Easy Banana Pudding Cheesecake Recipe – Creamy, Dreamy & Irresistible!

If you love banana pudding but crave something richer, this Banana Pudding Cheesecake is your dream dessert! Imagine:

• A buttery Nilla wafer crust
• Velvety cheesecake layer infused with banana pudding
• Fresh banana slices hidden inside
• Clouds of whipped cream on top

Best part? No water bath or fancy techniques needed! Let’s make magic.

Why This Recipe Works

✨ Foolproof method – Uses simple mixing steps
✨ Make-ahead friendly – Chill overnight for stress-free serving
✨ Crowd-pleasing – Combines two iconic desserts
✨ Texture heaven – Creamy, crunchy, and fluffy in every bite

Ingredients

*(Serves 12-14)*

For the Crust:

• 2 cups Nilla wafer crumbs (about 45 cookies)
• 5 tbsp melted butter
• 1 tbsp brown sugar (optional, for caramel notes)

For the Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 3.4 oz box instant banana pudding mix (NOT prepared)
• 1 cup heavy cream, cold
• 1 tsp vanilla extract
• 2 ripe bananas, thinly sliced

For Topping:

• 1 cup whipped cream
• Additional Nilla wafers & banana slices

Step-by-Step Instructions

1. Make the Crust

1. Pulse Nilla wafers into fine crumbs in a food processor.
2. Mix with melted butter and sugar until it resembles wet sand.
3. Press firmly into a 9-inch springform pan (up the sides slightly).
4. Bake at 350°F (175°C) for 8 minutes, then cool completely.

Pro Tip: For extra crunch, add ¼ cup chopped pecans to the crust!

2. Prepare the Filling

1. Beat cream cheese until smooth (2 mins).
2. Add sugar and dry pudding mix – beat again.
3. In a separate bowl, whip heavy cream to stiff peaks.
4. Gently fold whipped cream into cheesecake batter.

3. Layer & Chill

1. Spread half the batter over the crust.
2. Arrange banana slices in a single layer.
3. Top with remaining batter and smooth the top.
4. Refrigerate at least 6 hours (overnight is best).

4. Add Finishing Touches

1. Run a knife around the edges before releasing the springform.
2. Pipe whipped cream borders and garnish with extra wafers/bananas.

Pro Tips for Success

🔹 Banana Hack: Brush slices with lemon juice to prevent browning.
🔹 Serving Suggestion: Drizzle with caramel sauce for extra decadence.
🔹 Storage: Keep covered in fridge for up to 3 days (without fresh banana topping).

FAQ Section

Easy Banana Pudding Cheesecake

Creamy no-bake cheesecake combining banana pudding and Nilla wafers for the ultimate Southern-inspired dessert!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 8 minutes mins

Total Time 6 hours hrs

Servings 12 slices

Calories 420 kcal

Ingredients

  

• 2 cups Nilla wafer crumbs
• 5 tbsp melted butter
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3.4 oz box instant banana pudding mix
• 1 cup heavy cream
• 1 tsp vanilla extract
• 2 ripe bananas
• 1 cup whipped cream (topping

Instructions

 

• Make crust: Mix wafer crumbs with butter, press into 9-inch springform pan. Bake at 350°F for 8 mins. Cool.
• Beat cream cheese until smooth. Add sugar and dry pudding mix
• Whip heavy cream to stiff peaks, then fold into cheesecake batter.
• Layer: Spread half batter in crust, add banana slices, top with remaining batter.
• Chill 6+ hours. Garnish with whipped cream and wafers before serving.

Final Thoughts

This Banana Pudding Cheesecake is the ultimate showstopper dessert—creamy enough to satisfy cheesecake lovers but with the nostalgic flavor of banana pudding. Perfect for:

Holiday gatherings
Potluck desserts (it travels well!)
When you need edible sunshine

Made this recipe? Contact me on [email protected] —I love seeing your creations!