A luscious cheesecake with a crunchy graham crust, creamy filling, and a smooth banana pudding topping — pure dessert heaven!

Why You’ll Love This Cheesecake

• Combines two classic desserts: cheesecake + banana pudding

• Creamy, rich texture with warm spice notes

• Make-ahead and fridge-friendly

• No oven baking required

• Perfect for parties and potlucks

Ingredients

For the Crust:

• 1 cup graham cracker crumbs

• ¼ cup granulated sugar

• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 2 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs, room temperature

• ½ cup heavy cream

For the Banana Pudding Topping:

• 1 cup whole milk

• 1 (4 oz) package instant vanilla pudding mix

• 1 ripe banana, thinly sliced

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Yields: 10 servings

Directions

Step 1: Prepare the Crust

Combine graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan. Chill while you make the filling.

Step 2: Make the Cheesecake Layer

Beat cream cheese until smooth. Add sugar and vanilla extract; beat until fully combined.

Step 3: Add the Eggs

Add eggs one at a time, beating after each addition. Scrape down the bowl to ensure a smooth mixture.

Step 4: Fold in Cream & Set

Fold in heavy cream gently until well blended. Pour over the prepared crust and smooth the top. Refrigerate for 2 hours, or until set.

Step 5: Cook the Banana Pudding

In a saucepan, whisk milk and pudding mix over medium heat until it thickens and boils (about 1 minute). Remove from heat.

Step 6: Add Banana & Spices

Stir in banana slices, cinnamon, and nutmeg. Let it cool slightly to thicken more.

Step 7: Layer the Pudding

Spread the banana pudding mixture gently over the set cheesecake layer.

Step 8: Chill and Serve

Garnish with extra banana slices. Cover and refrigerate at least 4 hours or overnight before slicing and serving.

Tips & Variations

• Add crushed vanilla wafers or Nilla wafer crumbs to the crust

• Swap banana pudding mix for French vanilla or banana cream flavor

• Top with whipped cream or toasted coconut for extra flair

• Make in mini cheesecake pans for individual servings

Frequently Asked Questions

Can I use fresh banana slices between layers?
Yes! Add banana slices between the cheesecake and pudding layers for extra flavor and texture.

How long does this cheesecake last?
Store covered in the fridge for up to 3 days. Best eaten within 48 hours due to the fresh banana topping.

Can I freeze this cheesecake?
It’s not recommended to freeze due to the pudding and fresh banana, which can affect the texture when thawed.

Final Thoughts

Heavenly Banana Pudding Cheesecake is a no-bake dream for banana lovers. With a buttery crust, smooth cheesecake, and rich banana pudding top, every layer is full of creamy comfort and cozy spice.