This Banana Pudding Cheesecake recipe has the dream combo. Nostalgic Nilla wafers, fluffy banana pudding, fresh banana, and then perfectly baked cheesecake add an elevated level to this party show-stopping, crowd-pleasing layered dessert. Also, how to make this banana pudding cheesecake recipe is easy with no water bath! Simple step-by-step images included.
Updated on August 13, 2025
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This is my winner and soon to be yours.
Now, if you know Filipinos, they love to party and there is nothing better than any excuse to celebrate.
A dessert repertoire is very essential and important during birthdays, holidays, the “BER” months (Sept-Dec), and everything in between.
So to say this recipe has been tried and true is an understatement.
Every single time, hands down, this banana pudding comes out to be one of those memorable and really feel-good desserts that my guests will often ask for the recipe.
You can bet that they ask for it again for the next time I host a gathering.
It’s not a surprise though, considering that my visits to New York always brought me to visit Magnolia Bakery, and I have been obsessed and inspired ever since. Magnolia’s banana pudding is the best, no comparison…for me.
It’s so creamy and has the right balance of banana and perfectly crisp-soft Nilla wafers. While this isn’t a Magnolia banana pudding, my comfort dessert version is very simple and nothing novel or complicated.
The thing that brings it up in this recipe, is that it’s thick and a whipped up dream of perfect texture, something that reminds me of those spoonfuls I had in NYC.
WHATS GOOD ABOUT BANANA PUDDING CHEESECAKE
- You will learn an easy cheesecake recipe that has NO waterbath!
- You will make the easiest banana pudding.
- No cracks, smooth, and simple cheesecake recipe
- Super easy crust
- Potluck, party, and celebration worthy
- Everyone will say “wow, that’s so yummy”
- Dreamy duo of texture and layering.
- Less sugar than traditional cheesecake recipes.
- A heart warming comfort dessert for all to enjoy.
- It’s all flavor and does NOT require special equipment, mixers, or technique. Just have fun with this homey, comfy dessert.
Fresh, thin-sliced banana creates the middle layer, and Nilla wafers line all around the cake to hold in the banana pudding.
What is Banana Pudding Cheesecake
When you’re wondering what to make for that special party or what to bring to your mother-in-laws house, this is the dessert.
Banana Pudding Cheesecake is a beautiful, “non-perfect” looking cake that is happiness in each bite. Literally.
The bottom layer of honey grahams with butter crumble crust is filled with simple cheesecake ingredients.
You won’t need a waterbath and believe me, it’s an anyone-can-make-this recipe that you don’t want to miss.
It’s the ideal balance of sweet and tang from a touch of sour cream and less sugar than other recipes.
Then the next day when everything is super cold and set, a thick and creamy vanilla pudding is folded into fresh made, towering whipped cream.
The result is a really beautiful cake that is the definition of home baked and made with love.
INGREDIENTS
There are simple ingredients involved. Follow the instructions how to make banana pudding cheesecake, step-by-step (don’t wing this one), and you’ll come out with the perfect delectable duo you ever had.
IMPORTANT NOTE: YOU MUST MAKE THE CHEESECAKE THE DAY BEFORE, AND YOU MUST MAKE THE BANANA PUDDING MIXTURE THE DAY BEFORE. (or at least 8-10 hours before so they set)
Cheesecake Layer
Crust
- Honey Graham Crackers
- Unsalted Butter
Cheesecake Filling
- Cream Cheese Block (the BEST quality brand you can find) – Do NOT use whipped kinds.
- Sour Cream – regular and do not use low fat
- White Granulated Sugar
- Egg Yolks
- Vanilla Extract
Banana Pudding Ingredients
- JELLO Instant Vanilla Pudding Powder Mix – with natural sugar and this is a must have shortcut. It helps make the best filling.
- Condensed Milk
- Cold Water
- Heavy Whipping Cream
- Fresh Ripe Banana – Do NOT use spotted, overripe bananas. Use just ripe, firm bananas.
- Nilla Wafers or best Vanilla Cookies
How to Make Banana Pudding Cheesecake
Follow the below step by step instructions for a crack free, delicious cheesecake banana pudding recipe. This is an overview of the steps.
Firstly, make the cheesecake the day before, as well as the banana pudding mix which is super duper easy (as my kids would say).
Be sure to trace, cut out, then line the springform pan with parchment paper.
Crust
- Just use the food processor and grind up graham crackers.
- Then pour melted butter and mix gently with a spatula.
- Use the bottom of a ramekin to press it down and shape the crust, up halfway on the sides of the pan.
- Bake at 350 degrees for 8 minutes, then cool.
Cheesecake Mix
- Bring the ingredients just down to cool room temperature.
- Mix and fold, BY HAND, the cream cheese, sour cream, vanilla, and sugar.
- Then, use the whisk tool on your handheld mixer, and finalize the incorporating. Mix just till smooth, but do not over mix.
- Beat the egg yolks, separately in another bowl. Make them a little airy when beating.
- Mix the eggs in and fold them in gently with a spatula. Fold until all is creamy and incorporated. Then use your electric whisk for a two second spin to get it all mixed in, but do NOT over mix.
- Then the must-do move, TAP the bowl just 5-7 times to release any big bubbles.
- Put the mix in the crust and very gently use a spatula to bring it to the sides, but don’t press the filling too far out because it’s going to naturally spread and reach the sides once it’s in the oven.
Baking the Cheesecake Layer
This process requires time and patience, but nothing more, so relax and let the magic happen.
- Put a pan of water on the bottom rack of the oven.
- Oven should be at 325 F. Bake for 30 minutes.
- Then bring the oven temp down to 250 F. Bake another 25 minutes.
- Then turn the oven off and leave the cheesecake for 25 minutes.
- Next, open the oven door just a crack, for 20 minutes.
- Finally, let the cheesecake rest outside of the oven for at least half an hour.
- The cheesecake will have a spring to it when touched gently.
Wrap the top with plastic wrap and refrigerate overnight.
You might be wondering why so many open, close, open, close…well no cracks and perfect separation from the sides of the spring form. Then your cake will release with total ease. You’re gonna love it.
Banana Pudding Layer
One the same day you make the cheesecake, mix together the vanilla pudding powder, cold water, and the condensed milk. That’s it. Cover and refrigerate overnight.
When this mix comes out the next day, it will be thick and ready to combine with freshly whipped cream.
Putting it All Together
Finish the Whipped Banana Pudding Mix
- Grab your banana pudding mixture from the refrigerator. It should be thick and a little jiggly. Hand whisk it till smooth.
- Then in a COLD bowl that is perfectly dry, no water, put your heavy cream in and whip it on high until it has very stiff peaks. Stop whipping once it has formed very stiff peaks.
- FOLD in the yellow pudding mixture, and incorporate until mixed in.
- Use a spatula to fold.
Final Assembly of the Banana Pudding Cheesecake
- Spread a thin layer of the whip to the cheesecake so it’s like a glue for the first layer of fresh banana slices.
- Now, this is when you slice the bananas so they are as fresh as possible.
- Place banana slices on the cheesecake, then layer with the whipped mixture. Plop 2-3 big dollops in the middle of the cake.
- Use your spatula to gently begin to spread it outward to the sides.
- Use Nilla wafers to gather some of that whipped mixture, and create a border of the vanilla cookies, standing, around the cheesecake.
- Now bring the whipped filling to the sides to hold it all together.
- Do another layer of banana slices and whipped filling.
- Top with Nilla wafers on the top.
NOTE: Be sure that the banana slices are covered by the whipped mixture and not exposed to air.
Refrigerate, uncovered, for one hour then serve and enjoy!
Follow the bake and cooling method instructions. No water bath and the cheesecake is perfectly separated from the sides of the springform pan. When the pan is removed, no sticking!
Notes on Making this Comfy Dessert
- Don’t forget the parchment paper under the cake.
- No water bath is required, but do use a large pan of water on the bottom rack of the oven
- Be sure to bring ingredients down to room temperature.
- Do not overmix.
- Do refrigerate overnight the cheesecake and banana pudding mix.
- Use ripe, solid yellow bananas. Do not use over ripe bananas.
- Cover banana slices with whipped mixture so they don’t turn brown.
EQUIPMENT
- 2 Mixing Bowls
- 9″ Springform Pan – Ensure the size is a standard 9-inch, non-stick springform pan for best results.
- Parchment Paper
- Spatula
- Hand held mixer with whisk tool
SHOPPING LINK OF MY FAVORITE THINGS FOR THIS RECIPE.
AND THIS IS NON-Sponsored (It’s stuff I just really like and find useful)
- Springform Pan
- Parchment Paper
- Mixing bowl
- Cake Spatulas
- Beautiful Cake Platter
- Cake transporter
- Hand Mixer for Whipping Cream
These are what I use, and I don’t need a big stand mixer or any other fancy equipment to make tons of recipes. This list contains high quality and versatile kitchen essentials for me.
**as an Amazon affiliate I may or may not get commission on certain item sales. Thank you for your support.
ADD INS AND VARIATIONS
- add mini chocolate chips on top or rainbow sprinkles
- add beautiful and colorful edible flowers on top
- top with some crushed pistachios
- top with thin strawberry slices
- use high quality vanilla paste instead of extract in the pudding mix
- top with crushed Nilla wafers and whole Nilla wafers
- make it like cupcakes and use cupcake holders in a muffin tin to bake the crusts and cheesecakes, then fill with the banana pudding like the recipe says
WHAT TO SERVE WITH Banana Pudding Cheesecake
This comfort dessert needs no sidekick. It is a star all on it’s own.
Serve this yummy layered cake after a seafood boil, a Sunday brunch potluck, or just as a family style dessert celebrating occasions like your kid’s birthday.
More Desserts to Try
FAQS
Yes, and the leftovers are delicious. The Nilla wafer will be softened, but you can still enjoy leftovers for a couple days. Cut off the part that banana has been exposed to air.
Yes, and in fact, frozen is yummy! If it’s going to be frozen, eat the cake before it’s thawed. Consume the frozen leftovers in the next two weeks and be sure to use plastic wrap to press against the cake and have no air bubbles. Then wrap in foil.
This will alter the flavor and I have not tried it, however it is absolutely possible to make it lower sugar because you just have to swap the sugar and buy Jello sugar-free vanilla mix.
You CAN make this Banana Pudding Cheesecake
Equipment
- Hand Mixer with whisk attachment fold and mix ingredients and make whipped cream
- food processor crush the graham crackers
- small ramekin press down the crust
- spatulas
- Parchment Paper
- cake platter
- deep pan for water that goes in oven
Ingredients
Make the Cheesecake Crust
- 1 pack Honey Graham Crackers
- 1 stick Unsalted Butter melted
Cheesecake Filling
- 2 packs Cream Cheese Block Philly cream cheese or high quality brand. Bring to room temperature.
- ¼ cup Regular Sour Cream
- ¾ cup White Granulated Sugar
- 1 tsp Vanilla Extract
- 2 Whole Eggs bring to room temperature
Make Banana Pudding
- 3.4 oz Jello Instant Vanilla Pudding Powder
- 1 cup cold water
- 1 cup Condensed Milk
- 1 cup Heavy Whipping Cream
- 2 Fresh Ripe Bananas not overripe; sliced at time of use
- 1 box Nilla Wafers or Vanilla Cookies or Chessmen; about 4 cups
Instructions
Make the Cheesecake Crust
- Process the honey graham crackers until they are crushed very well. Transfer to mixing bowl.1 pack Honey Graham Crackers
- Pour the melted butter in and mix till incorporated well.1 stick Unsalted Butter
- Line the 9" springform pan with parchment paper.
- Put the crust mixture in the pan and press down using the bottom of a ramekin. Press the crust out to the sides so the crust is halfway up the sides of the pan.
- Bake at 350 F for 8 minutes.Remove and let it cool.
Make the Cheesecake
- Preheat oven to 325 FPlace a big, deep pan of water on the bottom shelf. Have the cake shelf in the middle rack.
- Bring the cream cheese, sour cream, and eggs to cool room temperature.
- Now, in a mixing bowl, combine the cream cheese, sugar, sour cream, and vanilla extract. Use a whisk to mix it till incorporated, but do not over mix.2 packs Cream Cheese Block, ¼ cup Regular Sour Cream, ¾ cup White Granulated Sugar, 1 tsp Vanilla Extract
- In a separate bowl, beat the eggs very well. Add them to the cheesecake mixture. Now, whisk it all till it's smooth. Do not over mix.2 Whole Eggs
- Tap the bowl on the counter to release air bubbles. About five taps.
- Pour it in the crust. The mix should be thick. Use a spatula to very gently press it towards the sides of the crust, but be gentle and don't worry about it being perfect because the mixture will reach all the sides once it's in the oven.
- Put it in the oven, center, middle rack. 325 F for 30 minutes only. Use your timer.
- Then, lower the temp to 250 F for 25 minutes.
- Then, turn OFF the oven and do not remove the cake. Let it sit inside the oven for 25 minutes.
- Then, crack open the oven door and let the cake sit in there for 15 minutes.
- Next, remove the cake and sit it on the countertop for 30-50 minutes till cooled.
- Put plastic wrap on top and refrigerate it overnight.
Make Banana Pudding Mixture
- In a bowl, mix the Jello Instant Vanilla Pudding Mix and cold water. Add condensed milk. Mix very well till thickening.3.4 oz Jello Instant Vanilla Pudding Powder, 1 cup cold water, 1 cup Condensed Milk
- Cover with plastic wrap and refrigerate.
Assemble and Create the Banana Pudding Cheesecake
- The next day, or after ten hours, it's time to make this comfy dessert with gorgeous layers.
- Place a mixing bowl in the freezer for ten minutes.
- Then, dry it well inside and add your cold heavy whipping cream. Whisk on high until very still peaks form. Stop whisking once the stiff peaks are formed. You should be able to hold the bowl sideways and nothing falls out.1 cup Heavy Whipping Cream
- Then take the banana pudding mixture and whisk it until smooth again because it will be very thick in the bowl.
- Then FOLD it into the whipped cream with a spatula, little by little. Do not over mix and be gentle. Incorporate it well while keeping the whipped cream mixture fluffy.
- Take the cheesecake (while still in the pan) and spread a thin layer of the whipped mix on it so the first layer of sliced bananas attaches to it. Now, this is when you slice the bananas. Layer the cake, with one layer of bananas.
- Then add about four to five dollops of the whipped mix on top and very gently use a small spatula to glide it over the bananas.
- Get the Nilla wafers and grab some whipped mixture and begin to place Nilla wafers along the entire circumference of the cake. Slightly press down so they stay standing up.1 box Nilla Wafers
- Use the spatula and gather the whipped mix towards the Nilla wafers and hold them into place. Be gentle and add whipped mixture as needed to hold the Nilla wafers that are standing up.Do not press the whipped mixture through so it is pressed against the pan.
- Add another layer of freshly sliced bananas. Be sure to cover very well with the banana slices, with one layer, over the area of the cake.2 Fresh Ripe Bananas
- Put the remaining whipped mixture and be sure all banana slices are covered and the whipped mixture is gently spread out to the sides. The whipped mixture should be touching the Nilla wafers.
- Gently use your spatula to smooth the top out, and decorate with Nilla wafers on the top.
- Refrigerate for 30 minutes before serving. Then, remove the springform pan. The pan should just easily come off.Serve and Enjoy!
Notes
- Don’t forget the parchment paper under the cake.
- No water bath is required, but do use a large pan of water on the bottom rack of the oven.
- Be sure to bring ingredients down to room temperature.
- Do not overmix.
- Do refrigerate overnight the cheesecake and banana pudding mix.
- Use ripe, solid yellow bananas.
- Do not use over ripe bananas.
- Cover banana slices with whipped mixture so they don’t turn brown.
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