Go Back
–+ servings
Delicious banana pudding cheesecake topped with whipped cream and banana slices.

Banana Pudding Cheesecake

Please rate us
A creamy cheesecake layered with ripe bananas and a buttery cookie crust, combining classic banana pudding flavors with a rich cheesecake texture for an indulgent dessert.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 5 hours
Servings: 12 servings
Course: Dessert, Special Occasion
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups vanilla wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
For the filling
  • 2 packages (8 oz) cream cheese, softened Use room temperature for smoother filling.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream Whip until stiff peaks form.
  • 1 box instant banana pudding mix
  • 2 cups milk For mixing with pudding.
  • 2 bananas sliced Fresh and ripe.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Combine the crushed vanilla wafers and melted butter in a bowl.
  2. Press this mixture into the bottom of a springform pan to form the crust. Bake for 10 minutes, then let it cool.
Filling
  1. In a large bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  2. In another bowl, whisk the banana pudding mix with milk until thickened, then fold it into the cream cheese mixture until well combined.
  3. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the banana mixture.
Assembly
  1. Layer the sliced bananas on top of the cooled crust, then pour the cheesecake filling over the bananas.
  2. Chill in the refrigerator for at least 4 hours or until set.
  3. Finally, top with whipped cream and additional banana slices before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 42gProtein: 6gFat: 30gSaturated Fat: 18gSodium: 300mgFiber: 1gSugar: 22g

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices and thaw overnight in the refrigerator. Use a hot, wet knife for neat slices.
Tried this recipe?Let us know how it was!