Delightful Twist: How to Make Banana Pudding Cheesecake From Scratch

Welcome to the world of decadent desserts where creamy cheesecake meets the comforting flavors of banana pudding! If you’re a fan of both, you’re in for a treat.

In this article, we’ll dive into the delightful realm of making banana pudding cheesecake from scratch.

Get ready to indulge your taste buds with this heavenly fusion of flavors.

1. Gathering Your Ingredients

First things first, let’s assemble the necessary ingredients for our banana pudding cheesecake adventure. You’ll need:

  • Cream cheese
  • Ripe bananas
  • Vanilla extract
  • Sugar
  • Eggs
  • Graham cracker crumbs
  • Butter
  • Milk
  • Vanilla pudding mix
  • Whipped cream
  • Sliced bananas (for garnish)

2. Preparing the Crust

Start by preparing the crust, the foundation of our cheesecake.

Crush graham crackers and mix them with melted butter until the mixture resembles wet sand.

Press this mixture into the bottom of a springform pan to form a crust.

3. Making the Cheesecake Filling

Next up, it’s time to whip up the creamy cheesecake filling. In a mixing bowl, combine cream cheese, mashed ripe bananas, sugar, eggs, and vanilla extract.

Beat the mixture until smooth and creamy.

Pour it over the prepared crust in the springform pan.

4. Creating the Banana Pudding Layer

Now, let’s add a delightful twist to our cheesecake with a layer of banana pudding.

Prepare the vanilla pudding mix according to the instructions on the package, using milk instead of water for a richer flavor.

Once the pudding is ready, spread it evenly over the cheesecake filling in the pan.

5. Baking to Perfection

Preheat your oven to the specified temperature and carefully place the assembled cheesecake into the oven.

Bake it until the edges are set and the center is slightly jiggly.

This may take about an hour, depending on your oven.

Once baked, let the cheesecake cool completely before refrigerating it for several hours or overnight.

6. Garnishing and Serving

Once chilled, remove the cheesecake from the springform pan and place it on a serving plate.

Top it off with a generous dollop of whipped cream and garnish with sliced bananas for an extra touch of freshness and flavor.


Congratulations! You’ve just mastered the art of making banana pudding cheesecake from scratch.

With its creamy texture, luscious flavors, and delightful twist, this dessert is sure to impress your family and friends on any occasion.

So, go ahead, indulge your sweet tooth and savor every heavenly bite of this delectable treat.


Can I use store-bought banana pudding instead of making it from scratch?

Absolutely! Using store-bought banana pudding can save you time and effort while still achieving delicious results.

Can I substitute the graham cracker crust with another type of crust?

Yes, feel free to experiment with different crust options such as cookie crusts or even chocolate crusts to add another layer of flavor to your cheesecake.

How long can I store banana pudding cheesecake in the refrigerator?

Properly stored in an airtight container, banana pudding cheesecake can be kept in the refrigerator for up to 3-4 days.

Can I freeze banana pudding cheesecake?

Yes, you can freeze banana pudding cheesecake for future enjoyment. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.

Can I add additional toppings to my banana pudding cheesecake?

Absolutely! Get creative with your toppings. Consider adding chocolate shavings, caramel drizzle, or crushed nuts for extra flavor and texture.

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