Go Back
Banana Pudding Cheesecake

Banana Pudding Cheesecake

This Banana Pudding Cheesecake combines creamy cheesecake filling with classic banana pudding flavor, all nestled in a buttery vanilla wafer crust. Light, fluffy, and packed with nostalgic flavor, it’s the perfect no-fuss dessert for banana lovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups vanilla wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
Filling
  • 16 oz cream cheese, softened 2 (8 oz) packages
  • 1 cup powdered sugar
  • 3.4 oz instant banana pudding mix 1 package
  • 2 cups milk
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping
Optional Garnish
  • 1-2 medium bananas, sliced
  • 1/4 cup crushed vanilla wafer cookies for topping

Method
 

  1. Preheat oven to 350°F (175°C). In a bowl, mix crushed vanilla wafers and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
  2. Bake crust for 10 minutes. Remove and allow to cool completely.
  3. In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
  4. In a separate bowl, whisk together banana pudding mix and milk for about 2 minutes until thickened.
  5. Fold the pudding mixture into the cream cheese mixture. Add vanilla extract and mix until fully incorporated.
  6. Gently fold in whipped topping until light and fluffy.
  7. Spread filling evenly over the cooled crust.
  8. Refrigerate for at least 4 hours until fully set.
  9. Before serving, garnish with sliced bananas and additional crushed wafers if desired.

Notes

For best results, add fresh banana slices just before serving to prevent browning. This cheesecake can be made a day ahead and stored refrigerated for up to 3 days.