The Sweetest Combo: Banana Pudding Meets Cheesecake
There’s banana pudding, and there’s cheesecake — but when the two unite? That’s a whole different level of Southern dessert magic. This Banana Pudding Cheesecake recipe blends the creamy richness of cheesecake with the nostalgic flavor of banana pudding, finished with wafers and Chessman cookies for that extra comfort crunch.
This mashup is a certified showstopper — the kind of dessert that shuts down the family function. Whether you’re bringing it to a holiday table, a Sunday dinner, or saving it all for yourself (we won’t judge), this recipe hits all the Black foodie notes: decadent, soulful, nostalgic, and made with love.
Ingredients
For the Crust:
- 20 Nilla Wafers
- 1/4 cup dark brown sugar
- 1/4 cup unsalted Kerrygold butter, melted
For the Cheesecake Filling:
- 3 (8 oz) blocks Philly cream cheese
- 1 cup white sugar
- 1 tablespoon vanilla
- 1/3 cup heavy cream
- 1/3 cup sour cream
- 1/2 packet Jello banana pudding mix
- 6 eggs
For the Banana Pudding Topping:
- Remaining 1/2 packet banana cream pudding mix
- 2 cups milk of choice (Chobani extra creamy oat milk used)
- 2 big spoonfuls of Cool Whip
- Extra Nilla Wafers and Chessman cookies for topping
Step-by-Step Instructions
1. Make the Crust
- Blend Nilla Wafers into fine crumbs.
- Mix with dark brown sugar and melted butter until the texture resembles wet sand.
2. Prebake the Crust
- Press the crust into a 9” cheesecake pan and bake at 350°F for 10–12 minutes
- Let it cool completely.
3. Make the Cheesecake Batter
- In a large bowl, blend cream cheese, sugar, vanilla, heavy cream, sour cream, banana pudding mix, and eggs until smooth.
4. Layer and Bake
- Pour half the batter into the pan, add a layer of Nilla Wafers in the middle.
- Top with remaining batter and bake at 350°F for 1 hour.
5. Prepare the Banana Pudding Topping
- Whisk the remaining banana pudding mix with milk and Cool Whip until creamy and thick.
6. Cool and Assemble
- Once the cheesecake is fully cooled, spread the banana pudding on top.
- Decorate with Chessman cookies and more wafers.
Pro Tips & Suggestions
- Use room temperature cream cheese for the smoothest batter.
- Layer extra wafers in the middle for added texture and banana flavor.
- Let it chill overnight — it tastes better the next day.
- Switch up the milk with oat or almond if you’re dairy-sensitive.
About the Creator
This recipe is by @jaaliyahs, a dessert queen serving up viral sweets that balance classic comfort with modern Southern flair. From banana pudding to elevated cheesecake twists, she brings rich flavor and real culture to the kitchen.