Banana Pudding Cheesecake

why make this recipe

This Banana Pudding Cheesecake is sweet, creamy, and easy to make. It mixes two favorite desserts—banana pudding and cheesecake—into one. You can make it ahead for a party or family dinner. It uses simple ingredients you can find at any store.

introduction

This recipe makes a smooth, soft cheesecake with banana flavor and a crunchy Nilla wafer crust. It is creamy and not too heavy. For another simple banana dessert idea that uses bananas in a different way, see creamy banana chia pudding.

how to make Banana Pudding Cheesecake

You make the crust first, bake it briefly, and cool it. Then you beat the cream cheese and sugar, add pudding mix and milk, and fold in bananas and whipped cream. Pour the filling over the crust and chill until set. Finish with whipped cream and extra banana slices.

Ingredients :

• Nilla Wafers (for the crust)
• Butter (melted)
• Cream cheese
• Sugar
• Instant banana pudding mix
• Milk
• Heavy cream
• Bananas (sliced)
• Whipped cream (for topping)

Directions :

1. Preheat your oven to 350°F (175°C).
2. Crush the Nilla Wafers and mix with melted butter to form the crust. Press into the bottom of a springform pan and bake for 10 minutes.
3. In a bowl, beat the cream cheese and sugar until smooth.
4. Add the instant banana pudding mix and milk, and mix until combined.
5. Fold in sliced bananas and whipped cream.
6. Pour the mixture over the cooled crust and smooth the top.
7. Refrigerate for at least 4 hours or until set.
8. Top with additional whipped cream and banana slices before serving.

how to serve Banana Pudding Cheesecake

Chill the cheesecake well before cutting. Use a sharp knife and wipe it between cuts for clean slices. Serve each piece with extra whipped cream and a banana slice. It goes well with coffee or milk.

how to store Banana Pudding Cheesecake

Cover the cheesecake and keep it in the fridge. It will stay good for 3–4 days. Do not leave it at room temperature for more than two hours. You can freeze slices wrapped tightly for up to one month; thaw in the fridge before serving.

tips to make Banana Pudding Cheesecake

• Use ripe but firm bananas so they hold their shape.
• Beat the cream cheese until fully smooth to avoid lumps.
• Cool the crust before adding the filling to keep it firm.
• Chill the cheesecake at least 4 hours or overnight for the best texture.
• Slice bananas just before folding in or topping to avoid browning.

variation (if any)

• Add chopped pecans to the crust for extra crunch.
• Stir in a little vanilla extract or banana extract for stronger banana flavor.
• Use crushed graham crackers instead of Nilla wafers for a different taste.

FAQs

Q: Can I make this without a springform pan?
A: Yes. Use a regular pie dish, but the sides may be harder to remove. Serve it like a pie.

Q: Can I use homemade banana pudding instead of instant mix?
A: You can, but texture may change. Instant mix helps the filling set more easily.

Q: Can I skip whipped cream in the filling?
A: Yes, but whipped cream lightens the filling. Without it, the cheesecake will be denser.

Q: How long does it take to set?
A: It needs at least 4 hours in the fridge. Overnight is best for a firm set.

Banana Pudding Cheesecake

• Author: arianarecipes
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 240 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Chilling
• Cuisine: American
• Diet: Vegetarian

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Description

A delightful blend of banana pudding and cheesecake, this dessert features a crunchy Nilla wafer crust and a creamy banana-flavored filling.

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Ingredients

Scale 1x2x3x

• 1 ½ cups Nilla Wafers (for the crust)
• ½ cup Butter (melted)
• 16 oz Cream cheese
• ¾ cup Sugar
• 1 package Instant banana pudding mix
• 2 cups Milk
• 1 cup Heavy cream
• 2 Bananas (sliced)
• Whipped cream (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Crush the Nilla Wafers and mix with melted butter to form the crust. Press into the bottom of a springform pan and bake for 10 minutes.
3. In a bowl, beat the cream cheese and sugar until smooth.
4. Add the instant banana pudding mix and milk, and mix until combined.
5. Fold in sliced bananas and whipped cream.
6. Pour the mixture over the cooled crust and smooth the top.
7. Refrigerate for at least 4 hours or until set.
8. Top with additional whipped cream and banana slices before serving.

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Notes

Use ripe but firm bananas for the best texture. Beat the cream cheese until fully smooth to avoid lumps.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 24g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 60mg