Magnolia Banana Pudding Cheesecake is a creamy baked cheesecake with a vanilla wafer crust, mashed banana in the filling, and a banana pudding layer on top. It’s rich, mellow, and very “banana pudding” in flavor, just in a more sliceable, cheesecake way.
I really like this version because it keeps the cheesecake base smooth and sturdy, but still gives you that soft pudding finish. The instant pudding mix does a lot here: it makes the filling feel extra creamy, and the topping sets up like a light mousse.
For me, this is best for weekends and holidays when you want a dessert you can make ahead and serve cold. It’s also a nice one for potlucks because it travels well once it’s fully chilled.
Why You’ll Love This Recipe
Classic banana pudding feel: Vanilla wafers, banana, and pudding all show up in a way that actually tastes like the real thing.
Make-ahead friendly: This cheesecake needs chill time anyway, so it fits nicely into a day-ahead dessert plan.
Extra creamy filling: The pudding mix and sour cream make the cheesecake texture softer and creamier than a standard baked cheesecake.
That topping layer: Folding whipped cream into the pudding gives you a light, fluffy layer that slices clean once it’s chilled.
Great for serving: It looks finished with just a little whipped topping, wafer crumbs, and a few fresh banana slices.
Ingredients You’ll Need
Vanilla Wafer Crust
- Vanilla wafer crumbs: I use classic vanilla wafers and crush them pretty fine so the crust presses in well. A few bigger bits are fine too.
- Unsalted butter: Melted butter is what makes the crumbs pack together, so don’t skimp here.
- Granulated sugar: Just enough to help the crust taste like a cookie base instead of plain crumbs.
- Kosher salt: A tiny pinch keeps the crust from tasting flat. I wouldn’t skip it.
Cheesecake Filling
- Cream cheese: Full-fat works best here. Let it soften so it mixes smooth without lumps.
- Granulated sugar: Regular white sugar is what I use for that clean, classic cheesecake sweetness.
- All purpose flour: A little flour helps the cheesecake set up and slice nicely.
- Sour cream: This gives the filling a softer, creamier texture. Room temp is easier to mix in.
- Eggs: Room temperature helps them blend in quickly so you don’t overmix.
- Vanilla extract: Vanilla matters in this one since it’s a big part of the banana pudding flavor.
- Instant vanilla pudding mix: This is the “banana pudding” shortcut that makes the filling extra creamy and set.
- Whole milk: Whole milk makes the pudding portion richer. Lower-fat milk works, but the texture won’t be quite as lush.
- Lemon juice: Just a little brightens the banana and keeps the filling from tasting too heavy.
- Ripe bananas: I like ripe but still firm bananas so the flavor is strong without adding a lot of extra moisture.
Banana Pudding Layer
- Instant vanilla pudding mix: This is the base for the topping layer. It thickens fast, so have everything ready.
- Whole milk: Cold milk helps the pudding set up quickly.
- Heavy whipping cream: This is what makes the topping light and fluffy once it’s whipped and folded in.
- Powdered sugar: Just enough to lightly sweeten the whipped cream.
- Vanilla extract: I add a little vanilla to keep the flavor consistent with the cheesecake.
- Bananas: Slice them right before layering if you can, especially if you want the best color.
Topping and Finish
- Whipped cream or whipped topping: Either is fine for decorating. I use whatever is easiest that day.
- Vanilla wafer crumbs: A quick garnish that makes the whole thing look finished.
- Banana slices: Add these close to serving time so they stay fresh-looking.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F. Grease a 9-inch springform pan, then wrap the bottom of the pan with foil to keep water from leaking in.
- 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 into the bottom of the pan and slightly up the sides. Bake until set, then let the crust cool while you make the filling.
- Mix the base: Beat the cream cheese, sugar, and flour on low speed until smooth, scraping the bowl as needed.
- Whisk the pudding: In a separate bowl, whisk the pudding mix with the milk until thickened.
- Add the remaining filling ingredients: Add the thickened pudding, sour cream, vanilla, lemon juice, and mashed bananas to the cream cheese mixture. Mix just until combined.
- Add the eggs: Add the eggs one at a time, mixing on low just until each one is incorporated.
- Fill the pan: Pour the batter into the cooled crust and smooth the top.
- Bake: Bake in a water bath until the edges are set and the center is still slightly jiggly, about 75 minutes.
- Cool in the oven: Turn off the oven, crack the door, and let the cheesecake cool in the oven.
- Chill: Remove the cheesecake, cool to room temperature, then refrigerate for at least 6 hours.
- Make the pudding layer: Whisk the pudding mix with cold milk until thick, then chill it for about 5 minutes.
- Whip the cream: Whip the heavy cream with powdered sugar and vanilla until you get medium peaks.
- Fold: Fold the whipped cream into the pudding until no streaks remain.
- Spread the first layer: Spread a thin layer of the pudding mixture over the chilled cheesecake.
- Add bananas: Arrange sliced bananas over the thin pudding layer.
- Finish the topping: Spread the remaining pudding mixture evenly over the bananas, then chill for 1 to 2 hours.
- Garnish and slice: Add whipped cream, vanilla wafer crumbs, and fresh banana slices on top. Slice with a hot, clean knife.
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. Very soft bananas can add extra moisture and make the filling a little looser. I like bananas with plenty of flavor but still a bit of structure.
Keep the mixer on low. Overmixing can whip in extra air, which makes cracks more likely. Mix just until everything is combined, especially after the eggs go in.
Don’t skip the water bath. It really helps the cheesecake bake more evenly and keeps the texture from turning rubbery around the edges.
Chill it long enough. The cheesecake needs time to fully set, and the topping needs time to firm up too. If you want clean slices, overnight chilling is worth it.
Add the banana garnish late. Banana slices brown fast, so I usually save the prettiest slices for right before serving.
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 vanilla wafers: Serve a few whole wafers on the side or tuck them onto the plate. It keeps the banana pudding theme simple and familiar.
- Strawberries: A few fresh strawberries or a small berry mix is nice next to a slice. It makes the plate feel a little lighter.
- Coffee: This is really good with coffee, especially if you like dessert on the richer side. I usually go with plain drip coffee or cold brew.
- Caramel drizzle: A light drizzle over each slice is good if you want a sweeter finish. Don’t go heavy or it takes over the banana flavor.
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. Cheesecake is happiest cold, and it keeps its shape best that way.
You can make this recipe ahead by baking and chilling the cheesecake the day before, then adding the banana pudding layer the next day. I like doing it this way so the topping still looks fresh.
If you want it longer-term, you can freeze individual portions of the plain cheesecake (before the banana topping) and wrap them well. Thaw in the fridge overnight and add the pudding layer after it’s thawed.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Do I have to use a water bath?
I really recommend it for this recipe. The water bath helps the cheesecake bake gently so the edges don’t get tough and the top is less likely to crack.
Can I swap the vanilla wafers for something else?
Yes. Graham crackers work, and so do butter cookies. The flavor will be slightly different, but the crust still holds up well.
How do I keep the bananas from browning on top?
The best trick is timing: add banana slices close to serving time. You can also keep the banana slices tucked under the pudding layer, then garnish with fresh slices right before you cut.
Can I make this cheesecake the night before serving?
Yes, and I prefer it that way. The cheesecake slices much cleaner after a full overnight chill, and the flavors settle in nicely.
You might also like
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.
MORE DINNER RECIPES TO TRY
Magnolia Banana Pudding Cheesecake
INGREDIENTS
Vanilla Wafer Crust
- 2 cups vanilla wafer crumbs
- 5 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1 pinch kosher salt.
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 tbsp all purpose flour
- 1 cup sour cream room temperature
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 box instant vanilla pudding mix 3.4 oz
- 1 cup whole milk
- 1 tbsp lemon juice
- 2 medium ripe bananas mashed.
Banana Pudding Layer
- 1 box instant vanilla pudding mix 3.4 oz
- 2 cups whole milk cold
- 2 cups heavy whipping cream cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 2 bananas sliced.
Topping and Finish
- 1 cup whipped cream or whipped topping
- vanilla wafer crumbs for garnish
- banana slices for garnish.
INSTRUCTIONS
Vanilla Wafer Crust
- heat oven to 325 F and grease a 9 inch springform pan and wrap pan bottom with foil
- mix vanilla wafer crumbs butter sugar and salt until evenly moistened
- press into bottom and slightly up sides and bake until set
- cool crust while making filling.
Cheesecake Filling
- beat cream cheese sugar and flour on low until smooth and scrape bowl
- whisk pudding mix with milk until thickened then add to batter with sour cream vanilla lemon juice and mashed bananas and mix just until combined
- add eggs one at a time mixing on low just until incorporated
- pour into crust and smooth top
- bake in a water bath until edges are set and center is slightly jiggly
- turn off oven crack door and cool cheesecake in oven
- remove and cool to room temperature then chill at least 6 hours.
Banana Pudding Layer and Topping
- whisk pudding mix with cold milk until thick then chill 5 minutes
- whip heavy cream with powdered sugar and vanilla to medium peaks then fold into pudding
- spread a thin layer of pudding cream over chilled cheesecake and top with banana slices then spread remaining pudding cream evenly
- chill 1 to 2 hours then garnish with whipped cream wafer crumbs and fresh banana slices and slice with a hot clean knife.
