Easy Banana Pudding Cheesecake Recipe

Banana Pudding Cheesecake

Indulge in this creamy Banana Pudding Cheesecake with an easy step-by-step recipe from Ineskohl Kitchen. A blend of ripe bananas, velvety cream cheese, and homemade Cool Whip, this dessert is sure to delight. 

Can I use graham crackers instead of vanilla wafers for the crust? 

Absolutely! You can substitute graham crackers for vanilla wafers in the crust. Just use the same amount as you would the wafers, and follow the same instructions.

What can I do with the leftover cheesecake batter?

You can use any leftover batter to make mini cheesecakes. Simply follow the same instructions and bake in a muffin tin. These mini treats are perfect for parties or quick snacks.

Can this cheesecake be frozen for later use?

Yes, you can freeze the cheesecake. Make sure to wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator before serving.

How long will the cheesecake stay fresh in the refrigerator?

The cheesecake will stay fresh in the refrigerator for up to 5 days. Be sure to cover it to prevent it from drying out.


For the Banana Mixture:

  • 2 ripe bananas, mashed
  • 1 tablespoon lemon juice
  • 1 cup brown sugar

For the Crust:

  • 1 1/2 cups vanilla wafers, crushed
  • 1 cup butter, melted

For the Cheesecake Filling:

  • 1 box of banana cream pudding
  • 16 oz cream cheese, softened

For the Cool Whip:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For Decoration:

  • Crushed graham crackers
  • Additional whipped cream (optional)


  1. Prepare the Banana Mixture:
    • Mash the bananas with a fork until mushy.
    • Combine mashed bananas, lemon juice, and brown sugar in a saucepan.
    • Cook over medium-low heat until sugar dissolves.
    • Remove from heat and set aside.
  1. Create the Crust:
    • Preheat your oven to 350°F (175°C).
    • Combine crushed vanilla wafers with melted butter until the consistency of wet sand.
    • Press the mixture into the bottom of a springform pan lined with butter and parchment paper.
    • Bake for 8-10 minutes, then set aside.
  1. Make the Cheesecake Filling:
    • Mix cream cheese with banana cream pudding using a stand mixer.
    • Gradually add the banana mixture to the cream cheese, mixing well.
    • Pour the mixture over the prepared crust.
  1. Bake the Cheesecake:
    • Place the cheesecake in a preheated oven for 1 hour.
    • Turn off the oven and let the cheesecake rest for another hour without opening the oven door.
    • Refrigerate overnight.
  1. Prepare the Cool Whip:
    • In a cold metal container, whisk together heavy whipping cream, powdered sugar, and vanilla until stiff peaks form.
    • Refrigerate until ready to use.
  1. Decorate Your Cheesecake:
    • Carefully release the cheesecake from the pan.
    • Pipe or spread the Cool Whip over the top of the cheesecake.
    • Sprinkle with crushed graham crackers, and add additional whipped cream if desired.
  1. Enjoy Mini Cheesecakes:
    • With any leftover batter, make mini cheesecakes using a muffin tin.
    • Follow the same process, and enjoy these bite-sized treats!

Note: Share your creations with us on Instagram by tagging “Ineskohl Kitchen!”


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