Irresistible Banana Pudding Cheesecake
I’ve been making variations of this banana-forward dessert for years, and this Banana Pudding Cheesecake marries two nostalgic favorites: smooth baked cheesecake and the creamy comfort of banana pudding. It’s rich without being heavy, perfect for potlucks, birthdays, or a special weekend dessert when you want something that impresses without fussy technique. If you like layered banana desserts, you’ll find this one feels familiar and elevated at the same time — a great follow-up to lighter banana treats like the banana pecan caramel layer cake.
Why you’ll love this dish
This recipe gives you a show-stopping dessert with minimal fuss. You get a crunchy graham crust, a tangy-smooth cream cheese base, and the unmistakable banana-pudding flavor folded right into the filling. It’s kid-approved, easy to scale for guests, and stores well in the fridge — ideal for making a day ahead. It’s also flexible: swap in lightened ingredients or make mini versions for parties.
“A perfect mashup of two classics — every bite tastes like Sunday at Grandma’s, but prettier.” — home baker review
If you adore classic banana pudding textures, the inspiration behind that flavor profile is worth exploring, like Magnolia Bakery’s banana pudding, which shows how simple pudding layers can be so satisfying.
How this recipe comes together
Think of the process as three clear stages: make and bake the crust, whip a smooth cream-cheese-and-pudding filling, then bake until just set and chill. The crust sets the base and slightly toasts for depth; folding prepared banana pudding into the cream cheese lightens texture and gives the recipe its name and flavor. After a gentle bake and a long chill, top with whipped cream and fresh banana for contrast.
Gather these items
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted (for a slightly richer crust, use browned butter)
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups banana pudding (prepared — instant or homemade both work)
- 1 cup whipped cream (stabilized whipped cream holds up better)
- Banana slices for decoration
Substitution notes: For a gluten-free crust, use GF graham crumbs or crushed gluten-free cookies. Use reduced-fat cream cheese if you prefer lighter bars, but texture will be a bit softer. If you’d like fruit variety, recipes with strawberry-banana combos offer a fresh-tasting contrast strawberry banana cheesecake salad.
Directions to follow
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8–10 minutes, then cool completely on a wire rack.
- In a large bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth and no lumps remain. Scrape the bowl often for an even texture.
- Gently fold the prepared banana pudding into the cream cheese mixture until combined. Avoid overmixing to keep the filling light.
- Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan lightly on the counter to remove air pockets.
- Bake at 350°F (175°C) for 40–45 minutes, or until the edges are set and the center slightly jiggles but is not liquid. A thin knife inserted near the center should come out mostly clean.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 30 minutes, then transfer to a rack to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Just before serving, spread or pipe whipped cream over the top and garnish with fresh banana slices.
For a quick visual refresher on banana-and-cream combinations while prepping, you might enjoy the playful twists used in other recipes like this fruit-forward cheesecake salad.
Best ways to enjoy it
Serve slices chilled. For presentation, pipe dollops of whipped cream around the edges, fan thin banana slices over each slice, and sprinkle crushed graham crumbs or toasted pecans for texture. Pair with a cup of strong coffee, espresso, or a light dessert wine like Moscato for an elegant finish. For summer, serve smaller slices with a berry coulis to cut the richness.
How to store & freeze
- Refrigeration: Store covered in the refrigerator for up to 4–5 days. Use a cake saver or airtight container to prevent it from absorbing fridge odors.
- Freezing: Wrap the whole cheesecake tightly in plastic wrap and a layer of foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before unwrapping and serving.
- Sliced storage: Place parchment between slices in an airtight container to keep them from sticking.
Food safety note: Because this dessert contains dairy and prepared pudding, don’t leave slices at room temperature longer than two hours.
Pro chef tips
- Bring cream cheese to true room temperature for lump-free filling — 30–60 minutes on the counter depending on your kitchen.
- Beat cream cheese and sugar until very smooth, then fold in pudding gently to preserve air. Overbeating after adding pudding can make the filling dense.
- If the top cracks slightly, cover with whipped cream or a thin layer of pudding to conceal it — cracks don’t affect flavor.
- For cleaner slices, chill thoroughly and wipe a hot, dry knife between cuts.
- If you want minibakes, use a muffin tin with liners and reduce baking time; keep an eye after 20–25 minutes. For other fruity mashups, try the original-style strawberry banana cheesecake salad for inspiration.
Different ways to try it
- Mini cheesecakes: Make in a lined muffin tin for party portions; bake 20–25 minutes.
- Salted caramel swirl: Spoon caramel over the filling and gently swirl before baking for a caramel-banana mashup.
- Chocolate layer: Add a thin ganache layer between crust and filling for a chocolate-banana effect.
- No-bake version: Fold whipped topping into softened cream cheese and pudding, chill in a crust for at least 6 hours (skip the bake). Texture will be softer but quicker.
- Vegan / dairy-free: Use dairy-free cream cheese, coconut whipped topping, and a plant-based pudding mix; keep in mind texture will vary.
FAQ
Q: How long does this cheesecake take from start to finish?
A: Active prep is about 25–35 minutes. Bake plus initial cooling is ~1.5 hours, and chilling is at least 4 hours (overnight ideal). Plan for roughly 6 hours total if chilling overnight.
Q: Can I use homemade banana pudding?
A: Absolutely. Homemade pudding gives fresher banana flavor and lets you control sweetness. Make sure it’s cooled to room temperature before folding into the cream cheese.
Q: My filling cracked — is it still okay to serve?
A: Yes. Small cracks are normal with baked cheesecakes. Cover with whipped cream, pudding, or a decorative topping; it will still taste great.
Q: Can I prepare this a day ahead?
A: Yes — in fact, it improves after resting. Bake and chill overnight, then add whipped cream and banana slices right before serving.
Q: Is it safe to freeze slices with whipped cream on top?
A: Whipped cream can lose texture when frozen and thawed. For best results, freeze plain slices and add fresh whipped cream after thawing.
Conclusion
If you want smaller portions with the same banana-pudding charm, check out this Mini Banana Pudding Cheesecakes Recipe – Life Love and Sugar for a party-friendly adaptation. For a bar-style twist that’s easy to cut and share, the Banana Pudding Cheesecake Bars – Grandbaby Cakes offer a similar flavor in blondie form.
Banana Pudding Cheesecake
Ingredients
Crust
- 2 cups graham cracker crumbs For gluten-free, use GF graham crumbs.
- 1/2 cup unsalted butter, melted Browned butter adds richer flavor.
Filling
- 3 packages (8 oz) cream cheese, softened Bring to room temperature for best texture.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups banana pudding, prepared (instant or homemade) Make sure it’s cooled before folding in.
- 1 cup whipped cream Use stabilized whipped cream for better texture.
- Banana slices for decoration Fresh banana slices to garnish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter until evenly moistened. Press mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake for 8–10 minutes, then cool completely on a wire rack.
Filling
- In a large bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth and no lumps remain.
- Gently fold the prepared banana pudding into the cream cheese mixture until combined. Avoid overmixing.
Baking
- Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan lightly to remove air pockets.
- Bake at 350°F (175°C) for 40–45 minutes until edges are set and center slightly jiggles.
- Turn off the oven, let the cheesecake cool inside for 30 minutes with the door slightly open.
- Transfer to a rack to cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Serving
- Just before serving, spread or pipe whipped cream over the top and garnish with fresh banana slices.
