No-Bake Banana Pudding Cheesecake Recipe

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No-Bake Banana Pudding Cheesecake is the perfect union of two classic desserts—banana pudding and cheesecake—coming together in a luscious, creamy treat that requires no oven time. With its layers of velvety banana-infused cheesecake filling, crunchy vanilla wafer crust, and sweet slices of ripe banana, this dessert is a crowd-pleaser at any gathering.

The best part? It’s delightfully easy to make. Whether you’re prepping it for a summer potluck, a casual dinner party, or a family celebration, this recipe delivers a cool and satisfying indulgence without breaking a sweat in the kitchen.

Ingredients for this No-Bake Banana Pudding Cheesecake Recipe

• 2 cups vanilla wafer crumbs (about 60 wafers)
• 1/2 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 (3.4 oz) package instant banana pudding mix
• 1 cup cold milk
• 1 teaspoon vanilla extract
• 1 1/2 cups whipped topping (like Cool Whip)
• 3 ripe bananas, sliced
• Additional whipped topping and vanilla wafers, for garnish

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Step 1: Prepare the Crust

In a medium bowl, mix the vanilla wafer crumbs with melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Chill in the refrigerator while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese with sugar until smooth and fluffy. In a separate bowl, whisk together the banana pudding mix and cold milk until thickened, then fold it into the cream cheese mixture along with the vanilla extract.

Step 3: Add the Whipped Topping

Gently fold in the whipped topping until the filling is fully combined and creamy. Avoid overmixing to maintain the light texture.

Step 4: Assemble the Cheesecake

Layer sliced bananas over the chilled crust, then pour the cheesecake filling on top. Smooth the top with a spatula.

Step 5: Chill and Garnish

Cover and refrigerate the cheesecake for at least 6 hours, or overnight for best results. Before serving, garnish with additional whipped topping, banana slices, and vanilla wafers.

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Storage Instructions

Store the cheesecake covered in the refrigerator for up to 4 days. To keep bananas from browning, slice and add them fresh just before serving if possible. For best texture and flavor, avoid freezing, as it may alter the creamy consistency.

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Estimated Nutrition

Per serving (based on 12 servings):

• Calories: 390
• Total Fat: 24g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 320mg
• Total Carbohydrates: 38g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 5g

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Frequently Asked Questions

What type of bananas should I use?

Ripe but firm bananas work best—they should be yellow with a few brown spots.

Can I use homemade whipped cream instead of store-bought?

Yes, homemade whipped cream can be used. Just ensure it’s stiff enough to hold its shape in the mixture.

Is it okay to use a different pudding flavor?

Absolutely. Vanilla or even coconut pudding can work well, but it will change the flavor profile.

Can I make this cheesecake ahead of time?

Yes, it’s ideal to make it a day ahead to allow it to set completely.

How do I prevent the crust from becoming soggy?

Make sure the crust is well chilled before adding the filling. You can also brush it lightly with melted white chocolate for extra protection.

Do I need a springform pan?

It’s recommended for easy removal, but you can also use a deep pie dish or regular cake pan lined with parchment.

Can I make this gluten-free?

Yes, just substitute gluten-free vanilla wafers for the crust.

Why is my filling runny?

The filling may not set properly if the pudding isn’t thickened enough or if it hasn’t been chilled long enough.

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