Banana Pudding Cheesecake

Why Make This Recipe

Banana Pudding Cheesecake is a delightful treat that combines the classic flavors of banana pudding and cheesecake in one delicious dessert. It’s creamy, sweet, and has a crunchy crust that balances the soft filling perfectly. This recipe is great for parties, family gatherings, or just to enjoy on a warm afternoon.

How to Make Banana Pudding Cheesecake

Ingredients

• 2 cups Nilla Wafer cookies, crushed
• 1/2 cup unsalted butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 package (3.4 oz) instant banana pudding mix
• 2 cups milk
• 1 cup whipped cream
• Sliced bananas for topping

Directions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine crushed Nilla Wafers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool.
4. In a mixing bowl, beat together the cream cheese and powdered sugar until smooth.
5. Add the instant banana pudding mix and milk to the cream cheese mixture and beat until thickened.
6. Fold in the whipped cream softly until well combined.
7. Pour the filling over the cooled crust and smooth out the top.
8. Refrigerate for at least 4 hours or until set.
9. Before serving, top with sliced bananas. Enjoy your delicious banana pudding cheesecake!

How to Serve Banana Pudding Cheesecake

Serve the Banana Pudding Cheesecake chilled, right out of the refrigerator. You can cut it into slices and place them on dessert plates. This cheesecake looks beautiful when topped with extra sliced bananas and a dollop of whipped cream.

How to Store Banana Pudding Cheesecake

Store any leftovers in the refrigerator. It is best kept in an airtight container to maintain its freshness. The cheesecake can stay good for up to 3 days in the fridge.

Tips to Make Banana Pudding Cheesecake

• Ensure your cream cheese is at room temperature for easy mixing.
• Be gentle when folding in the whipped cream to keep the filling light and airy.
• You can crush the Nilla Wafers in a plastic bag for easier cleanup.

Variation

For a different flavor, you can use vanilla pudding mix instead of banana pudding. You can also add chopped nuts or chocolate chips to the filling for added texture.

FAQs

Can I use fresh bananas in the cheesecake?
Yes, you can use fresh bananas. Just slice them just before serving to prevent browning.

Can I freeze Banana Pudding Cheesecake?
It’s not recommended to freeze it because it may change the texture of the cheesecake and the whipped cream.

How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and not jiggle when you gently shake it.

Banana Pudding Cheesecake

A delightful dessert combining classic banana pudding flavors with creamy cheesecake, featuring a crunchy crust and topped with sliced bananas.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups Nilla Wafer cookies, crushed
• 1/2 cup unsalted butter, melted

For the filling

• 1 package cream cheese, softened (8 oz) Ensure it is at room temperature.
• 1 cup powdered sugar
• 1 package instant banana pudding mix (3.4 oz)
• 2 cups milk
• 1 cup whipped cream Fold gently into the mixture.
• 1 cup sliced bananas for topping Add just before serving to prevent browning.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a bowl, combine crushed Nilla Wafers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. Bake the crust for 10 minutes, then let it cool.

Filling Preparation

1. In a mixing bowl, beat together the cream cheese and powdered sugar until smooth.
2. Add the instant banana pudding mix and milk to the cream cheese mixture and beat until thickened.
3. Fold in the whipped cream softly until well combined.

Assembly and Chilling

1. Pour the filling over the cooled crust and smooth out the top.
2. Refrigerate for at least 4 hours or until set.

Serving

1. Before serving, top with sliced bananas.
2. Serve chilled and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For variations, use vanilla pudding mix instead of banana pudding, or add chopped nuts or chocolate chips to the filling.