Introduction

Banana Pudding Cheesecake is a luscious dessert that combines creamy cheesecake, sweet bananas, and the nostalgic crunch of Nilla Wafers. This no-bake inspired cheesecake is perfect for banana lovers looking for a rich yet fresh treat. The layers of flavors and textures make it an irresistible centerpiece for any occasion.

A round banana cream pie is cut into five slices, placed closely on a white plate on a white marbled surface. The pie has a thick light brown crust at the base and sides, topped with a tall, fluffy pale yellow cream layer that looks whipped and smooth. On top of the cream are scattered crumbled golden brown cookie pieces along with thin, circular banana slices placed evenly on each slice. Two small white bowls sit beside the plate, one holding more round cookie pieces and the other filled with sliced bananas. A silver fork is placed near the slices. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Nilla Wafers
2 TBSP Brown sugar (packed, light or dark)
1/2 cup Unsalted butter (melted)
24 oz Cream cheese (room temperature)
3/4 cup White granulated sugar
1 tsp Pure vanilla extract
2 Bananas (mashed)
1/2 cup Sour cream (room temperature)
1/4 cup Heavy cream (room temperature)
4 Large eggs (room temperature)
1 cup Crushed Nilla Wafers
2 Bananas (sliced thinly)
1 package Instant vanilla pudding (3.4 oz)
1 cup Milk (cold)
1 tsp Pure vanilla extract
1 cup Heavy cream (cold)
Crushed Nilla Wafers (for decorating)

Instructions

Step 1: Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again.
Step 2: Using a food processor, blend the Nilla Wafers into fine crumbs. Add brown sugar and melted butter, then mix until combined.
Step 3: Press the crumb mixture into the pan, pushing it halfway up the sides. Use the bottom of a measuring cup to compact the crust evenly.
Step 4: Bake the crust for 11 minutes, then remove from the oven.
Step 5: In a mixer, beat the cream cheese and granulated sugar on high speed for 2 minutes. Scrape down the bowl with a rubber spatula.
Step 6: Mash 2 bananas well. Add the mashed bananas, vanilla extract, sour cream, and heavy cream to the cream cheese mixture. Mix on medium speed until combined; the batter will be lumpy due to the bananas.
Step 7: Add the eggs one at a time, mixing on low speed until just combined. Scrape the bowl again to ensure everything is mixed.
Step 8: Pour half of the cheesecake batter over the crust. Layer with sliced bananas and sprinkle the crushed Nilla Wafers evenly on top.
Step 9: Pour the remaining cheesecake batter over the layered bananas and wafers.
Step 10: Prepare a water bath: place the springform pan in a 10-inch cake pan, then place that in a larger roasting pan. Fill with hot water halfway up the cake pan. Alternatively, wrap the springform pan twice in foil and place in the roasting pan with hot water halfway up.
Step 11: Bake for 80-90 minutes until the cheesecake edges are set but the center still has a slight jiggle.
Step 12: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. Remove from the water bath and cool completely on a rack.
Step 13: Wrap the cooled cheesecake in foil and chill for at least 6 hours or overnight for best results.
Step 14: In a large bowl, whisk the instant vanilla pudding powder and cold milk with a hand mixer on medium speed for 2 minutes. Refrigerate while whipping the cream.
Step 15: In a metal bowl, beat the cold heavy cream and vanilla extract on high speed until stiff peaks form.
Step 16: Gently fold the whipped cream into the pudding mixture with a rubber spatula, keeping the mixture light and airy.
Step 17: Remove the cheesecake from the springform pan and discard the parchment paper.
Step 18: Spread the whipped vanilla pudding mixture over the top of the cheesecake. Sprinkle crushed Nilla Wafers on top for decoration.

Tips & Variations

Use ripe bananas for sweeter flavor and easier mashing.
To avoid water seeping into the crust during the water bath, double-wrap the springform pan tightly in foil.
For extra texture, add chopped toasted pecans or walnuts to the crust mixture.
Substitute instant banana pudding for vanilla pudding to deepen the banana flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let it come to room temperature for about 20 minutes before serving. This cheesecake is best enjoyed chilled and does not require microwaving or baking to reheat.

How to Serve

A slice of creamy layered cake sits on a white plate with a subtle ridge design, placed on a white marbled textured surface. The cake has five distinct layers: the bottom layer is a thick, crumbly brown crust, above it is a smooth light cream layer with small chunks of fruit. The middle layer is a denser beige cream with scattered nut pieces. Just above that is a smooth pale yellow creamy layer, topped with a light yellow whipped topping, sprinkled with small crumbs. The background is blurred with a warm wooden color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to set properly and develop flavors. Just prepare it a day before serving and keep it refrigerated.

What can I use if I don’t have Nilla Wafers?

You can substitute Nilla Wafers with vanilla sandwich cookies or graham crackers crushed into fine crumbs. The flavor and texture will be slightly different but still delicious.