Banana Pudding Cheesecake Recipe

If you’re on the hunt for a show-stopping dessert that blends creamy cheesecake goodness with nostalgic banana pudding flavors, this Banana Pudding Cheesecake is your dream come true. It’s a luscious, golden bake with a cloudlike texture, chunks of vanilla wafer, and pops of banana flavor—the kind of dessert that always gets recipe requests at family gatherings!

Ingredients You’ll Need

With just a handful of pantry and fridge staples, you can whip up a cheesecake that’s bright, banana-y, and wonderfully creamy. Each ingredient here pulls double duty: ensuring classic flavor as well as the perfect texture and dreamy color.

• Cream Cheese: The backbone of your cheesecake—use full-fat for the creamiest, richest result. Let it come to room temperature for easy blending.
• Sugar: Just enough to sweeten the tanginess of the cream cheese and balance the banana flavor.
• Eggs: Bind your batter for a silky, set texture—room temperature eggs blend best!
• Banana Cream Instant Pudding Mix: This is the secret flavor bomb—skip the prep, just use the powder to infuse your cheesecake with all the banana pudding magic.
• Vanilla Wafers: Adding crunch and nostalgia in every bite; crush them gently for dreamy chunks throughout.
• Graham Cracker Crust (store-bought, 10-inch, extra servings size): Shortcuts welcome! The toasty, sweet crust is the perfect contrast to the creamy filling—and no baking from scratch required.

Variations

Don’t be afraid to put your own spin on this Banana Pudding Cheesecake! The base recipe is super adaptable to different dietary needs, occasions, and flavor twists—whatever makes you happiest.

• Chocolate Drizzle: Melt some semisweet chocolate and drizzle it over the chilled cheesecake for a banana-split vibe.
• Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter on top of the batter and swirl it in before baking for an Elvis-inspired twist.
• Mini Cheesecake Bites: Use cupcake tins and mini Nilla wafers for adorable, individual servings perfect for parties.
• Gluten-Free Crust: Substitute with gluten-free graham crackers or almond flour crust if needed—everyone deserves a slice!

How to Make Banana Pudding Cheesecake

Step 1: Prepare the Creamy Filling

Start by preheating your oven to 300°F. In your stand mixer bowl, blend the softened cream cheese and sugar together until the mixture is ultra smooth and fluffy—about two minutes on medium speed. Scrape down the sides often for lump-free results!

Step 2: Add Eggs and Banana Pudding Mix

Add the eggs, one at a time, mixing until each is fully incorporated. Then sprinkle in the banana cream instant pudding powder (just the dry mix!). Continue beating, stopping to scrape the sides. You’ll notice the batter gets nice and thick—just right for holding those wafer chunks.

Step 3: Fold in Vanilla Wafers

Place your vanilla wafers into a zip-top bag and crush them by hand or use a rolling pin—aim for bite-sized pieces, not crumbs. Gently fold the chunks into the cheesecake batter to keep that signature Banana Pudding Cheesecake bite.

Step 4: Assemble and Bake

Spoon the thick batter into your ready-made graham cracker crust and smooth out the top. Bake for 55–60 minutes. The cheesecake will puff up but don’t worry—it will settle and set into a gorgeous, creamy dessert as it cools.

Step 5: Cool and Chill

Let your Banana Pudding Cheesecake cool at room temperature, then transfer it to the fridge for several hours (overnight is ideal!). This makes for neat slices and enhances the flavor even more.

How to Serve Banana Pudding Cheesecake

Garnishes

Top each slice with a big swirl of whipped cream, a fresh banana coin, and an extra vanilla wafer for that classic banana pudding look—simple, stunning, and absolutely irresistible. A sprinkle of crushed wafers on top also adds a lovely crunch!

Side Dishes

Since Banana Pudding Cheesecake is rich and creamy, pair it with something light—think a fresh fruit salad, a handful of berries tossed with lemon zest, or even a cup of strong coffee or cold brew to balance every sweet bite.

Creative Ways to Present

Try serving individual cheesecake squares in mini dessert glasses layered with extra creamy filling and crushed wafer “sand.” Or, cut the cheesecake into elegant squares and serve on a platter for a fun party twist. Even mason jars make for adorable single-servings, perfect for picnics and potlucks!

Make Ahead and Storage

Storing Leftovers

To keep your Banana Pudding Cheesecake as fresh as possible, cover it tightly with plastic wrap or transfer slices to an airtight container, then refrigerate. It stays silky and delicious for up to four days—if it lasts that long!

Freezing

This cheesecake freezes beautifully. Wrap slices (or the whole cheesecake) in layers of plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge before serving—and wait to add garnishes until just before enjoying.

Reheating

Banana Pudding Cheesecake is best served cold straight from the fridge, but if you prefer it a touch warmer, let it sit at room temp for 15–20 minutes before slicing. No oven or microwave needed—the creamy texture shines when chilled!

FAQs

Final Thoughts

If you’ve ever dreamed of combining banana pudding and creamy cheesecake, this Banana Pudding Cheesecake is your sign to dive in headfirst. I hope you find as much joy in sharing (and savoring) it as my family does—don’t forget that swoosh of whipped cream and extra wafer on top. You’re about to make some very happy dessert memories!

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