This Instant Pot Banana Pudding Cheesecake is a creamy and rich cheesecake, filled with the texture of vanilla wafers and the classic flavor of banana pudding plus cheesecake and caramel! Topped with fresh sliced bananas and more cookies - this is one of our favorite desserts!
Originally posted April 2019, updated July 2024
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- Instant Pot Banana Pudding Cheesecake
- Banana Pudding Cheesecake Recipe
- Why Instant Pot Cheesecakes?
- Tools
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- Banana Pudding Cheesecake Ingredients
- Substitutions
- How to Make an Instant Pot Banana Pudding Cheesecake
- Toppings for Pressure Cooker Banana Pudding Cheesecake
- Pro Tips for a Creamy Banana Pudding Cheesecake
- Storage Directions
- More Banana Recipes
- Recipe
Instant Pot Banana Pudding Cheesecake
Banana Pudding is a classic dessert that isn't super sweet and it is always at every family gathering that we have. I think it was my grandma's favorite to make because it is super easy... we're lazy like that. 😀
So, I thought, why not combine the flavor of classic banana pudding with super easy Instant Pot cheesecake? It is the best of both worlds!
I have taken a traditional cheesecake and added banana pudding mix and created an amazing dessert that is not too sweet! Plus it is so delicious - your guests will be coming back for more!
Instead of a graham cracker crust, I used Nilla Wafers and the instant pudding mix added banana flavor.
Want to know the best part? It is SOOOO easy and fast to make if you use your Instant Pot. I am assuming if you are on this post that you already know how great a pressure cooker is, BUT if not, you need to get one asap!
We love pressure cookers so much that I currently own three Instant Pots that we use several times a week. I can get meals done in no time and I can also make desserts! That is a win-win for me!
Banana Pudding Cheesecake Recipe
As if banana pudding cheesecake were not delicious enough on its own - to take this cheesecake a little over the top I added on some caramel sauce! And oh my goodness... It just made it 100% better to have that extra layer of flavor.
I also added on some whipped cream and, of course, bananas and Nilla Wafers!
You can get as creative as you would like with the toppings or just leave the top plain and it will still be delicious! Personally, the toppings are my favorite part!
Why Instant Pot Cheesecakes?
Why make Instant Pot Cheesecakes vs traditional cheesecake recipes? I could tell you a hundred reasons. But here are just a few.
- They are the perfect dessert for a single person or up to 3 or 4 people. Even better... a stay home date night.
- Pressure cooker cheesecakes are easy! You won't need a water bath to get a perfectly creamy cheesecake! Just follow all of the tips and instructions below.
- The creamy texture is out of this world. With Instant Pot Cheesecake recipes, the cheesecake filling is always light and creamy and super smooth like a mousse.
- Because pressure cookers create a perfect moist atmosphere for the cheesecake to bake in, you will consistently get near-perfect results!
- Instant Pot cheesecakes need to chill overnight so they are the perfect make-ahead dessert!
Tools
- Instant Pot
- Hand Mixer and a Large Bowl or Stand Mixer with paddle attachment
- SIlicone Spatula
- 6-inch springform pan
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Banana Pudding Cheesecake Ingredients
Vanilla Wafer Crust:
- Nilla Wafer cookies
- Butter
- Cinnamon
- Pinch of salt
Cheesecake Filling:
- Cream cheese, softened - use full fat cream cheese for the best results!
- Sour cream
- Sugar
- Banana Cream pudding mix, instant
- Flour
- Vanilla extract
- Eggs
Toppings:
- Caramel Sauce
- Whipped Cream
- 1-2 Bananas
- Nilla Wafers
Substitutions
Banana Cream Instant Pudding Mix - if you don't like the banana flavor of instant banana pudding mix, you could rely solely on the fresh bananas for flavor and use instant vanilla pudding mix in the cream cheese mixture.
Nilla Wafers - I link to brand-name Nilla Wafers but any vanilla wafer cookies would work. Or you could use butter cookies or Golden OREO Cookies for the crust.How to Make Instant Pot Banana Pudding Cheesecake
How to Make an Instant Pot Banana Pudding Cheesecake
- You want to start by making your crust. I knew the best thing to use would be Nilla Wafers because they pair so well with bananas.
- Prepare a 6" spring form pan with nonstick spray. For extra assurance, you could also use a round piece of parchment paper in the bottom of the pan.
- Crush your wafer cookies, add some melted butter, and mix.
- Pat the crust mixture into the bottom of the springform pan. The easiest way to crush the cookies is to use a food processor. Or you could place them in a zip-top plastic bag and use a rolling pin to crush or beat them into fine crumbs.
- In a mixing bowl or the bowl of your stand mixer, beat your room temperature cream cheese until it's completely smooth.
- After your softened cream cheese is lump-free and smooth, add the sour cream, sugar, pudding mix, flour and vanilla. Mix as little as possible on low speed to get everything combined.
- Add the eggs last, one at a time, and mix just until combined. You want to mix the creamy cheesecake filling as little as possible.
- Pour the cheesecake mixture on top of your Nilla Wafer crust and cover your pan completely with aluminum foil. This will help keep water from getting into your cheesecake. Nobody wants a soggy cheesecake!
- Place the trivet into your Instant Pot. Pour one cup of hot water into the bottom of the pot and place the cheesecake pan on top. Use an Instant Pot Sling if you have one!
- Set the pot to high pressure for 35 minutes and allow it to naturally release.
- Let the cheesecake rest in the pan until it is completely cool then place it in the refrigerator for at least 6 hours to cool and set. Overnight is best!
- Add toppings - see the list of possibilities below!
Toppings for Pressure Cooker Banana Pudding Cheesecake
Usually when I make this easy banana pudding cheesecake recipe, I top it with caramel sauce. It adds a little more flavor and that golden brown on top is just beautiful!
Also, add fresh banana slices and more vanilla wafers on top of the cheesecake. Plus fresh whipped cream made from heavy whipping cream.
Another options might be chopped pecans!
Pro Tips for a Creamy Banana Pudding Cheesecake
Room Temp Ingredients. For the perfect creamy banana pudding cheesecake, you must use room temperature ingredients - do not skip this step or you end up with a chunky cheesecake instead of a creamy and smooth cheesecake batter.
Hot or Boiling Water. Add boiling water or at the very least, hot water in the bottom of the Instant Pot to help it pressurize quicker.
Make a Sling! Make a sling by tearing a piece of aluminum foil, and folding in making a long strip, and place that on your trivet. This will make it easier to remove your pan afterwards!
Storage Directions
This banana cream cheesecake will keep in the refrigerator for up to 3 days. Be sure to cover it tightly with plastic wrap or place in an airtight container. The bananas and cookies will get softer as each day passes so it's really best the sooner you eat it.
More Banana Recipes
- Banana Pudding Ice Cream
- Banana Bread Bundt Cake
- Sour Cream Banana Muffins
- Grandma's Southern Banana Pudding Recipe
- Chocolate Chip Banana Bread
Find the full recipe on the recipe card below!
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PrintRecipe
Instant Pot Banana Pudding Cheesecake
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
The combination of the classic banana pudding and cheesecake! The best of both worlds! You will want more than one piece!
Ingredients
Crust
- 10 crushed Nilla Wafer cookies
- 3 tbsp melted butter
- 1 tsp cinnamon
- Pinch of salt
Filling
- 2 packages cream cheese softened
- ½ cup sour cream
- 6 tablespoons sugar
- 1 5.1 oz package of Banana Cream pudding mix
- 1 tablespoon flour
- 2 eggs
- 1 tsp vanilla extract
Toppings:
- ¼ cup Caramel topping
- Whipped Cream
- 1-2 Bananas
- Nilla Wafers
Instructions
- Prepare your crust by placing your Nilla Wafers into a food processor and blend until they form crumbs. Add in melted butter, salt, and cinnamon and pulse until combined.
- Place yourcrumbs in a 6” springform pan, and pack down with your hand or a measuring cup.
- Place in the freezer until the filling is ready.
- To make your filling, start with all room temp ingredients. Place your cream cheese into a large mixing bowl, and mix on high until light and fluffy.
- Add in your sugar slowly until just combined.
- Add in sour cream and mix until just combined, being careful not to over mix.
- Add in the banana cream pudding mix plus the flour and mix until combined.
- Last, add in your eggs, you want to make these the very last thing you mix in and mix as LITTLE as possible. Add your eggs one at a time and mix just enough so that they are fully incorporated.
- Pour your filling into your prepared crust and cover the top of your pan with aluminum foil. If you would like to take it a step further, you can cover the bottom of the pan as well.
- Prepare your Instant Pot with one cup of hot water, and place your trivet in the bottom of your pot.
- Place your pan in your pot, and place the lid on, and make sure it is sealed.
- Place on high pressure for 35 minutes.
- After 35 minutes, allow for a natural release. When you can open the pot, take the pan out, and place somewhere that it can cool. I do not take the foil off of the top, If you want you can at this point, just know it may look like it is undercooked and very jiggly. It’s OKAY!
- After it cools completely, place it in the fridge overnight (or for at least 6 hours).
- Once your cheesecake has set overnight. Top with caramel sauce, whipped cream, bananas, and Nilla Wafers!
- Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Pressure Cooker
- Cuisine: American
Julie Campion
What changes would I need to make if I use a 7x3 push pan? Is doubling it too much batter? And would I change the cook time?
Thank you.
Rose
I think doubling it would be too much. I'd probably use this recipe as is, and have a slightly thinner cheesecake. You might be able to do 1.5 recipes and get a thicker cheesecake but I'm not 100% sure.
Nichole
Would you share your caramel recipe? Looks delish and you seem to be a connoisseur! Thank you!
Rose
Thanks!! I use this recipe: https://rosebakes.com/easy-homemade-caramel-sauce/
Trudy Aolf
8oz banana cream pie pudding ?? Doesn’t come in that size ? Also cook an serve or instant ?
Rose
Hey Trudy - after talking with the previous owner, there was a typo there and it should've been 5.1 oz. of Instant Banana Cream Pudding. I made the correction in the recipe - sorry about that!
Amy
Hi Rose,
I was wondering if these yummy recipes convert the same to use in a spring form pan? I was given an instapot but, I am so nervous to try it. flash backs to an exploding radiator way back when...lol. Thanks.
Rose
They are cooked in a springform pan inside the Instant Pot. But yes, I'm sure you could also cook them in an oven. I just haven't tried it to be able to tell you exactly how to convert them.
Amie
After I added the pudding mix and flour my filling turned into a very thick almost slime like texture.. as I gently stirred in the eggs it got even slimier and started clumping and separating.. any ideas what I did wrong?
Esme Slabbert
What an awesome looking cheesecake. May have to ask our daughter to make one as I do not have an IP>
Found your post at Pam’s Party & Practical Tips: It's Time to Dare to Share! My entries this week are numbered #29+30
Hope you will join/share at https://esmesalon.com/tag/seniorsalonpitstop/
Rose Atwater
Thanks for stopping by!