Do Share Recipe

I have to admit, I’m obsessed with this Banana Pudding Cheesecake Recipe! After making it for the first time, I couldn’t stop sneaking bites while it chilled in the fridge. The creamy filling with real banana flavor paired with a buttery Nilla Wafer crust makes it feel like dessert heaven.

Every slice is like enjoying classic banana pudding in cheesecake form, especially after a comforting dinner like white bean chicken chili recipe. I promise, this recipe is easier than it looks and will wow anyone you serve it to!

Ingredients for Banana Pudding Cheesecake

Here’s everything you’ll need to make this creamy, dreamy cheesecake. Each ingredient adds its own magic, so follow the notes for best results.

Bananas – 2 large, very ripe bananas, mashed to about 1 cup. Ripe bananas give the richest flavor.
Nilla Wafers – 2 cups finely crushed. I like using a food processor to get a smooth, even crust.
Sugar – 1/4 cup for the crust, 1/2 cup for the filling. Sweetness balances the tart cream cheese perfectly.
Butter – 1/4 cup, melted. This helps hold the crust together and adds richness.
Cream Cheese – 16 ounces, full-fat and at room temperature. Full-fat cream cheese gives a creamy, smooth texture.
Sour Cream – 1/2 cup. Adds tang and makes the filling extra silky. You can substitute Greek yogurt if needed.
Instant Banana Pudding Mix – 3.4 ounces, dry. Enhances the banana flavor without extra moisture.
Eggs – 3 large, at room temperature. Lightly beaten before adding to avoid cracks.
Vanilla Extract – 1 teaspoon, for flavor depth.

Note: Serves 10-12 people generously.

Variations

If you want to tweak the recipe, here are a few ways I like to switch it up:

Dairy-Free – Use vegan cream cheese and coconut cream instead of sour cream.
Sugar-Free – Substitute sugar with your favorite sugar replacement; ensure the pudding mix is also sugar-free.
Flavor Boost – Add a sprinkle of cinnamon or nutmeg in the filling, or swirl caramel sauce on top for extra indulgence.
Toppings – Fresh strawberries, toasted coconut, or chocolate shavings work beautifully.

Cooking Time

Prep Time: 25 minutes
Baking Time: 1 hour 15 minutes
Chilling Time: 5 hours
Total Time: 6 hours 40 minutes

Equipment You Need

9-inch springform pan – holds the cheesecake and makes it easy to release.
Food processor – for finely crushing the Nilla Wafers.
Stand mixer with paddle attachment – ensures smooth, lump-free filling.
Roasting pan – for creating a water bath during baking.
Parchment paper – prevents sticking and ensures clean slices.

How to Make Banana Pudding Cheesecake Recipe

Making this cheesecake is easier than it sounds. Let’s break it down step by step.

Prepare the Crust

Start by preheating your oven to 325°F (163°C). Line the bottom of your springform pan with parchment paper. Blend the Nilla Wafers into fine crumbs, mix with sugar and melted butter, then press firmly into the pan. Bake for 10 minutes and let cool slightly.

Make the Cheesecake Filling

Beat the cream cheese until smooth, then mix in mashed bananas and sour cream. Add sugar, dry pudding mix, and vanilla, combining gently. Lightly beat eggs separately, then fold them in carefully to prevent cracking.

Assemble and Bake

Wrap your pan in foil and place it in a large roasting pan with boiling water for a water bath. Pour in the filling, smooth the top, and bake until edges are set and center slightly wobbly. Let it cool in the oven with the door cracked for one hour, then transfer to a cooling rack. Chill in the refrigerator for at least 5 hours.

Additional Tips for Making this Recipe Better

Here are a few personal tips I’ve learned while making this cheesecake:

I always use very ripe bananas—they give the cheesecake a natural sweetness and strong flavor.
Gently mix in the eggs; overbeating can make the cheesecake crack.
Wrapping the pan in multiple layers of foil prevents water from leaking into the crust during the water bath.
I like to let the cheesecake rest at room temperature for 10 minutes before slicing for cleaner pieces.

How to Serve Banana Pudding Cheesecake Recipe

Serving this cheesecake is part of the fun. Slide a knife around the pan before releasing it to avoid sticking. I love topping mine with whipped cream, thin banana slices, and extra Nilla Wafers for texture. It pairs beautifully after savory meals such as easy chicken stir fry recipe when you want a balanced, satisfying finish.

Nutritional Information

Here’s a quick snapshot of the nutrition in one slice:

Calories: 420
Protein: 7g
Carbohydrates: 38g
Fat: 28g

This gives you an idea of portion control while enjoying this decadent dessert.

Make Ahead and Storage

Refrigerating

You can make this cheesecake up to four days in advance. Keep it covered tightly in the fridge to maintain freshness and wait to add toppings until serving.

Freezing

Wrap the cooled cheesecake in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before serving.

Reheating

This cheesecake is best served cold. If slightly frozen, let it sit in the fridge for several hours to soften naturally. Avoid microwaving.

Why You’ll Love This Recipe?

This banana pudding cheesecake has so many perks. Here’s why I adore it:

Easy to make – Simple ingredients and clear steps make it approachable for bakers of all levels.
Crowd-pleaser – Creamy, flavorful, and perfect for dinner parties or holidays.
Customizable – Add toppings, switch flavors, or make it dairy-free for a twist.
Flavor-packed – Combines the classic banana pudding with cheesecake richness.
Make ahead friendly – You can prepare it in advance and serve without stress.

This Banana Pudding Cheesecake is my go-to dessert when I want to impress guests without complicated steps. Every bite tastes like comfort and indulgence combined, and I know it will become your favorite too!

Ben Carraoli