Banana Pudding Cheesecake

This banana pudding cheesecake recipe is a delish dish everyone will love.

Layers of tangy cheesecake, banana slices, and cookies are topped with banana pudding over a vanilla wafer crust. It’s topped with whipped cream, more bananas, and cookies, what’s not to love?

slice of Banana Pudding Cheesecake with banana , whipped cream and cookie topping

This Southern classic has been given a flavor upgrade with a tart cheesecake balanced with the sweet banana pudding.
Make banana pudding cheesecake up to two days ahead, and add fresh toppings before serving. The texture and flavor will develop even more.
Easy to find ingredients. Year-round bananas (and cookies!) make this dessert simple to make at any time.

ingredients to make banana pudding cheesecake including nilla wafers, sugar, butter, bananas, pudding mix, sour cream, cream cheese, cream, milk, and eggs

Banana Pudding Cheesecake Essentials

Nilla Wafer Crust: Nilla wafers pair perfectly with bananas. If you can’t find nilla wafers, try crushed gingersnaps, Vanilla Oreos, or a graham cracker crust.

Bananas: Choose fresh, firmer, just ripe bananas to slice for the decorative layer on top so they hold their shape nicely. Use overripe/ripe bananas for the cheesecake layer. Choose softer bananas with brown spots for a sweeter, more flavorful cheesecake.

Cheesecake: For the best flavor and structure, use full-fat cream cheese over the light version. Let the cream cheese and eggs come to room temperature so they’re easier to blend in Step 3.

Pudding: Use instant pudding mix. Heavy whipping cream beats stiffer than half and half and is used in this recipe for the lightest, fluffiest cheesecake. For the best results, beat the heavy cream until soft peaks form, before it gets too glossy.

Holly’s Favorite Variations

Top with sprinkles for a birthday pie. Use sliced strawberries or blueberries, mini chocolate, peanut butter, or butterscotch chips in place of bananas for a fun twist.
Shaved chocolate, toasted coconut flakes, crushed pistachios, and slivered almonds are colorful and tasty toppings, too!
For a crunchier crust, try adding homemade granola to the crushed Nilla wafers in Step 6.
For an extra tart cheesecake, Greek yogurt can be used instead of sour cream.

crushed nilla wafers in a springform pan for banana pudding cheesecake

bananas, eggs, cream cheese, and sour cream in a blender for banana pudding cheesecake

How to Make Banana Pudding Cheesecake

Crust: Prepare the cookie crust (full recipe below).
Cheesecake Layer: Blend the cheesecake layer ingredients. Pour over the crust and bake.
Pudding Layer: Whisk the pudding mixture together and fold in half of the whipped cream.
Assemble: Place banana slices and crushed cookies over the cheesecake layer and cover with pudding.

Top with the remaining whipped cream, banana slices, and cookies just before serving.

ingredients for banana pudding cheesecake in glass bowls

banana and nilla wafer layer for banana pudding cheesecake

Line the bottom of the springform pan with a sheet of parchment paper for a guaranteed no-stick cheesecake and easy transfer to a serving dish.
If you don’t have a springform pan, use a square 8×8 pan with parchment paper on the bottom and overlapping on two sides for easier removal.
Be sure you are using instant pudding and not the cooking kind!
Cream cheese and eggs will blend faster if they’re at room temp in Step 2.
Allow the cheesecake to chill in the refrigerator for several hours or overnight. This helps it set properly for better slices and develop its full flavor.

a whole banana pudding cheesecake with a piece taken out

Storing Banana Pudding Cheesecake

Banana pudding cheesecake tastes best when it’s chilled so store it in the refrigerator for up to 2 days. To prevent the final garnishes from getting soggy, add them just before serving.

Delicious Banana Desserts

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Banana pudding cheesecake is a decadent dessert with layers of bananas, pudding, and cheesecake on a vanilla cookie crust.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Chill Time 7 hours

Total Time 8 hours 40 minutes

Cook ModePrevent your screen from going dark

Preheat the oven to 350°F.
To make the crust, in a medium bowl combine crushed cookie crumbs and butter. Press into the bottom of an 8-inch springform pan.
Place mashed bananas, cream cheese, eggs, granulated sugar, and sour cream into a blender. Blend until smooth and pour the mixture into the prepared crust. Bake for 45 minutes or until set. Turn the oven off, open the door slightly, and let cool for 1 hour.
Transfer to the fridge and cool for at least 2 hours or overnight.
For the pudding mixture, whisk together milk and vanilla pudding mix. Set aside. In a separate bowl, beat the whipping cream until soft peaks form. Fold ½ cup of the whipped cream into the pudding mixture.
Refrigerate at least 4 hours.
Slice the remaining bananas and place over the cheesecake layer. Sprinkle with the crushed Nilla Wafers and top with the vanilla pudding. Decorate the top with remaining whipped cream, banana slices, and cookies before serving.

Store the cheesecake in an airtight container in the fridge for up to 2 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert, Party Food

Cuisine American

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