Banana Pudding Cheesecake is the ultimate no-bake dessert mashup, bringing together the creamy richness of classic cheesecake and the nostalgic charm of Southern banana pudding. This luscious treat is layered with a buttery vanilla wafer crust, velvety cheesecake filling, fresh banana slices, homemade banana pudding, and a billowy whipped cream topping. It’s a crowd-pleaser perfect for holidays, celebrations, or just a sweet weekend treat. Whether you’re a cheesecake lover or a banana pudding fan, this dessert hits all the right notes with its texture, flavor, and ease of preparation.
Why You’ll Love This Banana Pudding Cheesecake
- No baking required—ideal for hot days or busy kitchens.
- Combines two classic desserts into one irresistible treat.
- Homemade pudding enhances flavor but can be swapped for convenience.
- Make-ahead friendly and perfect for entertaining.
- Creamy, dreamy layers that delight every time.
Ingredients
Crust
- 11 ounces vanilla wafers
- 8 tablespoons unsalted butter, melted
Pudding
- ⅓ cup granulated sugar
- 2 tablespoons all-purpose flour
- ⅛ teaspoon fine sea salt
- 1½ cups heavy whipping cream
- ½ teaspoon banana extract (or vanilla extract)
- 2 large egg yolks, room temperature, lightly beaten
Cheesecake
- 16 ounces cream cheese, softened (full-fat, brick-style)
- ½ cup granulated sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 2 cups heavy whipping cream
- 1½ cups powdered sugar
- 2 whole bananas, sliced
Garnish (Optional)
- Banana chips
- ¼ cup vanilla wafers, crushed
Step-by-Step: How to Make Banana Pudding Cheesecake
Crust
- Lightly spray a 9-inch springform pan with cooking spray.
- Crush vanilla wafers using a food processor or a rolling pin in a ziplock bag.
- Mix crushed wafers with melted butter until fully combined.
- Press mixture into the bottom and sides of the pan (about 1/2 inch up).
- Refrigerate crust for at least 30 minutes to set.
Pudding
- Whisk together sugar, flour, and salt in a medium bowl.
- Slowly whisk in 1/2 cup of cream until smooth; then add remaining cream and extract.
- Pour mixture into a saucepan and cook over medium-low, whisking constantly.
- Temper egg yolks by whisking in 1/4 cup of the hot mixture, then add back to saucepan.
- Continue whisking until thick and bubbly, then remove from heat.
- Cover pudding directly with plastic wrap (touching surface) and poke small holes for steam to escape.
- Cool 30 minutes at room temperature, then chill in fridge for 2 hours.
Cheesecake Filling
- Beat cream cheese until fluffy (about 3 minutes), scraping down sides.
- Add sugar and beat until smooth.
- Mix in cream and vanilla until well blended.
- Spread cheesecake mixture over chilled crust and refrigerate for 2 hours.
Whipped Cream Topping
- Chill mixing bowl and whisk for 10 minutes.
- Beat heavy cream until bubbly.
- Gradually add powdered sugar and beat to stiff peaks.
Assembly
- Arrange banana slices over chilled cheesecake.
- Gently spread cooled pudding over banana layer.
- Add whipped cream on top, reserving some to pipe around edges.
- Garnish with crushed wafers and banana chips.
- Chill for 2-4 hours before serving to set.
Helpful Tips
- Use bananas that are ripe but still firm to ensure ideal texture and rich flavor.
- For a firmer crust, bake it at 350°F for 8 minutes, then cool.
- Keep whisking the pudding to avoid lumps or scorching.
- Chill your mixing bowl and beaters to whip cream faster.
Substitutions And Variations
- Short on time? Use store-bought banana or vanilla pudding instead of homemade.
- Alternative crust options: Graham crackers or shortbread cookies make delicious substitutes for vanilla wafers.
- Dairy-free? Try dairy-free cream cheese and coconut whipped cream.
- Want extra banana flavor? Add mashed banana to the cheesecake layer.
- Toppings: Add a caramel drizzle or white chocolate shavings for a twist.
Storage Instructions
Keep your Banana Pudding Cheesecake refrigerated at all times. Store in an airtight container or wrap tightly with plastic wrap. It’s best enjoyed within 3 days, as bananas can soften and brown over time. Avoid freezing due to the fresh banana slices and whipped cream topping.
Nutritional Information
- Calories: 719 kcal
- Carbohydrates: 59g
- Protein: 6g
- Fat: 52g
- Saturated Fat: 31g
- Cholesterol: 170mg
- Sodium: 279mg
- Fiber: 1g
- Sugar: 43g
- Calcium: 92mg
- Iron: 0.3mg
Serving Suggestions
- Serve with a drizzle of caramel or a few extra banana chips.
- Pair with a hot espresso or cold brew for contrast.
- Cut into small squares for bite-sized party treats.
- Make it festive with colored whipped cream or sprinkles.
Frequently Asked Questions About Banana Pudding Cheesecake
Can I use store-bought pudding? Yes! While homemade pudding adds rich flavor and a personal touch, instant banana or vanilla pudding is a convenient alternative that still delivers great taste.
Do I need a springform pan? It’s highly recommended for clean removal and presentation. However, you can use a deep 9-inch pie dish or a square baking pan as a substitute.
How do I prevent the bananas from browning? The pudding and whipped cream layers help shield banana slices from air. For extra protection, toss the banana slices in lemon or orange juice before layering them.
Can I freeze Banana Pudding Cheesecake? It’s not ideal due to the whipped cream and fresh bananas, which don’t freeze well. For best results, refrigerate and consume within 3 days.
Is this recipe gluten-free? No, but you can use gluten-free vanilla wafers and a 1:1 gluten-free flour blend in the pudding to make it gluten-free.
Conclusion
Thank you so much for stopping by and trying out this luscious Banana Pudding Cheesecake! It’s one of those unforgettable desserts that bring smiles with every creamy, crunchy, banana-packed bite. Whether you’re sharing it at a family gathering or enjoying a slice on a quiet night in, its ease of prep and comforting flavors make it a true winner. I hope it becomes one of your go-to favorites—because everyone deserves a no-bake dessert that tastes like home. Happy cooking, and thanks for being part of this delicious journey!
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Banana Pudding Cheesecake
- Total Time: 3 hours 30 minutes (includes chilling)
- Yield: 12 servings 1x
Description
Banana Pudding Cheesecake is a creamy, no-bake dessert with layers of banana pudding, cheesecake filling, vanilla wafers, and fresh bananas—topped with fluffy whipped cream. A delicious Southern-style treat perfect for any occasion.
Ingredients
Crust
11 oz vanilla wafers
8 tbsp unsalted butter, melted
Pudding
⅓ cup granulated sugar
2 tbsp all-purpose flour
⅛ tsp fine sea salt
1½ cups heavy whipping cream
½ tsp banana or vanilla extract
2 large egg yolks, room temp, lightly beaten
Cheesecake
16 oz cream cheese, softened
½ cup granulated sugar
2 tbsp heavy cream
1 tsp vanilla extract
Whipped Topping
2 cups heavy whipping cream
1½ cups powdered sugar
2 bananas, sliced
Garnish (Optional)
Banana chips
¼ cup crushed vanilla wafers
Instructions
Crust
- Lightly spray a 9-inch springform pan with cooking spray.
- Crush vanilla wafers using a food processor or a rolling pin in a ziplock bag.
- Mix crushed wafers with melted butter until fully combined.
- Press mixture into the bottom and sides of the pan (about 1/2 inch up).
- Refrigerate crust for at least 30 minutes to set.
Pudding
- Whisk together sugar, flour, and salt in a medium bowl.
- Slowly whisk in 1/2 cup of cream until smooth; then add remaining cream and extract.
- Pour mixture into a saucepan and cook over medium-low, whisking constantly.
- Temper egg yolks by whisking in 1/4 cup of the hot mixture, then add back to saucepan.
- Continue whisking until thick and bubbly, then remove from heat.
- Cover pudding directly with plastic wrap (touching surface) and poke small holes for steam to escape.
- Cool 30 minutes at room temperature, then chill in fridge for 2 hours.
Cheesecake Filling
- Beat cream cheese until fluffy (about 3 minutes), scraping down sides.
- Add sugar and beat until smooth.
- Mix in cream and vanilla until well blended.
- Spread cheesecake mixture over chilled crust and refrigerate for 2 hours.
Whipped Cream Topping
- Chill mixing bowl and whisk for 10 minutes.
- Beat heavy cream until bubbly.
- Gradually add powdered sugar and beat to stiff peaks.
Assembly
- Arrange banana slices over chilled cheesecake.
- Gently spread cooled pudding over banana layer.
- Add whipped cream on top, reserving some to pipe around edges.
- Garnish with crushed wafers and banana chips.
- Chill for 2-4 hours before serving to set.
Notes
Use bananas that are ripe but still firm. For a shortcut, use instant pudding. Store in the fridge for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 719 kcal
- Sugar: 43g
- Carbohydrates: 59g
- Protein: 6g