Banana Pudding Cheesecake

Banana pudding and cheesecake are two of my all-time favorite desserts.

So when I found a way to bring them together in this luscious, banana pudding cheesecake, I knew it was something special.

With a buttery Nilla wafer crust, ultra-creamy banana-infused cheesecake filling, and optional whipped topping and sliced bananas, this dessert is indulgent, nostalgic, and guaranteed to impress at any gathering.

Why You’ll Love This Recipe

A mash-up of two desserts I adore – creamy cheesecake and classic banana pudding.

The texture is incredible – rich, silky, and slightly fluffy.

Perfect for parties or holidays – always a crowd favorite.

The Nilla wafer crust adds sweet crunch and nostalgia.

It’s banana-forward but balanced – not overpoweringly fruity.

What You’ll Need (Ingredient Highlights)

Nilla wafers: Crushed for a buttery-sweet crust with nostalgic flavor.

Cream cheese: Use full-fat, brick-style cream cheese for best texture.

Ripe bananas: For real banana flavor and natural sweetness.

Sour cream: Adds tang and softness to the filling.

Banana cream pudding mix: Instant pudding enhances flavor and structure (no baking needed for the pudding).

Eggs: Bind the filling while keeping it creamy.

Whipped cream & extra Nilla wafers: Optional toppings that take this dessert to the next level.

Pro Tips Before You Start

Use room temperature ingredients to avoid lumps in the batter.

Don’t skip the water bath – it helps the cheesecake bake gently and prevents cracks.

Let the cheesecake cool gradually to prevent sinking or cracking.

Chill for at least 6 hours (preferably overnight) before slicing for best texture.

Add toppings right before serving so the bananas stay fresh and vibrant.

How to Make Banana Pudding Cheesecake

Step 1: Prepare the Crust

Preheat the oven to 325°F (163°C).

Line the bottom of a 9-inch springform pan with parchment paper.

Crush Nilla wafers into fine crumbs using a food processor or a rolling pin and zip-top bag.

In a bowl, mix the crumbs with granulated sugar.

Add melted butter and stir until fully moistened.

Press the mixture firmly into the bottom of the prepared pan to form an even layer.

Bake the crust for 10 minutes, then remove and set aside to cool. Keep oven at 325°F.

Step 2: Get the Water Bath Ready

Boil a large pot of water to use for a cheesecake water bath. Set aside. Wrap the outside of the springform pan with foil to protect it from leaking.

Step 3: Make the Cheesecake Filling

In a stand mixer or large mixing bowl, beat the cream cheese until smooth (1–2 minutes).

Add mashed bananas and sour cream.

Mix until well combined, scraping down the sides as needed.

Add sugar, banana pudding mix, and vanilla extract.

Mix again until fully incorporated (30–60 seconds).

In a small bowl, lightly beat the eggs.

Add them to the cheesecake batter and mix on low speed until just combined.

Use a spatula to gently fold the batter to ensure it’s evenly mixed.

Step 4: Bake the Cheesecake

Pour the filling over the cooled crust in the pan.

Place the springform pan into a large roasting pan and carefully pour the hot water around it to create a water bath.

Bake at 325°F for about 1 hour to 1 hour 10 minutes, or until the center is nearly set but still slightly jiggly.

Turn off the oven and crack the door open.

Let the cheesecake sit in the oven for 1 hour.

Step 5: Chill and Serve

Remove the cheesecake from the oven and water bath.

Let it cool to room temperature.

Cover and refrigerate for at least 6 hours (preferably overnight) to fully set.

Before serving, top with whipped cream, banana slices, and extra Nilla wafers if desired.

What to Serve It With

A drizzle of caramel sauce or honey

A hot cup of coffee or vanilla latte

Fresh berries on the side

Toasted nuts or crumbled wafer cookies for crunch

Variations / Substitutions

No sour cream? Use full-fat Greek yogurt instead.

Crust swap: Try graham cracker or Biscoff crust for a different twist.

Mini cheesecakes: Divide into muffin tins with liners for individual servings.

Lighter version: Use reduced-fat cream cheese and light sour cream.

More banana flavor: Add a few banana slices between the crust and filling.

Storage & Leftovers

Fridge: Store in the fridge (covered) for up to 5 days.

Freezer: Cheesecake (without toppings) freezes beautifully.

Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Avoid topping leftovers: Add whipped cream and banana slices only when ready to serve for best texture and freshness.

FAQs

Can I use fresh banana instead of pudding mix?
The recipe already uses both! The pudding mix adds stability and flavor.

Do I really need the water bath?
Yes, it ensures even baking and prevents cracks.

Can I use boxed graham crust instead of Nilla wafers?
Yes, though the flavor will be slightly different.

Can I skip the sour cream?
You can replace it with Greek yogurt, but don’t omit it entirely – it’s essential for the creamy texture.

Why is my cheesecake cracked?
It may be overbaked or cooled too quickly. Use a water bath and let it cool gradually.

Is this recipe gluten-free?
Only if you use gluten-free vanilla wafers and ensure other ingredients are certified gluten-free.

How long should I chill it before slicing?
At least 6 hours, but overnight is best for perfect texture.

Final Thoughts

This banana pudding cheesecake is the perfect dessert when you want something familiar but elevated.

It combines everything I love: creamy filling, real banana flavor, a crunchy Nilla wafer crust, and those dreamy toppings.

It’s a showstopper on the table and surprisingly easy to make!