Banana Pudding Cheesecake Tres Leches — SWEET MELI BAKERY

Have you ever dreamed of combining three iconic desserts into one magnificent creation? I certainly have, and today I’m thrilled to share my ultimate fusion dessert: Banana Pudding Cheesecake Tres Leches cake. This decadent masterpiece brings together the creamy richness of cheesecake, the nostalgic comfort of banana pudding, and the moist indulgence of tres leches cake in one unforgettable treat.

As the owner of Sweet Meli Bakery, I’ve spent years perfecting this recipe, and it has become our signature creation. The combination might sound complex, but I’ll guide you through each step to ensure success in your kitchen. Get ready for a dessert that will have your family and friends begging for the recipe!

The Sweet Origins Story

My journey to creating this fusion dessert began during a family reunion where my abuela brought her classic tres leches cake, my mother made her famous cheesecake, and my aunt arrived with her beloved banana pudding. As these three desserts sat side by side on the dessert table, inspiration struck. Why choose between these beloved treats when you could experience all three at once?

After dozens of tests and tweaks, this Banana Pudding Cheesecake Tres Leches was born. It features a vanilla wafer crust, a creamy banana-infused cheesecake layer, and a light, airy cake soaked in three milks, all topped with freshly whipped cream, caramelized bananas, and more vanilla wafers.

What Makes This Recipe Special

This dessert is truly greater than the sum of its parts. The contrasting textures create an experience that’s both familiar and exciting: the crunchy vanilla wafer crust, the velvety cheesecake center, the moist milk-soaked cake, and the cloud-like whipped cream topping. The banana flavor is woven throughout each layer, intensifying as you move from crust to topping.

What’s more, this showstopper can be prepared in advance—in fact, it benefits from an overnight rest in the refrigerator, making it perfect for entertaining.

Ingredients You’ll Need

For this magnificent creation, we’ll break down the ingredients by layer:

Vanilla Wafer Crust

• 2 cups crushed vanilla wafer cookies (about 60 cookies)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 1/4 teaspoon salt

Banana Cheesecake Layer

• 3 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 2 ripe bananas, mashed (about 1 cup)
• 1 teaspoon vanilla extract
• 1/2 teaspoon banana extract (optional, for enhanced flavor)
• 1/4 cup sour cream
• 2 tablespoons all-purpose flour

Tres Leches Cake Layer

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract

Tres Leches Mixture

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 1/2 cup heavy cream
• 2 tablespoons banana liqueur (or 1 teaspoon banana extract mixed with 2 tablespoons milk)

Topping

• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 ripe but firm bananas, sliced
• 2 tablespoons brown sugar (for caramelizing)
• 1 cup crushed vanilla wafers
• Fresh banana slices for garnish
• Caramel sauce for drizzling (optional)

Special Equipment Needed

• 9-inch springform pan
• Stand mixer or hand mixer
• Food processor (for crushing cookies)
• Large roasting pan (for water bath)
• Offset spatula
• Kitchen torch (optional, for caramelizing bananas)

Step-by-Step Instructions

Preparing the Vanilla Wafer Crust

1. Preheat your oven to 325°F (165°C).
2. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil to prevent water seepage during baking.
3. In a food processor, pulse vanilla wafers until finely ground.
4. In a medium bowl, combine the cookie crumbs, melted butter, sugar, and salt.
5. Press the mixture firmly into the bottom of the prepared springform pan, using the bottom of a measuring cup to compact it evenly.
6. Bake for 10 minutes until lightly golden. Remove and cool on a wire rack while preparing the filling.

Making the Banana Cheesecake Layer

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth, about 3 minutes.
2. Add sugar and continue beating until light and fluffy, about 2 minutes.
3. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl.
4. Mix in the mashed bananas, vanilla extract, banana extract (if using), and sour cream until just combined.
5. Sprinkle flour over the mixture and beat on low just until incorporated.
6. Pour the cheesecake batter over the cooled crust and smooth the top with an offset spatula.

Preparing the Tres Leches Cake Layer

1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In a separate bowl, beat the egg yolks with 3/4 cup of the sugar until pale and thick, about 3 minutes.
3. Stir in the milk and vanilla extract.
4. Fold the flour mixture into the egg yolk mixture until just combined.
5. In another clean bowl, beat the egg whites until soft peaks form.
6. Gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form.
7. Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
8. Carefully pour and spread the cake batter over the cheesecake layer.

Baking the Combined Layers

1. Place the springform pan in a large roasting pan.
2. Pour hot water into the roasting pan to create a water bath, filling it about halfway up the sides of the springform pan.
3. Carefully transfer to the oven and bake for 60-70 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. The cheesecake layer below will still be soft.
4. Remove from the water bath and cool on a wire rack for 30 minutes.

Creating the Tres Leches Soak

1. In a medium bowl, whisk together sweetened condensed milk, evaporated milk, heavy cream, and banana liqueur.
2. Using a fork or skewer, poke holes all over the top of the cooled cake.
3. Slowly pour about 2/3 of the tres leches mixture over the cake, allowing it to absorb between pours. Reserve the remaining mixture.
4. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Finishing Touches

1. Before serving, beat heavy cream with powdered sugar and vanilla until stiff peaks form.
2. Sprinkle brown sugar over banana slices and caramelize with a kitchen torch or under the broiler for a few minutes, watching carefully to prevent burning.
3. Spread the whipped cream over the top of the cake.
4. Arrange the caramelized bananas on top.
5. Sprinkle crushed vanilla wafers around the edges.
6. Drizzle with caramel sauce if desired.
7. Garnish with fresh banana slices just before serving.

Pro Tips for Perfect Results

Here are some expert tips I’ve learned through years of baking this special cake:

• Choose the right bananas: For the cheesecake filling, use very ripe bananas with brown spots for maximum flavor. For the topping, select firmer, just-ripe bananas that will hold their shape.
• Room temperature ingredients: Ensure your cream cheese, eggs, and dairy products are at room temperature before mixing to prevent lumps in your cheesecake.
• Proper water bath technique: The water bath is crucial for even cooking and prevents cracking in the cheesecake. Make sure your foil seal is tight and water comes halfway up the sides of the pan.
• Patience with the tres leches soak: Pour the milk mixture slowly, allowing time for absorption between additions. Don’t rush this step!
• Make ahead: This dessert actually improves with time as the flavors meld and the cake fully absorbs the milk mixture. I recommend making it a day in advance.
• Slice with care: For clean slices, dip your knife in hot water and wipe it clean between cuts.
• Storage matters: Keep refrigerated and consume within 3-4 days for best quality.

Expert Troubleshooting Guide

Nutritional Breakdown

*Based on 12 servings. Nutritional values are approximate.

Serving Suggestions

I love to present this cake with a flourish at special occasions. Here are my favorite serving ideas:

• Serve chilled with a small pitcher of extra tres leches mixture on the side for those who desire an even more moist experience.
• Add a scoop of vanilla bean ice cream for a temperature contrast that enhances the cake’s flavors.
• For a café-style presentation, drizzle each plate with caramel sauce and add a sprinkle of cinnamon.
• Pair with a strong Cuban coffee or a frothy café con leche to balance the sweetness.
• For brunch gatherings, serve with fresh fruit skewers for a refreshing contrast.
• Create individual trifle-style servings in clear glasses for an elegant presentation that showcases all the beautiful layers.

Flavor Variations to Try

While the classic version is utterly divine, I’ve experimented with these delicious variations:

Tropical Twist

Add 1/2 cup diced mango and 1/4 cup toasted coconut to the cheesecake layer, and replace the banana liqueur with coconut rum in the tres leches mixture.

Chocolate Lover’s Dream

Add 1/3 cup cocoa powder to the cheesecake batter and use chocolate wafers instead of vanilla for the crust.

Fall Harvest

Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon cloves to the cake batter for warm spice notes perfect for autumn gatherings.

Caramel Indulgence

Layer dulce de leche between the cheesecake and cake layers, and use it as a drizzle on top instead of caramel sauce.

Mocha Infusion

Add 2 tablespoons instant espresso powder to the cake batter and 1 tablespoon to the whipped cream for coffee enthusiasts.

The Story Behind the Name: Sweet Meli Bakery

Sweet Meli Bakery gets its name from my grandmother Amelia, whom everyone called “Meli.” She was the heart of our family gatherings, always creating magnificent desserts that brought everyone together. This particular recipe honors her legacy by combining elements from family recipes passed down through generations.

When I opened my bakery doors five years ago, I knew this dessert had to be our signature offering. Since then, we’ve shipped these cakes nationwide for special occasions, and I’ve had the joy of teaching this recipe in our monthly baking workshops.

Frequently Asked Questions

Can I make this recipe without a springform pan?
Yes, you can use a deep 9-inch cake pan lined with parchment paper with some overhang to help lift the cake out after cooling. However, a springform pan makes removal much easier and is recommended for best results.

How far in advance can I make this cake?
The cake can be made up to 2 days ahead and stored covered in the refrigerator. Add the final whipped cream topping and banana garnish within a few hours of serving.

Can I freeze this dessert?
Yes, you can freeze the baked cheesecake and cake layers (before adding the tres leches mixture) for up to a month. Thaw overnight in the refrigerator before proceeding with the milk soak and toppings.

Is there a non-alcoholic version of this recipe?
Absolutely! Simply replace the banana liqueur with 2 teaspoons of banana extract mixed with 2 tablespoons of milk.

What can I substitute for the banana extract?
If banana extract is unavailable, increase the amount of mashed banana by 1/4 cup and add 1/4 teaspoon of vanilla bean paste to enhance the flavor.

How can I tell when the cake is fully baked?
The top should be golden brown, and a toothpick inserted into the cake layer should come out clean. The cheesecake layer beneath will still have some jiggle to it, which is normal.

Can I reduce the sweetness of this dessert?
Yes, you can reduce the sugar in the cheesecake layer by up to 1/4 cup without affecting the texture. You can also use unsweetened whipped cream for the topping.

What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The texture may change slightly as it continues to absorb the milk mixture, but many of my customers actually prefer it on the second or third day!

The Perfect Occasions for Serving

This show-stopping dessert is perfect for:

• Anniversary celebrations
• Birthday gatherings
• Holiday feasts
• Dinner parties when you want to impress
• Sunday family dinners
• Bridal or baby showers
• Graduation celebrations
• Anytime you need a dose of pure indulgence!

I’ve served this cake at countless celebrations over the years, and it never fails to bring a moment of hushed appreciation when it’s first cut, revealing all those beautiful layers. There’s something magical about watching people experience their first bite—the way their eyes close in bliss as they taste the harmony of flavors and textures.

This Banana Pudding Cheesecake Tres Leches cake isn’t just a dessert—it’s a celebration in itself, a way to bring people together around the table and create memories that last far longer than the cake itself (though frankly, with a dessert this good, leftovers rarely survive the night!).

I hope you’ll try this special recipe in your own kitchen. When you do, take a moment to share it with those you love. There’s nothing quite like the joy of watching someone experience this magical combination of flavors for the very first time.

Happy baking!