Banana Pudding Cheesecake Pie is the kind of dessert I make when I want something cold and creamy that still feels a little special. It’s got that familiar banana pudding comfort, but with a real baked cheesecake layer underneath.

For me, the best part is the mix of textures: a crunchy vanilla wafer crust, a thick cheesecake center, and a soft banana pudding layer on top. It’s rich, so I like smaller slices, and it’s especially nice when it’s been chilled long enough to cut clean.

I usually serve this as a make-ahead dessert for weekends, holidays, or anytime I need something that holds up well in the fridge. Add a little extra whipped cream and a few wafers on top and it looks finished without much effort.

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Why You’ll Love This Recipe

Real cheesecake base: The bottom layer is a baked cheesecake, so it slices like a proper pie instead of turning runny on the plate.

Classic banana pudding flavor: The pudding layer gives you that familiar banana cream taste without needing a stovetop custard.

Vanilla wafer crust: It’s sweet, crisp, and fits the banana pudding vibe better than almost anything else.

Great to chill ahead: This is one of those desserts that’s actually better once it’s had time to set in the fridge.

Simple, pretty finish: A whipped topping and a few wafers do the job. No fancy decorating needed.

Ingredients You’ll Need

Crust

Vanilla wafer crumbs: I use the classic vanilla wafers here and crush them fairly fine so the crust packs well. A few tiny chunks are fine too.

Unsalted butter: Melted butter is what makes the crust hold together and slice cleanly. If you only have salted butter, just ease up on the added salt.
Granulated sugar: A little sugar helps the crust taste like a real cookie base instead of just “crumbs.”

Fine salt: Don’t skip it. It keeps the crust from tasting flat, especially once everything is chilled.

Cheesecake Layer

Cream cheese: Full-fat works best, and it needs to be softened so it mixes smooth. I try not to use whipped cream cheese in this.
Granulated sugar: Regular white sugar keeps the cheesecake clean and classic.
Eggs: Room-temp eggs blend in quicker, and you’re less likely to overmix the batter.

Sour cream: This gives the cheesecake a slightly tangy, softer texture. Greek yogurt works in a pinch if that’s what you have.
Vanilla extract: Vanilla matters a lot in this pie since it’s a vanilla wafer + banana situation. Use the good stuff if you can.
All purpose flour: Just a bit helps the cheesecake set up nicely and slice without being crumbly.

Banana Pudding Layer

Instant banana cream pudding mix: Instant is the easiest here and sets up reliably in the fridge. Make sure it’s the instant kind, not cook-and-serve.
Whole milk: Whole milk gives you the thickest, creamiest pudding texture. Lower-fat milk can work, but it’ll be a little looser.
Heavy cream: This makes the pudding richer and more stable once it’s set.

Bananas: I like ripe but still firm bananas so they slice neatly and don’t get mushy fast.
Lemon juice: This slows down browning on the banana slices. You won’t taste it once everything is layered.

Topping

Heavy whipping cream: Cold cream whips up faster and holds its shape better on top of the pie.

Powdered sugar: Powdered sugar dissolves easily, so you don’t get that gritty texture in the whipped cream.

Vanilla extract: A little vanilla keeps the whipped topping in the same flavor lane as the crust and cheesecake.
Vanilla wafers: I like a few extra on top for crunch. Add them right before serving if you want them crisp.

Banana slices: Use fresh slices as a garnish, but keep in mind they brown faster than the bananas tucked inside the pie.

Recipe Instructions

Preheat the oven: Heat the oven to 350°F.
Mix the crust: Stir the vanilla wafer crumbs, melted butter, sugar, and salt together until the crumbs are evenly moistened.
Bake the crust: Press the crumb mixture firmly into a 9-inch deep dish pie plate, making an even layer on the bottom and up the sides. Bake until set and fragrant, then cool for about 10 minutes.

Beat the cream cheese: Beat the softened cream cheese and sugar until smooth and creamy, scraping down the bowl as needed.

Add the flavorings: Mix in the vanilla extract and sour cream, then blend in the flour just until you don’t see dry spots.
Add the eggs: Add the eggs and mix just until combined. Don’t overmix.

Bake the cheesecake: Pour the cheesecake batter into the crust. Bake until the edges are set and the center still has a slight jiggle.
Chill the cheesecake: Cool the pie to room temperature, then refrigerate until fully chilled.
Make the pudding: Whisk the instant banana cream pudding mix with the cold milk and heavy cream until thickened.

Layer the bananas: Toss the banana slices with lemon juice, then arrange an even layer of bananas over the chilled cheesecake.
Add the pudding: Spread the banana pudding evenly over the banana layer, then refrigerate until the pudding is set.

Whip the topping: Whip the heavy whipping cream with powdered sugar and vanilla until medium-stiff peaks form.

Finish the pie: Spread or pipe the whipped cream over the top, garnish with vanilla wafers and banana slices, then chill for 1 hour before slicing for cleaner cuts.

Some of my tips!

This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.

Recipe Tips & Tricks

Use ripe but firm bananas. Soft, spotty bananas taste great, but they can get mushy fast in a layered pie. I aim for yellow bananas with just a few small freckles.

Don’t overmix after the eggs go in. Mix just until you don’t see streaks. Overmixing can make the cheesecake puff and crack, and the texture can get a little spongy.

Chill the cheesecake layer fully. If the cheesecake is still a bit warm, the banana pudding layer can loosen and slide around. Cold layers stack better.

Go for medium-stiff whipped cream. If it’s too soft it can weep, and if it’s too stiff it spreads a little rough. Medium-stiff is easy to spread and still holds shape.

Wipe the knife between cuts. A clean knife makes a huge difference with this pie. I usually wipe with a warm damp towel between slices.

Make some touches!

There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.

Serving Suggestions

Extra wafers: Serve each slice with a couple of vanilla wafers on the side for crunch. I like the contrast once the pie has been chilled for a while.

Fresh fruit: Strawberries or raspberries are nice next to a slice, especially if you want something a little lighter on the plate.
Caramel drizzle: A small drizzle of caramel sauce on top is really good with banana. I keep it light since the pie is already rich.
Coffee: This is great with coffee, especially something strong like espresso or a dark roast. It cuts the sweetness a bit.

Save it for later

This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.

Storage and Make Ahead

Store leftovers covered in the fridge for up to 4 days. This pie needs to stay chilled since it’s cheesecake and pudding. I keep it right in the pie plate and cover it tightly.

You can make this recipe ahead pretty easily. I like making the crust and cheesecake layer the day before, then adding the banana pudding and whipped topping the next day so the bananas look fresher.

If you want longer storage, you can freeze individual portions (I skip the fresh banana garnish if I’m freezing). Thaw in the fridge overnight before serving.

A few quick answers

This section covers a few extra details that may help before you head to the recipe card.

Recipe FAQs

Can I use graham crackers instead of vanilla wafers?

Yes. Swap the vanilla wafer crumbs for graham cracker crumbs in the same volume. The flavor is a little less “banana pudding classic,” but it still works really well.

How do I keep the bananas from turning brown?

Tossing the banana slices with lemon juice helps a lot, and keeping them tucked under the pudding layer helps too. I also try to use bananas that are ripe but still firm, since they hold up better.

How do I know when the cheesecake layer is done baking?

The edges should look set, and the center should still have a small jiggle when you gently shake the pan. It will continue to set as it cools and chills.

Can I use store-bought whipped topping instead of homemade whipped cream?

You can. Homemade whipped cream tastes better to me, but a tub of whipped topping is an easy swap if you’re short on time.

Why did my pudding layer feel a little loose?

That usually happens if the milk wasn’t cold enough or if the pudding didn’t get enough fridge time to fully set. It also helps if the cheesecake layer is completely chilled before you add the bananas and pudding.

Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.

Banana Pudding Cheesecake Pie

Creamy banana pudding cheesecake pie with a vanilla wafer crust, fresh banana layers, and whipped topping

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Prep Time 30

Cook Time 45

Total Time 1 15

Servings 10