It's time to take your average banana pudding to new heights of yum! In this beautiful, yet effortless recipe we combine two epic favorites to achieve sweet, cool, and creamy dessert perfection! Allow me to introduce... Banana Pudding Cheesecake! It's easy, no-bake, and y'all, so delicious!
We've got multiple layers of tastiness going on here. With a buttery vanilla wafer crust, homemade whipped cream topping, and tons of banana and cheesecake goodness in between, this one is not to be missed! It's definitely one for all the banana lovers out there, but honestly, there is something here for everyone!
It's a great recipe for any occasion, but it's especially perfect for the warmer months when you're craving something cool. Also, did I mention how crazy easy this thing is? No water baths or pre-baking crusts and it holds together beautifully when sliced. So, when your next BBQ or game day rolls around, we've got you covered!
We love all things banana. Banana Bread Pudding, Banana Brownies, and of course, Chocolate Chip Banana Bread, but if you want a banana dessert on the cool and creamy-side, this cheesecake is without a doubt, the one to reach for!
HOW TO MAKE BANANA PUDDING CHEESECAKE
- Mix together the Nilla Wafer crust.
- Make the whipped cream topping.
- Combine pudding and cream cheese for filling.
- Assemble and chill.
Love a good cheesecake recipe? Try our Cherry Cheesecake next!
1. MIX UP THE NILLA WAFER CRUST
The first thing you'll need to do to whip up your Banana Pudding Cheesecake is prepare the Nilla wafer crust. This vanilla wafer crust is extremely easy to make and comes together in the pie dish!
The easiest way to crush up Nilla wafer cookies is to transfer them to a freezer-safe zip-top bag (preferably a gallon-size bag) and give them a good smash with your rolling pin. You will need about 40 Nella wafer cookies for this recipe. If you'd prefer a graham cracker crust, feel free to sub those in for this recipe!
Once your cookies are broken up into crumbs, set aside a half cup of the crushed vanilla wafers and add what remains to the bottom of a 9-inch pie dish.
Then, sprinkle over the granulated sugar and drizzle in the unsalted, melted butter. Use the tines of a fork to mix and combine these three ingredients.
Once the cookie crumbs appear moistened, you can use your hands to firmly press the crumb mixture evenly across the bottom of the pie dish.
2. MAKE THE WHIPPED CREAM TOPPING
Now, you'll set the piecrust aside and go ahead and knock out your whipped topping. A homemade whipped cream topping is such a difference maker when it comes to desserts!
It is so much better than pre-frozen Cool Whip and holds up much sturdier than anything you could squirt out of a can! Most definitely do not sub in Reddi Whip for this Banana Pudding Cheesecake. It will melt before it comes time to serve.
Plus, homemade whipped cream is so very easy to make! All you have to do is combine cold heavy whipping cream in a medium bowl, along with powdered sugar and vanilla extract. Note, it is very important that you're heavy whipping cream is cold. Otherwise, it will not whip properly!
Use your handheld mixer to begin mixing on low. As soon as the whipped cream starts to appear slightly thickened, you can increase your speed to high and continue whipping the cream for about two minutes more.
You'll know the whipped cream is ready as soon as you turn the beaters upside down and the cream holds its shape, without drooping over. The entire process should only take about 3 minutes!
For another delicious Springtime, dessert be sure to try our easy Carrot Cake!
3. COMBINE PUDDING AND CREAM CHEESE FOR FILLING
Now for the cheesecake filling! For the cheesecake filling, you will need one package of banana cream pudding mix, milk, cream cheese, and powdered sugar. You could also use vanilla pudding mix instead if you'd like.
Add the pudding mix and the milk to a large bowl and whisk to combine. Set aside to thicken for about five minutes.
Once the pudding mix has thickened, you will incorporate it with the room temperature cream cheese, powdered sugar, and vanilla. If you want your banana pudding cheesecake filling to have a smooth consistency, it is very important that your cream cheese is at room temperature! Otherwise, it will be lumpy.
Use a handheld mixer on medium-high speed to blend the ingredients in the bowl, and continue mixing together until smooth.
4. ASSEMBLE AND CHILL
Now, it is time to assemble your Banana Pudding Cheesecake! Add about half of your cream cheese mixture over the top of the Nilla wafer crust and spread it to the edges.
Add a layer of fresh banana slices, followed by the half cup of reserved Nilla Wafer crumbs.
Spread the remaining cream cheese mix over the crumbs, followed by the chilled whipped cream topping.
Transfer your banana pudding cheesecake to the refrigerator and chill for 3 to 4 hours.
Once the banana pudding cheesecake has had time to chill and set up, slice it, serve it, and enjoy!
6 MORE BANANA RECIPES YOU’LL LOVE
- Blueberry Banana Muffins
- Chocolate Banana Muffins
- Chocolate Chip Banana Cookies
- Banana Bread
- Banana Oatmeal Muffins
- Layered Banana Pudding Trifle
Banana Pudding Cheesecake is all things sweet, cool, and creamy. It's the perfect dessert to serve on a hot day and your guests will love it!
- 1 ½ cup crushed Nilla Wafers (about 40 cookies)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 cups heavy whipping cream, very cold
- 1 ¾ cup powdered sugar, separated
- 2 teaspoons pure vanilla extract, separated
- Generous pinch of salt
- 1 (5-ounce) packet Banana Cream Jello Pudding (dry mix)
- 1 ½ cup whole milk
- 2 (8-ounce) pacakges room-temperature cream cheese
- 2 ½ - 3 ripe bananas, sliced
For the crust, set aside ½ cup of crushed Nilla wafers and add the rest to a 9" pie dish. Sprinkle over the granulated sugar and pour in the butter.
Use a fork to mix and combine, then use your hands to firmly press the crust mixture evenly across the bottom of the dish.
For the whipped cream topping, add whipping cream, ¾ cup powdered sugar, 1 teaspoon vanilla, and a generous pinch of salt to a medium-sized mixing bowl.
Using a handheld mixer, begin mixing on low and gradually work your way up to high speed. Mix for 2-3 minutes, or until stiff peaks form. Once the cream holds its shape when the beaters is turned upside down, it is ready. Transfer to the refrigerator until ready to use.
To make the filling, in a large mixing bowl, combine the jello dry mix with 1 ½ cup cold milk and whisk to combine. Set aside for 5 minutes to thicken.
Add the cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract to the pudding mix and mix on low until just combined. Increase speed to medium-high and mix until smooth.
Scoop half of the filling over the crust and spread to the edges. Add a single layer of sliced bananas and sprinkle the remaining Nilla wafer crumbs over the bananas. Add the remaining filling over the top and spread to the edges once more.
Top with the prepared whipped cream and transfer to the refrigerator for 3-4 hours. Serve and enjoy!