If you’ve ever found yourself torn between choosing a rich cheesecake or a creamy banana cream pie—this recipe is here to rescue you. We’re combining the best of both worlds into one dreamy, decadent dessert. Imagine a velvety banana-kissed cheesecake nestled on a buttery crust, crowned with fluffy banana pudding and clouds of whipped cream. It’s smooth, sweet, and downright indulgent… trust me, you’re going to fall in love at first bite.
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This is the kind of dessert that makes people close their eyes and say “Mmm” with the first forkful. It’s perfect for birthdays, Sunday dinners, or just a Tuesday night when you’re craving something extra special. The banana flavor is present but never overpowering, and that creamy, pillowy topping? Absolute heaven. Let’s just say this one’s a game-changer.
Why You’ll Love Banana Cheesecake with Banana Cream Pie Topping
Versatile:
Perfect for celebrations or casual nights in. Serve it as a showstopping dessert for guests or as a little “just because” treat to brighten your week.
Budget-Friendly:
Made with simple ingredients you probably already have—bananas, cream cheese, pudding mix, and a few baking staples. No fancy specialty store runs here!
Quick and Easy:
Don’t be intimidated—this cheesecake is surprisingly easy to pull off. The steps are clear and beginner-friendly, so you can bake with confidence.
Customizable:
Want to add a peanut butter swirl? Go for it. Prefer a graham cracker crust instead of vanilla wafers? Totally doable. This dessert welcomes creativity.
Crowd-Pleasing:
Kids, adults, banana lovers, and even those on the fence—this cheesecake is a hit across the board. It’s the kind of dessert people ask for seconds… and the recipe.
Ingredients in Banana Cheesecake with Banana Cream Pie Topping
Here’s the beauty of this dessert—it’s made from a handful of familiar favorites, but the end result is pure bakery-worthy bliss. Here’s what brings it all together:
Cream Cheese: The creamy base of our cheesecake. Rich, tangy, and oh-so-smooth when whipped to perfection. Let it come to room temp for best results.
Ripe Bananas: The secret to that naturally sweet, deep banana flavor. The riper, the better—brown spots mean flavor gold!
Sugar: Sweetens the cheesecake and balances the tartness of the cream cheese.
Eggs: These hold everything together and help the cheesecake bake into that dreamy, dense-yet-light texture we all crave.
Vanilla Extract: Adds warmth and enhances all the flavors without overpowering.
Vanilla Wafers: Crushed into a buttery crust that’s the perfect crunchy contrast to the creamy layers.
Butter: Helps bind the crust together and adds a rich, toasty flavor.
Banana Pudding Mix: Adds an ultra-creamy banana layer that mimics banana cream pie in the best way.
Milk: Whisks with the pudding to make it silky and luscious.
Whipped Cream: The dreamy final flourish—fluffy, light, and a must-have on top.
Banana Slices (Optional): For garnish and extra banana goodness. Adds a lovely fresh element to each bite.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 325°F. This helps the cheesecake bake slowly and evenly for that signature texture.
Combine Ingredients: In a large bowl, beat the cream cheese until silky smooth. Add sugar, mashed bananas, eggs, and vanilla, mixing just until everything is blended. Be careful not to overmix—it can create air bubbles and cause cracks.
Prepare Your Cooking Vessel: Line your springform pan with parchment paper and lightly grease the sides. This helps with easy release and clean-up.
Assemble the Dish: Press the crushed vanilla wafers and melted butter into the bottom of the pan to form a crust. Pour in the cheesecake filling and smooth the top with a spatula.
Cook to Perfection: Bake for about 50–60 minutes, or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let it cool gradually for about an hour.
Finishing Touches: Once cooled, chill the cheesecake in the fridge for at least 4 hours (overnight is even better). Before serving, prepare the banana pudding according to the package and spread it over the cheesecake. Top with whipped cream and garnish with banana slices, if desired.
Serve and Enjoy: Slice, serve, and bask in the compliments. This cheesecake deserves a moment of silence before the first bite.
Nutrition Facts
Servings: 10–12
Calories per serving: Approx. 450–500 (varies based on toppings)
Preparation Time
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5–6 hours (including cooling and chilling)
How to Serve Banana Cheesecake with Banana Cream Pie Topping
Fresh Salads: Okay, maybe not with your cheesecake, but a light salad before dinner makes dessert feel well-earned!
Crusty Bread: If serving as part of a brunch spread, a side of fruit and buttery toast balances the sweetness.
Creamy Accompaniments: A drizzle of caramel sauce or even chocolate ganache takes this dessert over the top.
Vegetable Sides: Not today, veggies—we’re indulging in dessert.
As a Standalone: Truly, this cheesecake is a complete moment all on its own. Plate it up, pour a coffee, and savor every bite.
Additional Tips
Prep Ahead: You can make the cheesecake a day or two in advance. Just add the pudding and whipped topping before serving for the freshest taste.
Spice It Up: Add a pinch of cinnamon or nutmeg to the crust for a cozy, spiced twist.
Dietary Adjustments: Swap regular cream cheese for dairy-free versions and use coconut milk pudding mix for a plant-based version.
Storage Tips: Store leftovers covered in the fridge for up to 4 days. The flavors actually deepen beautifully over time.
Double the Batch: Hosting a crowd? Bake two cheesecakes at once—this dessert disappears fast.
FAQ Section
Q1: Can I substitute vanilla wafers with graham crackers?
A1: Absolutely! Graham crackers work just as well and add a slightly different flavor profile.
Q2: Can I make this dish ahead of time?
A2: Yes! Bake the cheesecake the day before and add the topping just before serving.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze the cheesecake without the topping. Thaw overnight in the fridge, then add toppings before serving.
Q5: What’s the best way to reheat this dish?
A5: Cheesecake is best served cold or at room temperature, so no reheating needed.
Q6: Can I double the recipe?
A6: Definitely—just use a larger pan or two pans and adjust the baking time as needed.
Q7: What type of bananas are best?
A7: Very ripe bananas with lots of brown spots offer the sweetest flavor.
Q8: Can I use homemade whipped cream instead of store-bought?
A8: Yes! Fresh whipped cream adds an amazing lightness—just whip heavy cream with a little sugar and vanilla.
Q9: How do I prevent the cheesecake from cracking?
A9: Don’t overmix, bake gently in a water bath if desired, and let it cool gradually in the oven.
Q10: Can I make this gluten-free?
A10: Yep! Use gluten-free cookies or crackers for the crust, and ensure your pudding mix is GF.
This Banana Cheesecake with Banana Cream Pie Topping is more than a dessert—it’s a sweet little celebration in every slice. Whether you’re sharing it with loved ones or treating yourself, it brings comfort, joy, and a little taste of heaven to any table. Give it a try, and don’t be surprised if it becomes your new go-to favorite.
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Banana Cheesecake with Banana Cream Pie Topping
- Prep Time: 40 mins
- Cook Time: 50 mins
- Total Time: 5 hrs 30 mins
- Yield: 10 servings 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Low Fat
Description
This Banana Cheesecake with Banana Cream Pie Topping blends the richness of banana cheesecake with the light, creamy charm of banana cream pie. With a chocolatey Oreo® crust and a filling made from fat-free cream cheese, this dessert is both indulgent and slightly lighter. Perfect for banana lovers and a crowd-pleasing treat for any occasion.
Ingredients
- 1 (14.3 ounce) package chocolate sandwich cookies (such as Oreo®), crushed
- 3 tablespoons butter, melted
- 3 (8 ounce) packages fat-free cream cheese, softened
- 1 cup white sugar
- 3 large eggs
- 3 medium ripe bananas, mashed
- 2 teaspoons vanilla extract
- 1 (3.4 ounce) package instant banana cream pudding mix
- 1 cup cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- Optional: additional whipped cream and sliced bananas for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix crushed chocolate sandwich cookies with melted butter in a bowl until well combined. Press mixture into the bottom of the prepared springform pan.
- In a large mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
- Add eggs, one at a time, beating well after each addition.
- Mix in mashed bananas and vanilla extract until combined.
- Pour cheesecake batter over the prepared crust in the springform pan.
- Bake in the preheated oven for 50 minutes, or until the center is set.
- Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a medium bowl, whisk together instant banana cream pudding mix and cold milk until thickened.
- Fold in whipped topping until fully combined and smooth.
- Spread the banana cream mixture evenly over the chilled cheesecake.
- Garnish with whipped cream and sliced bananas just before serving, if desired.
Notes
- Use very ripe bananas for maximum flavor.
- Make sure the cheesecake is completely chilled before adding the banana cream topping.
- You can substitute graham crackers for the Oreo crust if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 26g
- Sodium: 390mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg