This Homemade Banana Pudding Cheesecake is the perfect fusion of two classic desserts: banana pudding and cheesecake. With a buttery crust, rich cheesecake filling, creamy banana pudding layer, and a luscious whipped cream topping, this dessert is sure to impress at any gathering. Whether you’re making it for a holiday, special occasion, or just because, this indulgent treat is a crowd-pleaser that combines the comforting flavors of banana pudding with the luxurious texture of cheesecake.

Ingredients
For the Crust:
2 cups crushed vanilla wafers or graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tsp vanilla extract
1/2 tsp banana extract (optional, for enhanced flavor)
For the Banana Pudding Layer:
1 packet (3.4 oz) banana-flavored instant pudding mix
1 3/4 cups cold milk
2 ripe bananas, thinly sliced
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
For Garnish:
Vanilla wafers or crushed cookies
Banana slices
Instructions
Step 1: Make the Crust
Preheat your oven to 325°F (165°C). In a medium bowl, combine crushed vanilla wafers or graham crackers, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading evenly. Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in sour cream, heavy cream, vanilla extract, and banana extract (if using). Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Wrap the bottom of the springform pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight.
Step 4: Add the Banana Pudding Layer
Prepare the banana pudding by whisking the pudding mix with cold milk. Let it sit for 5 minutes to thicken. Spread the pudding evenly over the chilled cheesecake. Top with a layer of sliced bananas.
Step 5: Whip the Cream and Assemble
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the banana pudding layer.
Step 6: Garnish and Serve
Garnish with additional vanilla wafers, crushed cookies, or banana slices. Slice, serve, and enjoy your creamy and decadent Banana Pudding Cheesecake!
Tips:
Use fresh, firm bananas to avoid browning.
To make slicing easier, freeze the cheesecake for 20 minutes before cutting.
Store leftovers in the refrigerator for up to 3 days.

Serving and Storage Tips
Serving Tips:
- Serve the cheesecake chilled for the best texture and flavor. The banana pudding layer and whipped cream topping are most refreshing when served cold.
- For a clean cut, use a hot knife to slice the cheesecake. Run the knife under hot water, dry it, and then slice through the cheesecake. Repeat between each cut for smooth slices.
- Garnish the cheesecake with extra banana slices, crushed vanilla wafers, or a drizzle of caramel sauce for added texture and flavor.
- To make the presentation even more delightful, serve each slice on a chilled dessert plate.
Storage Tips:
- Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil. It will last up to 2-3 months in the freezer. Thaw in the refrigerator overnight before serving.
- If freezing slices, wrap each slice individually to avoid freezer burn and make it easier to thaw just the portions you need.
By following these simple storage tips, you can keep this decadent treat fresh and ready to enjoy later!
Variations
- Chocolate Banana Pudding Cheesecake:
Add a layer of chocolate ganache or a chocolate crust instead of the vanilla wafer crust for a decadent chocolate twist. You can also mix some cocoa powder into the cheesecake filling for an added chocolate flavor. - Peanut Butter Banana Cheesecake:
Incorporate peanut butter into the cheesecake filling for a rich, nutty flavor. You can also sprinkle chopped peanuts over the banana pudding layer for a crunchy texture. - Caramel Banana Cheesecake:
Drizzle caramel sauce over the banana pudding layer or mix some into the cheesecake filling for a sweet and rich flavor. A sprinkle of sea salt can also add a delightful contrast to the sweetness. - Coconut Banana Cheesecake:
Add shredded coconut to the cheesecake filling or sprinkle it over the whipped cream topping for a tropical twist that pairs perfectly with the bananas. - Berry Banana Cheesecake:
Add a layer of fresh berries, such as strawberries, raspberries, or blueberries, on top of the banana pudding layer for a burst of color and tangy flavor. - Nutella Banana Cheesecake:
Swirl Nutella into the cheesecake filling for a hazelnut-chocolate flavor. You can also drizzle Nutella on top of the banana pudding layer for extra indulgence. - No-Bake Banana Pudding Cheesecake:
For a quicker version, skip the baking step and use a no-bake cheesecake filling. Simply prepare the crust and banana pudding layers, and refrigerate the cheesecake until set. - Lemon Banana Cheesecake:
Add a teaspoon of lemon zest to the cheesecake filling for a citrusy kick that complements the sweetness of the bananas. You can also drizzle a lemon glaze on top for extra tang. - Banana Cream Pie Cheesecake:
Layer the cheesecake with a banana cream pie filling instead of the traditional banana pudding. This variation adds a smoother texture and even more banana flavor. - Vegan Banana Pudding Cheesecake:
Replace the cream cheese with vegan cream cheese, use a dairy-free crust, and substitute the eggs and heavy cream with plant-based alternatives for a vegan-friendly version of this dessert.
With these variations, you can easily customize the classic banana pudding cheesecake to suit any taste or dietary preference!
FAQs
- Can I make the cheesecake ahead of time? Yes, you can prepare the cheesecake up to 2 days in advance. Store it in the refrigerator until you are ready to serve.
- Can I use a different type of crust? Absolutely! You can substitute the vanilla wafer crust with graham cracker crust, chocolate cookie crust, or even a gluten-free crust for a different flavor or dietary needs.
- Can I use a store-bought banana pudding mix? Yes, you can use a store-bought instant banana pudding mix instead of making it from scratch. Just follow the instructions on the package and add it to the cheesecake once it’s chilled.
- Can I freeze the Banana Pudding Cheesecake? Yes, you can freeze the cheesecake. To do so, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 2 months. Let it thaw in the refrigerator before serving.
- How do I prevent the bananas from turning brown? To prevent the banana slices from browning, you can dip them in a mixture of lemon juice and water before adding them to the cheesecake. Alternatively, you can top the bananas with the whipped cream shortly before serving.
- Can I add alcohol to the cheesecake? Yes, a tablespoon of rum, banana liqueur, or bourbon can be added to the cheesecake filling for an extra depth of flavor. Be mindful to use just a small amount to avoid overpowering the taste.
- Can I substitute sour cream in the filling? Yes, you can substitute sour cream with Greek yogurt or mascarpone cheese for a slightly different texture and flavor in the cheesecake filling.
- How can I make this recipe dairy-free? For a dairy-free version, substitute the cream cheese with a non-dairy cream cheese, use a dairy-free butter substitute in the crust, and opt for non-dairy milk like almond or coconut milk in the filling and whipped cream.
- Can I add nuts to the cheesecake? Yes, you can add chopped pecans, walnuts, or almonds to the cheesecake or sprinkle them over the topping for a nice crunch that complements the creamy texture of the filling.
- What’s the best way to store leftover cheesecake? Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it, as mentioned earlier. Just be sure to thaw it in the fridge before enjoying.
This Homemade Banana Pudding Cheesecake combines the flavors of two beloved desserts into one irresistible treat. The creamy cheesecake filling, luscious banana pudding layer, and fluffy whipped cream topping make it a perfect dessert for any occasion. Whether you’re serving it at a family gathering or a holiday celebration, this cheesecake will be the star of the show. With its rich texture and comforting flavors, it’s sure to become a family favorite.
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Homemade Banana Pudding Cheesecake Recipe
Description
This Homemade Banana Pudding Cheesecake is the perfect fusion of two classic desserts: banana pudding and cheesecake. With a buttery crust, rich cheesecake filling, creamy banana pudding layer, and a luscious whipped cream topping, this dessert is sure to impress at any gathering. Whether you’re making it for a holiday, special occasion, or just because, this indulgent treat is a crowd-pleaser that combines the comforting flavors of banana pudding with the luxurious texture of cheesecake.
Ingredients
For the Crust:
2 cups crushed vanilla wafers or graham crackers
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
1 tsp vanilla extract
1/2 tsp banana extract (optional, for enhanced flavor)
For the Banana Pudding Layer:
1 packet (3.4 oz) banana-flavored instant pudding mix
1 3/4 cups cold milk
2 ripe bananas, thinly sliced
For the Whipped Cream Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
For Garnish:
Vanilla wafers or crushed cookies
Banana slices
Instructions
Step 1: Make the Crust
Preheat your oven to 325°F (165°C). In a medium bowl, combine crushed vanilla wafers or graham crackers, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, spreading evenly. Bake for 10 minutes, then set aside to cool.
Step 2: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Mix in sour cream, heavy cream, vanilla extract, and banana extract (if using). Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
Wrap the bottom of the springform pan with foil and place it in a large roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55–65 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the water bath and refrigerate for at least 6 hours, preferably overnight.
Step 4: Add the Banana Pudding Layer
Prepare the banana pudding by whisking the pudding mix with cold milk. Let it sit for 5 minutes to thicken. Spread the pudding evenly over the chilled cheesecake. Top with a layer of sliced bananas.
Step 5: Whip the Cream and Assemble
In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the banana pudding layer.
Step 6: Garnish and Serve
Garnish with additional vanilla wafers, crushed cookies, or banana slices. Slice, serve, and enjoy your creamy and decadent Banana Pudding Cheesecake!
Tips:
Use fresh, firm bananas to avoid browning.
To make slicing easier, freeze the cheesecake for 20 minutes before cutting.
Store leftovers in the refrigerator for up to 3 days.
Notes
Serving Tips:
- Serve the cheesecake chilled for the best texture and flavor. The banana pudding layer and whipped cream topping are most refreshing when served cold.
- For a clean cut, use a hot knife to slice the cheesecake. Run the knife under hot water, dry it, and then slice through the cheesecake. Repeat between each cut for smooth slices.
- Garnish the cheesecake with extra banana slices, crushed vanilla wafers, or a drizzle of caramel sauce for added texture and flavor.
- To make the presentation even more delightful, serve each slice on a chilled dessert plate.
Storage Tips:
- Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
- If you want to keep it longer, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then aluminum foil. It will last up to 2-3 months in the freezer. Thaw in the refrigerator overnight before serving.
- If freezing slices, wrap each slice individually to avoid freezer burn and make it easier to thaw just the portions you need.