Hey y'all! If you're searching for a luscious, crowd-pleasing treat that combines all the creamy goodness of cheesecake with classic banana pudding, you're going to fall in love with this No Bake Banana Pudding Cheesecake. It has a buttery vanilla wafer crust, velvety banana-infused cheesecake filling, and is topped with fluffy whipped cream and fresh banana slices—no oven required! Whether it's for a family gathering, potluck, or a simple weeknight indulgence, this dessert delivers absolute joy in every bite. Let’s get cooking!
Why You'll Love This No Bake Banana Pudding Cheesecake
- No oven needed—super quick and easy for any home cook.
- Rich, creamy texture with the nostalgic flavors of classic banana pudding cheesecake.
- Perfect make-ahead dessert for parties, holidays, or picnic potlucks.
- Customizable recipe with gluten-free and low-sugar options.
- Keeps beautifully in the fridge and tastes even better the next day.
Ingredients for No Bake Banana Pudding Cheesecake
- 2 cups vanilla wafer crumbs (about 60 wafers)
- ½ cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 3.4 oz (96g) box instant banana pudding mix (dry)
- ¾ cup (180ml) cold milk
- ½ teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream
- ¼ cup (30g) powdered sugar
- 2 ripe bananas, sliced
- Whipped topping & additional vanilla wafers for garnish (optional)
How to Make No Bake Banana Pudding Cheesecake
Step 1: Prepare the Vanilla Wafer Crust
- Combine vanilla wafer crumbs and melted butter in a medium bowl.
- Press mixture firmly into the bottom of a 9-inch (23cm) springform pan to form an even layer.
- Chill crust in the refrigerator for at least 20 minutes.
Step 2: Make the Banana Cheesecake Filling
- Beat softened cream cheese and granulated sugar in a large mixing bowl until smooth and creamy.
- Add the dry banana pudding mix, cold milk, and vanilla extract. Mix until well combined and slightly thickened.
Step 3: Whip the Cream
- In a separate chilled bowl, whip heavy cream and powdered sugar together using a hand mixer or stand mixer until stiff peaks form.
- Fold whipped cream gently into the banana cheesecake mixture until no streaks remain.
Step 4: Assemble the Cheesecake
- Layer fresh banana slices over the chilled crust.
- Spread the banana cheesecake filling evenly over the banana layer.
- Cover and refrigerate for at least 6 hours or overnight for best texture.
Step 5: Decorate & Serve
- Once set, remove the springform pan ring and decorate the cheesecake with whipped topping, more banana slices, and extra vanilla wafers if desired.
- Slice, serve, and enjoy your creamy no-bake banana pudding cheesecake!
Notes: Tips for Perfect No Bake Banana Pudding Cheesecake
- For best results, use room temperature cream cheese to avoid lumps.
- Letting the cheesecake chill overnight allows for maximum flavor and the perfect slice (learn more about no-bake cheesecake techniques).
- If bananas oxidize quickly, dip slices in lemon juice before layering.
3 Delicious Variations for No Bake Banana Pudding Cheesecake
- Strawberry Banana: Add a layer of fresh sliced strawberries with the bananas for a fruity twist.
- Chocolate Banana: Mix ¼ cup cocoa powder into the crust and drizzle melted chocolate over the top.
- Gluten-Free: Substitute gluten-free vanilla wafers for the traditional ones.
Required Equipment for No Bake Banana Pudding Cheesecake
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups & spoons
How to Store No Bake Banana Pudding Cheesecake
- Store covered in the refrigerator for up to 4 days.
- Cheesecake is not freezer-friendly due to the pudding and fresh bananas.
- Keep chilled until ready to serve for best texture and freshness.
No Bake Banana Pudding Cheesecake Serving Ideas
- Serve with hot coffee, sweet tea, or a banana smoothie for a delightful treat.
- Top with toasted coconut or a drizzle of caramel for extra indulgence.
- Pair with light fruit salads for a fresh, balanced dessert table.
Pro Tips for the Ultimate No Bake Banana Pudding Cheesecake
- Chill your mixing bowl and beaters before whipping cream for stable peaks.
- Don’t overmix after adding whipped cream, or the filling may deflate (see more tips on no-bake cheesecake).
- Always slice bananas right before layering to keep them fresh and vibrant.
No Bake Banana Pudding Cheesecake FAQ
- Can I use homemade pudding instead of instant?
- Yes! Just make sure it’s thick and cooled before mixing with cream cheese for the right texture.
- How do I keep my bananas from browning?
- Lightly brush sliced bananas with lemon juice to slow oxidation and keep your cheesecake looking fresh.
- Can I make mini cheesecakes instead?
- Absolutely! Divide crust and filling among cupcake liners in a muffin tin for adorable single servings.
Prep Time: 25 minutes
Total Time: 6 hours, 25 minutes (includes chill time)
Ingredients
- 2 cups vanilla wafer crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3.4 oz instant banana pudding mix
- 1 ½ cups cold milk
- 2 cups whipped topping (plus extra for garnish)
- 3 ripe bananas, sliced
- Vanilla wafers for topping (optional)
Instructions
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1In a bowl, combine vanilla wafer crumbs and melted butter. Press firmly into the bottom of a 9-inch springform pan to form the crust.
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2In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
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3In a separate bowl, whisk together instant banana pudding mix and cold milk until thickened, about 2 minutes.
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4Fold the banana pudding into the cream cheese mixture, then gently fold in the whipped topping until well combined.
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5Layer half of the banana slices over the crust. Spread half of the cheesecake mixture over the bananas. Repeat with remaining bananas and cheesecake mixture.
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6Chill in the refrigerator for at least 4 hours or until set. Garnish with extra whipped topping and vanilla wafers before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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