I love putting together this no bake banana pudding cheesecake when I want a rich and creamy dessert without turning on the oven. It combines the smooth texture of cheesecake with the nostalgic flavor of banana pudding, layered over a buttery crust that makes every bite satisfying.
Why You’ll Love This Recipe
I appreciate how effortless this dessert is to make, especially on warm days when baking feels like too much work. The texture is silky and light, yet still indulgent. I also enjoy how the banana flavor blends perfectly with the creamy filling, creating a dessert that feels both comforting and refreshing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups crushed vanilla wafers
1/2 cup unsalted butter, melted
450 g cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 package (96 g) instant banana pudding mix
1 1/2 cups cold milk
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
2 to 3 ripe bananas, sliced
extra vanilla wafers for topping (optional)
directions
I start by mixing the crushed vanilla wafers with the melted butter until the texture resembles wet sand. Then I press this mixture firmly into the bottom of a springform pan to form the crust and place it in the refrigerator to set.
In a large bowl, I beat the cream cheese until smooth, then mix in the powdered sugar and vanilla extract until creamy.
In another bowl, I whisk together the banana pudding mix and cold milk until it thickens. I fold this pudding into the cream cheese mixture until everything is well combined.
Next, I whip the heavy cream with the granulated sugar until stiff peaks form. I gently fold the whipped cream into the cheesecake mixture to keep it light and airy.
I layer sliced bananas over the chilled crust, then spread the cheesecake filling evenly on top. I smooth the surface and refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.
Before serving, I like to add extra banana slices and vanilla wafers on top for decoration.
Servings and timing
I usually get about 8 to 10 slices from this cheesecake.
Preparation time: 25 minutes Chilling time: 6 hours (or overnight) Total time: about 6 hours 25 minutes
Variations
I sometimes switch the crust to graham crackers for a slightly different flavor. When I want a richer dessert, I drizzle caramel sauce over the top. I also enjoy adding a layer of sliced strawberries or mixing in a bit of peanut butter for a fun twist.
storage/reheating
I store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, I freeze individual slices and thaw them in the fridge before serving.
Since this is a no bake dessert, I don’t reheat it, but I let it sit at room temperature for a few minutes before serving for the best texture.
FAQs
Can I use homemade whipped cream instead of store-bought?
I always make my own whipped cream because it gives a fresher taste and better texture.
How do I keep bananas from browning?
I sometimes lightly brush the banana slices with lemon juice to slow down browning without affecting the flavor too much.
Can I make this cheesecake ahead of time?
I often prepare it a day in advance, which actually helps it set better and improves the flavor.
What if I don’t have a springform pan?
I use a regular dish lined with parchment paper, making it easier to lift the cheesecake out before slicing.
Can I use a different pudding flavor?
I occasionally try vanilla or even chocolate pudding for a different variation, and it still turns out delicious.
Conclusion
I find this no bake banana pudding cheesecake to be the perfect combination of creamy, sweet, and comforting flavors. It’s simple to prepare and always impresses, making it one of my favorite go-to desserts when I want something easy yet memorable.
A rich and creamy no-bake banana pudding cheesecake with layers of smooth cheesecake filling, fresh bananas, and a buttery vanilla wafer crust, perfect for an easy and indulgent dessert.
Ingredients
2 cups crushed vanilla wafers
1/2 cup unsalted butter, melted
450 g cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 package (96 g) instant banana pudding mix
1 1/2 cups cold milk
1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
2 to 3 ripe bananas, sliced
Extra vanilla wafers, for topping (optional)
Instructions
In a bowl, mix the crushed vanilla wafers with melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together the instant banana pudding mix and cold milk until thickened.
Fold the pudding mixture into the cream cheese mixture until smooth and well blended.
In another bowl, whip the heavy cream with granulated sugar until stiff peaks form.
Gently fold the whipped cream into the cheesecake mixture to keep it light and airy.
Arrange sliced bananas over the chilled crust in an even layer.
Spread the cheesecake filling evenly over the bananas and smooth the top.
Refrigerate for at least 6 hours or overnight until fully set.
Before serving, garnish with additional banana slices and vanilla wafers if desired.
Notes
Lightly brush banana slices with lemon juice to prevent browning.
Graham crackers can be used instead of vanilla wafers for the crust.
Drizzle caramel sauce on top for added richness.
Strawberries or peanut butter can be added for flavor variations.
Ensure the cheesecake chills long enough to fully set for best texture.
Store covered in the refrigerator for up to 4 days.
Freeze individual slices for up to 2 months and thaw in the fridge before serving.
Let sit at room temperature briefly before serving for best consistency.
