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Banana Pudding Cheesecake hero shot

Banana Pudding Cheesecake

Viral banana pudding cheesecake stacks Nilla wafer crust with creamy banana filling and fresh bananas. Southern classic remixed. Get the recipe!
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Prep Time 30 minutes
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2.5 cups Nilla wafer crumbs from about 50 wafers
  • 8 tbsp unsalted butter melted
  • 24 oz cream cheese softened 1 hour
  • 1 cup powdered sugar
  • 3 medium ripe bananas mashed, plus 2 sliced
  • 1 tbsp lemon juice for slices
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 1.5 cups cold heavy cream
  • 20 whole Nilla wafers for middle layer
  • 2 cups cold heavy cream for topping
  • 1/4 cup powdered sugar for topping
  • 1 tsp vanilla extract for topping

Method
 

  1. **Crust.** Mix Nilla wafer crumbs and melted butter in a bowl until like wet sand. Press into a 9 inch springform pan. Chill 20 minutes.
  2. **Beat.** Beat cream cheese, powdered sugar, mashed bananas, and pudding mix 2 minutes until smooth.
  3. **Whip.** In a separate bowl whip 1.5 cups cold cream to stiff peaks. Fold into cream cheese mixture in 3 additions.
  4. **Layer.** Spread half the filling over the chilled crust. Toss banana slices in lemon juice. Layer Nilla wafers and half the banana slices over the filling. Spread remaining filling on top.
  5. **Chill.** Cover and chill 6 hours in the fridge.
  6. **Top.** Whip 2 cups cold cream with powdered sugar and vanilla to stiff peaks. Spread over the chilled cheesecake.
  7. **Garnish.** Top with remaining banana slices and crushed Nilla wafers right before serving.

Notes

Use ripe bananas with brown spots for the strongest banana flavor. Brush banana slices with lemon juice to slow the browning before they hit the filling. Soften cream cheese 1 full hour at room temp for a smooth lump free filling.