Best Banana Pudding Cheesecake

There is something undeniably joyful about combining two dessert titans into one spectacular treat. My Banana Pudding Cheesecake brings the nostalgic, creamy comfort of Southern banana pudding together with the dense, velvety richness of a New York-style cheesecake. Max calls it his "banana cloud cake" because of the fluffy whipped topping and the generous scatter of Nilla Wafers that remind him of his favorite after-school snack.

A luscious dessert combining the flavors of Southern banana pudding and creamy cheesecake, featuring a Nilla Wafer crust and fresh banana topping.

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Why You Will Love This Banana Pudding Cheesecake

This dessert is a showstopper that feels like a hug on a plate. It features a buttery Nilla Wafer crust that sets the stage for a luscious filling packed with real ripe bananas and a hint of vanilla pudding flavor. Topped with fresh banana slices, whipped cream, and crunchy cookie crumbs, it offers a perfect balance of textures—creamy, crunchy, and smooth—in every single bite.

How To Make Banana Pudding Cheesecake

We start by crushing Nilla Wafers into fine crumbs and mixing them with melted butter to create a sweet, golden crust that is pressed into a springform pan. The filling is a smooth blend of cream cheese, sugar, and instant banana pudding mix, enriched with mashed ripe bananas for authentic flavor. After baking gently until set, the cheesecake is chilled to perfection before being crowned with fresh banana slices, whipped cream swirls, and crushed wafers just like the classic pudding dish.

Banana Pudding Cheesecake Ingredients

The Nilla Wafer Crust

• 2 cups Nilla Wafers (crushed into crumbs)
• ½ cup unsalted butter (melted)
• ¼ cup granulated sugar

The Cheesecake Filling

• 24 oz cream cheese (3 blocks, softened to room temperature)
• 1 cup granulated sugar
• 1 package (3.4 oz) instant vanilla or banana cream pudding mix (dry)
• ½ cup sour cream (room temperature)
• 3 large eggs (room temperature)
• 2 ripe bananas (mashed smoothly)
• 1 teaspoon vanilla extract

The Topping

• 1 cup heavy whipping cream (whipped with 2 tablespoon sugar)
• 2 fresh bananas (sliced for garnish)
• ½ cup Nilla Wafers (crushed or whole for decoration)

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Step by Step Method

Prepare the Crust

• Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
• Mix the crushed Nilla Wafers, sugar, and melted butter in a bowl until the texture resembles wet sand.
• Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then let it cool while you make the filling.

Mix the Filling

• In a large bowl, beat the softened cream cheese and sugar until completely smooth and creamy.
• Add the dry pudding mix, sour cream, and vanilla extract; beat until well combined.
• Stir in the mashed bananas until fully incorporated.
• Add the eggs one at a time, mixing on low speed just until blended. Do not overmix to prevent cracking.

Bake the Cheesecake

• Pour the batter over the cooled crust and smooth the top with a spatula.
• Bake for 55–65 minutes, or until the edges are set but the center still jiggles slightly like gelatin.
• Turn off the oven and crack the door open; let the cheesecake cool inside for 1 hour to prevent cracks.

Chill and Garnish

• Remove the cheesecake from the oven and run a knife around the edge to loosen it.
• Refrigerate for at least 6 hours or overnight to set completely.
• Before serving, pipe whipped cream swirls around the edge, top with fresh banana slices, and sprinkle generously with crushed Nilla Wafers.

Max’s Reaction: "It tastes just like Grandma's pudding but in a cake slice! I love the crunchy cookies on top."

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What Pairs Well With Banana Pudding Cheesecake

This dessert is rich and creamy, so it pairs beautifully with a hot cup of coffee or an espresso to cut through the sweetness. A tall glass of cold milk is also a classic companion. For a fun twist, serve it with a drizzle of salted caramel sauce or a scoop of vanilla bean ice cream if you are feeling extra indulgent.

Banana Pudding Cheesecake Variations

No-Bake Version

• For a quicker summer treat, skip the eggs and bake time. Beat the cream cheese with sugar and pudding mix, fold in whipped topping (Cool Whip), and chill in the crust for 4 hours until firm.

Caramel Banana Twist

• Drizzle dulce de leche or salted caramel over the crust before adding the batter, and again over the finished cheesecake for a banoffee-inspired flavor.

Double Banana Punch

• Use banana cream instant pudding mix instead of vanilla for an intensified banana flavor profile that really pops.

Mini Cheesecake Bites

• Bake the batter in a muffin tin lined with Nilla Wafers (one whole wafer at the bottom of each cup) for 15–20 minutes to make adorable individual servings.

Equipment

• 9-inch Springform Pan
• Electric Hand Mixer or Stand Mixer
• Large Mixing Bowl
• Rubber Spatula

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store the cheesecake in the refrigerator, loosely covered, for up to 4 days. Note that the fresh banana garnish will brown over time, so add the slices right before serving.

Make Ahead Strategy

You can bake the cheesecake up to 2 days in advance and keep it chilled in the fridge. Prepare the whipped cream and banana toppings just before guests arrive for the freshest presentation.

Freezing Instructions

This cheesecake freezes well without the toppings. Wrap the cooled cheesecake tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight before decorating.

Banana Pudding Cheesecake FAQs

A Southern Classic Reimagined

This cheesecake has become a family favorite for birthdays and barbecues alike. It brings a sense of nostalgia and comfort that few other desserts can match. If you love rich, creative sweets, you must try our Red Velvet Brownies for a fudgy delight, or the easy Pecan Pie Dump Cake for another Southern-inspired classic. For a traditional showstopper, the Red Velvet Cake is always a winner.

Share your Banana Pudding Cheesecake! Tag us @HannahCooking with #BananaPuddingCheesecake; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Banana Pudding Cheesecake recipe and let us know what twists or ingredients you used!

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Banana Pudding Cheesecake

A luscious dessert combining the flavors of Southern banana pudding and creamy cheesecake, featuring a Nilla Wafer crust and fresh banana topping.

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Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Cooling & Chilling: 7 hours hours

Total Time: 8 hours hours 30 minutes minutes

Servings: 12 slice

Calories: 520kcal

Cost: $20

Equipment

• 1 Springform pan (9-inch)
• 1 Electric mixer (Hand or stand)
• 1 Mixing bowl (Large)

Ingredients

• ▢ 2 cups Nilla Wafers - Crushed
• ▢ ½ cup unsalted butter - Melted
• ▢ ¼ cup granulated sugar - For crust
• ▢ 24 oz cream cheese - Softened
• ▢ 1 cup granulated sugar - For filling
• ▢ 3.4 oz instant vanilla pudding mix - 1 box, dry
• ▢ ½ cup sour cream - Room temperature
• ▢ 3 large eggs - Room temperature
• ▢ 1 teaspoon vanilla extract - For flavor
• ▢ 1 cup heavy whipping cream - For topping
• ▢ ½ cup Nilla Wafers - For garnish

Instructions 

• Mix crushed Nilla Wafers, sugar, and melted butter; press into a 9-inch pan and bake at 325°F for 10 mins.
• Beat cream cheese and sugar until smooth; add pudding mix, sour cream, mashed bananas, and vanilla.
• Add eggs one at a time, mixing on low speed just until blended.
• Pour batter over crust and bake for 55-65 minutes until set. Cool in oven for 1 hour.
• Refrigerate for 6+ hours. Top with whipped cream, banana slices, and wafers before serving.

Notes

Use ripe bananas for the best flavor in the filling. Toss banana slices in lemon juice to prevent browning.

Nutrition

Serving: 180g | Calories: 520kcal (26%) | Carbohydrates: 48g (16%) | Protein: 8g (16%) | Fat: 34g (52%) | Saturated Fat: 19g (119%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 140mg (47%) | Sodium: 320mg (14%) | Potassium: 250mg (7%) | Fiber: 1g (4%) | Sugar: 36g (40%) | Vitamin A: 1100IU (22%) | Vitamin C: 4mg (5%) | Calcium: 100mg (10%) | Iron: 1mg (6%)