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Banana Dessert Recipes Banana Pudding Cheesecake

I’ve always believed that bananas have a secret life. Leave them on the counter too long and suddenly they’re spotty, dramatic little divas begging for attention. That’s when I know it’s time to turn them into something unforgettable. And let me tell you, this banana pudding cheesecake might just be the best thing that ever happened to an overripe banana. We’re talking about a rich, creamy cheesecake swirled with homemade banana pudding that tastes like comfort and nostalgia in every bite. The crust is buttery and crisp, the filling is lush but not too heavy, and the topping—oh, the topping—is like a fluffy cloud of whipped cream that just melts the second it hits your tongue. So whether you’ve been hunting for a banana pudding cheesecake recipe that feels like home, or you’ve just been craving a new banana cheesecake recipe to brighten up your day, this one is for you. It’s one of those banana recipes that straddles the line between dessert and pure therapy. And the best part? This banana pudding recipe easy enough that you don’t need to be a pro baker to pull it off. Oh, and if you’re on the lookout for a healthy banana pudding recipe, don’t worry—you can tweak it, but I’m keeping the full cream version because some days, joy wins.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keywords: banana cheesecake recipe, banana dessert recipes, banana dessert recipes easy, banana pudding cheesecake recipe, banana pudding recipe easy, banana recipes, healthy banana pudding recipe
Servings: 12 slices
Author: Lila

Ingredients

  • 2 cups crushed vanilla wafers
  • 1/2 cup unsalted butter, melted
  • 3 ripe bananas, mashed
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1 package instant banana pudding mix
  • 2 cups cold milk
  • 2 cups whipped cream

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix crushed vanilla wafers with melted butter. Press into the bottom of the pan to form the crust.
  3. In a large mixing bowl, beat the cream cheese and sugar until smooth.
  4. Add sour cream, mashed bananas, eggs, flour, and vanilla extract. Mix until combined.
  5. Pour the cheesecake batter over the crust and smooth the top.
  6. Bake for 55–60 minutes until the center is set. Let cool completely.
  7. In another bowl, whisk together banana pudding mix with cold milk. Chill until thickened.
  8. Spread the pudding evenly over the cooled cheesecake.
  9. Top with whipped cream and garnish with extra banana slices or crushed wafers if you like.
  10. Chill in the fridge for at least 4 hours or overnight before serving.

Notes

For best results, let the cheesecake rest overnight in the fridge. If you want a lighter twist, swap sour cream for Greek yogurt.