Go Back
Easy Banana Pudding Recipe

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
Cook Time 35 minutes
chill 8 hours
Total Time 9 hours 20 minutes
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
  • 8x8-inch baking pan (if making homemade cheesecake)

Method
 

Homemade Cheesecake
  1. Preheat the oven to **325°F**.
  2. Line an 8x8-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**.