Banana Pudding Cheesecake
This banana pudding cheesecake is pure bliss. It’s creamy, rich, slightly nostalgic, and somehow both wildly indulgent and comforting. I tried it once at a small family gathering and had to physically stop myself from cutting a third slice. Yes, it was that serious.
If you’ve ever debated between banana pudding and cheesecake for dessert, stop. This is the solution. The crust is buttery and crisp with vanilla wafer flavor, the filling is velvety with real banana bits, and the toppings are light and fresh. It’s basically a hug in dessert form.
Let’s break down how to make this dessert, all the tools you’ll need, the smart swaps you can do (if you’re feeling fancy or just out of groceries), and a few tricks to make it come out just right the first time.
What You’ll Need
Here’s what you’ll need to pull this off. Not a mile-long list. You’ve got this.
For the Crust:
| Ingredient | Amount |
|---|---|
| Finely crushed vanilla wafers | 1 ½ cups |
| Chopped pecans | ½ cup |
| Melted butter | ¼ cup |
| Whole vanilla wafers | 17 (for lining the pan) |
For the Filling:
| Ingredient | Amount |
|---|---|
| Ripe bananas (diced) | 2 |
| Lemon juice | 1 tbsp |
| Light brown sugar | 2 tbsp |
| Cream cheese (softened) | 24 oz |
| Granulated sugar | 1 cup |
| Large eggs | 3 |
| Vanilla extract | 2 tsp |
For the Topping:
| Ingredient | Amount |
|---|---|
| Coarsely crushed vanilla wafers | ½ cup |
| Sweetened whipped cream | To taste |
| Sliced bananas (tossed in lemon juice) | As needed |
Tools You’ll Need
This isn’t one of those “you need a blowtorch and a food processor” kind of recipes. You probably have most of this already.
- 9-inch springform pan
- Hand mixer or stand mixer
- Medium saucepan
- Mixing bowls (at least 2)
- Rubber spatula
- Wire rack
- Measuring cups and spoons
- Sharp knife
- Foil (optional for water bath)
Pro Tips
If this is your first banana pudding cheesecake, or even your tenth, here are a few things that can make a big difference.
1. Let your cream cheese actually soften.
Not microwave-soft. Let it sit out long enough to become truly room temp. This gives you that silky filling without lumps.
2. Line the sides of the pan with whole vanilla wafers.
Not just for looks. They absorb a bit of moisture and soften in the most satisfying way. Very banana pudding vibes.
3. Don’t skip the lemon juice in the banana step.
It’s not just for tartness—it helps the bananas hold their color and texture. Slightly sweet, slightly tangy, just right.
4. Bake with a water bath if you want zero cracks.
It’s optional. I often don’t. But if you’re going for visual perfection, wrap the pan in foil and bake it in a water bath to keep the heat even.
5. Let it chill. Like, really chill.
This cheesecake needs at least 8 hours in the fridge to fully set. Overnight is best. Otherwise, it won’t slice cleanly (and that would be a shame).
How to Make Banana Pudding Cheesecake
Here’s your game plan, step-by-step.
Step 1: Make the Crust
Preheat your oven to 350°F.
In a bowl, mix the crushed vanilla wafers, chopped pecans, and melted butter until the texture looks like wet sand. Press this mixture into the bottom of your springform pan. Now, take the 17 whole vanilla wafers and line the sides of the pan, curved side out.
Bake the crust for 10 minutes, then let it cool completely.
Step 2: Banana Mix Prep
In a small saucepan, add the diced bananas and lemon juice. Sprinkle the brown sugar over the top. Stir and heat gently over medium until the sugar dissolves and the bananas soften slightly, just a few minutes. Remove from heat and let it cool.
Step 3: Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add in the granulated sugar and beat until fluffy and glossy. Then add the eggs, one at a time, mixing just until each one is incorporated. Do not overbeat—this is where cracks happen.
Stir in vanilla extract and the cooled banana mixture.
Step 4: Bake
Pour the filling into the crust-lined pan. Smooth out the top. If you’re using a water bath, wrap the outside of the pan in foil and set it inside a larger pan filled with about an inch of hot water.
Bake for 45–55 minutes. The edges should be set, and the center will still jiggle a little—this is good.
Remove from the oven. Run a thin knife around the edge to loosen it, then let the whole thing cool completely on a wire rack.
Step 5: Chill
Once it’s cooled to room temperature, cover it and chill for at least 8 hours or overnight. This step matters. Your cheesecake will firm up and become way easier to slice.
Step 6: Add Toppings Before Serving
Just before serving, top it with whipped cream, banana slices tossed in lemon juice, and crushed vanilla wafers. You can go rustic or fancy. Your call.
Substitutions and Variations
Need to tweak it a little? Here are a few ways to make it your own.
| Original | Swap Ideas |
|---|---|
| Pecans | Omit for nut-free crust or use almonds or walnuts |
| Vanilla wafers | Graham crackers or shortbread cookies |
| Brown sugar | Coconut sugar or maple syrup (use less) |
| Cream cheese | Use part Greek yogurt cream cheese for a lighter feel |
| Sugar | Use half regular, half coconut sugar for a richer flavor |
You could even try mini versions in muffin tins with cupcake liners for individual servings. Fun for parties and surprisingly easy.
Make Ahead Tips
This is a great make-ahead dessert. In fact, you should make it ahead.
- Bake it the night before. Let it chill overnight.
- Add toppings right before serving for the best look and taste.
- You can freeze it (without toppings) for up to a month. Wrap it well.
Nutrition Breakdown (Estimates per slice)
| Nutrient | Amount |
|---|---|
| Calories | ~450–500 |
| Protein | 6–8g |
| Carbs | 35–40g |
| Sugars | 25g |
| Fat | 30g |
| Fiber | 1–2g |
Not exactly a salad, but hey, you’re living your life. And enjoying every bite.
Leftovers and Storage
Store any leftovers in the fridge, covered, for up to 3 days. The bananas might brown slightly, but the flavor will still be there.
Want to save it longer? Freeze it. Wrap individual slices in plastic wrap and foil, then thaw in the fridge overnight before eating. Add toppings fresh.
FAQ
Can I skip the bananas in the filling?
Technically yes, but then it’s just cheesecake with banana toppings. Still good, just not the full banana pudding effect.
Can I use banana pudding mix?
You can fold a little into the filling if you want a punch of extra flavor, but this recipe is more “banana-forward” from actual fruit, not artificial mix.
How do I know when it’s done baking?
The edges should be firm, but the center should still jiggle slightly. Don’t overbake or you’ll lose that creamy texture.
Can I use a ready-made crust?
Sure, but it won’t give you the full banana pudding experience with the vanilla wafers on the side. Still tasty though!
Wrap Up
This banana pudding cheesecake is the kind of dessert that makes people stop mid-bite and go, “Wait. What is this?!” It’s rich, nostalgic, and surprisingly simple once you break it down.
If you make it, I want to know how it went! Drop a comment, let me know your twists or tips, and most importantly—enjoy every single forkful.
Got questions? Throw them in the comments too. Let’s bake something that actually makes you excited to eat dessert again.
