Banana Pudding Cheesecake

Introduction & Inspiration

Some desserts just speak to your soul. For me, Banana Pudding Cheesecake is one of those. It combines the creamy nostalgia of banana pudding with the luxurious richness of classic cheesecake—and the result is truly something special.

The first time I made this recipe, I was craving comfort. I wanted something that felt familiar but indulgent. That’s when the idea hit me: what if I took my favorite no-bake banana pudding and turned it into a velvety cheesecake?

This dessert is everything I dreamed it would be and more. A buttery Nilla wafer crust, a smooth banana-infused cream cheese filling, and optional toppings that make each slice feel like a celebration.

It’s now my most requested cheesecake. I make it for birthdays, potlucks, and holidays. And no matter the occasion, it never lasts long.

Nostalgic Appeal

Banana pudding has always had a special place in my heart. It reminds me of weekend cookouts, backyard gatherings, and family potlucks. The creamy layers of pudding, soft bananas, and vanilla wafers were always the highlight of the dessert table.

Growing up, my grandmother had a signature banana pudding she made in a glass trifle bowl. She’d chill it for hours, then serve it with extra whipped cream and crushed cookies on top. I remember peeking into the fridge just to see the layers.

This cheesecake is a nod to that tradition, but with a modern, indulgent twist. Instead of a quick pudding, you get a thick, luscious filling that holds its shape and packs a big banana flavor.

Every bite reminds me of summers with my cousins, sitting at the table barefoot and sticky-fingered, licking whipped cream off spoons. It’s the kind of dessert that brings you right back to the simple joys of childhood.

Homemade Focus

I love how this recipe brings together easy ingredients in a homemade way. Even though we use a pudding mix for flavor, everything else is prepared from scratch. There’s nothing artificial about the love that goes into making it.

Making a cheesecake from scratch may seem intimidating, but I promise—this one is completely doable. If you take your time, follow the steps, and trust the process, you’ll end up with a beautiful dessert that tastes better than anything store-bought.

I especially love making the crust myself. Crushing the Nilla wafers by hand, stirring in melted butter, and pressing it into the pan feels therapeutic. It’s one of those tasks that really makes you feel connected to what you’re creating.

And when that cheesecake comes out of the oven—golden, slightly jiggly in the center, and smelling like banana bread meets vanilla custard—it’s so satisfying. That’s the magic of baking at home.

Flavor Goal

I wanted this cheesecake to taste like banana pudding—but elevated. Something you could serve at a dinner party, but that still made people feel cozy inside.

The Nilla wafer crust adds that familiar, buttery crunch. It sets the stage for the rest of the dessert, grounding all the creamy flavors with a touch of sweetness and texture.

The filling is rich and smooth, thanks to the cream cheese and sour cream. The banana flavor comes through beautifully, but it’s not overwhelming. The pudding mix gives it a nostalgic note that banana lovers will instantly recognize.

Each bite is soft, creamy, and perfectly balanced. Not too sweet, not too heavy. And when you add the whipped cream, banana slices, and extra cookies on top? It becomes a showstopper.

Ingredient Insights

Nilla wafers are essential for the crust. They bring that signature banana pudding flavor and a light vanilla sweetness. When crushed and combined with butter and sugar, they make a crust that holds together and bakes beautifully.

Granulated sugar in the crust adds a little extra sweetness and helps with texture. It caramelizes slightly as it bakes, giving the base a golden finish.

Melted butter binds the crust together and enhances the cookie flavor. I always let it cool slightly so it mixes evenly without making the crumbs soggy.

Cream cheese is the heart of the filling. I use full-fat, brick-style cream cheese for structure and richness. Letting it soften to room temperature makes it blend more smoothly.

Mashed ripe bananas give the filling a natural sweetness and moisture. They add real banana flavor that works beautifully with the pudding mix. The riper the bananas, the better.

Sour cream adds creaminess and a slight tang that cuts through the richness. It helps the texture stay smooth and prevents the cheesecake from feeling too dense.

Banana cream pudding mix is the secret flavor booster. It enhances the banana without needing artificial extracts, and it helps firm up the texture.

Vanilla extract brings warmth and depth to the filling. Just a teaspoon is enough to tie all the flavors together.

Eggs help the cheesecake set while keeping it creamy. I always beat them lightly before adding so they blend in gently without overmixing.

Optional toppings like whipped cream, banana slices, and extra cookies aren’t required, but they take this dessert to the next level. They add contrast and a beautiful finish.

Essential Equipment

You’ll need a 9-inch springform pan for this recipe. It allows you to remove the cheesecake cleanly and keeps the crust neat and compact.

Parchment paper helps prevent sticking and makes serving easier. I always line the bottom of the pan with a round sheet before pressing in the crust.

A food processor or rolling pin is great for crushing the Nilla wafers. I usually go for the food processor for speed and uniformity.

Mixing bowls are essential for combining the crust and filling. A stand mixer or handheld electric mixer will make the cream cheese blending much easier.

A rubber spatula helps you scrape down the sides of the bowl and ensure everything is mixed evenly. It’s especially helpful when folding in the final ingredients.

Finally, you’ll need a roasting pan or large baking dish to create a water bath. This keeps the cheesecake moist and prevents cracks during baking.

List of Ingredients (With Measurements)

Nilla Wafer Crust
3 cups whole Nilla wafers, crushed (180g / about 1⅔ cups crushed)
¼ cup granulated sugar (50g)
5 tablespoons unsalted butter, melted and slightly cooled (70g)

Banana Pudding Cheesecake Filling
32 oz brick-style cream cheese, softened (4 blocks / 905g)
1 cup mashed ripe banana (2 large ripe bananas / 250g)
½ cup full-fat sour cream, room temperature (115g)
1 cup granulated sugar (200g)
1 (3.4 oz) box instant banana cream pudding mix
1 teaspoon pure vanilla extract
4 large eggs, at room temperature

Optional Toppings
2 cups whipped cream or whipped topping
1–2 bananas, sliced
10–20 Nilla wafers

Step-by-Step Instructions

Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper. This step ensures the cheesecake releases cleanly once chilled.

Crush the Nilla wafers in a food processor or by hand using a rolling pin. You want fine crumbs that resemble coarse sand. Combine the crumbs with sugar and melted butter in a bowl and mix until all the crumbs are evenly moistened.

Press the mixture firmly into the bottom of the prepared pan. I like to use the bottom of a measuring cup to create an even layer. Bake the crust for 10 minutes, then set it aside to cool while you prepare the filling.

Place a pot of water on the stove to boil for the water bath. Meanwhile, beat the softened cream cheese in a large bowl using a stand or handheld mixer. Mix on medium speed for 1 to 2 minutes until smooth and creamy.

Add the mashed bananas and sour cream. Mix until fully incorporated, scraping down the sides of the bowl as needed. Then add the sugar, pudding mix, and vanilla extract. Beat for another 30 to 60 seconds until everything is combined.

In a small bowl, lightly beat the eggs. Add them to the cream cheese mixture and mix on low speed just until combined. Avoid overmixing—this will keep the cheesecake smooth and prevent cracking.

Pour the filling over the baked crust. Use a spatula to smooth the top. Tap the pan gently on the counter to release any air bubbles.

Wrap the bottom of the springform pan in aluminum foil and place it into a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.

Carefully transfer the setup to the oven and bake for 60 to 70 minutes. The edges should look set, but the center will still jiggle slightly. Turn off the oven and let the cheesecake rest inside with the door cracked for 1 hour.

Remove the cheesecake from the water bath and let it cool completely at room temperature. Then cover and refrigerate for at least 6 hours, preferably overnight.

When ready to serve, release the cheesecake from the springform pan and transfer to a serving plate. Decorate with whipped cream, banana slices, and Nilla wafers if desired.

Troubleshooting

If your cheesecake cracks on top, it’s likely from overmixing or baking at too high a temperature. Always mix on low and bake in a water bath for the best results.

Lumpy batter? Make sure your cream cheese is fully softened before mixing. Cold cream cheese doesn’t blend as smoothly.

If the crust crumbles or doesn’t hold together, double-check your butter measurement. The right amount of melted butter is key to a firm base.

Too much jiggle after baking? Give the cheesecake more time to rest and chill. The filling continues to set as it cools.

Tips and Variations

Swap out Nilla wafers for graham crackers or Biscoff cookies for a twist on the crust.

Add a layer of sliced bananas between the crust and filling for extra texture and flavor.

Top with caramel drizzle or a banana-flavored whipped topping to add flair and richness.

Make mini cheesecakes by baking in a muffin tin lined with cupcake wrappers. They’re perfect for parties or portion control.

Use chocolate Nilla wafers for a subtle chocolate-banana combination that adds depth.

Serving and Pairing Suggestions

This cheesecake is best served chilled straight from the fridge. The creamy texture and banana flavor shine when cold.

Serve with a hot coffee or a sweet dessert wine like Moscato. The contrast in temperatures and flavors is delightful.

It’s the perfect finish to a Southern-style meal or barbecue. Everyone will recognize the familiar banana pudding flavor—but with a rich twist.

If you’re making it for a crowd, slice ahead and top each piece individually with whipped cream and wafers for a polished look.

For a tropical spin, add a few toasted coconut flakes on top just before serving. It adds a light crunch and beautiful visual contrast.

Nutritional Information (Per Slice)

Calories: 490
Sugar: 32g
Sodium: 240mg
Fat: 33g
Saturated Fat: 20g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg

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Recipe Summary and Q&A

This Banana Pudding Cheesecake is creamy, nostalgic, and utterly decadent. It features a Nilla wafer crust, smooth banana cream filling, and optional toppings for that extra wow factor.

Can I make it ahead?
Yes! This cheesecake is perfect for making the day before. It needs time to chill, so it’s great for planning ahead.

Can I freeze leftovers?
Absolutely. Wrap slices in plastic and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Do I have to use a water bath?
Technically no, but it makes a big difference. It helps the cheesecake bake gently and prevents cracks.

If you love banana pudding and cheesecake, this dessert brings the best of both worlds together in one unforgettable slice.