Banana Pudding Cheesecake (Creamy, Southern & Absolutely Irresistible)
This Banana Pudding Cheesecake blends the nostalgia of classic Southern banana pudding with the richness of creamy cheesecake. It’s smooth, comforting, and layered with bananas, Nilla wafers, and velvety filling—pure dessert heaven.
A rich banana-infused cheesecake layered with fresh bananas, creamy pudding, and crisp vanilla wafers. This Banana Pudding Cheesecake delivers the perfect mix of classic Southern flavor and luxurious cheesecake texture.
The creamy banana flavor, velvety filling, and soft vanilla wafers make every bite nostalgic. Whether you love banana pudding desserts, banana wafer pudding, or Southern banana pudding, this cheesecake brings comfort and elegance together beautifully.
Why You’ll Love This Recipe
- Ultimate Flavor Combo: Fresh bananas + creamy pudding + cheesecake = perfection.
- Southern-Inspired: Built to taste like the best banana pudding ever.
- Rich & Velvety: Perfect balance of dense cheesecake and smooth pudding.
- Easy Customization: Works as baked or no bake banana cheesecake.
- Crowd-Pleaser: Ideal for holidays, birthdays, and classic comfort-dessert lovers.
Banana Pudding Cheesecake
Ingredients
- For the Crust
- 2 cups crushed Nilla wafers
- 6 tablespoons melted butter
- 2 tablespoons sugar
- Pinch of salt
- For the Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup mashed ripe bananas about 2 medium
- 1 tablespoon cornstarch helps stabilize banana moisture
- For the Pudding Layer
- Inspired by classic Southern banana pudding:
- 1 box instant vanilla pudding mix 3.4 oz
- 1 ½ cups cold milk
- 1 cup whipped cream or Cool Whip
- For Layering & Topping
- 2 –3 sliced bananas
- Extra Nilla wafers
- Whipped cream
- Crushed wafers for sprinkling
Instructions
- Make the Crust
- Preheat oven to 325°F (160°C).
- Mix crushed Nilla wafers, sugar, salt, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then cool slightly.
- Prepare the Cheesecake Filling
- Beat cream cheese until smooth and fluffy.
- Add sugar and mix until creamy.
- Blend in sour cream and vanilla.
- Mix in mashed bananas.
- Add eggs one at a time, mixing gently after each.
- Stir in cornstarch—this keeps the cheesecake stable and prevents excess moisture from the bananas.
- Bake the Cheesecake
- Pour filling over the crust.
- Bake in a water bath for 55–65 minutes, until edges are set but center wobbles slightly.
- Turn off oven, crack the door, and cool inside for 1 hour.
- Chill
- Refrigerate for 6 hours or overnight—this step gives the cheesecake its dense, creamy texture.
- Make the Banana Pudding Layer
- Whisk instant pudding mix with cold milk until thick.
- Fold in whipped cream for a light, fluffy texture—similar to classic banana wafer pudding.
- Keep chilled until ready to assemble.
Nabeela’s Pro Tips
1. Use very ripe bananas for the best flavor
Ripe bananas blend smoothly into the cheesecake filling and create a natural sweetness. They add that classic Southern banana pudding flavor without needing artificial extracts.
2. Don’t skip the cornstarch
Bananas add moisture, which can cause cracking or sinking. Cornstarch stabilizes the filling and keeps your cheesecake perfectly creamy and sliceable.
3. Layer bananas right before assembly
To prevent browning, slice bananas just as you’re assembling the pudding layer. You can also lightly coat them with lemon juice to keep them fresh and vibrant.
4. Chill overnight for clean layers
Banana Pudding Cheesecake tastes its best the next day. Chilling overnight allows the cheesecake, pudding, and wafer layers to fully set, giving you clean bakery-style cuts.
5. Add wafers right before serving
Vanilla wafers soften quickly. If you want that signature crunch, add whole wafers or wafer crumbs just before serving.
6. Try a no-bake version
For a no bake banana cheesecake, skip the eggs and baked filling. Instead, combine cream cheese, whipped cream, mashed banana, and pudding mix. Chill overnight for a mousse-like texture.
7. Use a hot knife for perfect slices
Dip your knife in hot water, wipe, then cut. Repeat after each slice to get smooth, clean edges—especially when cutting through soft bananas and creamy pudding.
FAQs
1. How do I prevent bananas from turning brown?
Bananas naturally oxidize, but you can slow the process by slicing them fresh, brushing lightly with lemon juice, or layering them between pudding and whipped topping so they stay protected from air exposure.
2. Can I make this recipe without baking?
Yes! For a no bake banana cheesecake, use a graham or wafer crust, then combine softened cream cheese with instant pudding, mashed banana, whipped cream, and a little powdered sugar. Pour into the crust and chill overnight. It’s light, creamy, and perfect for warm weather.
3. How long does Banana Pudding Cheesecake last?
Store covered in the refrigerator for 3–4 days. Because bananas soften over time, the first two days offer the freshest flavor and texture. Keep the wafers separate until serving if you want to preserve their crunch.
4. Can I freeze this cheesecake?
You can freeze the cheesecake layer on its own, but avoid freezing the pudding and banana layers. If you want to freeze, bake the cheesecake, cool, wrap tightly, and freeze for up to 2 months. Add the banana and pudding layers after thawing overnight.
