Banana Pudding Cheesecake – A Creamy, Decadent Twist on a Classic

Transform your favorite banana pudding into a rich, creamy cheesecake with this easy-to-follow Banana Pudding Cheesecake recipe. It blends instant banana pudding, cream cheese, and fresh banana slices for a dessert that’s both familiar and elegant.

What is Banana Pudding?

Banana pudding is a classic Southern dessert made with layers of creamy pudding, fresh banana slices, and vanilla cookies such as Nilla wafers for texture. It’s often finished with a cloud of whipped cream or meringue. This cheesecake version preserves those familiar flavors while giving the dessert the structure and richness of cheesecake.

Ingredients You’ll Need

Below are the ingredients separated into crust, cheesecake filling, and toppings so you can prepare everything in an organized way.

Crust

• 1 1/2 cups Nilla Wafer crumbs
• 4 tablespoons melted butter

Cheesecake Filling

• 4 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 4 tablespoons all-purpose flour
• 1 (3.9 oz) package banana cream instant pudding mix
• 2 teaspoons vanilla extract
• 3/4 cup heavy whipping cream
• 5 eggs, at room temperature

Topping

• Fresh banana slices
• Nilla wafer cookies (or a vanilla cookie of your choice)
• Whipped cream

Variations and Substitutions

You don’t have to use Nilla wafers for the crust. Any vanilla-flavored cookie works well—Golden Oreos, Keebler Vienna Fingers, or shortbread cookies are good alternatives. If you need a substitute for granulated sugar, light brown sugar or a small amount of maple syrup can be used, but they will slightly change the flavor and texture. For extra contrast, try chopped pecans or walnuts, or drizzle chocolate sauce over the slices—banana and chocolate pair beautifully.

Storage and Shelf Life

Allow the cheesecake to cool completely before storing. Once cooled and fully set, wrap individual slices tightly in plastic wrap and optionally cover with foil for extra protection. Refrigerated slices will stay good for up to five days. For long-term storage, wrap well and freeze for up to six months; thaw in the refrigerator before serving.

Servings and Timing

This recipe makes about 10–14 servings, depending on how large you slice each piece. Plan roughly 15 minutes to prepare the crust and filling, about 90 minutes to bake (15 minutes at 350°F, then reduce to 200°F), and additional time for cooling and refrigeration—ideally refrigerate overnight to fully set.

Step-by-Step Instructions

1. Preheat the oven to 350°F. Grease a 9-inch springform pan and set aside.
2. Make the crust: Pulse Nilla wafers in a food processor until you have about 1 1/2 cups of crumbs. Add the melted butter and pulse until combined. Press the mixture into the bottom and slightly up the sides of the prepared pan. Bake the crust at 350°F for about 10 minutes and then remove to cool.
3. Prepare the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese until smooth and lump-free.
4. Add the granulated sugar and flour and mix for about one minute until combined.
5. Mix in the banana cream instant pudding until just incorporated.
6. On low speed, add the vanilla extract and heavy whipping cream; mix 1–2 minutes, scraping the bowl as needed.
7. Add the eggs one at a time, allowing each egg to incorporate fully before adding the next.
8. Pour the filling over the pre-baked crust. Bake at 350°F for 15 minutes, then reduce the oven temperature to 200°F and bake an additional 55–60 minutes, or until the center only slightly jiggles.
9. When baking is complete, crack the oven door and let the cheesecake sit in the warm oven for about 15 minutes. Remove and cool completely on a wire rack.
10. Refrigerate overnight to allow the cheesecake to set fully.
11. Before serving, top with whipped cream, fresh banana slices, and extra Nilla wafers or cookie pieces.

Final Notes

This Banana Pudding Cheesecake is a crowd-pleaser that combines the comfort of traditional banana pudding with the luxurious texture of cheesecake. It’s perfect for holidays, potlucks, or any special occasion. Enjoy experimenting with toppings and cookie choices to tailor it to your taste.

If you try this recipe, please share your results and photos—baked goods taste even better when they’re enjoyed together!

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Ingredients Summary

• Crust: 1 1/2 cups Nilla wafer crumbs, 4 tbsp melted butter
• Filling: 4 (8 oz) cream cheese, 1/2 cup sugar, 4 tbsp flour, 1 (3.9 oz) banana cream instant pudding, 2 tsp vanilla, 3/4 cup heavy cream, 5 eggs
• Topping: fresh bananas, Nilla wafers, whipped cream

Directions Summary

Pre-bake crust, prepare filling by creaming ingredients and incorporating eggs, bake at 350°F then 200°F until set, cool gradually and refrigerate overnight, garnish and serve.