Banana Pudding Cheesecake — The Banana Dessert Recipe You’ll Obsess Over
Banana Pudding Cheesecake tastes exactly like your favorite banana pudding…then cranks it up by turning that whole vibe into a silky, sliceable cheesecake. Think Nilla wafer crunch, creamy banana cheesecake, a layer of fresh banana and crushed wafers, then a fluffy whipped vanilla-pudding crown. If you love banana desserts, this one’s basically a love letter on a plate.
Why does this hybrid work so well? Because it captures all the best parts of two desserts: the nostalgia and texture of banana pudding and the rich, dense decadence of cheesecake. You get contrast—crunch vs. cream, fruity freshness vs. deep vanilla—and that makes every forkful interesting. Sound dramatic? Maybe. But once you try it, you’ll agree.
Why you’ll fall head-over-heels for this Banana Pudding Cheesecake recipe
- It’s comforting and nostalgic—all the childhood banana pudding vibes, upgraded.
- It looks fancy but is straightforward to make.
- The texture? Ridiculously good: dense cheesecake with pockets of banana + wafer crunch.
- Perfect for entertaining—make it a day ahead and relax while everyone raves.
The story behind this Banana Pudding Cheesecake
I first cobbled this together because I wanted banana pudding for a crowd but didn’t want bowls, layers, or soggy wafers. Why not combine everything into one show-stopping dessert? The first test batch had a couple of cracks and one overripe banana (rookie mistake), but the flavor blew us away. Since then I polished the method—room-temp dairy, gentle egg mixing, water bath love—and now this tastes reliably dreamy.
What makes it irresistible (ingredient-by-ingredient)
- Nilla Wafers (crust & layers): The vanilla cookie base gives that classic pudding flavor. For the crust I use a full box plus a half—trust me, Nilla wafer goodness matters.
- Cream cheese: The backbone of the cheesecake—smooth, tangy, and luscious.
- Bananas: Use yellow (not overripe) bananas for texture and subtle sweetness—no brown mush please.
- Sour cream + heavy cream: Adds silkiness and prevents the filling from tasting one-note.
- Instant vanilla pudding + whipped cream: Whipped into a light top layer that reads like the pudding you remember.
- Eggs: Mix gently on low speed to avoid air bubbles and cracking.
Ingredient quick list (shopping-friendly)
Crust
- Nilla Wafers — 1 to 1½ boxes (crushed)
- Brown sugar — 2 tbsp
- Unsalted butter — ½ cup melted
Filling
- Cream cheese — 24 oz (room temp)
- Granulated sugar — ¾ cup
- Vanilla extract — 1 tsp
- Mashed banana — from 2 bananas
- Sour cream — ½ cup (room temp)
- Heavy cream — ¼ cup (room temp)
- Eggs — 4 large (room temp)
- Crushed Nilla wafers — 1 cup
- Sliced bananas — 2 for the middle layer
Topping
- Instant vanilla pudding — 1 package
- Cold milk — 1 cup
- Vanilla extract — 1 tsp
- Heavy cream — 1 cup (cold)
- Extra crushed Nilla wafers for garnish
Step-by-step: How to make this showstopper
- Prep and preheat. Heat oven to 325°F. Spray a 9-inch springform and line the base with parchment. Pull dairy ingredients out 1–2 hours beforehand so they hit room temp.
- Make the crust. Blitz Nilla wafers in a food processor until fine. Stir in brown sugar and melted butter. Press the crumbs halfway up the pan (use the bottom of a measuring cup to compact). Bake 11 minutes. Let cool slightly.
- Mix the filling gently. Beat cream cheese and sugar until smooth (about 2 minutes). Scrape bowl. Add mashed bananas, vanilla, sour cream, heavy cream—mix on medium until combined (it will look slightly lumpy thanks to bananas; that’s normal). Add eggs one at a time on low speed. Fold in crushed wafers by hand.
- Layer-up. Pour half the batter into the crust. Lay sliced bananas evenly over it, sprinkle a little extra crushed wafer, then pour the rest of the batter on top. Smooth gently.
- Water bath time. Wrap your springform twice in heavy-duty foil OR place the springform inside a cake pan. Set the cake pan inside a larger roasting pan and pour hot water halfway up the sides of the cake pan—this keeps the bake gentle and prevents cracks.
- Bake slow and low. Bake 80–90 minutes until the center jiggles slightly but edges look set. Turn oven off, crack the door, and let it sit 30 minutes to cool slowly. Remove from water bath, cool on a rack, then wrap in foil and chill at least 6 hours or overnight. Patience = no cracks.
- Whipped pudding topping. Mix pudding powder with cold milk and beat 2 minutes. Chill while whipping the heavy cream to stiff peaks with vanilla. Fold the whipped cream into the pudding mixture gently, then spread over chilled cheesecake. Sprinkle crushed Nilla wafers on top.
- Serve. Slice with a hot knife (dip in hot water, wipe dry between cuts) for clean pieces. Watch jaws drop.
Two water-bath options (pick your fighter)
- Cake-pan method (my favorite): Place the springform inside a 10-inch cake pan, then into a roasting pan. Add hot water halfway up the cake pan. This minimizes leaks.
- Foil-wrap method: Wrap the springform tightly twice with foil, then place it directly into the roasting pan and add hot water. Works well but double-check your foil—nobody wants a soggy crust.
Pro tips for a flawless bake
- Bring your dairy to room temp. Cold cream cheese mixes unevenly and creates lumps.
- Mix eggs on low speed. Too much air = cracks. Mix until just combined.
- Use regular yellow bananas, not mushy brown ones—texture matters.
- Chill fully. Letting the cheesecake set overnight makes slicing neater and flavor deeper.
- Hot knife trick: Run your knife under hot water and wipe it before each slice for neat edges.
- If the top cracks: Don’t sweat it—cover with the whipped vanilla pudding layer and crushed wafers. No one will know.
Bold tip: If you want perfect texture, don’t rush the chill. Overnight chilling is the secret weapon.
Variations to try (creative riffs)
- Banana Pudding Pie Nilla Wafer twist: Skip the springform—press crust into a pie dish, bake briefly, and pour in cheesecake filling for a shallower, party-friendly pie. (Yes, this becomes a Banana Pudding Pie Nilla Wafer hybrid.)
- Caramel swirl: Drizzle dulce de leche through the batter before baking for a caramelized note.
- Banana foster vibe: Top with rum-glazed bananas instead of fresh slices for a boozy finish.
- No-bake option: Make a no-bake cream-cheese/banana filling and chill in a crust—skip the oven if summer heat is a thing.
- Cookie swap: Use Golden Oreos or graham crackers for a slightly different crust personality.
Serving suggestions (how to present it like a pro)
- Serve chilled with coffee or a dessert wine.
- Add a dollop of whipped cream and a dusting of cinnamon or nutmeg.
- Plate with a few sliced bananas and a drizzle of caramel for extra oomph.
- For parties, cut smaller slices and top each with a mini Nilla wafer and a sprig of mint.
Storing & leftovers
- Refrigerator: Wrap the cheesecake tightly (still in pan) or transfer to an airtight container—stays fresh up to 4 days.
- Freezer: Freeze slices wrapped in parchment then foil; store in a freezer-safe bag up to 2 months. Thaw overnight in the fridge.
- Tip: The whipped pudding top keeps best chilled; if you plan to freeze, add the topping after thawing.
FAQ (quick answers)
Can I use overripe bananas?
Use yellow bananas — overripe ones ruin texture and might make the batter too wet.
Do I need a water bath?
Yes — it keeps the bake gentle and prevents cracks. If you skip it, expect more texture issues.
Why mash bananas, not puree?
Small banana lumps give flavor and body; total puree makes the filling too wet.
What if my cheesecake cracks?
Cover with the whipped vanilla pudding and crushed Nillas—nobody will know, and it’ll taste even better.
Can I make it gluten-free?
Use gluten-free vanilla sandwich cookies/crackers for the crust and crushed layer.
A note on recipe family and other treats
If you adore this, try making Banana Pudding Cookies for snack-size nostalgia—same flavors, mini format. Or if you want to experiment with different banana-themed bakes, look into Nilla Wafer Banana Pudding In A Bag hacks (yes, that trick is a thing) or riff on classic Banana Pudding Nilla Wafers combos for quick parfaits.
Final thoughts (wrap-up and encouragement)
This Delish Banana Pudding Cheesecake blends two treasured desserts into one unforgettable treat. It’s homey, showy, and totally worth the few extra steps—especially the water bath and the long chill. Make it for family gatherings, birthdays, or when you crave something comforting but elevated. The payoff? Every slice tastes like a memory plus an upgrade.
Make it once, and you’ll be bookmarking this under Cheesecake Desserts Recipes and Banana Dessert Recipes forever. And hey—if you try the no-bake or caramel-swirl variation, DM me the pic. I live for dessert photos. 😄
Ready to bake? Grab those Nilla Wafers and start crushing—this cheesecake waits for no one.
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Epic Banana Pudding Cheesecake — Best Banana Dessert Recipes
- Prep Time: 1 hour
- Cook Time: 1 hour 25 minutes
- Total Time: 2 hours 25 minutes
- Yield: 16 slices 1x
- Category: Dessert
Description
This cheesecake combines everything you love about banana pudding — a crunchy vanilla-cookie base, a banana-flavored cheesecake layer with fresh banana slices and crushed cookies in the middle, and a light whipped vanilla-pudding topping.
Ingredients
For the cookie crust
- 1 box Nilla Wafers (about 11–12 oz)
- 2 tablespoons packed brown sugar (light or dark)
- 1/2 cup (4 oz) unsalted butter, melted
For the banana cheesecake filling
- 24 oz (3 packages) cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 medium bananas, mashed until smooth
- 1/2 cup sour cream, room temperature
- 1/4 cup heavy cream, room temperature
- 4 large eggs, at room temperature
- 1 cup crushed Nilla Wafers (reserve extra for garnish)
- 2 bananas, thinly sliced for layering
For the whipped vanilla-pudding topping
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon pure vanilla extract
- 1 cup cold heavy cream
- Additional crushed Nilla Wafers, for decorating
Instructions
Prepare pan and crust
-
Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick spray and line the bottom with a circle of parchment; spray the parchment too.
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Place the Nilla Wafers in a food processor and blitz into fine crumbs. In a bowl, stir the crumbs with the brown sugar and melted butter until evenly moistened.
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Press the crumb mixture firmly into the bottom of the prepared springform pan and up the sides about halfway. Use the flat bottom of a measuring cup or a glass to compact the crust.
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Bake the crust for about 11 minutes. Remove and let it cool while you make the filling.
Make the banana cheesecake filling
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In a large bowl or stand mixer, beat the softened cream cheese with the granulated sugar on medium-high until smooth and free of lumps, about 2 minutes. Stop to scrape the bowl as needed.
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Stir in the mashed bananas, vanilla extract, sour cream, and heavy cream. Mix on medium speed until the mixture is blended; the batter will have small banana flecks — that’s normal.
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Reduce the mixer speed to low and add the eggs one at a time, mixing only until each is incorporated. Scrape the bowl and fold in the cup of crushed Nilla Wafers by hand.
Assemble and bake
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Pour roughly half of the cheesecake batter over the cooled crust and spread it evenly.
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Arrange the thin banana slices over the batter in a single layer, then sprinkle the reserved crushed wafers over the banana layer.
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Gently pour the remaining batter on top and smooth the surface.
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Prepare a water bath using one of these approaches:
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Set the springform pan inside a 10-inch cake pan, then place that cake pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cake pan.
-
Or tightly wrap the springform pan twice with heavy-duty aluminum foil and set it inside a roasting pan. Pour hot water into the roasting pan until it comes about halfway up the sides of the wrapped springform.
-
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Bake for 80–90 minutes, or until the edges look set and the center still has a slight wobble when the pan is nudged.
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Turn the oven off, crack the door open, and allow the cheesecake to sit inside the warm oven for 30 minutes. This gradual cooling helps prevent cracks.
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Remove the springform from the water bath, take off any foil, and transfer to a cooling rack. Let the cake cool to room temperature, then wrap tightly in foil and refrigerate for at least 6 hours or overnight.
Prepare the whipped vanilla-pudding topping
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In a medium bowl, whisk the instant pudding mix with the cold milk and beat with a hand mixer on medium for 2 minutes. Refrigerate the pudding while you whip the cream.
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In a chilled bowl, whip the cold heavy cream with the vanilla extract on high speed until stiff peaks form.
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Gently fold the whipped cream into the chilled pudding until fully combined and light.
Finish and serve
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Remove the chilled cheesecake from the springform pan and peel away the parchment.
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Spread the whipped vanilla-pudding mixture over the top of the cheesecake in an even layer. Sprinkle additional crushed Nilla Wafers on top for garnish.
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Slice with a warm, clean knife (dip the blade in hot water and wipe dry between cuts) and enjoy.
Notes
- Room temperature dairy: Remove cream cheese, eggs, sour cream, and heavy cream from the fridge about 1–2 hours before you start for the smoothest batter.
- Water-bath caution: Double-wrap the pan carefully if you choose the foil method to reduce the chance of leaks. The cake-pan method tends to be more foolproof.
- Storage: Keep the cheesecake refrigerated; it stores well for several days. Freeze individual slices wrapped in parchment and foil for longer storage.
- If cracks appear: The whipped pudding topping hides small surface imperfections — no big deal.
Nutrition
- Calories: 370kcal
- Sugar: 23g
- Sodium: 189mg
- Fat: 28g
- Saturated Fat: 17g
- Trans Fat: 0.2g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 82mg
