The Best Cheesecake Banana Pudding Recipe

For me, food has always been about creating memories, and this Cheesecake Banana Pudding does exactly that. It takes everything you love about a classic Southern banana pudding—layers of creamy pudding, fresh bananas, and vanilla wafers—and gives it a rich, indulgent twist with chunks of real homemade cheesecake folded throughout. Every spoonful is packed with silky pudding, buttery cookies, sweet bananas, and creamy cheesecake, making this dessert feel both nostalgic and elevated.

If you love desserts, check out my other favorites Key Lime Pie Recipe & Top Tier Strawberry Cheesecake Recipe!

Moreover, I wanted to create a recipe that honored the Southern classic while adding something unexpected. Instead of simply mixing cheesecake-flavored pudding into the filling, this recipe features homemade cheesecake baked from scratch and cut into bite-sized cubes. Those little pockets of cheesecake make every bite taste like the best of both worlds: classic banana pudding and New York-style cheesecake.

So grab your trifle bowl, slice up those bananas, and let’s make what just might become your new favorite banana pudding recipe.

Why You’ll Love This Banana Pudding

If you love a classic Southern banana pudding, just wait until you try this Cheesecake Banana Pudding. It takes everything that makes the traditional dessert so unforgettable and elevates it with rich, homemade cheesecake folded into every layer. The result is a creamy, crowd-pleasing dessert that’s guaranteed to be the first thing to disappear from the dessert table.

Ingredient Notes

One of the things I love most about this Cheesecake Banana Pudding recipe is that every ingredient has a purpose. From the rich homemade cheesecake to the fresh bananas and fluffy whipped cream, each component works together to create the perfect bite.

• Cream Cheese : Cream cheese is the star of this recipe. It’s used twice—once to make the homemade cheesecake and again to create an ultra-creamy pudding filling. Full-fat cream cheese gives this dessert its signature rich, tangy flavor and silky texture.
• Granulated Sugar: Sugar sweetens the cheesecake while balancing the slight tanginess of the cream cheese. It also helps create that classic smooth cheesecake consistency.
• Eggs: Eggs provide structure to the baked cheesecake, giving you firm yet creamy cheesecake cubes that hold their shape when layered into the banana pudding.
• Sour Cream: A little sour cream makes the cheesecake incredibly smooth while adding a subtle tang that keeps it from tasting overly sweet.
• Heavy Cream: Heavy cream enriches the cheesecake batter and is also whipped into the pudding mixture. The whipped cream creates a light, airy texture that keeps the dessert from feeling too heavy.
• Vanilla Extract or Vanilla Bean Paste: Vanilla is the backbone of any great banana pudding recipe. Vanilla bean paste adds beautiful flecks of vanilla throughout the dessert while delivering a richer, more intense flavor.
• Salt: A small pinch of salt enhances every other ingredient and balances the sweetness of the pudding and cheesecake.
• Instant Vanilla Pudding Mix: Vanilla pudding provides the classic homemade banana pudding flavor everyone knows and loves. It creates a smooth, creamy base that lets the bananas and cheesecake shine.
• Instant Cheesecake Pudding Mix: Cheesecake pudding adds an extra layer of creamy cheesecake flavor throughout the filling without overpowering the traditional banana pudding taste.
• Whole Milk: Whole milk gives the pudding a rich, creamy consistency. Using whole milk instead of lower-fat milk creates a thicker, more luxurious filling.
• Sweetened Condensed Milk: Sweetened condensed milk is one of the secrets to an incredible Southern banana pudding. It adds sweetness, richness, and an incredibly silky texture that makes the pudding extra decadent.
• Powdered Sugar: Powdered sugar sweetens the homemade whipped cream while dissolving effortlessly for a smooth, fluffy finish.
• Banana Extract (Optional): A small amount of banana extract enhances the natural banana flavor without making the dessert taste artificial. It’s optional but highly recommended if you want an even bolder banana flavor.
• Fresh Bananas: Fresh, ripe bananas are what make this dessert a true banana pudding. Choose bananas that are bright yellow with just a few brown speckles—they’ll be sweet, flavorful, and perfectly creamy.
• Nilla Wafers: No Southern banana pudding is complete without Nilla Wafers. As the dessert chills, the cookies soften into a cake-like texture while still adding just the right amount of buttery vanilla flavor.
• White Chocolate (Optional Garnish): White chocolate curls add an elegant finishing touch while complementing the creamy cheesecake and vanilla flavors.
• Salted Caramel (Optional): light drizzle of salted caramel adds a buttery sweetness and a hint of salt that pairs beautifully with bananas and cheesecake. It’s completely optional but makes this dessert feel extra special.
• Chef’s Tip: Whenever possible, use full-fat dairy ingredients in this recipe. Full-fat cream cheese, whole milk, sour cream, and heavy whipping cream create the rich, creamy texture that makes this Cheesecake Banana Pudding taste like it came straight from a bakery. Cutting corners with low-fat substitutes can result in a thinner pudding and a less flavorful cheesecake.

How to Make Cheesecake Banana Pudding

1. First, bake a rich homemade cheesecake and let it chill completely before cutting it into bite-sized cubes. 
2. While the cheesecake cools, prepare the creamy pudding filling by combining vanilla and cheesecake pudding with cream cheese, sweetened condensed milk, and freshly whipped cream. 
3. Then, layer the pudding with Nilla Wafers, fresh banana slices, and cheesecake cubes in a large trifle bowl. Repeat the layers until the bowl is full, then top with cheesecake whipped cream, extra cheesecake bites, crushed vanilla wafers, and fresh bananas. 
4. Refrigerate for at least 8 hours—or overnight—for the best flavor and texture before serving.

Tips for the Best Banana Pudding

A few simple tips can take this Cheesecake Banana Pudding from delicious to unforgettable!

• Buy a Premade Cheesecake: honestly there is no shame in buying a pre made cheesecake! this will save you lots of time and effort. I love the Philadelphia Cheesecake, but if you want homemade I have just the recipe.
• Use Room Temperature Ingredients: For the smoothest cheesecake and pudding filling, let your cream cheese, eggs, and sour cream come to room temperature before mixing. This helps everything blend together without lumps.
• Don’t Overbake the Cheesecake: The cheesecake should still have a slight jiggle in the center when you remove it from the oven. It will continue to set as it cools, giving you perfectly creamy cheesecake cubes.
• Use Ripe (Not Overripe) Bananas: The best bananas for banana pudding are bright yellow with a few brown speckles. They’ll be naturally sweet without becoming too soft or mushy.
• Make It the Day Before: This dessert is even better after it has had time to chill. Making it the night before allows the pudding to set, the flavors to meld together, and the Nilla Wafers to soften into that classic cake-like texture.
• Save the Pretty Cheesecake Cubes for the Top: Reserve a handful of your best cheesecake cubes for garnishing. They’ll give guests a preview of what’s inside and make the dessert look even more impressive.
• Add Fresh Bananas Right Before Serving: If you’re making the dessert a full day in advance, wait to garnish the top with fresh banana slices until just before serving. This helps prevent them from browning while keeping the presentation fresh.
• Chef’s Tip: For the ultimate bakery-quality finish, sprinkle crushed Nilla Wafers over the top just before serving. This adds a little crunch while giving the dessert that classic homemade banana pudding look everyone loves.

Make Ahead Instructions

1 Day Ahead (Recommended)

Assemble the entire Cheesecake Banana Pudding, cover it tightly with plastic wrap or a lid, and refrigerate overnight. This gives the pudding time to set and allows the Nilla Wafers to soften into that classic, cake-like texture that makes Southern banana pudding so irresistible.

Wait to Add the Garnishes

For the freshest presentation, add the whipped cream, reserved cheesecake cubes, crushed Nilla Wafers, and fresh banana slices just before serving. This keeps the toppings looking beautiful and prevents the bananas from browning.

Variations You Can Try

One of my favorite things about this Cheesecake Banana Pudding is how easy it is to customize.

• Salted Caramel Cheesecake Banana Pudding
• Drizzle warm salted caramel sauce between each layer of pudding, bananas, and cheesecake for a rich, buttery twist. Finish with an extra drizzle on top and a sprinkle of flaky sea salt.
• Strawberry Cheesecake Banana Pudding
• Layer sliced fresh strawberries alongside the bananas and garnish with crushed freeze-dried strawberries for a bright, fruity take on this Southern classic.
• Chocolate Lovers Banana Pudding
• Swap the Nilla Wafers for chocolate wafer cookies or chocolate graham crackers, then top with chocolate shavings or mini chocolate chips for a chocolate-banana dream.

Frequently Asked Questions

Can I make Cheesecake Banana Pudding ahead of time?

Yes! If you’re short on time, you can substitute store-bought plain cheesecake. Simply cut it into bite-sized cubes and layer it throughout the banana pudding. Homemade cheesecake provides the richest flavor, but this shortcut works well when you’re in a hurry.

Can I use store-bought cheesecake?

Yes! If you’re short on time, you can substitute store-bought plain cheesecake. Simply cut it into bite-sized cubes and layer it throughout the banana pudding. Homemade cheesecake provides the richest flavor, but this shortcut works well when you’re in a hurry.

How long does Cheesecake Banana Pudding last?

Stored in an airtight container in the refrigerator, Cheesecake Banana Pudding will stay fresh for 3–4 days. The bananas may begin to brown slightly after the second day, but the dessert will still taste delicious.

Can I freeze Cheesecake Banana Pudding?

I don’t recommend freezing the fully assembled dessert. The pudding, whipped cream, and bananas can become watery and lose their texture once thawed. However, the homemade cheesecake can be baked and frozen for up to 2 monthsbefore assembling the recipe.

Also, Make sure to tag me on Instagram, TikTok, or Facebook when you make this recipe! I want to see your creation and give you a shoutout!

If you’re looking for a dessert that’s guaranteed to steal the show, this Cheesecake Banana Pudding is it. With layers of fresh bananas, homemade cheesecake, and classic Nilla Wafers, it’s the perfect blend of two Southern favorites.

If you make this, tag me—I already know y’all about to go crazy with this one 🔥

For added flavor to any of your savory dishes, try my Bayou City Seasonings. Hand crafted for a full experience and taste of what’s cooking in my kitchen, you have to try my seasonings! Guaranteed to satisfy your taste buds.

Cheesecake Banana Pudding

This Cheesecake Banana Pudding is the ultimate Southern dessert! Creamy layers of vanilla and cheesecake pudding, fresh bananas, homemade whipped cream, classic Nilla Wafers, and chunks of real cheesecake come together for a rich, decadent dessert that’s perfect for holidays, cookouts, family gatherings, potlucks, and repasts.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 35 minutes mins

chill 8 hours hrs

Total Time 9 hours hrs 20 minutes mins

Servings: 15 servings

Course: Dessert

Cuisine: American, Southern

Calories: 920

Ingredients Equipment Method Notes

Ingredients

  

Homemade Cheesecake (Optional)

• 24 oz full-fat cream cheese 3 blocks, softened
• 3/4 cup cup granulated sugar
• 2 tsp vanilla bean paste or vanilla extract
• 2 large eggs
• 1/2 cup sour cream
• 2 tbsp heavy cream
• Pinch of salt

Shortcut Option

• 1 24–32 oz plain New York-style cheesecake store-bought, cut into 1-inch cubes

Banana Pudding Filling

• 1 3.4 oz box instant vanilla pudding mix box instant vanilla pudding mix
• 1 3.4 oz 3.4 oz box instant cheesecake pudding mix
• 3 1/2 cups cold whole milk
• 1 14 oz can sweetened condensed milk
• 1 8 oz cream cheese softened
• 1 tsp vanilla bean paste or vanilla extract
• 1/2 tsp banana extract optional
• 2 cups heavy whipping cream
• 1/3 cup powdered sugar

Layers

• 2 boxes Nilla Wafers
• 6-7 ripe bananas sliced

Cheesecake Whipped Cream Topping

• 8 oz cream cheese softened
• 1/2 cup powdered sugar
• 1 tsp vanilla bean paste or vanilla extract
• 1 cup heavy whipping cream

Optional Garnishes

• Reserved cheesecake cubes
• Whole Nilla Wafers
• Crushed Nilla Wafers
• Fresh banana slices
• White chocolate shavings
• Salted caramel or biscoff butter drizzle

Equipment

• 4½–5 quart trifle bowl
• Electric mixer
• Mixing Bowls
• whisk
• Rubber spatula
• 8×8-inch baking pan (if making homemade cheesecake)

Method

 

Homemade Cheesecake

1. Preheat the oven to **325°F**.
2. Line an 8×8-inch baking pan with parchment paper.
3. Beat the cream cheese until smooth.
4. Add the sugar and vanilla, mixing until combined.
5. Beat in the eggs one at a time.
6. Mix in the sour cream, heavy cream, and salt until smooth.
7. Pour into the prepared pan.
8. Bake for **35–40 minutes**, or until the center is just set.
9. Cool completely, then refrigerate overnight.
10. Cut into 1-inch cubes.

**Shortcut:** Skip these steps and cut a store-bought plain cheesecake into bite-sized cubes.

Make the Pudding

1. In a large bowl, whisk together the vanilla pudding mix, cheesecake pudding mix, and cold milk for about 2 minutes.
2. Let the pudding sit for 5 minutes to thicken.
3. In a separate bowl, beat the softened cream cheese until smooth.
4. Mix in the sweetened condensed milk, vanilla, and banana extract (if using).
5. Fold the pudding into the cream cheese mixture until smooth.

Make the Whipped Cream

1. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
2. Gently fold the whipped cream into the pudding mixture.

Make the Cheesecake Whipped Cream

1. Beat the softened cream cheese until smooth.
2. Add the powdered sugar and vanilla.
3. Slowly pour in the heavy cream while mixing.
4. Beat until thick, fluffy, and pipeable.

Assemble

1. Spread a thin layer of pudding on the bottom of a **4½–5 quart trifle bowl**.
2. Add a layer of Nilla Wafers.
3. Add a layer of sliced bananas.
4. Scatter cheesecake cubes over the bananas.
5. Cover with pudding.
6. Repeat the layers until the bowl is full.
7. Finish with the cheesecake whipped cream.

Decorate with:

1. Cheesecake cubes
2. Whole Nilla Wafers
3. Crushed Nilla Wafers
4. Fresh banana slices
5. White chocolate shavings
6. salted caramel or biscoff butter drizzle

Notes

* For the best flavor, refrigerate for **at least 8 hours** before serving. Overnight is even better.
* Wait to add the fresh banana slices on top until just before serving to keep them from browning.
* Full-fat cream cheese, whole milk, and heavy cream create the richest texture.
* This recipe can be assembled **one day in advance**.
* A **4½–5 quart trifle bowl** is the perfect size for this recipe.
* Store leftovers covered in the refrigerator for up to **4 days**.