Picture this: It’s a hectic Tuesday, the laundry’s piling up, your inbox is groaning, and yet—somehow—you still want to whip up something that’ll make your family light up like it’s Christmas morning. That’s exactly where this banana pudding cheesecake swoops in like your culinary superhero.
This dreamy dessert combines the nostalgic hug of banana pudding with the creamy decadence of Banana Pudding Cheesecake — all without demanding hours of your precious time. If you’re craving more banana-inspired desserts, our banana bread pudding cake offers a cozy, stress-free indulgence. It’s rich, smooth, and packed with banana goodness, making it just the thing for busy women who still love to put a homemade touch on the table (without losing their sanity). Plus, it’s pretty much foolproof — if you can stir and pour, you’re halfway there!
Whether you’re dealing with picky eaters, planning a quick get-together, or simply rewarding yourself for surviving another long week, this banana pudding cheesecake is your new secret weapon. Oh, and did I mention it involves Nilla wafers? That’s right, the crunchy little gems we all sneak by the handful straight from the box.
So tie that apron (or don’t—this is a judgment-free zone), grab your favorite mixing bowl, and let’s make some magic happen in your kitchen. You’ll be the hero of the household, guaranteed.
Contents
- 1 🛠️ Equipment You’ll Need
- 2 🍌 Ingredients for the Banana Pudding Cheesecake
- 3 👩🍳 Step-by-Step: How to Make Banana Pudding Cheesecake
- 4 💡 Pro Cooking Tips for Banana Pudding Cheesecake
- 5 📖 A Sweet Little Story
- 6 🧊 Storage Tips for Your Banana Pudding Cheesecake
- 7 🍽️ Nutrition Facts for Banana Pudding Cheesecake
- 8 ⏲️ Cooking Time & Yield
- 9 🍰 Yield
- 10 🌎 Cuisine
- 11 🍴 Frequently Asked Questions about Banana Pudding Cheesecake
- 11.1 Can I substitute the Nilla wafers in this banana pudding cheesecake?
- 11.2 How should I store leftover banana pudding cheesecake?
- 11.3 Can I freeze banana pudding cheesecake for later?
- 11.4 What’s the best way to keep the banana slices from browning?
- 11.5 Do I really need to use a water bath for this creamy cheesecake?
- 11.6 Can I make banana pudding cheesecake ahead of time?
- 11.7 What kind of bananas are best for homemade banana cheesecake?
- 11.8 Can I add extra toppings to my banana pudding cheesecake?
🛠️ Equipment You’ll Need
- 9-inch springform pan
- Food processor or rolling pin (for crushing Nilla wafers)
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
- Aluminum foil (for water bath)
- Roasting pan (to create the water bath)
- Cooling rack
🍌 Ingredients for the Banana Pudding Cheesecake
Nilla Wafer Crust:
- 3 cups whole Nilla wafers, crushed
- ¼ cup granulated sugar (50 grams)
- 5 tablespoons unsalted butter, melted and slightly cooled (70 grams)
Banana Pudding Cheesecake Filling:
- Four packages (32 oz total, about 905 grams) of cream cheese, brought to room temperature.
- 1 cup mashed ripe bananas (about 2 large bananas; 250 grams)
- ½ cup full-fat sour cream
- 1 cup granulated sugar (200 grams)
- 1 (3.4 oz) box instant banana cream pudding mix (dry mix, not cooked)
- 1 teaspoon pure vanilla extract
- 4 large eggs, at room temperature
Optional Toppings:
- 2 cups whipped cream or whipped topping (store-bought or homemade)
- 1 to 2 bananas, sliced
- 10 to 20 whole Nilla wafers
👩🍳 Step-by-Step: How to Make Banana Pudding Cheesecake
1. Preheat and Prep
First thing’s first: preheat your oven to 325°F (163°C).
Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. Wrap the outside of the pan with aluminum foil to keep the water bath from sneaking in — because no one likes a soggy cheesecake.
2. Make the Nilla Wafer Crust
In a food processor (or a zip-top bag and some serious elbow grease), crush the Nilla wafers into fine crumbs. Transfer the crumbs to a bowl, stir in the sugar, and drizzle in the melted butter. Mix until the texture reminds you of wet sand — think beach day, but way more delicious.
Pack the mixture tightly into the base of the pan you’ve already set up. Use the bottom of a glass or a measuring cup to really pack it down. Bake the crust for 10 minutes, then set it aside to cool while you whip up the Banana Pudding Cheesecake filling.
3. Prepare the Banana Pudding Cheesecake Filling
In a large bowl, mix the softened cream cheese until it’s smooth and velvety. No lumps allowed here!
Next, add the granulated sugar and beat until combined.
Add the mashed bananas, sour cream, banana pudding powder, and a splash of vanilla to the bowl. Blend everything together until silky and smooth. You might start to feel like a professional baker by now — and honestly, you are.
Mix in the eggs one by one, blending slowly after you add each one. Don’t overmix — you want to keep that batter as airy as a lazy Sunday morning.
4. Assemble and Water Bath It
Pour the banana cheesecake batter over your cooled crust. Lightly tap the pan on the counter to release any hidden air pockets.
Place your foil-wrapped springform pan inside a larger roasting pan. Slowly add hot water to the larger pan until it reaches halfway up the cheesecake pan’s sides. (This cozy little bath helps the Banana Pudding Cheesecake bake evenly and stay crack-free!)
5. Bake
Place everything into the oven and let it bake for about 60 to 80 minutes. The edges should look set, but the center should still have a slight wobble — think Jell-O jiggle, not tsunami wave.
Resist the urge to open the oven door 17 times (I know, it’s hard).
6. Cool Gradually
Once your Banana Pudding Cheesecake has completely cooled and firmed up, either cover it tightly with plastic wrap or place it in a sealed container. This slow cool-down helps prevent cracks — and gives you time to do literally anything else (or just stare lovingly at your masterpiece).
After an hour passes, take the Banana Pudding Cheesecake out of the oven and lift it out of the water bath. Let it cool completely at room temperature before covering it and transferring it to the fridge for at least 6 hours — preferably overnight.
Trust me, the flavor gets even better while you sleep!
7. Top and Serve
Right before serving, decorate the edges with whipped cream by piping or spreading it. Top with freshly sliced bananas and tuck a few Nilla wafers around for that picture-perfect look.
Stand back and watch your kitchen turn into a five-star bakery.
💡 Pro Cooking Tips for Banana Pudding Cheesecake
- Choose fully ripe bananas for the richest taste—the more spots they have, the sweeter they’ll be!
- Make sure to wrap the pan really well, using two layers of foil to keep water from sneaking in. Trust me, no one wants a soggy crust (just ask fans of ‘The Great British Baking Show’).
- Let ingredients come to room temperature — it makes a world of difference for a smooth batter.
- Chill overnight if you can resist. Good things truly come to those who wait.
📖 A Sweet Little Story
When I first made this banana pudding cheesecake for a family barbecue, I honestly wasn’t sure how it would go. My sister, who never sugarcoats her opinions about food, took a bite and said, ‘It’s like a fancy version of what I loved as a kid! Since then, it’s been my not-so-secret weapon for family gatherings — the one dessert that disappears before you can say “save me a slice.”
🧊 Storage Tips for Your Banana Pudding Cheesecake
You’ve poured your heart (and maybe a little sweat) into making this heavenly banana pudding cheesecake, so let’s make sure it stays just as dreamy for days to come.
Refrigerating:
After your Banana Pudding Cheesecake has fully cooled and set, either wrap it snugly in plastic wrap or store it in an airtight container.
It’ll stay fresh in the refrigerator for up to 5 days — although, let’s be honest, it rarely lasts that long once everyone gets a taste!
Pro Tip: Store any banana slices separately and add them fresh before serving to avoid that not-so-cute browning.
Freezing:
Good news for future you: this Banana Pudding Cheesecake freezes beautifully!
- After it has set completely in the fridge, remove it from the springform pan.
- Cover the whole cheesecake—or single slices—first with plastic wrap, then add a layer of aluminum foil for extra protection.
- Label it (so you don’t find it 6 months later wondering what mystery block is in the freezer) and freeze for up to 2 months.
Thawing:
Let the Banana Pudding Cheesecake thaw overnight in the fridge before serving. Add fresh bananas and whipped cream after thawing for the best texture and taste.
🍽️ Nutrition Facts for Banana Pudding Cheesecake
When it comes to indulgence, it’s nice to know exactly what you’re treating yourself to.
Here’s the scoop: while this banana pudding cheesecake is definitely a richer dessert, it also packs some surprising nutrients thanks to the bananas and dairy!
You’ll get a good hit of protein, calcium, and potassium, alongside that creamy, dreamy flavor we all crave.
Whether you’re sharing a slice with your kids after dinner or sneaking a piece during your “me-time,” you can feel great knowing every bite delivers a little more than just sweetness. Just remember: moderation makes the magic last!
| Nutrient | Amount (Per Serving) |
|---|---|
| Serving Size | 1 slice (1/12 of cheesecake) |
| Calories | 480 kcal |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Unsaturated Fat | 10 g |
| Trans Fat | 1 g |
| Cholesterol | 135 mg |
| Sodium | 300 mg |
| Carbohydrates | 39 g |
| Dietary Fiber | 1 g |
| Sugars | 26 g |
| Protein | 8 g |
| Calcium | 120 mg (12% DV) |
| Iron | 1.2 mg (6% DV) |
| Potassium | 260 mg (7% DV) |
Note:
Values are approximate and can vary depending on the brands of ingredients you use. Adding extra toppings like whipped cream or additional bananas will adjust the final numbers slightly. Always worth it, though — trust me!
⏲️ Cooking Time & Yield
Because when you’re balancing kids’ soccer practice, Zoom calls, and remembering to actually eat lunch, knowing exactly how much time a recipe takes is everything.
Here’s the breakdown so you can plan like the kitchen queen you are:
| Task | Time |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 1 hour 10 minutes |
| Chilling Time | 6 hours (minimum) |
| Total Time | About 7 hours 35 minutes |
More Timing Tips:
- Cooling inside oven: 1 hour (after baking, before refrigerating)
- Optional additional chill: Overnight chilling makes it even better — trust me, it’s worth the wait!
🍰 Yield
- Yield: 12 generous slices (because a tiny sliver just isn’t realistic around here)
- Serving Size: 1 slice = 1/12 of the full Banana Pudding Cheesecake
Perfect for family gatherings, potlucks, birthdays, or just a Tuesday when you need a little extra sweetness in your life.
🌎 Cuisine
- Cuisine: American
(With a big, cozy Southern twist, thanks to the banana pudding roots and those classic Nilla wafers!)
There’s something about sharing a homemade dessert that just feels right — like wrapping your loved ones in a warm hug without saying a word. This banana pudding cheesecake delivers all of that and more, with its creamy layers, tender banana flavor, and nostalgic crunch from those beloved Nilla wafers. Whether you’re celebrating a milestone, hosting a casual get-together, or simply needing a sweet escape after a long day, this recipe promises to turn ordinary moments into something a little more magical. So go ahead, slice into that golden masterpiece, pile it high with whipped cream, and savor every forkful — because you’ve more than earned it.
🍴 Frequently Asked Questions about Banana Pudding Cheesecake
Can I substitute the Nilla wafers in this banana pudding cheesecake?
Absolutely! If you can’t find Nilla wafers, feel free to swap them with shortbread cookies, graham crackers, or even vanilla sandwich cookies.
How should I store leftover banana pudding cheesecake?
Store your creamy cheesecake tightly wrapped or in an airtight container in the fridge. will stay delicious and fresh between 4 to 10 days. For best results, add fresh banana slices just before serving to keep everything looking pretty!
Can I freeze banana pudding cheesecake for later?
Yes! This banana pudding cheesecake freezes beautifully. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving and add your toppings fresh for the best flavor.
What’s the best way to keep the banana slices from browning?
To keep your banana slices bright and pretty, toss them lightly in lemon juice before decorating your easy banana dessert. Just a little goes a long way!
Do I really need to use a water bath for this creamy cheesecake?
It’s highly recommended! The water bath helps your banana pudding cheesecake bake gently and evenly, giving it that ultra-smooth, crack-free finish everyone loves.
Can I make banana pudding cheesecake ahead of time?
Definitely! In fact, banana pudding cheesecake tastes even better after chilling overnight. Making it a day ahead gives the cheesecake filling time to set perfectly and the flavors to deepen into pure banana dessert bliss.
What kind of bananas are best for homemade banana cheesecake?
Use very ripe bananas, has lots of brown spots. They’re sweeter, softer, and bring out that bold banana flavor we all crave in a homemade banana cheesecake.
Can I add extra toppings to my banana pudding cheesecake?
Yes, and you should! Besides whipped cream, sliced bananas, and Nilla wafers, feel free to sprinkle on crushed nuts, caramel drizzle, or even a dusting of cinnamon to take your banana dessert over the top.
