Banana Pudding Cheesecake Lasagna: Amazing Treat

Name: Banana Pudding Cheesecake Lasagna: Amazing Treat
Prep time: 25 min
Total time: 2 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups finely crushed Nilla Wafers; 4 tablespoons melted unsalted butter; Pinch kosher salt; 2 8-ounce blocks cream cheese, softened; 3/4 cup granulated sugar; 2 cups heavy cream; 1 teaspoon pure vanilla extract; 1 3.4-ounce package instant vanilla pudding mix; 1 3/4 cups whole milk; 5-6 large ripe bananas sliced; 48 Nilla Wafers plus more crushed for garnish; Cool Whip or whipped cream for topping

by Jannet Lisa

27 de July de 2025

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Banana Pudding Cheesecake Lasagna has been my ultimate dessert obsession lately, and I’m so excited to share this incredibly easy banana pudding cheesecake lasagna with you! It’s a no-bake dream that reminds me of my childhood, but with a creamy, decadent cheesecake twist. The first time I made this homemade banana pudding cheesecake lasagna, the smell of vanilla wafers and sweet bananas filled my kitchen, and my family devoured it in minutes. It’s layers of pure joy – crunchy wafers, smooth cheesecake, creamy pudding, and sweet bananas. Let’s get cooking!

Why You’ll Love This Banana Pudding Cheesecake Lasagna

This dessert is a guaranteed crowd-pleaser for so many reasons:

Incredible Taste: It’s a symphony of creamy, sweet, and crunchy textures that perfectly capture the essence of banana pudding and cheesecake.
Quick Prep Time: With a prep time of just 25 minutes, this easy banana pudding cheesecake lasagna is perfect for busy weeknights or last-minute gatherings.
No-Bake Convenience: Forget the oven! This recipe is completely no-bake, making it a refreshing option, especially in warmer months.
Family-Friendly Fun: Kids and adults alike adore this dessert. It’s a fun way to enjoy classic flavors in a new, exciting format.
Budget-Friendly: Most ingredients are pantry staples, making this a delicious and economical treat.
Impressive Presentation: The distinct layers make this easy banana pudding cheesecake lasagna look as good as it tastes.
Versatile Treat: It’s perfect for potlucks, holidays, or just a special weekend dessert.

Ingredients for Banana Pudding Cheesecake Lasagna

Gathering these banana pudding cheesecake lasagna ingredients is the first step to creating this dreamy dessert. We’ll be layering a crisp vanilla wafer crust, a rich banana cream cheese lasagna pudding filling, fresh bananas, and more wafers for that signature texture. Here’s everything you’ll need:

1 1/2 cups finely crushed Nilla Wafers – this forms our sweet, crunchy base
4 tablespoons melted unsalted butter – binds the wafer crumbs together
Pinch kosher salt – enhances the sweetness
2 8-ounce blocks cream cheese, softened – provides that essential cheesecake tang and creaminess
3/4 cup granulated sugar – for sweetness in the cheesecake layer
2 cups heavy cream – whipped to create a light and airy texture
1 teaspoon pure vanilla extract – boosts the overall flavor
1 3.4-ounce package instant vanilla pudding mix – the classic banana pudding flavor component
1 3/4 cups whole milk – used to thicken the pudding
5-6 large ripe bananas sliced – the star fruit, choose ones that are sweet but still firm
48 Nilla Wafers plus more crushed for garnish – for layering and that iconic banana pudding crunch
Cool Whip or whipped cream for topping – for a final decadent touch

How to Make Banana Pudding Cheesecake Lasagna

Creating this delicious no-bake banana pudding cheesecake lasagna is a simple process that yields a stunning dessert. We’ll build it layer by glorious layer, ensuring every bite is packed with flavor and that signature creamy texture. Get ready to assemble a masterpiece!

Step 1: Prepare the Crust. In a medium bowl, combine 1 1/2 cups finely crushed Nilla Wafers, 4 tablespoons melted unsalted butter, and a pinch kosher salt. Stir until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of an 11×7-inch baking dish. This forms the delightful base of our layered banana pudding cheesecake lasagna.
Step 2: Make the Cheesecake Layer. In a large bowl, beat the 2 8-ounce blocks softened cream cheese with 3/4 cup granulated sugar until it’s light and fluffy, with no lumps remaining. Gradually add 2 cups heavy cream and 1 teaspoon pure vanilla extract. Continue beating until stiff peaks form – this gives our cheesecake layer its luxurious structure.
Step 3: Prepare the Pudding. In a separate bowl, whisk together 1 3.4-ounce package instant vanilla pudding mix and 1 3/4 cups whole milk. Let this mixture sit undisturbed for about 5 minutes, or until it thickens to a luscious, spoonable consistency.
Step 4: Combine the Filling. Gently fold the thickened vanilla pudding into the cream cheese mixture. Stir until just combined and the filling is smooth and creamy, creating the divine banana cream cheese lasagna pudding. Be careful not to overmix.
Step 5: Assemble the Lasagna. Spread half of the cheesecake-pudding filling evenly over the prepared Nilla Wafer crust. Next, arrange a layer of 5-6 large ripe bananas sliced over the filling. Follow this with a layer of 48 Nilla Wafers. Repeat these layers: the remaining filling, another layer of banana slices, and finally, a top layer of Nilla Wafers.
Step 6: Chill for Perfection. Cover the baking dish tightly with plastic wrap or foil. Refrigerate for at least 2 hours, but for the best flavor and texture that truly sets this no-bake banana pudding cheesecake lasagna, chilling it overnight is highly recommended.
Step 7: Finish and Serve. Before serving, top your beautifully chilled dessert with Cool Whip or whipped cream. For an extra touch of texture and visual appeal, sprinkle with more crushed Nilla Wafers and a few fresh banana slices. Slice into squares and enjoy this incredible layered banana pudding cheesecake lasagna cold!

Pro Tips for the Best Banana Pudding Cheesecake Lasagna

Achieving dessert perfection is all about a few key tricks. Follow these tips to guarantee your banana pudding cheesecake lasagna is a showstopper every single time!

Use Instant Pudding: Make sure you’re using instant vanilla pudding mix, not cook-and-serve. Instant pudding thickens on its own without cooking, which is crucial for this no-bake dessert.
Chill is Key: Don’t rush the chilling process! Overnight refrigeration allows the flavors to meld beautifully and ensures the layers are firm enough to slice cleanly.
Firm Bananas are Best: While ripe bananas are sweeter, slightly firmer ones hold their shape better within the layers, preventing a mushy dessert.
Crush Wafers Finely: For the crust, aim for a fine crumb texture. This helps it set up nicely and creates a more cohesive base for your lasagna.

What’s the secret to perfect Banana Pudding Cheesecake Lasagna?

The secret really lies in the balance of textures and flavors. Using good quality cream cheese and ensuring your pudding is properly thickened are vital. For an extra special touch, consider homemade whipped cream as your banana pudding cheesecake lasagna topping. You can find great tips on making your own whipped cream here.

Can I make Banana Pudding Cheesecake Lasagna ahead of time?

Absolutely! This dessert is actually *better* made ahead. Assemble it completely, cover it tightly, and refrigerate for up to 24 hours. To prevent the bananas from browning, you can add them just a few hours before serving if you’re concerned.

How do I avoid common mistakes with Banana Pudding Cheesecake Lasagna?

The most common pitfalls are a soggy crust and runny filling. To avoid a soggy crust, press it firmly into the dish and ensure the butter is fully incorporated. For a runny filling, make sure you use instant pudding and the correct amount of milk; overmixing the cheesecake layer can also lead to a softer set. For more dessert-making tips, check out our latest recipes.

Best Ways to Serve Banana Pudding Cheesecake Lasagna

This delightful banana pudding cheesecake lasagna dessert is a showstopper on its own, but a few serving ideas can elevate it even further. For a truly decadent finish, consider a generous dollop of homemade whipped cream or your favorite banana pudding cheesecake lasagna frosting, like a stabilized cream cheese frosting or even a light coconut cream. This dessert pairs wonderfully with a simple cup of coffee or a scoop of vanilla bean ice cream for an extra chilly treat. It’s also fantastic served alongside a fresh fruit salad, offering a lighter counterpoint to the rich layers.

Nutrition Facts for Banana Pudding Cheesecake Lasagna

Let’s talk about the banana pudding cheesecake lasagna calories and other nutritional details for this delightful dessert. Each generous slice offers a satisfying balance of flavors and textures. Here’s a breakdown per serving (assuming the recipe yields 12 servings):

Calories: 380
Fat: 20g
Saturated Fat: 12g
Protein: 5g
Carbohydrates: 45g
Fiber: 2g
Sugar: 30g
Sodium: 250mg

Nutritional values are estimates and may vary based on specific ingredients used. For more information on nutritional estimations, you can refer to resources like the USDA’s FoodData Central.

How to Store and Reheat Banana Pudding Cheesecake Lasagna

Properly storing this homemade banana pudding cheesecake lasagna ensures it stays delicious for days. Once your dessert has completely cooled, transfer it to an airtight container. You can keep it refrigerated for about 3 to 4 days. If you need to store it for longer, freezing is a great option! Wrap individual slices tightly in plastic wrap, then in aluminum foil. It should keep well in the freezer for up to 3 months. When you’re ready to enjoy a frozen slice, the best method is to thaw it overnight in the refrigerator. For a slightly firmer texture, you can pop it in the freezer for about 30 minutes after thawing.

Frequently Asked Questions About Banana Pudding Cheesecake Lasagna

What is Banana Pudding Cheesecake Lasagna?

What is banana pudding cheesecake lasagna? It’s a no-bake dessert that layers classic banana pudding flavors with creamy cheesecake and crunchy vanilla wafers, all arranged in a “lasagna” style, meaning distinct layers in a baking dish. It’s a decadent twist on a beloved comfort dessert.

Can I use different cookies for the crust?

Absolutely! While Nilla Wafers are traditional, graham crackers or shortbread cookies also make a delicious crust. Experimenting with cookie types is one of the fun banana pudding cheesecake lasagna ideas!

How do I prevent the bananas from browning?

To keep your bananas looking fresh, toss them gently with a little lemon juice or pineapple juice before layering. Alternatively, add the banana layers just a couple of hours before serving if you’re making it way in advance.

What are some other banana pudding cheesecake lasagna ideas?

You could try adding a layer of caramel sauce between the cheesecake and pudding layers for extra sweetness, or sprinkle toasted coconut on top for a tropical twist. Some people even add a touch of rum extract to the cheesecake filling for a more adult flavor profile. For more dessert inspiration, check out these Nutter Butter Bars.

Variations of Banana Pudding Cheesecake Lasagna You Can Try

Looking to switch things up or cater to specific tastes? These banana pudding cheesecake lasagna variations offer exciting ways to enjoy this beloved dessert. For a taste of the South, try a Southern banana pudding cheesecake lasagna by adding a hint of bourbon to the cheesecake layer or topping with toasted pecans.

Dietary Adaptations: For a gluten-free version, simply swap the Nilla Wafers for gluten-free vanilla cookies or crushed gluten-free graham crackers. You can also experiment with a dairy-free cream cheese and whipped topping for those with lactose sensitivities.
Flavor Boosts: Amp up the banana flavor by using banana extract in the cheesecake filling, or swirl in some caramel sauce for a decadent touch. A sprinkle of cinnamon on the banana layers adds a warm, cozy note.
Mini Desserts: Instead of a large dish, assemble individual servings in small jars or ramekins. This makes for perfect grab-and-go treats and elegant party favors.

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