Name: Creamy Banana Pudding Cheesecake
Prep time: 30 min
Total time: 6 h 30 min
Cuisine: American
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar; 3 packages (8 oz each) cream cheese, softened; 1 package (3.4 oz) instant banana pudding mix; 1 cup heavy cream; 1 teaspoon vanilla extract; 2 ripe bananas, sliced; 1 cup vanilla wafers, crushed; 2 cups whipped topping; Optional: extra banana slices, whipped cream swirls, crushed wafers for garnish

I’ve always had a soft spot for banana pudding—it’s nostalgic, comforting, and effortlessly satisfying. So when I decided to turn that classic Southern dessert into a luscious cheesecake, I knew I was onto something special. The result? This Creamy Banana Pudding Cheesecake that blends silky cream cheese, ripe bananas, and layers of crunchy vanilla wafers into a chilled dessert that tastes like a hug from your grandma’s kitchen.

This recipe is a no-bake dream that makes entertaining feel easy and impressive at the same time. It’s rich without being heavy, and the balance of sweet banana flavor with tangy cheesecake is just irresistible. If you’re a fan of banana cream pie, banana pudding, or anything remotely creamy and indulgent, you’ll fall head over heels for this.

Why You’ll Love This Creamy Banana Pudding Cheesecake

This dessert combines everything you love about banana pudding and cheesecake into one slice. It has a buttery graham cracker crust, a silky cream cheese and banana filling, crunchy cookie bits inside, and a whipped topping finish that looks as gorgeous as it tastes. It’s also completely no-bake, making it a go-to for warmer months or for when you don’t want to turn on the oven.

What Kind of Bananas Should I Use?

Ripe but not overripe bananas are key for this recipe. You want them sweet and soft, but not too brown or mushy. They should have a few brown spots and give slightly when pressed—perfect for blending smoothly into the cheesecake filling without overpowering it.

Options for Substitutions

Crust: Swap graham crackers for vanilla wafers or digestive biscuits if you prefer a different texture or flavor.
Cream Cheese: Use Neufchâtel for a slightly lighter version or even mascarpone for a more decadent twist.
Whipped Topping: Homemade whipped cream is ideal, but store-bought works just as well for convenience.
Bananas: If bananas aren’t your thing, try strawberries or mangoes for a tropical variation.
Gluten-Free Option: Use gluten-free cookies for the crust to make this recipe celiac-friendly.

Ingredients for this Creamy Banana Pudding Cheesecake

Graham cracker crumbs: These create the buttery, crunchy base for our cheesecake and balance the creamy texture on top.
Unsalted butter: Melted butter binds the crumbs and adds richness to the crust.
Granulated sugar: A bit of sugar sweetens both the crust and filling without overpowering the banana flavor.
Cream cheese: The heart of any cheesecake—softened cream cheese gives that classic tang and smooth body.
Banana pudding mix: This adds flavor and structure without baking—be sure to use instant mix.
Heavy cream: It gives the filling a light, whipped texture while keeping it rich.
Ripe bananas: Naturally sweet and creamy, they’re blended into the filling and also added in layers.
Vanilla extract: A dash enhances the banana and cheesecake flavors.
Vanilla wafers: Classic banana pudding isn’t complete without them—they add crunch and nostalgia.
Whipped topping: For garnish and an airy finish.
Optional toppings: Banana slices, crushed wafers, and a swirl of whipped cream for presentation.

Step 1: Prepare the Crust

Mix graham cracker crumbs, melted butter, and a little sugar in a bowl until it resembles wet sand. Press this mixture firmly into the bottom of a springform pan. Use a flat-bottomed glass to compact it evenly. Chill it in the freezer while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese until smooth and fluffy. Add banana pudding mix and continue beating until combined. Gradually pour in the heavy cream and vanilla extract, and whip until the mixture becomes thick and holds soft peaks.

Step 3: Layer the Cheesecake

Pour half of the filling over the chilled crust. Add a layer of banana slices and crushed vanilla wafers. Top with the remaining cheesecake mixture and smooth the surface with a spatula.

Step 4: Chill and Set

Refrigerate the cheesecake for at least 6 hours or overnight for best results. The longer it chills, the more firm and sliceable it becomes.

Step 5: Decorate and Serve

Before serving, top the cheesecake with swirls of whipped topping, banana slices, and crushed vanilla wafers. Use a warm knife to cut clean slices and serve chilled.

How Long to Prepare the Creamy Banana Pudding Cheesecake

Prep Time: The hands-on prep takes about 25 to 30 minutes. That includes making the crust, blending the filling, and layering everything beautifully. Since it’s a no-bake cheesecake, you won’t need to spend time hovering over an oven.

Chill Time: The crucial part of this dessert is the chilling time. It needs at least 6 hours in the fridge, but I recommend letting it sit overnight for best results. The longer chill time helps the layers set perfectly and develop flavor.

Tips for Perfect Creamy Banana Pudding Cheesecake

Use full-fat cream cheese for the richest, creamiest texture.
Don’t over-whip the filling after adding the banana pudding mix—too much air can create a grainy texture.
Chill the crust before adding the filling to prevent it from becoming soggy.
Fold the whipped cream gently to keep the filling light and airy.
Decorate just before serving to keep banana slices from browning.

Watch Out for These Mistakes While Cooking

Using overripe bananas: While soft is good, overly mushy bananas can make the filling watery.
Not chilling long enough: It needs a solid chill to hold its shape. Don’t rush it.
Using cook-and-serve pudding: Make sure to use instant banana pudding mix or the recipe won’t set.
Cutting too early: Slicing before it’s firm will result in a mess instead of clean, gorgeous pieces.
Skipping the crust chill: This step is essential for a firm base that won’t crumble.

What to Serve With Creamy Banana Pudding Cheesecake?

1. Fresh Berries

The tartness of strawberries, raspberries, or blueberries adds brightness and balance.

2. Coffee or Espresso

A strong cup cuts through the richness and enhances the flavor of the cheesecake.

3. Caramel Drizzle

A light caramel sauce over the top elevates the dessert with an extra layer of indulgence.

4. Toasted Nuts

A sprinkle of chopped toasted pecans or walnuts adds crunch and contrast.

5. Vanilla Ice Cream

Yes, even more creaminess—but the cold, melty ice cream next to the chilled cheesecake is bliss.

Storage Instructions

Refrigerator: Store any leftovers tightly covered in the fridge for up to 4 days. The banana slices may start to brown slightly after a couple of days, so consider adding fresh ones right before serving.

Freezer: You can freeze the entire cheesecake or individual slices. Wrap tightly in plastic wrap and place in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Estimated Nutrition

Per serving (based on 10 slices):

Calories: ~420
Total Fat: 28g
Saturated Fat: 16g
Carbohydrates: 38g
Sugar: 24g
Fiber: 1g
Protein: 5g

Frequently Asked Questions

How ripe should my bananas be?

Just ripe with some brown spots. Overripe bananas can make the filling too mushy.

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s best made the night before so it has time to chill and firm up.

Is this recipe gluten-free?

Not by default, but you can easily use gluten-free cookies for the crust and wafers.

Can I use real whipped cream instead of whipped topping?

Yes, fresh whipped cream works beautifully. Just whip to stiff peaks before folding it in.

How long does it keep in the fridge?

It’s best eaten within 4 days, though it will still taste good a day or two after that if stored well.

Conclusion

Creamy Banana Pudding Cheesecake is everything you want in a crowd-pleasing dessert—cool, creamy, sweet, and nostalgic. It blends the charm of banana pudding with the richness of cheesecake and serves it all up with no baking required. Whether it’s for a potluck, birthday, or just because you feel like treating yourself, this dessert will always deliver smiles and seconds.