The Best Banana Pudding Cheesecake Recipe You’ll Ever Try

Whipping up a delectable banana pudding cheesecake brings pure dessert magic into your kitchen.

Creamy layers of smooth cheesecake blend perfectly with classic banana pudding flavors.

Sweet bananas nestle between rich cream cheese and vanilla wafer crust, creating an irresistible combination.

Each slice promises a nostalgic journey through Southern comfort desserts.

Perfectly balanced textures make this treat both decadent and comforting.

Smooth, velvety, and utterly indulgent, this recipe will become your new favorite showstopper.

You’ll want to savor every single bite of this dreamy creation.

Banana Pudding Cheesecake: What Makes It a Must-Try

• Layering ingredients becomes a delightful, stress-free process that guarantees impressive results.
• Combining classic banana pudding with creamy cheesecake creates an irresistible treat that appeals to all ages. Kids and adults will love the rich, comforting flavors and smooth texture.
• The make-ahead nature of this dessert means you can relax before serving. Refrigerating allows flavors to meld beautifully, reducing last-minute kitchen stress and ensuring a delectable finale to any meal.
• Simple ingredients and flexible preparation let you personalize this dessert. Swap toppings, adjust sweetness, or experiment with additional garnishes to make the recipe uniquely yours.

Ingredients List for Banana Pudding Cheesecake Perfection

• Graham Cracker Crumbs: A classic cookie base that provides a crunchy foundation for the cheesecake.
• Butter, Melted: Helps bind the crumbs together and adds rich flavor to the crust.

• Cream Cheese, Softened: The primary creamy component that creates the classic cheesecake texture.
• Granulated Sugar: Sweetens the cheesecake and balances the tangy cream cheese.
• Sour Cream: Adds moisture and a subtle tanginess to the cheesecake mixture.
• Vanilla Extract: Provides a warm, sweet background flavor to the dessert.
• Bananas, Mashed: Introduces natural banana flavor and creates a moist, soft texture.

• Pudding Mix: Adds a creamy, smooth layer with classic banana flavor.
• Milk: Helps activate and blend the pudding mix, creating a silky consistency.

How to Make Banana Pudding Cheesecake from Scratch

Step 1: Prepare Crumbly Crust Foundation

Warm up your oven to a toasty 350F (175C).

Grab graham cracker crumbs and melted butter, mixing them until they create a sandy texture.

Press this mixture firmly into a greased springform pan, creating an even base.

Bake for 10 minutes until the crust turns a gorgeous golden brown.

Let it cool completely.

Step 2: Whip Creamy Cheesecake Base

Grab your cream cheese and beat it until silky smooth in a large mixing bowl.

Gradually sprinkle in sugar, whipping until the mixture becomes light and fluffy.

The key is to create a cloud-like texture that melts in your mouth.

Step 3: Blend Delightful Flavors

Add vanilla extract and sour cream to your cheesecake mixture.

Gently fold in mashed bananas, ensuring they’re evenly distributed throughout the creamy base.

This is where the magic of flavor happens!

Step 4: Create Layered Pudding Wonder

Pour half of the cheesecake mixture over the cooled crust.

Sprinkle half of the pudding mix across the layer.

Drizzle half of the milk on top.

Repeat these layers, creating a beautiful marbled effect that will make mouths water.

Step 5: Chill and Set Perfectly

Cover the cheesecake with plastic wrap and let it rest in the refrigerator.

Allow it to set for at least four hours, though overnight is even better.

This waiting time lets all the flavors meld together into a spectacular dessert.

Tips to Elevate Your Banana Pudding Cheesecake

• Use a food processor or place graham crackers in a sealed bag and crush with a rolling pin for even, fine crumbs that create a sturdy, consistent crust.
• Let cream cheese sit at room temperature for 30-45 minutes before mixing to ensure smooth, lump-free texture and easier blending.
• Mash bananas just before adding to the mixture and mix immediately to prevent oxidation and maintain fresh, vibrant flavor.
• Pour cheesecake mixture and pudding mix in even, gentle layers to create beautiful, distinct swirls and prevent overmixing.
• Refrigerate for minimum 4 hours or overnight to allow flavors to meld and achieve perfect, firm cheesecake consistency.

Ways to Store and Reheat Banana Pudding Cheesecake

• Store leftovers in an airtight container for up to 3-4 days. Keep the cheesecake covered with plastic wrap to prevent drying out and absorbing other refrigerator odors.
• Wrap individual slices or the entire cheesecake tightly in plastic wrap, then aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
• Warm individual slices on 50% power for 20-30 seconds. Check temperature and avoid overheating to maintain creamy texture.
• Let refrigerated cheesecake sit for 15-20 minutes before serving to soften and enhance flavor profile.

Best Pairings for Banana Pudding Cheesecake Slices

• Complementary Wine Pairing: Select a crisp Riesling or sweet Moscato to balance the creamy richness of the cheesecake, cutting through its dense texture with bright, fruity notes.
• Perfect Coffee Companion: Brew a smooth vanilla latte or caramel macchiato that echoes the dessert's sweet banana and vanilla undertones, creating a harmonious flavor profile.
• Textural Crunch Topper: Sprinkle toasted pecans or candied walnuts on top to add a delightful crunch and nutty dimension that contrasts with the pudding's silky smoothness.
• Fresh Fruit Garnish: Garnish with thin banana slices and a light dusting of cinnamon to intensify the natural banana flavor and provide a fresh, vibrant finish to each bite.

Variations to Explore with Banana Pudding Cheesecake

• Gluten-Free Banana Pudding Cheesecake: Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour. Use certified gluten-free pudding mix and ensure all ingredients are gluten-free certified.
• Vegan Banana Cheesecake Alternative: Substitute cream cheese with cashew-based cream cheese. Use coconut milk instead of dairy milk and replace eggs with silken tofu or banana puree. Select vegan vanilla pudding mix.
• Low-Sugar Banana Cheesecake Option: Use stevia or monk fruit sweetener instead of granulated sugar. Select sugar-free instant pudding mix and reduce overall sugar content. Add extra banana for natural sweetness.
• Dairy-Free Banana Pudding Cheesecake: Replace cream cheese with coconut cream cheese. Use almond milk or oat milk instead of dairy milk. Select dairy-free pudding mix and coconut-based butter for crust.

FAQs

• Can I use a different type of cookie for the crust?

Yes, you can substitute graham crackers with vanilla wafers or digestive biscuits for a similar texture and flavor profile.

• Is it possible to make this recipe without a springform pan?

You can use a regular 9-inch cake pan, but it might be harder to remove the cheesecake cleanly. Line the pan with parchment paper for easier removal.

• How ripe should the bananas be for this recipe?

Use very ripe bananas with dark brown or black spots. These are sweeter and will provide a more intense banana flavor to the cheesecake.

• Can I freeze this banana pudding cheesecake?

Yes, you can freeze it for up to 2 months. Wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw overnight in the refrigerator before serving.

Banana Pudding Cheesecake Recipe

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4.6 from 27 reviews

• Total Time: 30 minutes
• Yield: 8 1x

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Description

Creamy banana pudding cheesecake brings Southern comfort to dessert lovers, merging classic flavors with rich, smooth indulgence. Silky layers of banana-infused cheesecake and vanilla wafer crust promise a delightful slice of sweet nostalgia you’ll savor to the last bite.

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Ingredients

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Main Ingredients:

• 3 ripe bananas, mashed
• 16 ounces (454 grams) cream cheese, softened
• 1 cup sour cream (full-fat)
• 1 cup whole milk

Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

Sweeteners and Flavoring:

• 3/4 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 (3.4 ounces/96 grams) package instant vanilla pudding mix

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Instructions

1. Prepare the oven at 350°F (175°C) and craft a buttery graham cracker foundation by combining crumbs with melted butter, pressing firmly into a greased springform pan, and baking for 10 minutes until achieving a golden hue. Allow the crust to cool completely.
2. Whip the cream cheese in a mixing bowl until achieving a silky smooth texture, gradually incorporating granulated sugar and blending until achieving a light, fluffy consistency.
3. Introduce vanilla extract and sour cream to the cream cheese mixture, creating a harmonious blend. Gently fold in ripe, mashed bananas, ensuring even distribution throughout the creamy base.
4. Construct delectable layers by pouring half of the cheesecake mixture over the cooled crust, strategically sprinkling half of the pudding mix, and drizzling half of the milk. Repeat the layering process with remaining ingredients, creating a visually appealing and flavorful dessert.
5. Shield the dessert with plastic wrap and allow it to rest in the refrigerator for a minimum of four hours or ideally overnight, enabling the flavors to meld and the texture to set perfectly before serving.

Notes

• Ensure cream cheese is at room temperature for smooth, lump-free mixing, preventing a grainy texture in your cheesecake.
• Crush graham crackers finely and press firmly into the pan to create a solid, crisp base that holds together beautifully when sliced.
• Mash bananas completely to distribute their flavor evenly and prevent large chunks disrupting the creamy cheesecake texture.
• Refrigerate overnight for maximum flavor development and ideal set, allowing pudding and cheesecake layers to meld perfectly.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 360
• Sugar: 22 g
• Sodium: 220 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 50 mg