Banana Pudding Cheesecake with Nilla Wafer Crust is the perfect marriage of two beloved desserts — creamy banana pudding and rich, velvety cheesecake. This dessert is a Southern-inspired dream come true, featuring a buttery Nilla wafer crust, a smooth banana-infused cheesecake filling, and a luscious layer of whipped topping with fresh banana slices.

It’s comfort food and elegance combined into one stunning dessert. Every bite is a delightful blend of creamy, crunchy, and fruity textures. The sweet vanilla cookies add nostalgia and crunch, while the banana and cream cheese filling create a melt-in-your-mouth richness that’s pure indulgence.

Why I Love This Recipe

I absolutely love this recipe because it captures the best of both worlds: the classic flavors of old-fashioned banana pudding and the creamy decadence of cheesecake.

The Nilla wafer crust provides that perfect hint of vanilla and crunch, while the banana cheesecake layer is silky, flavorful, and not overly sweet.

Why It’s a Must-Try Dish

This Banana Pudding Cheesecake is a must-try because it’s the ultimate crowd-pleaser. Whether you’re a cheesecake lover or a banana pudding fan, this dessert offers something for everyone.

The combination of creamy banana filling, crisp crust, and velvety topping creates layers of flavor that keep you coming back for more.

Preparation Time: 30 minutes

Cooking Time: 1 hour 10 minutes

Chilling Time: 4–6 hours (or overnight)

Total Time: About 6–7 hours

Servings: 12 slices

Calories: ~480 kcal per serving

Course: Dessert

Cuisine: American / Southern-Inspired

Ingredients

For the Nilla Wafer Crust:

• 2 cups Nilla wafer cookie crumbs (about 60 cookies)
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Cheesecake Filling:

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup mashed ripe bananas (about 2 large bananas)
• ½ cup sour cream
• 1 teaspoon pure vanilla extract
• 2 tablespoons all-purpose flour
• ½ teaspoon ground cinnamon (optional)

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
  (or use 1½ cups Cool Whip as a shortcut)

Optional Garnish:

• Sliced fresh bananas
• Crushed Nilla wafers
• Caramel drizzle or whipped cream swirls

Step-by-Step Preparation Method

Step 1: Prepare the Nilla Wafer Crust

1. Preheat oven to 325°F (165°C).
2. In a medium bowl, combine Nilla wafer crumbs, sugar, and melted butter. Mix until the crumbs are evenly moistened.
3. Press the mixture firmly into the bottom (and slightly up the sides) of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and let cool slightly while preparing the filling.

Step 2: Make the Cheesecake Filling

1. In a large bowl or stand mixer, beat cream cheese and sugar together until smooth and creamy (about 2–3 minutes).
2. Add mashed bananas, sour cream, vanilla extract, and flour. Mix until fully combined and no lumps remain.
3. Beat in the eggs, one at a time, on low speed. Mix gently after each addition — do not overmix.
4. Pour the banana cheesecake batter over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake

1. Place the springform pan on a baking sheet and bake for 60–70 minutes, or until the edges are set and the center jiggles slightly.
2. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
3. Remove from the oven and allow it to cool completely at room temperature.
4. Once cooled, cover and refrigerate for at least 4 hours (preferably overnight) until fully set.

Step 4: Prepare the Whipped Cream Topping

1. In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
2. Spread the whipped cream evenly over the chilled cheesecake.

(Alternatively, you can top with Cool Whip for a quicker version.)

Step 5: Garnish and Serve

1. Before serving, garnish with fresh banana slices and crushed Nilla wafers for texture and presentation.
2. Drizzle with caramel sauce for an extra indulgent finish (optional).
3. Slice and serve chilled.

How to Serve

Serve your Banana Pudding Cheesecake chilled for the perfect creamy texture. It’s delightful on its own, but you can make it even more decadent by adding:

• A drizzle of salted caramel sauce
• A dusting of cinnamon
• A side of vanilla ice cream

This cheesecake is best served after a hearty meal — it’s rich, satisfying, and makes for a perfect dessert centerpiece.

Recipe Tips

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are all at room temperature for a smooth filling.
• Avoid Overmixing: Overbeating introduces air bubbles, which can cause cracks.
• Water Bath Alternative: To prevent cracks, place a pan of hot water on the rack below the cheesecake while baking.
• Ripe Bananas Only: Use fully ripe (even spotty) bananas for the sweetest, most flavorful filling.
• Fresh Garnish: Add banana slices just before serving to prevent browning.

Variations

1. Banana Cream Pie Cheesecake: Add a layer of vanilla pudding on top of the cheesecake before adding whipped cream.
2. Chocolate Banana Cheesecake: Add ½ cup melted chocolate or cocoa powder to half the cheesecake batter and swirl it in.
3. Caramel Banana Cheesecake: Drizzle salted caramel sauce between the crust and filling before baking.
4. Peanut Butter Twist: Mix ¼ cup peanut butter into the cheesecake batter for a delicious banana-peanut combo.
5. Mini Cheesecakes: Make the recipe in muffin tins for bite-sized individual servings.

Freezing and Storage

• Refrigeration: Store covered in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecake (without toppings) for up to 2 months. Wrap tightly in plastic wrap and foil.
• Thawing: Thaw overnight in the refrigerator before adding whipped topping and serving.
• Avoid Freezing Bananas: Always add fresh banana slices after thawing for best texture and appearance.

Special Equipment Needed

• 9-inch springform pan
• Electric or stand mixer
• Mixing bowls
• Rubber spatula
• Cooling rack
• Parchment paper (optional, for easier release)

Frequently Asked Questions (FAQ)

Q1: Can I use graham crackers instead of Nilla wafers?
Yes, graham crackers work well, but Nilla wafers give the dessert that authentic banana pudding flavor.

Q2: How do I prevent the cheesecake from cracking?
Don’t overmix the batter, and let the cheesecake cool gradually in the oven with the door slightly open.

Q3: Can I use banana extract instead of fresh bananas?
You can, but fresh bananas provide better flavor and texture. Use ½ teaspoon of extract if substituting.

Q4: Can I make this recipe ahead of time?
Yes! In fact, it’s even better the next day after chilling overnight.

Q5: Can I use low-fat cream cheese or Greek yogurt?
You can, but the texture will be slightly less creamy. Full-fat cream cheese gives the best results.

Conclusion

Banana Pudding Cheesecake with Nilla Wafer Crust is a dessert that brings warmth, comfort, and sophistication to any table. With its creamy banana cheesecake center, crunchy vanilla wafer crust, and dreamy whipped topping, it’s a show-stopping treat that perfectly balances nostalgia and indulgence.

It’s everything you love about banana pudding, transformed into a luxurious cheesecake that’s sure to steal the spotlight. Whether for family gatherings, holidays, or just because, this dessert guarantees smiles and satisfied hearts.