream and fresh bananas on top. Whether you’re feeding a special occasion crowd or simply treating yourself, this Banana Pudding Cheesecake brings warmth, comfort, and a touch of indulgence to any table.

Banana Pudding Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Simple as they may seem, each ingredient in this Banana Pudding Cheesecake plays a crucial role, adding layers of flavor, texture, and that classic golden color we all adore. Gather these goodies and let their magic work in harmony!

Vanilla wafer crumbs: The backbone of the crust, these add sweetness and a classic cookie crunch for that unmistakable banana pudding base.
Unsalted butter (melted): Essential for binding the crumbs together, butter adds richness and helps create a golden, luscious foundation.
Cream cheese (softened): The heart of every cheesecake, it gives the filling its creamy, dreamy texture and signature tang.
Granulated sugar: Keeps things perfectly sweet without overpowering the banana flavor in the filling.
Sour cream: Adds an extra layer of silkiness and a subtle tang to balance the cream cheese.
Large eggs: These provide structure, holding the cheesecake together while adding richness.
Vanilla extract: Boosts the classic vanilla flavor and rounds out the sweetness for cozy depth.
Instant banana pudding mix: The secret hero—brings bold banana flavor while keeping the filling light and satin-smooth.
Whole milk: Helps dissolve the pudding mix and keeps the cheesecake beautifully creamy.
Whipped cream: Clouds of whipped cream make this dessert feel extra celebratory and luscious.
Sliced bananas: Add freshness, natural sweetness, and a gorgeous finishing touch to every slice.
Crushed vanilla wafers for garnish: Amp up the nostalgia and add a delightful little crunch on top.

How to Make Banana Pudding Cheesecake

Step 1: Prepare the Vanilla Wafer Crust

Start by preheating your oven to 325°F (163°C) and giving a 9-inch springform pan a light greasing. In a medium bowl, mix up your vanilla wafer crumbs and melted butter until every bit is coated. Press this mixture firmly into the bottom of your pan; it’ll become your cheesecake’s golden, buttery stage. Bake for 10 minutes to set, then let it cool while you get started on the dreamy filling.

Step 2: Make the Creamy Filling

In a large bowl, beat together the softened cream cheese and granulated sugar until it looks silky and smooth. Next, blend in the sour cream, then add the eggs one at a time, keeping your mixer on low speed to avoid too much air (that’s the secret to a smooth, crack-free cheesecake!). Stir in the vanilla extract for that cozy depth of flavor.

Step 3: Mix Up the Banana Pudding Layer

In a separate bowl, whisk together the instant banana pudding mix and whole milk. Give it a good stir until it thickens slightly—you want it creamy but still easy to fold. Gently swirl it into the cream cheese mixture, making sure everything combines thoroughly. This step is where Banana Pudding Cheesecake gets its trademark flavor!

Step 4: Bake the Cheesecake

Pour your thick, banana-kissed filling over the cooled crust and tap the pan on the counter to get rid of any sneaky air bubbles. Bake for 50–60 minutes; you’re aiming for an almost-set center that still jiggles ever-so-slightly. Once baked, turn off the oven and let the cheesecake chill inside with the door cracked for one hour—it’ll finish cooking gently and set up perfectly.

Step 5: Chill and Finish with Toppings

Once your cheesecake has finished its oven nap, move it to the fridge and let it chill for at least 4 hours (overnight is even better!). Just before serving, unleash your inner pastry chef: swirl clouds of whipped cream over the top, arrange fresh banana slices, and shower on a handful of crushed vanilla wafers. Your Banana Pudding Cheesecake is ready to wow.

How to Serve Banana Pudding Cheesecake

Garnishes

For the ultimate finish, don’t hold back on the pretty toppings. Pile on fluffy whipped cream, spread out slices of perfectly ripe banana, and sprinkle crushed vanilla wafers over everything. These garnishes not only add beauty but also that irresistible blend of creamy, crunchy, and fruity elements that define this dessert.

Side Dishes

While Banana Pudding Cheesecake is a showstopper on its own, a little cup of hot coffee or a glass of cold milk rounds things out beautifully. Fresh berries or a simple fruit salad can also brighten each slice, making for a well-balanced dessert plate.

Creative Ways to Present

Serve individual slices topped with a fancy swoop of whipped cream, or let guests build their own with extra toppings on the side. For parties, try cutting the cheesecake into bite-sized bars or squares, each topped with a banana coin and a mini wafer for irresistible finger food.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Banana Pudding Cheesecake tightly and store it in the refrigerator for up to 4 days. To maintain those fresh banana slices, it’s best to garnish only what you plan to eat, keeping the rest plain until ready to serve again.

Freezing

Cheesecake is surprisingly freezer-friendly! To freeze, skip the whipped cream and banana garnish, then wrap slices or the whole cheesecake well in plastic wrap and foil. It’ll keep for up to 2 months—just thaw overnight in the fridge before serving and top fresh.

Reheating

No need to reheat—Banana Pudding Cheesecake tastes best served cold or at cool room temperature. If you find yourself preferring a slightly softer texture, simply let the cheesecake sit out for 10–15 minutes before enjoying.

FAQs

Can I make Banana Pudding Cheesecake ahead of time?

Absolutely! In fact, it’s best made at least a day in advance to allow the flavors to blend and the texture to set. Just add the whipped cream and banana garnishes right before serving for the freshest look.

How do I keep bananas from browning on the cheesecake?

Slice the bananas right before serving and arrange them on top. If you want to get extra fancy, you can lightly brush the banana slices with a bit of lemon juice to slow browning, but serving soon after slicing is most effective.

Can I use homemade banana pudding instead of instant mix?

Homemade pudding will absolutely work for Banana Pudding Cheesecake, but make sure it’s cooled and just thick enough to fold into the cheesecake base. Instant pudding is convenient, but homemade brings a special homemade touch!

How do I prevent cracks in my cheesecake?

Be careful not to over-mix your batter, and bake the cheesecake gently—letting it finish cooling in the oven helps prevent sudden temperature changes that cause cracks. Even if a crack appears, generous toppings will cover it right up!

What if I don’t have a springform pan?

You can use a standard cake pan lined with parchment, but removal will be a bit more challenging. Grease it well and let the cheesecake chill thoroughly before attempting to lift out, or simply serve straight from the pan.

Final Thoughts

If you’re craving a dessert that combines comfort, nostalgia, and creamy decadence, Banana Pudding Cheesecake truly delivers. This recipe is a little love letter to cozy kitchens and happy gatherings—so don’t wait for a special occasion, make this dreamy treat and create your own delicious memories!

Banana Pudding Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 18 reviews

Author: Emma
Total Time: 6 hours 25 minutes (includes chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the delightful fusion of two beloved desserts with this Banana Pudding Cheesecake. Creamy, rich, and bursting with banana flavor, this dessert is a perfect treat for any occasion.

Ingredients

Scale

For the crust:

2 cups vanilla wafer crumbs
6 tablespoons unsalted butter, melted

For the filling:

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

For the topping:

1 1/2 cups whipped cream
sliced bananas
crushed vanilla wafers for garnish

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Instructions

Preheat the oven: Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
Prepare the crust: Combine vanilla wafer crumbs and melted butter, press into the pan, and bake for 10 minutes.
Make the filling: Beat cream cheese and sugar, add sour cream, mix in eggs, vanilla extract, and banana pudding mix with milk. Pour into crust.
Bake: Bake for 50–60 minutes, then cool in the oven with the door ajar. Chill for at least 4 hours.
Top and serve: Before serving, add whipped cream, banana slices, and crushed wafers.