There’s something magical about banana pudding—the creamy, dreamy layers, the nostalgic flavors, and that perfect touch of sweetness. Now, imagine combining that with a crunchy, buttery crust and the decadence of cheesecake. That’s exactly what this Banana Pudding Crunchy Cheesecake brings to the table! It’s a dessert that’s comforting, indulgent, and guaranteed to steal the show at any gathering. Whether you’re a lifelong banana pudding fan or just love a good cheesecake, this recipe is one you’ll come back to again and again.
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Why You’ll Love This Recipe
Versatile: Whether you need a show-stopping dessert for a party or just want a slice of something sweet after dinner, this cheesecake fits the bill.
Budget-Friendly: Uses simple ingredients that you probably already have in your kitchen. No fancy, hard-to-find items—just pure deliciousness.
Easy to Make: Don’t be intimidated by the idea of making a cheesecake! This recipe breaks it down into simple steps, making it approachable for any skill level.
Crunchy Meets Creamy: The contrast between the crunchy crust and the silky banana pudding cheesecake filling makes every bite an experience.
Crowd-Pleasing: A guaranteed hit at any gathering! Whether it’s a potluck, family dinner, or holiday event, expect this dessert to disappear fast.
Ingredients
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Vanilla Wafers: The foundation of our crunchy crust. These classic cookies add a buttery, slightly sweet crunch.
Butter: Helps bind the crust together while adding a rich, melt-in-your-mouth flavor.
Cream Cheese: The heart of any cheesecake! Make sure it’s softened for a smooth, creamy texture.
Sugar: Adds just the right amount of sweetness to balance the tanginess of the cream cheese.
Banana Pudding Mix: The secret ingredient that gives this cheesecake its signature flavor. It blends beautifully into the creamy filling.
Milk: Helps dissolve the pudding mix and create that luscious, velvety consistency.
Vanilla Extract: A little splash goes a long way in enhancing all the flavors.
Eggs: Provide structure and stability to the cheesecake, helping it set perfectly.
Whipped Topping: Lightens up the texture and adds an airy, creamy finish.
Sliced Bananas: Fresh banana slices bring extra flavor and a beautiful presentation.
Caramel Drizzle: Optional, but highly recommended! Adds an extra layer of indulgence.
Instructions
Preheat the Oven: Set your oven to 350°F to ensure even baking.
Prepare the Crust: Crush the vanilla wafers and mix them with melted butter. Press firmly into a greased springform pan to form the base. Bake for 8-10 minutes, then let it cool.
Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add the banana pudding mix, milk, and vanilla extract, mixing until fully combined.
Incorporate the Eggs: Add eggs one at a time, mixing on low speed until just combined. Be careful not to overmix!
Assemble the Cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake: Place the cheesecake in the oven and bake for about 45-50 minutes, or until the center is just set.
Cool and Chill: Let the cheesecake cool at room temperature before transferring it to the fridge. Chill for at least 4 hours, preferably overnight, to let the flavors develop.
Add Toppings: Before serving, spread whipped topping over the cheesecake, arrange sliced bananas on top, and drizzle with caramel sauce.
Serve and Enjoy: Slice, serve, and watch it disappear!
How to Serve Banana Pudding Crunchy Cheesecake
Classic Style: Serve chilled with a fresh banana slice on top for the perfect bite.
With Ice Cream: A scoop of vanilla or caramel ice cream makes this even more indulgent.
Topped with Nuts: Crushed pecans or walnuts add an extra crunchy contrast.
Drizzled with Sauce: Try caramel or chocolate sauce for an extra decadent touch.
As a Mini Dessert: Make mini cheesecakes in muffin tins for individual servings—great for parties!
Additional Tips
Use Ripe Bananas: The riper, the sweeter! Overripe bananas give the best natural sweetness and flavor.
Don’t Overmix: Overmixing can cause the cheesecake to crack. Mix until just combined for the best texture.
Chill Time is Key: Letting the cheesecake chill overnight helps it firm up and makes slicing easier.
Store Properly: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freeze for Later: Cheesecake freezes beautifully! Wrap slices in plastic wrap and store in an airtight container for up to 3 months.
FAQ Section
Q1: Can I use a different type of cookie for the crust?
A1: Absolutely! Graham crackers or shortbread cookies work just as well.
Q2: Can I make this cheesecake ahead of time?
A2: Yes! It actually tastes even better the next day after chilling overnight.
Q3: How do I prevent my cheesecake from cracking?
A3: Avoid overmixing the batter, and let it cool gradually after baking. A water bath can also help.
Q4: Can I use fresh whipped cream instead of store-bought?
A4: Yes! Just whip heavy cream with a little powdered sugar until stiff peaks form.
Q5: What’s the best way to slice cheesecake cleanly?
A5: Use a sharp knife and wipe it clean between each slice for perfect cuts.
Q6: Can I make this recipe gluten-free?
A6: Yes! Use gluten-free vanilla wafers or graham crackers for the crust.
Q7: Can I add chocolate to this cheesecake?
A7: Of course! A drizzle of chocolate sauce or chocolate chips in the batter would be amazing.
Q8: What if I don’t have a springform pan?
A8: You can use a regular pie dish, but a springform pan makes removal much easier.
Q9: Can I use almond milk instead of regular milk?
A9: Yes, but the texture may be slightly different. Use a thicker almond milk if possible.
Q10: How do I know when the cheesecake is done?
A10: The center should be slightly jiggly but not wet. It will firm up as it cools.
Final Thoughts
This Banana Pudding Crunchy Cheesecake is a game-changer—creamy, crunchy, sweet, and downright irresistible. Whether you’re making it for a special occasion or just because, it’s one of those desserts that never fails to impress. Give it a try, and trust me, you’ll be making it again and again. Happy baking!
Print
Banana Pudding Crunchy Cheesecake
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 0 hours
- Yield: 12–15 biscuits 1x
- Category: Snacks
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Description
These homemade biscuits are buttery, lightly sweet, and irresistibly crisp on the outside with a soft, tender crumb inside. Made with simple pantry ingredients, they’re perfect for tea time, as a snack, or even as a sweet treat after dinner. Whether you’re looking for quick high-protein meals, healthy recipes, or easy baking ideas, these biscuits are a must-try!
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) sugar
- 1 cup (230g) butter, softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together butter and sugar until light and fluffy.
- Add vanilla extract and mix until combined.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the butter-sugar mixture, stirring until a soft dough forms.
- Shape dough into small balls and place on a parchment-lined baking sheet. Leave space between each.
- Flatten each ball slightly with a fork or your hands.
- Bake for 12-15 minutes or until edges are golden brown.
- Let biscuits cool on the baking sheet for a few minutes, then transfer to a wire rack.
- Serve and enjoy!
Notes
- For a twist, mix in chocolate chips, cinnamon, or lemon zest.
- Store biscuits in an airtight container at room temperature for up to 5 days.
- For a crispier texture, bake for an additional 2-3 minutes.
Nutrition
- Serving Size: 1 biscuit
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg