Banana Pudding Cheesecake Recipe

Admit it: banana pudding and cheesecake are both dessert icons in their own right; however, combine them? That’s next-level dessert sorcery. The combination of the creamy richness of cheesecake paired with that classic banana pudding nostalgia takes you back to a time when things were simpler: when your grandma made the best banana pudding (she did). Even if you’re not a trained pastry chef, this Banana Pudding Cheesecake recipe will make you look like one. So whether you have a family cookout planned, are trying to take home the office potluck (we all compete), or just want to impress yourself on a lazy Sunday, I’ve got your back, and I’ll show you how to do it without getting lost in boring instructions or needing a culinary degree.

Why This Recipe Rules (And Why You Need It in Your Life)

Ever tried to choose between banana pudding and cheesecake at a dessert table? Yeah, me too. It’s like picking your favorite child. So why not just combine the two and save yourself the emotional turmoil?

Here’s what makes this mashup magical:

• Creamy cheesecake base that’s thick, rich, and absolutely indulgent.
• Sweet banana pudding layer that adds that classic comfort-food flair.
• Vanilla wafers—because crunch is a non-negotiable.
• Whipped cream topping that ties the whole thing together like the bow on your favorite present.

Bonus: This baby tastes even better the next day. So if you can resist devouring it immediately (I couldn’t), it’s a solid make-ahead option.

Ingredients You’ll Need (Nothing Weird, I Promise)

Let’s keep it real—nobody wants to hunt down unicorn dust and imported sea moss to make dessert. You’ll find all this stuff at your regular grocery store (or probably already chilling in your pantry).

For the crust:

• 2 cups crushed vanilla wafers (about 60-ish wafers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) blocks of cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract

For the banana pudding layer:

• 1 (3.4 oz) box instant banana pudding mix
• 1 1/2 cups cold milk
• 1 cup heavy whipping cream, whipped to stiff peaks
• 2-3 ripe bananas, sliced (not brown and mushy—we’re not making baby food here)

For the topping:

• More vanilla wafers (crushed or whole—your call)
• Whipped cream (homemade or store-bought, no judgment)
• Optional: A drizzle of caramel sauce (because YOLO)

Step-by-Step: Making the Banana Pudding Cheesecake

This isn’t one of those “10-minutes-and-done” TikTok recipes. But it’s also not rocket science. Just follow the steps below, and you’ll nail it like a pro.

Step 1: Prep the Crust

You gotta start with a strong foundation—kind of like any good relationship.

1. Preheat your oven to 325°F (163°C).
2. Combine crushed vanilla wafers, sugar, and melted butter in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a glass to really pack it down.
4. Bake for 10 minutes. Let it cool while you whip up the filling.

Step 2: Make the Cheesecake Base

Now we’re getting to the good stuff.

1. In a large bowl, beat cream cheese and sugar until smooth and creamy. No lumps allowed.
2. Add eggs, one at a time, mixing well after each one.
3. Fold in the sour cream and vanilla extract until combined.
4. Pour the filling over the cooled crust and smooth the top with a spatula (or your finger if no one’s watching 😏).

Step 3: Bake and Chill

This part requires patience. Like… actual patience.

1. Bake at 325°F for 50–55 minutes. The edges should be set, but the center will still jiggle slightly.
2. Turn off the oven and crack the door. Let it sit inside for an hour to prevent cracks (aka cheesecake wrinkles).
3. Remove and chill in the fridge for at least 4 hours, but preferably overnight. Yes, it’s hard to wait, but your taste buds will thank you.

Step 4: Banana Pudding Layer

Time to get pudding-fancy.

1. Whisk together the banana pudding mix and cold milk until thick (takes about 2 minutes).
2. Fold in your whipped cream to make it nice and fluffy.
3. Layer banana slices on top of the cheesecake, then spoon the pudding mixture over them.
4. Smooth it out with a spatula like you’re frosting a cake on a baking show.

Step 5: Final Touches

It’s glow-up time.

• Add a layer of whipped cream on top.
• Sprinkle crushed vanilla wafers over the whipped cream. Or go rogue and press whole ones into the top.
• Optional: Drizzle with caramel sauce for that extra ooh-la-la.

Tips to Slay This Recipe Like a Boss

Let’s be real—cheesecake can be a little fussy. But I’ve got you covered with these handy tips:

✅ Use Room-Temp Cream Cheese

Cold cream cheese = lumpy batter. And nobody likes a chunky cheesecake (unless you’re into that? No judgment…).

✅ Don’t Overbeat the Batter

Mix until just combined. If you beat it to death, you’ll incorporate too much air and risk cracking. Sad face. :/

✅ Chill Like It’s Your Full-Time Job

Overnight chill time lets everything set perfectly and gives the flavors time to marry. Plus, you get a legit reason to make dessert ahead of time. Win-win.

Variations You’ll Want to Try ASAP

Not into bananas? (Wait… who are you? 😅) No problem. This recipe is super versatile. Try these ideas:

• Strawberry Pudding Cheesecake: Swap banana pudding for strawberry pudding and add fresh strawberry slices. Strawberry shortcake vibes for days.
• Chocolate Banana Twist: Add a layer of chocolate ganache between the cheesecake and banana pudding. Your chocoholic cousin will thank you.
• Nutty Nilla: Mix crushed pecans or walnuts into the crust for extra crunch and a nuttier flavor.

Is It Breakfast If There’s Fruit? Asking for a Friend.

Let’s address the elephant in the room: Can you eat this for breakfast?

I say yes. Why? There’s fruit. There’s dairy. And it technically qualifies as a pastry, right? IMO, life’s too short to limit cheesecake to dessert time.

Nutrition Facts (aka Reality Check Time)

Look, I’m not here to sugarcoat the truth (pun intended). This isn’t a “light” dessert. But you already knew that when you clicked “Banana Pudding Cheesecake,” didn’t you? 😅

Here’s a rough estimate per slice (based on 12 servings):

• Calories: ~450
• Fat: ~30g
• Carbs: ~38g
• Protein: ~6g

Want to lighten it up a bit?

• Use low-fat cream cheese or Greek yogurt instead of sour cream.
• Swap in a sugar substitute (like monk fruit or erythritol) for baking.
• Ditch the whipped cream topping (but… why would you??).

Final Thoughts: Just Make the Cheesecake Already

So there you have it—a ridiculously good Banana Pudding Cheesecake recipe that’s creamy, dreamy, and dangerously addictive. It’s the kind of dessert that turns ordinary dinners into epic finales and makes you look like a rockstar in the kitchen, even if you usually burn toast.

Got bananas sitting on the counter right now? Don’t let them go brown and mushy. Put them to work. And the next time someone asks what your signature dessert is, you can smile and say, “Oh, just this little Banana Pudding Cheesecake I whip up sometimes.”

Now go grab your springform pan, preheat that oven, and let’s make some dessert magic happen. 🧁💛