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This banana pudding cheesecake recipe is the queen of the desserts! It has a silky banana cheesecake base with sliced bananas and crushed nilla wafers in the middle, a buttery nilla wafer crust, and a banana whipped cream topping! One bite and you’ll be plotting how to hide the rest for yourself.
For more cheesecake recipes, try my pecan pie cheesecake, banana foster cheesecake and creme brulee cheesecake!
This banana pudding cheesecake is the ultimate mash-up of two favorite desserts. It’s made with fresh bananas folded into a luscious banana cheesecake filling, all set on top of a buttery vanilla wafer crust.
Creamy, dreamy, and loaded with nostalgic flavor, this beauty is the perfect dessert to serve at any special occasion.
Each bite melts in your mouth with a silky smooth texture that’s balanced by the subtle crunch of the nilla wafers crust!
The banana flavor is rich but not overpowering, giving you that sweet, cozy taste of classic banana pudding in cheesecake form. A cloud of banana whipped cream on top takes it to the next level of deliciousness.
Honestly, this cheesecake disappears fast so make sure to save yourself a slice!
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- Cream Cheese is the backbone of the cheesecake. It provides structure, richness, and that classic tangy flavor that balances out the sweetness of bananas and pudding mix.
- Mashed Bananas adds natural sweetness, moisture, and banana flavor. They also contribute to a softer, creamier texture, but too much can make the cheesecake heavy if not balanced with other stabilizers. We’re also using a layer of fresh banana slices in the filling so that you can get banana flavor in every bite.
- Banana Cream Pudding Mix acts like a flavor booster and stabilizer. It deepens the banana flavor while also helping the cheesecake filling set up with a creamy, custard-like consistency.
- Heavy Whipping Cream & Sour Cream adds richness and a silky, smooth texture while making it extra creamy.
- Nilla Wafers are used as the crust (instead of graham crackers) and layered inside like in traditional banana pudding. They bring crunch, buttery flavor, and that classic banana pudding nostalgia.
Substitutions and Variations
- Swap out some of the cream cheese for mascarpone like I did with my mascarpone cheesecake! That’ll add an even more buttery creamy texture!
- Add a smear of biscoff to make this into a banana biscoff cheesecake. Biscoff and bananas go SO well together. (it’s my fave snack)
- If you can’t find banana cream pudding mix, you can use vanilla pudding mix. The banana flavor won’t be as strong but it’ll still taste amazing!
- Swap out nilla wafers for chessman cookies! Whenever I make banana pudding from scratch, I do this and it’s delicious!
How to Make Banana Pudding Cheesecake
Prepare the Nilla Wafer Crust and Water Bath
Preheat the oven to 350 degrees F.
Step 1: Add nilla wafers to a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they’re good to go!)
Step 2: Add cookie crumbs to a 9-inch springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes. until golden brown and set. Set aside to cool.
- Reduce oven temperature to 325 degrees F.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
Make the Cheesecake Filling
Step 3: Add room temperature cream cheese, mashed bananas, sugar, brown sugar, nutmeg, cornstarch, and banana pudding mix to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed, then add vanilla extract and banana flavoring. Scrape down the sides of the bowl and begin adding eggs, one at a time. Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth.
Bake the Cheesecake
Step 4: Add half of the cheesecake batter to the cooled crust. Smooth into an even layer with an offset spatula or butter knife. Add in the sliced bananas and crushed nilla wafers, then cover with the remaining batter.
Step 5: Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 20-30 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Let the cheesecake cool: Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
Make the Whipped Topping
Step 6: Add heavy cream, banana cream pudding mix, and powdered sugar to a mixing bowl. Beat with an electric mix until stiff peaks form. Dollop on top of the cheesecake and serve.
Step 7: Garnish with fresh sliced bananas and crushed nilla wafers.
How To Video
Pro Baking Tips
- Top with whipped cream just before serving! For the best flavor and texture, make the banana pudding whipped cream just before you’re ready to serve
- Avoid over-mixing the batter. Mix all of the ingredients until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff and crack as it bakes in the oven.
- Use ripe bananas. The spottier the bananas, the sweeter and more flavorful your cheesecake will be. Underripe bananas won’t give the same punch.
- Use room temperature ingredients! Room temperature cream cheese, sour cream, and heavy cream all blend smoothly without lumps, giving you that silky creamy cheesecake texture.
- Be careful not to overbake! Bake until the edges are set and the center of the cheesecake is slightly jiggly, like jello.
Recipe FAQs
Yes! Use the graham cracker crust recipe from my cherry cheesecake!
Store leftovers in an airtight container in the refrigerator. You can also wrap the cheesecake in plastic wrap while it’s still in the pan and then refrigerate.
Yes! This keep the banana cheesecake filling moist and prevents it from drying out.
Add the fresh sliced bananas on top just before serving! If you need to assemble in advance, try tossing the banana slices in a about 1 tsp of lemon juice. This will prevent the bananas from browning as quickly.
More Cheesecake Recipes
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Banana Pudding Cheesecake Recipe
Ingredients
Nilla Wafer Crust
- 11 oz Nilla Wafers, (the whole box)
- 1/2 cup Salted Butter, (melted)
Banana Pudding Cheesecake
- 32 oz Cream Cheese, (room temperature)
- 1 cup Mashed Bananas
- 1 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 tsp Nutmeg
- 3.4 oz Banana Cream Pudding Mix
- 1 tbsp Cornstarch
- 4 large Eggs
- 1/2 tsp Kosher Salt
- 1/4 cup Heavy Cream, (room temperature)
- 1/4 cup Sour Cream, (room temperature)
- 2 tsp Vanilla Extract
- 1 tsp Banana Flavoring, (optional)
Banana and Cookie Filling
- 1 Bananas, (sliced)
- 10 Nilla Wafers, (crushed – I just crushed them into pieces with my hands, no need to use a food processor)
Banana Cream Pudding Whipped Topping
- 3.4 oz Banana Cream Pudding Mix
- 2 cups Heavy Cream, (cold)
- 1/2 cup Powdered Sugar
Instructions
Prepare the Nilla Wafer Crust
- Preheat the oven to 350 degrees F. Line a springform pan with parchment paper on the bottom and sides of the pan.
- Add nilla wafers to a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!)
- Add cookie crumbs to a 9-inch springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 12 minutes, until golden brown and set. Set aside to cool.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
Make the Banana Cheesecake Filling
- Add room temperature cream cheese, bananas, sugar, brown sugar, nutmeg, banana pudding mix, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until smooth, about 3-4 minutes. Then add vanilla extract and banana flavoring. Mix together for 20-30 seconds, until combined.
- Scrape down the sides of the bowl and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next. Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
Bake the Cheesecake
- Add half of the cheesecake batter to the cooled crust. Smooth into an even layer with an offset spatula or butter knife. Add in the sliced bananas and crushed nilla wafers, then cover with the remaining batter.
- Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 20-25 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed. (It may rise above the pan but it will not spill over!)
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes.
- Place into the refrigerator for 6 hours, up to overnight. Make the Whipped Topping Add heavy cream, banana cream pudding mix, and powdered sugar to a mixing bowl. Beat with an electric mix until stiff peaks form. Dollop on top of the cheesecake and serve.
Make the Banana Cream Whipped Topping
- Add heavy cream, banana cream pudding mix, and powdered sugar to a large mixing bowl. Beat with an electric mix until stiff peaks form.
- Dollop on top of the cheesecake and serve.
Video
Notes
- Avoid over-mixing the batter. Mix all of the ingredients until just combined. Overmixing incorporates too much air, which can cause the cheesecake to puff and crack as it bakes in the oven.
- Use ripe bananas. The spottier the bananas, the sweeter and more flavorful your cheesecake will be. Underripe bananas won’t give the same punch.
- Use room temperature ingredients! Room temperature cream cheese, sour cream, and heavy cream all blend smoothly without lumps, giving you that silky creamy cheesecake texture.
- Be careful not to overbake! Bake until the edges are set and the center of the cheesecake is slightly jiggly, like jello.
- Top with whipped cream just before serving! For the best flavor and texture, make the banana pudding whipped cream just before you’re ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
thank you for this recipe! i made it for my coworkers and everyone loved it❤️
Yay! So glad it was a hit!