Banana Pudding Cheesecake Donuts: Southern Comfort Meets Sweet Tooth Heaven

Donuts Stuffed With Cheesecake, Dipped in Pudding, and Crowned With Nilla Wafers

These Banana Pudding Cheesecake Donuts are pure indulgence with Southern soul. Fluffy fried biscuit dough becomes the base for a dessert mashup that’s part banana pudding, part cheesecake, and 100% unforgettable. Stuffed with a cool creamy filling, topped with cookies, and drizzled in caramel—this is the donut that shuts the bake sale down.

Whether you use banana cream or vanilla pudding mix, layer in Nilla wafers and Chessman cookies, or keep it classic with a cheesecake swirl, this dessert is all about texture, nostalgia, and over-the-top sweetness—in the best way.

Ingredients

• 1 can Pillsbury Butter Tastin’ Biscuits
• 1 oz pack zero sugar vanilla or banana cream Jell-O pudding mix
• 4–5 cups cold milk
• 1½ heaping spoonfuls Philadelphia No Bake Cheesecake filling
• Nilla Wafers, crushed
• Chessman Cookies, crushed
• Caramel sauce, for drizzling
• Oil, for frying

Step-by-Step Instructions

Step 1: Make the Pudding Filling

• In a large bowl, whisk together pudding mix and cold milk until thick and smooth.
• Stir in cheesecake filling until fully combined and creamy.
• Chill in the fridge while you prep your donuts.

Step 2: Fry the Biscuits

• Heat oil in a deep fryer or heavy-bottomed pan to 350°F.
• Separate the biscuits and gently flatten or poke a hole in the center to create donut shapes.
• Fry each biscuit for about 2–3 minutes per side, or until golden brown and puffed.
• Remove and drain on a paper towel-lined tray.

Step 3: Fill and Top the Donuts

• Once donuts are slightly cooled, use a piping bag or spoon to fill with pudding-cheesecake mixture (slice them open if needed).
• Top with crushed Nilla Wafers and Chessman cookies.
• Drizzle with caramel sauce right before serving.

Pro Tips and Serving Suggestions

• Want more banana flavor? Use banana cream pudding mix and serve with sliced fresh banana on top.
• These are best served warm or at room temperature—with the filling chilled.
• Use a cookie scoop or piping bag for a neater fill.
• Perfect for brunch spreads, birthdays, or turning a weeknight into a celebration.
• Leftovers? Store in the fridge, but they’re best eaten fresh.

About the Creator

This next-level dessert comes from Cordarrius Green, the creative force behind @cordandthekitchen. Known for merging vibes with flavor, Cord delivers food content that feels nostalgic, indulgent, and made to be shared. From sweet treats to soulful plates, he cooks for the culture.

Follow @cordandthekitchen on Instagram.

Cordarrius Green | @cordandthekitchen