If you’re craving pure comfort in dessert form, look no further than this No Bake Banana Pudding Cheesecake. It brings together the nostalgic flavors of classic banana pudding and the indulgent creaminess of a cheesecake, all stacked up in gorgeous, chilled layers. The best part? No oven required! With a buttery vanilla wafer crust, luscious banana cream filling, and pillowy clouds of whipped topping, this crowd-pleaser looks impressive but is a breeze to make. It’s the ultimate solution for warm weather get-togethers, holiday tables, or any time you want a slice of joy — and trust me, everyone will ask for seconds.
Ingredients You’ll Need
Each ingredient in this recipe serves a delicious purpose — from the rich cream cheese to the classic vanilla wafers, nothing is here by accident! These simple staples work together to create a showstopping No Bake Banana Pudding Cheesecake that tastes like pure bliss in every bite.
- Crushed vanilla wafer cookies: These classic cookies create a sweet, crumbly crust that makes every bite taste like banana pudding right from the start.
- Unsalted butter (melted): Melted butter binds the cookie crumbs together and adds that irresistible richness to the base.
- Cream cheese (softened): The backbone of the cheesecake filling — make sure it’s soft for the smoothest, dreamiest texture.
- Powdered sugar: Blends seamlessly into the cream cheese for a silky, sweet backbone to your filling.
- Instant banana pudding mix: The secret weapon for authentic banana flavor and perfect pudding-like creaminess.
- Cold milk: Whisks with the pudding mix to “set” the filling with a gentle firmness.
- Whipped topping: Adds fluffy lightness so your cheesecake is perfectly airy instead of heavy.
- Ripe bananas (sliced): Layers of fresh banana slices enhance the flavor and offer that signature banana pudding bite.
- Extra vanilla wafers and banana slices (for topping): These make your finished cheesecake look as beautiful as it tastes!
How to Make No Bake Banana Pudding Cheesecake
Step 1: Make the Vanilla Wafer Crust
In a medium bowl, stir together your crushed vanilla wafers and melted butter until the mixture looks like damp sand. This step is key — you want every crumb lightly coated so that when you press them into the springform pan, they set into a sturdy, flavorful base that’s easy to slice. For extra crunch and stability, you can pop the crust in the freezer for 15 minutes while you prep the filling.
Step 2: Whip Up the Cream Cheese Mixture
Take your softened cream cheese and beat it until completely smooth in a large mixing bowl. This ensures your cheesecake filling is never lumpy or gritty. Once it’s silky, gradually beat in the powdered sugar until the mixture is luscious and creamy. This sweet and tangy base is what gives No Bake Banana Pudding Cheesecake its signature cheesecake flavor.
Step 3: Prepare the Banana Pudding
Grab another bowl and whisk together the instant banana pudding mix and cold milk. Whisk energetically for about 2 minutes until it thickens up — the pudding should hold its shape but remain velvety. This layer infuses the whole dessert with authentic banana flavor, reminiscent of your favorite childhood treat.
Step 4: Combine Your Filling
Now for the magic moment! Fold the banana pudding into your cream cheese mixture until fully blended. Next, gently fold in the whipped topping. Don’t overmix — you want to keep everything light and airy. The result is a pale yellow, creamy filling that’s destined to be the star of your No Bake Banana Pudding Cheesecake.
Step 5: Layer and Chill
Arrange half of your sliced bananas over the chilled crust, then spoon half of the cheesecake filling on top and spread it evenly. Repeat with another layer of banana slices and the rest of the cheesecake mixture. Smooth the top, then cover and refrigerate for at least 6 hours (overnight is even better!) to let everything set and meld together into sliceable perfection.
Step 6: Top and Serve
Just before serving, lavish the cheesecake with extra whipped topping, piles of fresh banana slices, and a sprinkle of crushed vanilla wafers. These simple touches make your No Bake Banana Pudding Cheesecake a total showstopper at any table.
How to Serve No Bake Banana Pudding Cheesecake
Garnishes
Garnishing is half the fun with this dessert! Swirl on plenty of whipped topping, then crown with golden vanilla wafer crumbles and fresh banana slices right before serving. For a little extra flair, try a drizzle of caramel sauce or even a dusting of cinnamon — it makes the No Bake Banana Pudding Cheesecake truly pop.
Side Dishes
This cheesecake shines brightest as the star of the dessert table, but if you want the ultimate Southern-style experience, pair it with a scoop of vanilla ice cream or a tall glass of cold milk. For a lighter touch, serve alongside fresh berries or a lightly sweetened iced tea.
Creative Ways to Present
Individual mason jars, trifle bowls, or mini parfait glasses are playful ways to serve No Bake Banana Pudding Cheesecake at parties or picnics. You can also offer a cheesecake bar with toppings like chopped nuts, chocolate chips, or extra fruit for guests to customize their slices.
Make Ahead and Storage
Storing Leftovers
Cover your cheesecake tightly with plastic wrap or transfer slices to an airtight container. Refrigerated, leftovers will stay delicious for up to three days. Just remember to hold off on adding fresh banana slices on top until serving, to prevent browning and keep everything looking fresh.
Freezing
You can absolutely freeze No Bake Banana Pudding Cheesecake! Chill the cheesecake until firm, then wrap well in several layers of plastic wrap and a layer of foil. Freeze for up to two months. Thaw in the refrigerator overnight before serving. For best texture, add your banana and vanilla wafer garnishes after thawing.
Reheating
No reheating necessary for this cool and creamy dessert! Simply transfer from the fridge (or thaw from the freezer) and serve immediately. The cheesecake tastes best when slightly chilled, so let it sit at room temperature for just 10 minutes before slicing if you prefer a softer bite.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream works beautifully, just whip it to stiff peaks for the best structure. Keep in mind that it may deflate a little faster than store-bought, so serve your No Bake Banana Pudding Cheesecake within a day for best results.
Can I make this recipe gluten-free?
Yes, you can easily swap in gluten-free vanilla wafer cookies for the crust and check that your pudding mix is certified gluten-free. The rest of the ingredients are naturally gluten-free, so you’ll still get all the incredible flavors of the classic dessert.
Why did my cheesecake filling turn out too runny?
If your filling is too soft, it’s usually due to under-thickening the pudding or not chilling the cheesecake long enough. Make sure the pudding is thick before folding it in, and always give your No Bake Banana Pudding Cheesecake plenty of fridge time to set up beautifully.
How can I keep the banana slices from turning brown?
The key is adding the banana slices for the topping right before serving. If you want to prep ahead, try brushing the banana slices with a little lemon juice to keep them looking fresh and vibrant on your finished cheesecake.
What’s the best way to crush vanilla wafers?
Pop them in a zip-top bag and crush with a rolling pin for a chunky texture, or pulse in a food processor for a finer crumb — either way, you’ll get that signature flavor and crunch for your No Bake Banana Pudding Cheesecake crust.
Final Thoughts
This No Bake Banana Pudding Cheesecake is destined to become a favorite at every gathering — it’s simple, show-stopping, and downright delicious. If you love desserts that bring out smiles and second helpings, give this recipe a try. Your friends and family will thank you for every cool, creamy, banana-infused bite!
Print
No Bake Banana Pudding Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes (includes chilling)
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of banana pudding and cheesecake with this easy no-bake dessert recipe. Creamy and decadent, this no-bake banana pudding cheesecake is a perfect treat for any occasion.
Ingredients
For the Crust:
- 2 cups crushed vanilla wafer cookies
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1 cup powdered sugar
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 1/2 cups whipped topping, plus more for garnish
- 2 ripe bananas, sliced
- Extra vanilla wafers and banana slices for topping
Instructions
- Prepare the Crust: Combine crushed vanilla wafers and melted butter. Press into the bottom of a 9-inch springform pan and chill.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar. In a separate bowl, mix banana pudding with cold milk. Fold pudding into cream cheese mixture, then fold in whipped topping.
- Assemble: Layer banana slices over the chilled crust. Spread half of the cheesecake filling over the bananas. Repeat with another layer of bananas and filling. Refrigerate for at least 6 hours.
- Serve: Top with whipped topping, banana slices, and vanilla wafers before serving.
Notes
- For extra stability, freeze the crust for 15 minutes before adding the filling.
- To prevent browning, add banana slices on top just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
