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Banana Cream Cheesecakes made with banana pudding, whipped topping, and a graham cracker crust are the absolute perfect, easy to make sweet & creamy treat!
Prep Time2 hrs 30 mins
Total Time2 hrs 30 mins
Author: Butter With A Side of Bread


  • 3/4 cup graham cracker crumbs divided; you can also use crushed Nilla Wafers
  • 3 tbs. butter melted
  • 8- ounce package reduced fat cream cheese softened
  • 5.1- oz package banana cream instant pudding
  • 1 1/3 cup milk
  • 1 8- oz tub Cool Whip
  • Optional Toppings: Cool Whip nuts, graham cracker crumbs, sliced banana


  • Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6).
  • Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer.
  • In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.
  • In a large mixing bowl, beat together the cream cheese and pudding. Fold in the Cool Whip until well-combined.
  • Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl.
  • Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).
  • Garnish with extra Cool Whip and any other desired garnishes.