Banana pudding cheesecake combines a buttery vanilla wafer crust with a creamy, no bake filling flavored with banana pudding mix. Layers of fresh banana slices run through the center for a sweet, fruity surprise.
There is no oven and no water bath, just a food processor, a mixer, and a long chill. Start the day before you need it, or at least five hours ahead.
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Why This Banana Pudding Cheesecake Recipe Works
A crust of crushed vanilla wafers, brown sugar, and butter echoes the cookies in a classic banana pudding.
Instant pudding mix, cream cheese, and sour cream set into a thick filling that slices cleanly after chilling.
Folded in whipped topping lightens the texture so each bite is creamy but not heavy.
Ingredients for Banana Pudding Cheesecake
- 40 to 50 vanilla wafer cookies, plus more for topping
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 1 pinch kosher salt
- 16 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 3.4 ounces instant banana pudding mix
- 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
- 2 cups whipped topping, thawed, plus more for topping
- 2 bananas, sliced and divided
Vanilla wafers. Crush them very fine so the crust holds together when you slice it.
Cream cheese. Let it soften fully so the filling beats up smooth with no lumps.
Instant pudding mix. It sets the filling and supplies the banana flavor.
Sour cream. A cup of it adds a light tang that balances the sweet pudding mix.
Bananas. Use ripe but firm fruit so the slices hold their shape between the layers.
How to Make Banana Pudding Cheesecake
1. Crush the cookies Pulse the vanilla wafers in a food processor for about 30 seconds, until fine crumbs form.
2. Make the crust Add the brown sugar, melted butter, and salt and pulse until it feels like wet sand.
3. Press Press the mixture into the bottom and a quarter of the way up the sides of a 9 inch springform pan.
4. Chill the crust Cover the pan with plastic wrap and set it in the freezer while you make the filling.
5. Beat the base Beat the cream cheese and powdered sugar with a hand mixer for about 3 minutes, until fluffy.
6. Add the pudding Mix in the pudding mix, vanilla, and sour cream for about 2 minutes, until thick and creamy.
7. Fold Fold in the whipped topping gently with a spatula until no streaks remain.
8. Layer Spread half of the filling over the crust, cover with half of the banana slices, then top with the remaining filling and smooth the surface.
9. Chill Cover and refrigerate for at least 5 hours or overnight.
10. Decorate Pipe whipped topping around the rim, add banana slices and wafers, run a knife around the pan, remove the ring, and serve chilled.
How to Serve Banana Pudding Cheesecake
Serve the slices cold, topped with extra wafers and banana slices. Pair a wedge with a classic New York cheesecake and silky chocolate ganache for a dessert board, or add caramel banana bread pudding for another banana option. Offer a berry kefir smoothie as a cool drink on the side.
How to Store and Reheat Banana Pudding Cheesecake
Cover leftover slices with plastic wrap or keep them in an airtight container in the refrigerator for up to 3 days, and add fresh bananas only when serving. Freezing is not ideal because the filling and bananas change texture once thawed. Let slices sit at room temperature for 10 minutes before eating for the softest bite.
Tips and Variations for Banana Pudding Cheesecake
Use cold tools. Chill the bowl and beaters if the kitchen is warm so the filling holds its shape.
Soften the dairy. Room temperature cream cheese and sour cream prevent lumps.
Press firmly. Use the bottom of a measuring cup to pack the crust tightly.
Slice bananas last. Cut them right before layering, or toss them lightly in lemon juice, to slow browning.
Chill overnight. A long chill gives the cleanest slices.
Clean knife. Dip a knife in hot water and wipe it between cuts.
Try a twist. Use chocolate pudding mix for a chocolate version.
Food safety note. Keep the dessert cold and refrigerate leftovers within 2 hours, and read more in Purdue Extension guide to storing leftovers.
Frequently Asked Questions About Banana Pudding Cheesecake
Do I need to bake Banana Pudding Cheesecake?
No. The filling sets in the refrigerator from the cream cheese and instant pudding mix, so the oven stays off.
How far ahead can I make Banana Pudding Cheesecake?
Make it up to a day ahead and decorate just before serving so the bananas and whipped topping look fresh.
Why is my Banana Pudding Cheesecake runny?
Warm or underbeaten cream cheese, or too short a chill, are the usual causes, so beat until thick and chill for at least 5 hours.
Can I use a store bought crust?
A vanilla wafer or graham crust works if you do not want to make your own.
Can I freeze it?
Freezing can change the texture of the filling and bananas, so refrigerated storage is the safer choice.
No Bake Banana Pudding Cheesecake with Vanilla Wafer Crust
Equipment
- 9-inch springform pan
- Food processor
- Hand mixer
- piping bag
Ingredients
Main Ingredients
- 40 to 50 vanilla wafer cookies plus more for topping
- ¼ cup brown sugar
- ½ cup unsalted butter melted, 1 stick
- 1 pinch kosher salt
- 16 oz cream cheese room temperature
- ½ cup powdered sugar
- 3.4 oz instant banana pudding mix 1 box
- 1 tsp pure vanilla extract
- 1 cup sour cream room temperature
- 2 cup whipped topping thawed, plus more for topping
- 2 bananas sliced and divided
Instructions
Cooking
- Make the crust. Pulse the wafers fine, mix in the brown sugar, butter, and salt, and press into a 9 inch springform pan.
- Freeze. Cover the pan and freeze it while you make the filling.
- Mix the filling. Beat the cream cheese and powdered sugar until fluffy, then beat in the pudding mix, vanilla, and sour cream until thick.
- Fold. Fold in the whipped topping until smooth.
- Layer and chill. Spread half the filling over the crust, add banana slices, cover with the rest, then refrigerate at least 5 hours.
- Decorate. Pipe whipped topping on top, add banana slices and wafers, and release the pan ring before slicing.
