This weeks Sunday Supper theme is a Big Virtual Picnic and I couldn't think of something better to bring to a picnic than a Banana Pudding Cheesecake.
For the the banana cream pie lover I don't think dessert gets much better than this. Banana cream pie meets cheesecake. Colt said it's so good it doesn't even need the whip cream.
Just for the record Colt already put in his order for another Banana Pudding Cheesecake for our Birthday, it's that amazing! Since we share a Birthday it was a huge relief we both agreed on dessert this year.

In a large bowl combine 12 whole graham cracker crumbs and 1/4 cup sugar. Mix until well combined.
Add 7 tablespoons melted butter and stir until combined.
Press graham cracker mixture evenly across the bottom and up the sides of the pie plate.
I find a measuring cup works well for pressing the crumbs evenly into the bottom and sides.
Bake crust in a 375 degree oven for 7 minutes or until lightly brown.
Cool completely.
To make Vanilla Pudding: Whisk together 3 egg yolks in a medium sized bowl and set aside.
To make filling: In a large sauce pan whisk together 2/3 cup sugar, 1/3 cup flour and a pinch of salt until well combined.
Slowly whisk in 2 cups milk. Bring mixture to a simmer and cook until mixture thickens over medium heat.
Stir mixture continually until thickened.
Slowly add 2 cups of the thickened cooked milk mixture to the egg yolks while mixing to temper egg yolks.
This prevents the eggs from curdling.
Pour egg yolk mixture back into milk mixture and return to a simmer, cook an additional 3-5 minutes while stirring until thick enough to hold it's shape on spoon.
Remove from heat and whisk in 1 1/2 teaspoons vanilla extract.
Cream 16 ounces room temperature cream cheese until smooth and creamy.
Add vanilla pudding and mix until well combined.
Scrapes sides of bowl well.
Add enough pudding cheesecake mixture to cover the bottom of the crust.
Add 3-4 sliced bananas to the bottom of the crust.
Cover with remaining cheesecake mixture and refrigerate until cold or overnight.
Another one of my favorite things!

Banana Pudding Cheesecake
Banana Pudding Cheesecake is an easy to make no bake dessert recipe for Easter, 4th of July, Thanksgiving, or Christmas! One of the most popular recipes on Serena Bakes Simply From Scratch.
Rated 4.95
based on 1262 customer reviews
prep time: 20 MINScook time: 30 MINStotal time: 50 minsingredients:
Graham Cracker Crust
- 1 2/3 cup Graham Crackers, Crushed (about 12 whole crackers)
- 1/4 cup Granulated Sugar
- 7 tablespoons Butter, Melted
Banana Pudding Cheesecake Filling
- 2/3 cup Granulated Sugar
- 1/3 cup Flour
- 1 pinch Sea Salt
- 2 cups Milk
- 3 whole Egg Yolks, Whisked
- 1 1/2 teaspoons Vanilla Extract
- 16 ounces Cream Cheese, Room Temperature
- 4 whole Bananas, Sliced
Serving
- Whip Cream and Additional Sliced Banana
instructions
Graham Cracker Crust
- Preheat oven to 375 degrees.
- In a large bowl add graham cracker crumbs and 1/4 cup sugar, mix until well combined. Drizzle in melted butter and mix well. Press graham cracker mixture evenly into the bottom of a 9 inch pie plate. Bake for 7 minutes or until light brown, cool completely.
Banana Pudding Cheesecake Filling
- In a large saucepan whisk together 2/3 cup granulated sugar with flour and salt until well combined. Slowly whisk in milk until smooth.
- Bring mixture to a simmer while stirring over medium heat. Cook until thickened.
- Slowly stir in 2 cups of thickened cooked milk mixture into the egg yolks. (This is not additional milk.)
- Add egg yolks back to the pan and continue to stir while returning mixture to a simmer. Cook until thickened and the consistency of pudding. It will hold consistency on spoon.
- Remove from heat and stir in vanilla extract.
- Beat cream cheese until smooth and creamy. Add pudding mixture to cream cheese and mix until well combined, scraping sides of bowl well.
- Cover bottom of graham cracker crust with 1/3 banana pudding cheesecake mixture. Add sliced bananas and cover with remaining cheesecake mixture.
- Refrigerate cheesecake until cold or overnight.
Serving
- Serve with whip cream, and additional sliced banana.
calories
359
359
fat (grams)
23
23
carbs (grams)
34
34
protein (grams)
5
5
sugar (grams)
25
25
©2014 Serena Bakes Simply From Scratch
Created using The Recipes Generator
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Your cheesecake looks equally as appetizing as those mouthwatering Marie Calendar creations, Serena. Thank you for sharing the how-to...P.s. How fun that you and your significant other share the same birthday!
ReplyDeleteWhoa.. this looks absolutely divine!
ReplyDeleteOh my goodness Serena! This cheesecake looks so good, I just wish I could have a slice right now!
ReplyDeleteI love that this is a no bake. perfect summer dessert.
ReplyDeleteWow. This is the best of both worlds. Now you don't have to decide between cheesecake and banana pie! Wonderful idea.
ReplyDeleteHoly yum! This sounds so good! I love cheesecake and banana pudding so you pretty much just made my dream dessert. And I love that you don't actually have to bake it too!
ReplyDeleteOh, my. I'd say this trumps banana cream pie! What a magnificent dessert!
ReplyDeleteBanana, Pudding, Cheesecake, all together, humungous YUM!!!
ReplyDeleteAll this creamy goodness! My family will love this dessert
ReplyDeleteHoly Cheesecake Batman!! I started drooling the minute the photo popped up! I need this cheesecake in my life NOW!!
ReplyDeleteHow awesome! Never thought of doing everything from ground up
ReplyDeleteWhat a perfect dessert. Banana pudding and cheesecake...SO delicious!
ReplyDeleteYour cheesecake process is a lot easier than mine! I'm used to baking it in the oven for 45 minutes in a water bath. Perfect for picnics!
ReplyDeleteSo creamy and delicious! This would definitely be something my hubs would ask for too! How nice you share a birthday :)
ReplyDeleteI have a major weakness for banana pudding...and cheesecake. It never occurred to me to put them together. Genius!
ReplyDeleteI agree with you Alida! Just brilliant!!!
DeleteI can totally relate!
DeleteThis looks so good I could eat the whole cheesecake myself!
ReplyDeleteSerena, this looks sinfully amazing! Please share with me!
ReplyDeleteThis looks absolutely amazing! YUM!
ReplyDeleteWhat a beautiful looking cheesecake! I love our gooey and soft it is. Banana and cream - my favourite!
ReplyDeletewhat a delicious pie!
ReplyDeleteThis sounds oh so very tasty! I am craving a slice for sure!
ReplyDeleteThis looks totally easy but totally amazing. The best combo ever!
ReplyDeleteOh wow! I'm wishing I had finished reading all the Sunday Supper posts earlier - this sounds so delicious! Good thing there are still two days left in the weekend.
ReplyDeleteMy goodness what a wonderful and perfect looking pie. I love banana pudding, and when I'm feeling more brave (I am a baking phobic), I would love to start with this gorgeous pie!
ReplyDeleteAlaiyo
This looks so delicious! My dad would love this. I am definitely going to make this for them when they visit in just a couple of weeks from now!
ReplyDeleteyou forgot to add the vanilla pudding to your ingredients list?
ReplyDeleteSorry for any confusion. This recipe makes homemade Vanilla Pudding and doesn't require a box mix. I promise it's well worth the time spent.
ReplyDeleteCould you use boxed pudding, though? and just mix in the cream cheese?
DeleteI am attempting to make this later today top go with Christmas dinner. I hope it turns it right. But it looks oh so yummy.
ReplyDeleteSerena, this is one of the prettiest banana pies I have seen and I love the addition of cream cheese. Terrific job! This just might go on my Easter dessert table this year. Wow!!
ReplyDeleteThis looks fantastic. Creme pat' meets cheese and banana. I wonder what other fruits would work in it.
ReplyDeleteHello, is it plain flour or self raising you use? It looks delicious :)
ReplyDeleteHi Lauren. Plain Flour! Thanks so much! Serena
DeleteHi Serena, I just had to drop you a note to tell you how much we LOVED this recipe...that pudding, all it really needs is a spoon ;) but the bananas and graham cracker crust just take it to unimaginable levels of yumminess! This has just become a new family favorite; thank you so much for the recipe!
ReplyDeleteHi Susan, Thank you so much for taking the time to let me know you loved it as much as we do! It totally makes my day when I can make other peoples families as happy as mine!
DeleteBonjour, je cherche à comprendre deux des ingrédients : pudding au fromage et pudding à la vanille ???
ReplyDeleteMerci pour votre réponse.. cette recette est très .... alléchante Bien à vous
Bonjour, I believe you call Cream Cheese: Neufchâtel Cheese a soft and creamy spreadable cheese. The recipe forms the pudding which I believe you would describe it as a custard. Thank you so much and I hope that makes the recipe easier to understand.
DeleteI was informed from a friend you might need Mon Chou for the Cream Cheese and the Vanilla Pudding is Creme Patisserie. I hope this makes sense to you. Please let me know if I can be of any further assistance.
Deleteadded a small pacek of chocolate pudding mix and made it a choco bananna delite
DeleteI just made this gluten free can' wait to try it
ReplyDeleteI would love to hear what you used for your thickener in the pudding incase anyone else is looking for gluten free options! Thanks so much for sharing!
DeleteI used 1/4 cup of cornstarch mixed with the egg yolks and a little of the milk. Tempered it with some of the hot liquid then added it to the hot liquid to finish cooking. This is a keeper for sure.
DeleteI would like to try this recipe and cannot seem to find graham crackers in Australia. What could I substitute them for please?
ReplyDeleteHi Jane, I believe in your country they are called digestive biscuits. Here is a link for more information. https://www.woolworths.com.au/shop/browse/confectionery-snacks-drinks/plain-sweet-biscuits?name=mcvities-digestives-biscuits-plain-original&productId=294160. Please let me know if I can answer anymore questions!
DeleteThis looks so creamy and delicious! Banana pudding and cheesecake in one is such a great idea! I love that you combined two favorite desserts and can't wait to give this a try!
ReplyDeleteOk..This is definitely up for next cheat day!!
ReplyDeleteCould u use box pudding instead of makin it homemade and then just add the box pudding to the cream cheese
ReplyDeleteI haven't tried it but I am assuming it would work. If you make it feel free to leave a comment so other's know if it worked. Thanks, Serena
DeleteI would love to try this for new years day but 1 question it says pour milk in with flour and sugar simmering...but then it says add 2 cups milk with egg yolks so how much milk gets added to flour and sugar?
ReplyDeleteHi! I'm sorry if I worded that in a confusing way. It's 2 cups Milk total. It's 2 cups of the milk mixture (so the pudding mixture) thats been cooking gets whisked into the egg yolks. Would it make more sense when you read it if I changed it to pudding mixture? I'm sorry to have confused you! Thanks for taking the time to let me know! -Serena
Deletein the ingrediants it only says 2 cups milk shouldn't it be 4 cups?
ReplyDeleteHi Amanda, No it's 2 cups Milk total. You whisk the milk into the flour and sugar, then cook it down. 2 cups of the cooked pudding (I called it milk mixture) gets whisked into the egg yolks to temper them before adding them back into the pudding mixture so the egg yolks don't curdle! Please let me know if you have any more questions. Thanks, Serena
DeleteHi, This looks wonderful! From the ingredients it seems like it is a vanilla pudding that is mixed with the cream cheese and then layers of banana, but later it is referred to as banana pudding. I did not see where the bananas or banana flavoring was added to the pudding? Either way it looks delicious!
ReplyDeleteThanks so much Stephanie. I call it banana pudding since as the pudding/cheesecake mixture cools in the refrigerator with the layers of banana's it takes on the banana flavor. It's one of those recipes that the flavor intensifies overnight. Please let me know if you have any other questions, Serena.
DeleteIsnt a banna pudding made the same way? Layers of vanilla pudding bananas and wafers... Banana flavoring isnt added to the pudding its layered with bananas like this is (some ppl use banana pudding though). I understand why its called a banana pudding cheesecake im just wondering what you think about making a vanilla wafer crust. Gonna make two for new years and report back. Thanks for the wonderful idea!
DeleteIs that whole eggs or just the yolks used?
ReplyDelete3 Egg Yolks. Thanks, Serena
DeleteDo you add the Pudding to the Cream Cheese while it's still hot ?
ReplyDeleteHi Harriett! Yes you add the pudding to the cream cheese while it's still hot. Let me know if you have any more questions. Thanks, Serena.
DeleteInstead of graham crackers, could you use Nilla Wafers?
ReplyDeleteOf course! They would be so good!
DeleteThis would be good with a vanilla wafer crust!
ReplyDeleteYes! Love nilla wafers too!
DeleteCould you possibly use vanilla wafers instead of graham crackers for the crust? Make it more like banana pudding?
ReplyDeleteYes! Just use the vanilla wafer crumbs cup for cup! You could even stick a mini wafer in the whip cream on top to garnish!
DeleteI would totally chunky monkey this up with some walnuts and dark chocolate chips/topping sauce :)
ReplyDeleteOh my gosh! We will be trying that too! It sounds AMAZING!
DeleteHello Serena, you advise to use a cup. But what size is the cup? Can you be a bit more specific on measurement please..
ReplyDeleteHi Kevin! If I say a cup I'm referring to a measuring cup. Please let me know if you have anymore questions! Thanks, Serena
DeleteIf your in the UK this is a pretty easy online conversion for you: http://www.onlineconversion.com/weight_volume_cooking.htm I hope that helps!
DeleteAfter mixing the eggs/thickened milk, and after returning it to the pan, you state to let it thicken until it has the consistency of pudding. Is that the consistency of hot pudding you make on the stove that hasn't yet set - or is it the consistency of set pudding?
ReplyDeleteHot Pudding. Once you chill it will set further.
DeleteSo I made this today. Instead of using graham cracker as my crust base, I used Nilla Wafers and ground them up and used them as I would graham cracker crust. For my pudding, I used a stick of butter and cooked the flour for a minute or so to cook out the raw flavor. I also doubled the recipe and made it in a 9x13 pan. I am going to cover it with cool whip before I serve it at the part tomorrow!
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteIf you use the print friendly button on the right hand side below (it's the lighter green button) below the yum button it will let you remove all of the pictures and upper wording so you can just print the recipe. Sorry you ran into that problem.
DeleteOk this looks so yummy! This may sound silly...but will the bananas start to brown if I leave it in the fridge overnight?? Thanks so much
ReplyDeleteNo it actually gets better after a night in the fridge. The flavor of the bananas really flavors the pudding cheesecake mixture. Just make sure the bananas are fully cover with the pudding cheesecake mixture and cover tightly with plastic wrap.
DeleteCould you eat this same night? Say, after two hours in the fridge? Or would it not taste right?
ReplyDeleteHi Robyn, It would probably needs closer to 3-4 hours in the fridge so it is cold but can be enjoyed the same day it is made.
Deletemade the pie, but did a meringue with the egg whites, but saved a few crumbs for the top, looks wonderful.
ReplyDeleteMade your pie. I saved the egg white and made a meringue. added it to the pie and sprinkled it with some graham wafer crumbles that I saved, looks delicious, in the fridge now waiting to be eaten
ReplyDeleteI love meringue! What a beautiful addition!
DeleteI made this weekend and it was delicious. But was too runny, compared to your pictures. I followed the instructions exactly. And refrigerated overnight. Any suggestions? Because I am making this again per many requests.
ReplyDeleteThe last simmer of the pudding, cook it a little longer. If you look at the last picture of cooking the pudding you can see it almost holds shape even though it is soft the whisk strokes stay in the pudding. It can really be a 30 second to a minute difference in cooking.
DeleteThank you. I will try that.
DeleteAs a super duper lazy chef, can I use store bought vanilla pudding and just mix it with the cream cheese and continue with the recipe?
ReplyDeleteI haven't done it but I would assume it would work.
DeleteMine was runny too 😕 frustrating when you follow direction exact
DeleteMine was runny also but was very tasty what am I doing wrong?
DeleteDid you do my recipe of the suggestion above of vanilla pudding mix. If you've followed my recipe I would make sure you cook the pudding until it holds shape on a spoon. I've never made it with a pudding mix but I would assume it would be making sure it cooks long enough. The pudding should hold shape as it's stirred you can see in the picture where I add the vanilla it's holding it's shape and not runny. I hope that helps.
DeleteOh my word this looks/sounds awesome sauce!!
ReplyDeleteMy husband found your recipe on Facebook this morning, shared it with me and I now have it in the fridge to chill! We can't wait to try it tomorrow! It was so easy to put together!!
Thank you so much! I hope you enjoyed it!
DeleteIt seems like tempering is an unneeded extra step. Whisking the yolks in when you add the milk works just fine.
ReplyDeleteHi! Would this freeze well? Looking to make some freezer items before the arrival of a baby and wondering how this would work out? Thanks!!
ReplyDeleteI haven't tried freezing it so I can't give you a definitive answer. I worry it might change the texture since it's a no bake cheesecake. I do know that my Creamy Lemon Cheesecake Crumb Bars or key lime freeze exceptionally well. Congratulations on the new addition and hope everything goes smoothly. -Serena
DeleteWhy do I need to preheat my oven to 375 (step 1)?
ReplyDeleteTo cook the crust unless you are using a pre-made crust.
DeleteI made this to take to a New Years Day celebration with family and they all loved it. I've never made home-made pudding before and was nervous, but it was easy and turned out great! Definitely a keeper. Thanks for sharing.
ReplyDeleteYour welcome! I'm glad everyone loved it! Thanks for taking the time to come back and comment!
DeleteJust made this and it was delicious. I wanted bananas in the custard so I sautéed them with butter in a pan until translucent and then mixed them into the custard. I topped it off with fresh whipped cream and it was a hit! - Val
ReplyDeleteHi Serena,
ReplyDeleteI can't eat all this pre-made Graham Cracker and Nilla Wafer stuff, would you mind posting a recipe where you make the full thing 'From Scratch'?
Thank you!
I use my Pie crust as an alternate to graham cracker crust sometimes. That would solve the pre-made dilemma. Let me know if you need a link, I have a few options you can also search pie crust. Thanks, Serena
DeleteIf I made this on a Friday night and left in the fridge until Sunday Lunch time, would the banana still be good or would it brown completely? I am heading out of town and do not have time to make sunday. I see below where you advised someone to not freeze.
ReplyDeleteIt should be fine, just make sure to have them completely covered in the pudding so the air can't touch them. Also press plastic wrap or parchment paper over the top. It really is one of those pies that improves in flavor after a day. Thanks, Serena
DeleteFound this on Pinterest. I've been craving a good banana pudding since leaving the southern states. My first love is cheesecake, and now to find it combined with banana pudding...... I'm in heaven ! Thank you so much for the recipe :-)
ReplyDeleteWhat kind of flour do you use? Plain? Thanks.
ReplyDeleteHi, I use All-Purpose Flour. Thanks, Serena
DeleteJust wanted to let you know how delicious this pie is. My husband loves banana pudding amd cheese cake, and when i saw this recipe you combined both of his favorotes. Thanks so much, we both really enjoyed this pie.
ReplyDeleteI feel like this needs a Nilla wafer crust rather than graham cracker crust!
ReplyDeleteThis looks SO good! Perfect for the spring!
ReplyDeleteLooks delicious! Thanks for the recipe :)
ReplyDeleteThis looks so good and perfect for Easter!
ReplyDeleteI found that using 1/2c butter in the crust was way too much. After baking it for the 7mins it was extremely wet/oily
ReplyDeleteSuch a pretty pie! Going to have to find some banana lovers to make it for...
ReplyDeleteI've made this dessert twice. I make a Nilla Wafer crust. It's a big hit!!
ReplyDeleteThis looks so, so good!
ReplyDeleteBanana pudding in a pie?! Yummy!
ReplyDeleteWowwww I need this right now!
ReplyDeleteYUM! It looks soooo good! Can't wait to try it ♥
ReplyDeleteMy goodness, this looks delicious!
ReplyDeleteThis looks amazing!
ReplyDeleteI have made this a few times and it is AMAZING!!!! Wondering though if I can make it in a cheesecake springform pan instead of a pie plate and if it will still hold together and not fall apart.
ReplyDeleteHi Lori! I haven't tried it, but I have seen a reader or two do it. I do worry it would be a bit messy once cut. I would make sure to run the crust up the sides.
Delete