Easy Banana Pudding Cheesecake Recipe

Why You’ll Love Easy Banana Pudding Cheesecake Recipe Recipe

• Combines the nostalgic flavor of banana pudding with rich, creamy cheesecake

• Simple ingredients and easy-to-follow steps

• Great make-ahead dessert for parties or family get-togethers

• No water bath needed—just bake and chill

• Crushed vanilla wafer crust adds the perfect texture and flavor

• Gorgeous presentation with banana slices and whipped topping

• Kid-friendly and adult-approved

• Versatile enough for all seasons

• Can be made into bars or sliced like a traditional cheesecake

• Perfect balance of sweet, creamy, and fruity

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:
2 cups crushed vanilla wafer cookies (about 50 wafers)
5 tablespoons unsalted butter, melted
1 tablespoon granulated sugar

For the Cheesecake Filling:
16 oz (2 blocks) cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 teaspoon pure vanilla extract
1 box (3.4 oz) instant banana pudding mix
1/2 cup whole milk

For Topping & Garnish:
1 cup whipped cream (store-bought or homemade)
8-10 vanilla wafer cookies, roughly crushed
2-3 ripe bananas, sliced (right before serving)

Directions

Prepare the Crust:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang.

2. In a bowl, mix crushed vanilla wafers, melted butter, and sugar until fully combined.

3. Press mixture evenly into the bottom of the prepared pan, using a flat-bottomed cup to compact it well.

4. Bake for 8–10 minutes until golden and fragrant. Set aside to cool slightly.

Make the Cheesecake Filling:

1. In a large bowl, beat cream cheese and sugar until smooth and creamy (about 2 minutes).

2. Add eggs one at a time, mixing on low until just combined.

3. Stir in sour cream and vanilla extract.

4. In a separate bowl, whisk banana pudding mix with milk until smooth and slightly thickened.

5. Gently fold pudding mixture into the cheesecake batter until just combined.

Assemble and Bake:

1. Pour cheesecake filling over the crust and smooth the top.

2. Bake for 35–40 minutes, until edges are set and center slightly jiggles.

3. Allow to cool at room temperature, then chill in the refrigerator for at least 4 hours (or overnight).

Top and Garnish:

1. Once chilled, spread whipped cream over the top.

2. Just before serving, add crushed vanilla wafers and banana slices. To prevent browning, toss banana slices with a little lemon juice if prepping ahead.

Servings and timing

Servings: 9–12 squares, depending on slice size
Prep time: 20 minutes
Cook time: 40 minutes
Chill time: 4 hours (minimum), or overnight
Total time: Approximately 5 hours

Variations

• Banana-Free Option: Replace the banana pudding mix with vanilla pudding for a more subtle flavor.

• Mini Cheesecakes: Use a muffin tin with liners for single-serve versions.

• Crust Alternative: Swap vanilla wafers for graham crackers or shortbread cookies.

• Tropical Twist: Add a few tablespoons of crushed pineapple (drained) into the filling for a tropical spin.

• Chocolate Drizzle: Add melted chocolate or chocolate syrup over the top for an extra indulgent touch.

• No-Bake Version: Use a no-bake cheesecake base and skip the oven; however, the texture will differ.

• Nutty Crust: Mix in some crushed pecans or walnuts with the cookie crust.

Storage/Reheating

Store the cheesecake in the refrigerator, tightly covered, for up to 4 days.
If using fresh banana slices on top, add them just before serving to avoid browning.
To freeze, wrap the cheesecake tightly in plastic wrap and foil, then store for up to 1 month. Thaw overnight in the refrigerator before serving.
Reheating is not necessary for this dessert; it’s best enjoyed chilled.

FAQs

How do I know when the cheesecake is done baking?

The edges should be set, and the center should jiggle slightly when the pan is gently shaken. It will continue to set as it cools.

Can I use homemade banana pudding instead of instant?

Yes, but make sure it’s thick enough to mix into the cheesecake filling without making it runny.

Can I make this cheesecake in a round pan?

Absolutely. An 8-inch or 9-inch springform pan works well; adjust baking time slightly as needed.

How do I prevent the cheesecake from cracking?

Avoid over-mixing the batter and don’t overbake. Cracks are fine for this recipe since it will be topped with whipped cream.

Can I use low-fat cream cheese?

You can, but full-fat cream cheese gives the best texture and flavor.

Do I need to use a water bath?

No, this recipe is designed to bake evenly without a water bath.

Can I make this recipe ahead of time?

Yes, it’s perfect for making a day ahead. Add the banana slices just before serving.

Will the bananas turn brown?

Yes, if added too early. To prevent browning, slice them right before serving or coat them lightly in lemon juice.

Can I double the recipe?

Yes, you can double it and use a 9×13-inch pan. Adjust baking time accordingly.

Is this recipe gluten-free?

Not as written, but you can use gluten-free vanilla wafers to make it gluten-free.

Conclusion

This Easy Banana Pudding Cheesecake is a dessert that brings comfort and elegance to any occasion. With its irresistible banana flavor, creamy texture, and nostalgic vanilla wafer crust, it’s sure to win over everyone who tries it. Whether you’re making it for a holiday table, a family gathering, or a weekend indulgence, this cheesecake delivers on flavor and ease. Try it once, and you’ll find yourself coming back to it time and time again.