Pressure Cooker Banana Pudding Cheesecake

Image of Steven Bailey
Rated 5.0 based on 7 customer reviews
Pressure Cooker Banana Pudding Cheesecake
Pressure Cooker Banana Pudding Cheesecake


For best results, we recommend using:


Mealthy Tip

If you prefer to make homemade whipped cream to top your cheesecake, try using the recipe from our Pumpkin Pie Cheesecake.

Be sure to get the correct size box of pudding - there are two sizes and you want the smaller 3.4 ounce package!

Nutrition Facts

Per Serving: 559 calories; 36g fat; 53.1g carbohydrates; 8g protein; 129mg cholesterol; 393mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 559 Calories from Fat325
% Daily Value*
Total Fat 36g 56%
Saturated Fat20g 101%
Trans Fat0.2g
Polyunsaturated Fat3.2g
Monounsaturated Fat9.1g
Cholesterol 129mg 43%
Sodium 393mg 16%
Total Carbohydrate 53.1g 18%
Dietary Fiber1g 4%
Protein 8g
Vitamin A20% Vitamin C4%
Calcium8% Iron2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(7 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

Wow. Wonderful. I was skeptical about adding a box of pudding mix but it added so much banana flavor so easily. If you can't find banana pudding mix, you could also use banana extract.

Image of Tara Cambre

Tara Cambre says:

This is wonderful! My family couldn't wait 24 hours for it to fully set. It was barely in the fridge for 2 hours. Then it was devoured. I did use low fat cream cheese. It was fine. I also used white chocolate pudding instead of the banana pudding. It was very close to my banana pudding recipe. It's amazing as a cheesecake. I will definitely do this again. Thanks for sharing.

Image of Vikki Smith

Vikki Smith says:

This banana pudding cheesecake is delightful!!! This cheesecake didn't even last a day at my was that good! I did make some modifications: I didn't have any instant banana pudding mix so I just use 3 ripen bananas.

Image of Cathy Daniels

Cathy Daniels says:

Absolutely the best. I followed the recipe exactly as written. Iused Reddi whip as I am not a fan of coolwhup. It has a mouthwatering banana flavor. The cheesecake was so creamy and the crumbled vanilla wafer on top of the whipped topping adds just the right touch.

Image of Nancy Castro

Nancy Castro says:

I remove the sugar from mixture. It brought out the banana sweetness and it was still delicious. I left the 2 tablespoon in crumbs mixture. It worked out fine. Yummy

Image of Tiffany Dobras

Tiffany Dobras says:

I ended up cooking it in the oven for an extra 20 minutes on 350 degrees. But, I have to say; that it was the best cheesecake I've ever had! Yum!

Image of Alaysia Jackson

Alaysia Jackson says:

The flavor is perfect but I did omit allot of things in this recipe. Instead of banana pudding mix I used vanilla. I kind of feel like if I added banana it would be too sweet. But this flavor was great with vanilla pudding. I also did not cook it in a pressure cooker. Baked in the oven at 325 for 55 minutes and turned out wonderful.