Easy Banana Pudding Cheesecake Recipe

This Easy Banana Pudding Cheesecake combines the classic flavors of banana pudding with the creamy richness of cheesecake, all atop a vanilla wafer crust. It’s a delightful dessert that’s sure to impress!

Ingredients:

For the Crust:

2 cups crushed vanilla wafer cookies (about 50 wafers)

5 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

For the Cheesecake Filling:

16 oz (2 blocks) cream cheese, softened

2/3 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 teaspoon pure vanilla extract

1 box (3.4 oz) instant banana pudding mix

1/2 cup whole milk

For Topping & Garnish:

1 cup whipped cream (store-bought or homemade)

8-10 vanilla wafer cookies, roughly crushed

2-3 ripe bananas, sliced (right before serving)

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).

Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.

In a bowl, mix the crushed vanilla wafers, melted butter, and sugar until the crumbs are evenly coated and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Use the back of a measuring cup to really pack it down.

Bake for 8-10 minutes, until lightly golden and fragrant. Set aside to cool slightly while you prepare the filling.

Make the Cheesecake Filling:

In a large bowl, beat the cream cheese and sugar together with a mixer (hand or stand mixer works fine) until smooth and creamy—about 2 minutes. Scrape down the sides as needed.

Add the eggs one at a time, mixing on low speed just until combined.

Stir in the sour cream and vanilla extract.

In a separate bowl, whisk together the instant banana pudding mix and milk until smooth and starting to thicken—just about a minute or so.

Gently fold the banana pudding mixture into the cheesecake batter. Don’t over-mix; you want it to be smooth and combined, but not overly beaten.

Assemble and Bake:

Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula.

Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has just a slight jiggle. The top may puff up slightly and even crack a little, which is totally fine—it’ll settle as it cools.

Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set completely.

Top, Garnish, and Slice:

Once chilled, spread an even layer of whipped cream over the top of the cheesecake.

Just before serving, garnish with a sprinkle of crushed vanilla wafers and slices of banana. If prepping the bananas ahead, toss them in a little lemon juice to keep them from browning.

---

Print