Gluten-Free Banana Pudding Cheesecake 5 ★

1 h 30 min | intermediate | gluten-free, vegetarian

Whole banana pudding cheesecake on a white cake stand, with a thick graham cracker crust and pale creamy filling. The top is covered with crushed vanilla wafer crumbs and ringed with whipped cream swirls and banana slices, plus a dollop of whipped cream in the center; white cloth and fork blurred in the background.

Updated Apr 9, 2026

Prep Time	Cook Time	Total Time
30 min	1 h	1 h 30 min

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Introduction

This gluten-free banana pudding cheesecake gives you the best of both worlds, with a silky, rich filling and classic banana flavor.

A buttery gluten-free graham crust and creamy banana pudding mix make every bite taste like your favorite Southern dessert mash-up.

It is perfect for holidays, potlucks, or any time you need a show-stopping make-ahead dessert everyone can enjoy.

Gluten-free banana pudding cheesecake on a white cake stand with a graham cracker crumb crust; a slice is missing, showing creamy banana-speckled filling. The top is covered with whipped cream, piped dollops, crushed cookie crumbs, and banana slices, with one slice plated in the foreground and whole bananas blurred in the background.

How to Make Gluten-Free Banana Pudding Cheesecake

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Prepare the pan and crust

Preheat your oven to 325°F and place a rack in the middle position.
Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
If your pan leaks, wrap the outside with foil to protect from any water bath.
In a bowl, stir together crushed gluten-free graham crackers, granulated sugar, and melted butter until evenly moistened.
Press the crust mixture firmly into the bottom of the pan, pushing it slightly up the sides.
Bake the crust for 8 to 10 minutes, then cool while you prepare the filling.
Mix the cheesecake filling

Beat the softened cream cheese and granulated sugar in a large bowl until very smooth and fluffy.
Sprinkle in the instant banana pudding mix and beat until fully incorporated with no dry streaks.
Mix in the mashed ripe bananas, vanilla extract, and salt until the mixture looks creamy and even.
Add the eggs one at a time, mixing on low speed just until combined after each addition.
Pour in the heavy cream and mix on low speed until the batter looks silky and smooth.
Tap the bowl on the counter a few times to release large air bubbles.

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Bake the cheesecake

Place the cooled crust on a rimmed baking sheet to make moving the pan easier.
Pour the cheesecake batter over the crust and smooth the top with a spatula.
For a gentler bake, place the springform pan inside a larger pan and add hot tap water.
Let the water come halfway up the sides of the springform pan, avoiding any splashes in the batter.
Bake for 55 to 65 minutes, until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door, and let the cheesecake rest inside for 45 minutes.
Cool and chill the cheesecake

Remove the pan from the oven, then lift it out of the water bath if using one.
Run a thin knife around the edge to loosen the cheesecake from the sides of the pan.
Cool the cheesecake to room temperature on a wire rack, uncovered, until no longer warm.
Cover the pan and chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Whip the topping

Combine the heavy whipping cream, powdered sugar, and vanilla extract in a chilled mixing bowl.
Beat with a hand mixer or stand mixer until soft to medium peaks form and the cream holds shape.
Spread or pipe the whipped cream over the chilled cheesecake in an even, fluffy layer.

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Garnish and serve

Sprinkle the crushed gluten-free vanilla wafers over the whipped cream, focusing around the edges if you like.
Slice a fresh banana and tuck the slices on top just before serving to keep them from browning.
Release the springform ring, slice the cheesecake with a hot knife, and wipe the blade between cuts.

Gluten-free banana pudding cheesecake on a white cake stand, with a graham cracker crust and creamy pale filling, topped with swirls of whipped cream, banana slices, and crushed vanilla wafer crumbs; whole bananas sit blurred in the background.

Substitutions

Gluten-free graham crackers -> gluten-free vanilla wafer cookies: Use the same volume of finely crushed gluten-free vanilla wafers for a sweeter, more classic banana pudding style crust. The crust will feel slightly softer but pairs beautifully with the banana and pudding flavors.
Heavy cream in filling -> canned full-fat coconut milk: Swap the heavy cream for an equal amount of well-shaken canned full-fat coconut milk. This adds gentle coconut notes and keeps the texture rich and creamy without changing the structure much.
Regular cream cheese -> lactose-free cream cheese: Use lactose-free brick-style cream cheese in place of regular cream cheese, keeping the total weight the same. The filling will still bake up smooth and dense, but easier on sensitive stomachs.

Close-up of a slice of gluten-free banana pudding cheesecake on a white plate, showing a graham cracker crumb crust, pale banana cheesecake layer, and whipped cream topping garnished with banana slices and cookie crumbs.

Tips

Use room-temperature ingredients: Softened cream cheese and room-temperature eggs blend more smoothly, which prevents lumps and helps the cheesecake bake evenly.
Crush cookies very finely: Aim for a sandy texture with the gluten-free graham crackers so the crust packs tightly and slices cleanly.
Avoid overmixing the eggs: Mix the eggs on low just until they disappear to limit air, which reduces cracking during baking.
Check doneness with a jiggle test: When done, the outer ring should look set, while a two-inch center circle still wobbles slightly when you nudge.
Slice with a hot, clean knife: Dip your knife in hot water, wipe it dry, then cut for crisp slices and repeat between each cut.

Nutrition Facts ^*

Energy	575	kcal
Protein	7	g
Total Fat	40	g
Carbohydrates	46	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Gluten-free banana pudding cheesecake on a white cake stand, with a thick graham-cracker crust and pale banana-flavored filling, topped with whipped-cream dollops, banana slices, and crushed vanilla wafer crumbs; bananas are blurred in the background.

FAQ

How do I keep my gluten-free crust from crumbling?: Make sure the crumbs are very fine and fully coated in butter so they hold together. Press the mixture firmly into the pan using the bottom of a glass for compact, sturdy slices.
Why did my cheesecake crack on top?: Cracks usually come from too much air in the batter or sudden temperature changes while cooling. Next time, mix on low speed, avoid overbaking, and cool slowly in the oven with the door cracked.
Can I make this cheesecake ahead of time?: Yes, this dessert is ideal as a make-ahead option and actually tastes better the next day. Bake it one or two days before serving, then add the whipped cream and bananas right before dessert.
How do I prevent the banana slices on top from browning?: Slice the banana just before serving and lightly brush the slices with lemon juice if needed. You can also tuck the slices under the whipped cream slightly to shield them from the air.

Serving Suggestions

This gluten-free banana pudding cheesecake is wonderful with a drizzle of caramel sauce or a scattering of toasted pecans.

For a fun twist, try layering sliced bananas between the crust and filling for even more banana flavor.

Serve chilled slices with hot coffee or strong black tea to balance the creamy sweetness.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

Rated 5 ★ (out of 5) based on 6 reviews.

Post your review and pictures below! ⬇︎

matthew.co, Amherst, Canada: Fantastic recipe! Tastes like the real thing! Total winner! — 5 ★

Eunice: So glad it was a winner for you, Matthew!
Kristen, Portland, OR: Usually I don't condone reviewing a recipe if I have adjusted it in any way, but this one is so forgiving, I decided to go ahead. I made it for a family get-together and realized at the last minute I only had two blocks of cream cheese, so I scaled everything down a bit and used a gluten-free cookie crust I already had crushed in the pantry. Also, I skipped the water bath because I was in a hurry, and just let it cool slowly in the turned-off oven like the instructions suggest. Anyway, the flavor was spot on, creamy and very “banana pudding” without being fake tasting, and the crust held together beautifully. My sister, who is usually suspicious of anything gluten-free, called it “dangerous” and went back for a second slice before dinner was even over 😅. We will absolutely be making the full-size version next time, because this disappeared way too fast! — 5 ★

Eunice: So happy it worked out, Kristen!
Laura, Indianapolis: Perfect! Slightly tweaked this recipe too, by adding a little extra vanilla and a few crushed gluten-free vanilla wafers into the crust. So creamy and banana-forward...love it! 5-star! 🍌✨ — 5 ★

Eunice: Happy to hear it turned out so well, Laura! Extra vanilla and a few crushed GF vanilla wafers in the crust sounds like a perfect banana pudding touch.
Sylvia, Arlington: I made this for a family get together and it was a total hit! I used a water bath like the recipe suggests and the cheesecake baked up super smooth with zero cracks. I let it chill overnight and it sliced so clean the next day. Even the gluten eaters went back for seconds, the banana pudding flavor really comes through. This one is definitely getting added to my holiday dessert rotation! — 5 ★

Eunice: Happy to hear it was a hit, Sylvia!
Pam Morrissey: LOVE this ❤️ Have made it several times. Will be making it again soon for my husband's birthday — 5 ★

Eunice: Love hearing it’s become a repeat bake, Pam! Hope it’s perfect for your husband’s birthday.
Hdk68, Bedford, va: Using a water bath is not necessary at all if you bake it for 300 for 12 min- 200 for 110 min - leave it in the over off for 60 min - in the oven with door open 60 min and room Temp for 120 min - perfect cheese cake everytime — 5 ★

Eunice: Glad that it worked so well for you, Hdk68!