Description

This no-bake banana pudding cheesecake is the perfect combination of creamy cheesecake and classic banana pudding flavors! Made with a crunchy vanilla wafer crust, a rich banana-infused filling, and topped with fresh banana slices and whipped cream, this dessert is easy to make and requires no baking at all. Perfect for summer gatherings, holiday desserts, or just a sweet treat at home. Try this quick and delicious recipe today!

Ingredients

Scale

For the Crust:

2 cups vanilla wafers (crushed)
6 tbsp unsalted butter (melted)

For the Cheesecake Filling:

16 oz (2 blocks) full-fat cream cheese (softened)
½ cup granulated sugar
1 small box (3.4 oz) instant banana pudding mix
1 cup whole milk
1 tsp vanilla extract
1 cup heavy whipping cream (whipped to stiff peaks)
2 ripe bananas (sliced)

For Toppings:

1 cup whipped cream
½ cup crushed vanilla wafers
1 banana (sliced, for garnish)
Caramel drizzle (optional)

Instructions

Step 1: Make the Crust

Crush the vanilla wafers in a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
Mix the crushed wafers with melted butter until fully combined.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Chill in the refrigerator for 30 minutes to set.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese with an electric mixer until smooth.
Add sugar and vanilla extract, and mix until fully combined.
In a separate bowl, whisk together the banana pudding mix and milk until it thickens. Let sit for 5 minutes.
Gently fold the pudding into the cream cheese mixture until smooth.
Carefully fold in the whipped cream to keep the mixture light and fluffy.
Fold in sliced bananas for extra banana flavor.

Step 3: Assemble and Chill

Spread the cheesecake filling evenly over the chilled crust.
Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).

Step 4: Add Toppings and Serve

Before serving, top with whipped cream, crushed vanilla wafers, and fresh banana slices.
Drizzle with caramel sauce if desired.
Slice, serve, and enjoy your delicious no-bake banana pudding cheesecake!

Notes

For best results, refrigerate the cheesecake overnight to allow flavors to meld and the texture to fully set.
If you don’t have vanilla wafers, you can substitute graham crackers or digestive biscuits for the crust.
To prevent bananas from turning brown, toss them in a little lemon or pineapple juice before layering.
This cheesecake can be frozen for up to 1 month. Just wrap it tightly in plastic wrap before freezing.
Make it gluten-free by using gluten-free vanilla wafers or graham crackers.

Prep Time: 15 minutes
Cook Time: 0 minutes (No-bake recipe)
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 507 kcal
Sugar: 30.2 g
Sodium: 264 mg
Fat: 37.2 g
Saturated Fat: 22.2 g
Unsaturated Fat: 14.2 g
Trans Fat: 0.3 g
Carbohydrates: 40.3 g
Fiber: 1.0 g
Protein: 5.6 g
Cholesterol: 106 mg

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