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Banana Pudding Cheesecake Recipe

Avatar photoByLisa
Jump to Recipe· 4.7 from 306 reviews

If you’re on the hunt for a dessert that’s creamy, comforting, and downright addictive, you’ve gotta try this Banana Pudding Cheesecake Recipe. I absolutely love how it marries the rich, velvety texture of cheesecake with the sweet, nostalgic flavors of banana pudding. When I first made this, my family went crazy for it — trust me, you’ll find this recipe is a guaranteed crowd-pleaser whether it’s for a casual family dinner or a special occasion.

❤️

Why You’ll Love This Recipe

  • Creamy & Flavorful: The combination of ripe bananas and cream cheese creates a luscious, dreamy cheesecake filling.
  • No Fuss Water Bath Trick: I’ll show you a simple way to avoid leaks when baking with a water bath, so your cheesecake bakes evenly every time.
  • Versatile & Customizable: Whether you want a softer Nilla Wafer crust or a classic graham cracker base, this recipe lets you tailor it to your taste.
The image shows a creamy banana cheesecake with three visible layers on a white plate set on a white marbled surface: the bottom layer is a thick, crumbly light brown crust, the middle layer is a pale yellow cheesecake with small brown banana bits inside, and the top layer is a smooth golden-brown glaze. Each slice is decorated with a swirl of white whipped cream, topped with a slice of banana and a small green mint leaf. One slice is lifted by a silver cake server, showing the detailed texture of each layer. In the background, another slice rests on a white plate with a blurred white mug nearby. photo taken with an iphone --ar 2:3 --v 7 - Banana Pudding Cheesecake, banana pudding cheesecake recipe, creamy banana dessert, no-bake cheesecake with bananas, easy banana pudding cheesecake this …

Ingredients You’ll Need

This Banana Pudding Cheesecake Recipe brings together classic ingredients that you probably already have on hand, making it an easy pick for when a delicious dessert craving strikes. Plus, the ripe bananas add natural sweetness and that unmistakable banana pudding vibe.

Flat lay of a small mound of golden crushed Nilla Wafer cookie crumbs, a small white bowl with melted unsalted butter, four whole large brown eggs with clean shells, a large block of creamy white cream cheese, a small white bowl filled with fine granulated sugar, a small white bowl of smooth all-purpose flour, a small white bowl of pale sour cream, two ripe unpeeled bananas with light brown speckles, a small white bowl containing vanilla bean paste, and a small white bowl with fine white salt, all arranged in perfect symmetry on simple white ceramic dishes, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Banana Pudding Cheesecake, banana pudding cheesecake recipe, creamy banana dessert, no-bake cheesecake with bananas, easy banana pudding cheesecake
  • Nilla Wafer Cookies: Crushing these for the crust gives you that nostalgic banana pudding crunch that’s soft yet satisfying.
  • Unsalted Butter: Use melted butter to bind the crust crumbs and give them a buttery richness.
  • Cream Cheese: Room temperature is key here to ensure a smooth, lump-free filling.
  • Granulated Sugar: Sweetens the filling perfectly without overpowering the banana flavor.
  • All-Purpose Flour: Helps stabilize the cheesecake so it sets beautifully.
  • Large Eggs: Add richness and help set the filling—make sure they’re at room temperature for best results.
  • Vanilla Extract or Vanilla Bean Paste: Adds depth and warmth, complementing the bananas wonderfully.
  • Ripe Bananas: Mash these for texture and natural sweetness; about 2½ bananas do the trick.
  • Sour Cream: Adds a slight tang and creamy texture that balances the sweetness.
  • Salt: Just a pinch to enhance all the flavors, including the banana.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Banana Pudding Cheesecake Recipe my own by swapping up the crust or adding mix-ins. You can totally personalize it according to what you like or what’s in season!

  • Graham Cracker Crust: If you prefer a firmer crust, swap the Nilla Wafer crumbs for graham cracker crumbs—I’ve tried both, and they’re equally delicious!
  • Pureed Bananas: For a smoother filling without banana flecks, puree your bananas in a food processor before adding — I found this works wonders for a silky texture.
  • Salted Caramel Drizzle: My family goes wild when I drizzle warm salted caramel over each slice — adds that next-level touch.
  • Dairy-Free Version: Try cream cheese alternatives and coconut sour cream to make it dairy-free; the flavor is still amazing with this tweak.

How to Make Banana Pudding Cheesecake Recipe

Step 1: Prep the Crust

Start by preheating your oven to 350°F. While it’s warming up, crush about 8 ounces of Nilla Wafers until you have roughly 2 cups of crumbs — you can do this with a food processor or place them in a sealed bag and crush with a rolling pin. Mix the crumbs well with 6 tablespoons of melted unsalted butter until everything is evenly coated. Then press the mixture into the bottom and about an inch up the sides of your lightly sprayed 9-inch springform pan. Baking the crust for 8 minutes before adding the filling helps it hold together nicely and keeps it from getting soggy later.

Step 2: Make the Banana Cheesecake Filling

In a stand mixer fitted with the paddle attachment, beat 32 ounces of room temperature cream cheese on medium speed until smooth and creamy (about a minute). Then add 1¼ cups granulated sugar and 3 tablespoons of all-purpose flour, mixing until the batter is silky and lump-free. Next, add 4 large eggs one at a time, fully incorporating each before adding the next — don’t forget to scrape down the bowl between eggs to make sure everything blends together evenly.

Finally, stir in 2 teaspoons vanilla extract (or vanilla bean paste if you want extra fragrance), 1 cup of mashed ripe bananas, ⅔ cup sour cream, and ¼ teaspoon salt. Mix until everything is smooth and combined — the aroma here is basically irresistible!

Step 3: Bake with Confidence Using a Water Bath

This step is key to getting your cheesecake baked evenly with that silky texture. Wrap your 9-inch springform pan tightly with heavy-duty foil to prevent leaks, but here’s my favorite trick: place the springform pan inside a 10-inch round cake pan. Then, set both pans inside a large roasting pan and carefully pour boiling water into the roasting pan until the water reaches halfway up the side of the cake pan. This method lets you get the benefits of a water bath without worrying about leaks ruining your oven or cheesecake.

Bake for 65 to 70 minutes. You’ll notice the edges will look set, but the center should still have a gentle jiggle — that’s exactly what you want! Once the time’s up, turn off the oven but leave the door slightly open and let the cheesecake rest inside for an hour. This slow cooling helps prevent cracks and keeps the texture perfect.

Step 4: Chill and Garnish

After resting, carefully remove the cheesecake from the water bath and let it cool completely on a wire rack. Then pop it into the fridge for at least 8 hours or overnight — patience here really pays off by giving the flavors time to meld and the texture to firm up beautifully. Before serving, top with freshly sliced bananas, whipped cream, and a sprinkle of crushed Nilla Wafers. If you’re feeling indulgent, a drizzle of salted caramel is a game changer.

👨‍🍳

Pro Tips for Making Banana Pudding Cheesecake Recipe

  • Use Room-Temperature Ingredients: I learned the hard way that cold cream cheese or eggs make the batter lumpy — warming them up helps everything blend for a super creamy texture.
  • Water Bath Hack: Instead of wrestling with foil wraps that sometimes leak, placing your springform pan inside a larger cake pan works like a charm and cuts down clean-up.
  • Don’t Overbake: Taking the cheesecake out while the center still jiggles a bit ensures it won’t dry out — it firms up as it cools.
  • Patience with Cooling: Let it cool slowly in the oven, and then in the fridge overnight — I skipped this once and ended up with cracked cheesecake, so don’t rush!

How to Serve Banana Pudding Cheesecake Recipe

A round cheesecake sits on a white plate on a white marbled surface, with six slices already cut but still in place. The cheesecake has two main layers: a thick, crumbly golden brown base and a light cream middle layer with tiny specks. The top is pale with a smooth texture and decorated with large swirls of white whipped cream evenly spaced around the edge. Each swirl is garnished with small banana slices and tiny green mint leaves. In the back, a slice of the same cheesecake sits on another white plate with a silver fork resting beside it, and a small white pitcher is also visible nearby. Two light brown round cookies lay on the surface next to the plate. Photo taken with an iphone --ar 2:3 --v 7 - Banana Pudding Cheesecake, banana pudding cheesecake recipe, creamy banana dessert, no-bake cheesecake with bananas, easy banana pudding cheesecake

Garnishes

When I serve this cheesecake, I always top it with a swirl of freshly whipped cream because the lightness balances the richness perfectly. Then I add fresh banana slices and a sprinkle of crushed Nilla Wafers for texture and that iconic banana pudding crunch. Sometimes I drizzle just a hint of salted caramel sauce over the top — it’s a flavor pairing that I guarantee will wow your guests.

Side Dishes

This Banana Pudding Cheesecake pairs exquisitely with a hot cup of coffee or chilled vanilla bean ice cream for extra indulgence. I also love serving it alongside a fresh berry salad to add some contrast and brighten the dessert experience.

Creative Ways to Present

For special occasions, I’ve served this cheesecake in individual mini springform pans — it’s super cute and makes each person feel extra special. You can also layer banana slices inside the cheesecake batter for visual appeal or pipe dollops of banana-flavored whipped cream around the edges. Decorative edible flowers or toasted nuts on top add a beautiful finishing touch too!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover banana pudding cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge. It stays fresh and delicious for up to 4 days — and honestly, it often disappears way before then!

Freezing

If you want to freeze it, slice the cheesecake first for easy thawing. Wrap each slice individually in plastic wrap and then foil before freezing. I’ve found it keeps well for up to 2 months. To defrost, leave slices in the fridge overnight—this helps preserve the creamy texture without sogginess.

Reheating

Since cheesecake is best served chilled, I don’t recommend reheating leftovers, but if you want to bring it closer to room temperature, just let it sit out for 15-20 minutes before serving. This way, the flavors are more pronounced and the texture is soft without losing its structure.

FAQs

  1. Can I make this Banana Pudding Cheesecake Recipe without a water bath?

    Technically yes, but baking cheesecake in a water bath helps regulate oven temperature and moisture, preventing cracks and dry edges. If you skip the water bath, be extra careful with baking time and cooldown to maintain a creamy texture.

  2. What’s the best way to ripen bananas quickly for the recipe?

    If your bananas aren’t ripe enough, place them in a brown paper bag with an apple or tomato at room temperature for a day or two—the ethylene gas speeds up ripening perfectly.

  3. Can I prepare this cheesecake in advance?

    Absolutely! This cheesecake actually tastes better after chilling overnight, making it an excellent make-ahead dessert for parties or gatherings.

  4. Can I substitute sour cream with Greek yogurt?

    Yes, plain Greek yogurt can be a good substitute, adding a similar tang and creaminess, but I usually prefer sour cream for its richer texture in cheesecakes.

Final Thoughts

This Banana Pudding Cheesecake Recipe is a dessert that’s become a favorite in my kitchen because it’s comforting, delicious, and not overly complicated. The way the bananas shine through in a creamy cheesecake makes it feel both fancy and homey at the same time. I hope you give this a try and enjoy every luscious bite—it’s truly one of those recipes you’ll want to keep coming back to and sharing with everyone you love.

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Banana Pudding Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 306 reviews
  • Author: Lisa
  • Prep Time: 25 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 9 hours 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This Banana Pudding Cheesecake combines the creamy richness of classic cheesecake with the sweet, comforting flavors of mashed ripe bananas and a delicate Nilla Wafer crust. Baked in a water bath to ensure a smooth, velvety texture, this dessert is perfect for banana lovers seeking a luscious twist on traditional cheesecake. Topped with whipped cream, crushed Nilla Wafers, and fresh bananas, it offers a delightful balance of flavors and textures.

Ingredients

Scale

For the Crust:

  • 8 ounces Nilla Wafer cookies, crushed into crumbs (about 2 cups of crumbs)
  • 6 tablespoons unsalted butter, melted

For the Cheesecake:

  • 32 ounces cream cheese, room temperature (4 8-ounce packages)
  • 1 ¼ cups granulated sugar
  • 3 tablespoons all-purpose flour
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract or vanilla bean paste
  • 1 cup mashed ripe bananas (about 2 ½ medium bananas)
  • ⅔ cup sour cream
  • ¼ teaspoon salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking both the crust and cheesecake.
  2. Prepare Water Bath Setup: Tightly wrap a 9-inch springform pan in heavy-duty foil to prevent leaks. Alternatively, place this pan inside a 10-inch round cake pan. Both pans will go into a large roasting pan later, where boiling water will be poured around the pans for a water bath.
  3. Prepare Pan: Lightly spray the springform pan with nonstick cooking spray to ensure easy removal of the cheesecake.
  4. Make Crust: In a medium bowl, combine crushed Nilla Wafer cookies with melted butter until fully mixed. Press this mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan.
  5. Bake Crust: Bake the crust in the preheated oven for 8 minutes. Remove and allow it to cool while preparing the cheesecake filling.
  6. Mix Cream Cheese: Using a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for about 1 minute until smooth.
  7. Add Sugar and Flour: Incorporate granulated sugar and all-purpose flour into the cream cheese, mixing until well combined and smooth, about 1 minute.
  8. Add Eggs: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl between each egg to ensure even mixing.
  9. Add Flavorings and Bananas: Mix in vanilla extract, mashed bananas, sour cream, and salt until the batter is smooth and fully incorporated, about 1 minute.
  10. Pour Batter into Crust: Spoon the cheesecake batter into the prepared crust, smoothing the top evenly.
  11. Set Up Water Bath and Bake: Place the springform pan inside the 10-inch cake pan, then place both pans into the large roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Bake for 65-70 minutes until the edges are set but the center has a slight jiggle.
  12. Cool in Oven: Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to finish setting gently.
  13. Cool Completely: Carefully remove the cheesecake from the water bath and transfer to a cooling rack until fully cooled.
  14. Chill: Refrigerate the cheesecake for at least 8 hours or overnight to firm up before serving.
  15. Serve: Top the cheesecake with whipped cream, crushed Nilla Wafers, freshly sliced bananas, and optionally a drizzle of salted caramel sauce for extra flavor.

Notes

  • The Nilla Wafer crust is softer than a traditional graham cracker crust but works wonderfully with the banana cheesecake filling.
  • If you prefer a firmer crust, substitute with a graham cracker crust following your favorite recipe.
  • For a smoother cheesecake texture without banana flecks, puree the bananas in a food processor instead of mashing.

Nutrition

  • Serving Size: 1 slice (1/12 of cheesecake)
  • Calories: 460
  • Sugar: 32g
  • Sodium: 200mg
  • Fat: 33g
  • Saturated Fat: 20g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 7g
  • Cholesterol: 125mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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