This banana pudding cheesecake is a triple-decker dessert!
Banana cheesecake is baked over crushed Nilla wafers and topped with more bananas, creamy vanilla pudding, and a thick layer of whipped cream.
- Banana pudding cheesecake is a rich creamy combination of cheesecake and our favorite banana pudding recipe.
Ingredients for Banana Pudding Cheesecake
Crust – Nilla wafers and bananas are a perfect pair! However, feel free to make your own graham cracker crust, or buy one. Even chocolate Oreo crust will taste delish with this recipe.
Bananas – Use ripe bananas with spots for the cheesecake and fresh and firm bananas for the top layer in Step 6.
Cheesecake Filling – This recipe uses a block of full fat cream cheese, lighter versions don’t hold up as well.
Pudding – Whole milk and heavy whipping cream provide the rich and creamy flavor this dessert is so popular for. Banana, cheesecake, or coconut pudding can be swapped for vanilla but we prefer the flavor of vanilla pudding in this recipe.
Toppings – Top with whipped cream or whipped topping like Cool Whip. Sprinkle extra crushed Nilla wafers on the top or go for some mini toffee, butterscotch, or chocolate chips.
How to Make Banana Pudding Cheesecake
- Prepare Nilla Wafer crust (as per the recipe below).
- Combine the cheesecake layer ingredients in a blender until smooth and pour over the crust.
- Bake until set. Cool the cheesecake completely (two hours or overnight in the fridge).
- Whisk the pudding mixture together. Beat the whipping cream and fold half into the pudding mixture, reserving the other half for the end.
- Arrange the remaining banana slices over the cooled cheesecake and sprinkle with Nilla Wafers.
- Top with pudding and the last layer of whipped cream. Refrigerate before serving.
Tips for a Great Cheesecake
- Line the bottom of the springform pan with a sheet of parchment paper for a guaranteed no-stick cheesecake and easier transfer to a serving dish.
- If you don’t have a springform pan, use a square 8×8 pan with parchment paper on the bottom and overlapping on two sides for easier removal.
- Be sure you are using instant pudding and not the cooking kind!
- Cream cheese and eggs will blend faster if they’re at room temp for faster blending in Step 2.
- Allow the cheesecake to chill in the refrigerator for several hours or overnight. This helps it set properly and develop its full flavor.
Storing Cheesecake
- Banana pudding cheesecake tastes best when it’s chilled so store it in the refrigerator for up to 2 days.
- Add the final topping of whipped cream and any garnishes just before serving.
More Cheesecake Recipes
Did your family love this Banana Pudding Cheesecake? Leave us a rating and a comment below!
Banana Pudding Cheesecake
Ingredients
For the Crust
- 1 ½ cups finely crushed Nilla Wafers (about 50 cookies)
- 3 tablespoons melted butter
For the Cheesecake
- 2 medium ripe bananas about 1 cup mashed
- 8 ounces cream cheese softened
- 3 eggs
- ½ cup sugar
- ¼ cup sour cream
For the Pudding
- 2 medium bananas ripe but firm
- 1 ½ cups cold milk
- 3.4 ounces instant vanilla pudding
- ¼ cup Nilla wafers lightly crushed
- ¾ cup heavy whipping cream
Instructions
- Preheat the oven to 350°F.
- To make the crust, in a medium bowl combine cookie crumbs and butter. Press into the bottom of an 8-inch springform pan.
- Place cheesecake ingredients into a blender. Blend until smooth and pour the mixture into the prepared crust. Bake for 45 minutes or until set. Turn the oven off, open the door slightly, and let cool for 1 hour.
- Transfer to the fridge and cool for at least 2 hours or overnight.
- For the pudding mixture, whisk together milk and vanilla pudding mix. Set aside. In a separate bowl, beat the whipping cream until soft peaks form. Fold ½ cup of the whipped cream into the pudding mixture.
- Slice the remaining bananas and place over the cheesecake layer. Sprinkle with the crushed Nilla Wafers and top with the vanilla pudding. Decorate the top with the remaining whipped cream.
- Refrigerate at least 4 hours.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert
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I was wondering if baking the crust before putting in the filling would work. My crust was pretty gooey and when I poured (very carefully!) the cheesecake ingredients into the crust it kind of floated in the cheesecake mixture. The finished product tasted delicious and I would make this again.
I’m glad you enjoyed the recipe! You could try bake this crust if you’d like, we haven’t experienced the same problem although we did press it very firmly so the crust was quite packed. Let us know how it goes!