Banana Pudding Cheesecake

It starts with a buttery Nilla wafer crust, followed by a rich and luscious banana pudding-flavored cheesecake filling. The texture is silky smooth, with a subtle tang from cream cheese and bursts of real banana flavor.

Topped with whipped cream, fresh banana slices, and more Nilla wafers, this cheesecake is not just a dessert—it’s a full-on experience. It looks impressive, tastes like heaven, and is guaranteed to be the star of any celebration.

Whether you’re baking for a birthday, holiday, or a casual gathering, this cheesecake delivers both nostalgia and wow factor. And believe me, people will ask for the recipe.

Nostalgic Appeal

Banana pudding is one of those desserts that instantly takes me back to childhood. Creamy layers, soft cookies, and sweet banana flavor were always present at family cookouts and Sunday dinners.

There was something comforting about it—simple, familiar, and always made with love. I remember watching my grandmother layer the pudding, wafers, and sliced bananas with such care and attention.

Cheesecake, on the other hand, was reserved for special occasions. It was rich, elegant, and always felt like a treat reserved for grown-up celebrations.

Bringing those two worlds together was a no-brainer. This dessert captures everything I loved about banana pudding while transforming it into something that feels extra special and celebration-worthy.

Homemade Focus

While it looks bakery-level, this cheesecake is made entirely from scratch with accessible ingredients and simple techniques. And honestly, the homemade touch makes a huge difference in flavor and texture.

The crust is made with crushed Nilla wafers and melted butter—no store-bought crusts here. It’s crumbly, toasty, and adds just the right crunch to balance the creamy filling.

The filling is thick, velvety, and deeply flavored with mashed ripe bananas and instant banana pudding mix. Using brick-style cream cheese gives it a dense, smooth texture that holds up perfectly when sliced.

By making everything at home, I can adjust sweetness, texture, and balance—and that’s what sets this dessert apart. It tastes like banana pudding, but richer, denser, and more indulgent in every way.

Flavor Goal

The goal for this cheesecake was simple: recreate the flavor of classic banana pudding in cheesecake form, without losing any of the creamy comfort.

The mashed bananas bring natural sweetness and an unmistakable banana flavor. Pairing them with banana pudding mix intensifies that flavor without being artificial or overpowering.

Cream cheese and sour cream create a tangy contrast that keeps the filling balanced and not too sweet. The result is smooth, custard-like, and melt-in-your-mouth perfect.

The Nilla wafer crust brings in that familiar vanilla note from traditional banana pudding. And with whipped cream and sliced bananas on top, it really does taste like the best of both worlds.

Ingredient Insights

Nilla wafers are the foundation of the crust. When crushed and mixed with butter and sugar, they create a sweet, cookie-like base that’s both nostalgic and flavorful.

Granulated sugar adds just enough sweetness to the crust and filling. It blends easily into both and helps the crust caramelize slightly as it bakes.

Unsalted butter, melted and cooled slightly, binds the crust together and adds richness without overwhelming the vanilla flavor of the wafers.

Cream cheese, softened to room temperature, is the heart of the filling. Using brick-style cream cheese ensures a dense, smooth texture that won’t collapse after baking.

Ripe bananas, mashed until smooth, add flavor and moisture. They’re key to achieving that true banana pudding taste.

Full-fat sour cream adds tang and lightness to the filling. It keeps the texture soft while cutting through the richness of the cream cheese.

Instant banana cream pudding mix (dry) enhances the banana flavor and helps thicken the cheesecake. Make sure to use instant—not cook-and-serve—for the right consistency.

Vanilla extract adds depth and rounds out the sweetness. It complements both the bananas and the cream cheese beautifully.

Eggs, lightly beaten, help bind the filling. They should be mixed in gently to avoid incorporating too much air, which can cause cracks.

Essential Equipment

A 9-inch springform pan is essential for this recipe. It allows for easy removal and helps the cheesecake keep its shape.

You’ll also need parchment paper to line the bottom of the pan. This makes transferring the cheesecake to a serving plate much easier.

A food processor or blender helps crush the Nilla wafers quickly and evenly. You can also use a zip-top bag and a rolling pin for a more hands-on approach.

An electric mixer (stand or hand) is key for beating the cream cheese until smooth. Make sure your ingredients are at room temperature for best results.

Lastly, a roasting pan or large baking dish is used for the water bath, which ensures the cheesecake bakes evenly and stays crack-free.

List of Ingredients with Measurements

Nilla Wafer Crust:

• 3 cups whole Nilla wafers, crushed (180 grams; about 1 ⅔ cups once crushed)
• ¼ cup granulated sugar (50 grams)
• 5 tablespoons unsalted butter, melted and slightly cooled (70 grams)

Banana Pudding Cheesecake Filling:

• 32 oz brick-style cream cheese, softened (905 grams; 4 blocks)
• 1 cup mashed ripe banana (250 grams; about 2 large bananas)
• ½ cup full-fat sour cream, room temperature (115 grams)
• 1 cup granulated sugar (200 grams)
• 1 (3.4 oz) box instant banana cream pudding mix (not cook & serve)
• 1 teaspoon pure vanilla extract
• 4 large eggs, lightly beaten and at room temperature

Optional Toppings:

• 2 cups whipped cream or whipped topping
• 1 to 2 bananas, sliced
• 10 to 20 Nilla wafers