Banana Pudding Cheesecake Recipe

7 Min Read

Indulge in the heavenly combination of creamy cheesecake and classic banana pudding with this irresistible banana pudding cheesecake recipe.

This decadent dessert features a luscious banana-infused cheesecake filling layered over a buttery vanilla wafer crust, topped with fresh banana slices and a dollop of whipped cream.

Whether you’re celebrating a special occasion or simply craving a sweet treat, this banana pudding cheesecake is sure to impress with its rich flavors and creamy texture.

With simple ingredients and easy preparation, you can create a show-stopping dessert that will have everyone coming back for seconds.


For the Crust:

  • Vanilla wafer cookies – 2 cups
  • Unsalted butter, melted – 1/4 cup

For the Cheesecake Filling:

  • Cream cheese, softened – 24 oz (3 packages)
  • Granulated sugar – 3/4 cup
  • Ripe bananas, mashed – 3
  • Vanilla extract – 1 teaspoon
  • Eggs – 3
  • All-purpose flour – 2 tablespoons
  • Heavy cream – 1/4 cup

For Garnish:

  • Ripe bananas, sliced
  • Whipped cream


  • 9-inch springform pan
  • Food processor or zip-top bag and rolling pin
  • Mixing bowls
  • Hand or stand mixer
  • Spatula


Preheat Oven and Prepare Pan:

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Make Crust:

In a food processor, pulse the vanilla wafer cookies until fine crumbs form.

Alternatively, place the cookies in a zip-top bag and crush them with a rolling pin.

Mix the cookie crumbs with melted unsalted butter until well combined.

Press the mixture into the bottom of the prepared springform pan.

Prepare Cheesecake Filling:

In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the mashed bananas, vanilla extract, eggs, all-purpose flour, and heavy cream, and beat until well combined and smooth.

Assemble Cheesecake:

Pour the cheesecake filling over the prepared crust in the springform pan.

Smooth the top with a spatula.


Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Cool and Chill:

Allow the cheesecake to cool in the pan on a wire rack for 1 hour, then refrigerate for at least 4 hours or overnight to set.

Garnish and Serve:

Before serving, garnish the chilled cheesecake with sliced ripe bananas and a dollop of whipped cream. Slice and serve chilled.

Nutritional Facts

Servings: About 12 slices
Calories per serving: Approximately 400
Total Fat: 26g
Saturated Fat: 15g
Cholesterol: 130mg
Sodium: 280mg
Total Carbohydrates: 37g
Dietary Fiber: 1g
Total Sugars: 25g
Protein: 6g

Health Benefits

While a Banana Pudding Cheesecake may not be considered a traditional health food, there are some potential benefits associated with the ingredients, particularly when certain modifications are made to enhance nutritional value. Here are a few considerations:


Bananas are a good source of essential nutrients, including potassium, vitamin C, vitamin B6, and dietary fiber.

Potassium supports heart health, while vitamin B6 is important for brain development and function.

The fiber in bananas aids in digestion and helps maintain stable blood sugar levels.

Greek Yogurt or Cream Cheese:

Some recipes may use Greek yogurt or a moderate amount of cream cheese.

Greek yogurt is rich in protein, probiotics, and calcium.

The probiotics contribute to gut health, and calcium is essential for bone health.

Opting for a reduced-fat or low-fat version of cream cheese can help reduce the overall saturated fat content.

Nilla Wafers or Graham Crackers:

Depending on the crust used, you can choose whole grain options or those with reduced sugar to increase fiber content and minimize the impact on blood sugar levels.

Reduced Sugar Content:

Some recipes may allow for the reduction of sugar content, either by using natural sweeteners like honey or maple syrup, or by simply reducing the amount of sugar called for in the recipe. High sugar intake should be moderated for overall health.

Portion Control:

Enjoying the Banana Pudding Cheesecake in moderation helps control caloric intake and can prevent excessive consumption of added sugars and fats.

Homemade vs. Store-Bought:

Making the cheesecake at home allows you to control the quality of ingredients, reduce the amount of added sugars, and choose healthier alternatives.

Store-bought versions may contain higher levels of preservatives, artificial additives, and unhealthy fats.

While it’s essential to recognize that cheesecake is a dessert and should be consumed in moderation, incorporating nutrient-dense ingredients and making mindful choices can enhance its overall nutritional profile.

If you have specific dietary goals or restrictions, consider making adjustments to the recipe to align with your preferences and health needs.


1. Can I use store-bought banana pudding instead of making it from scratch?

Yes, you can use store-bought banana pudding mix if you prefer. Follow the package instructions to prepare the pudding before incorporating it into the cheesecake filling.

2. Can I use a different type of crust for the cheesecake?

Certainly! Feel free to use a graham cracker crust or a cookie crust made with your favorite cookies instead of vanilla wafers.

3. Can I freeze leftover cheesecake?

Yes, you can freeze leftover cheesecake slices for up to 1 month. Wrap them tightly in plastic wrap and foil before freezing, then thaw in the refrigerator before serving.

4. Can I omit the heavy cream from the filling?

The heavy cream adds richness and a smooth texture to the filling, but you can omit it if you prefer a lighter cheesecake. The texture may be slightly different, but it will still be delicious.

5. Can I add other toppings to the cheesecake?

Absolutely! Get creative with toppings like caramel sauce, chocolate shavings, or toasted nuts for added flavor and texture.

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