If you are craving a luscious dessert that brings together creamy texture and delightful banana flavor, this Banana Cream Cheesecake Recipe is exactly what you need. It combines a buttery, crumbly Nilla Wafer crust with a rich, dreamy banana cream cheesecake filling that melts in your mouth. Whether you want to wow guests or treat yourself, this no-bake cheesecake is surprisingly simple to make, utterly irresistible, and perfect for any occasion.
Ingredients You’ll Need
The beauty of this Banana Cream Cheesecake Recipe lies in its straightforward ingredients, each carefully chosen to create a perfect balance of flavor and texture. From the classic crunch of Nilla Wafers to the silky smoothness of cream cheese and the zing of banana pudding mix, these essentials come together effortlessly.
- Nilla Wafer cookies (3 cups crushed): Provide a sweet, crunchy crust that holds together beautifully and contrasts the creamy filling.
- Unsalted butter (1/2 cup melted): Binds the crust crumbs firmly and adds a rich buttery flavor without overpowering the banana taste.
- Heavy whipping cream (1 pint): Whipped to stiff peaks, it lightens the cheesecake filling to create that airy, melt-in-your-mouth texture.
- Granulated sugar (3/4 cup): Sweetens the whipped cream and balances the tangy cream cheese perfectly.
- Cream cheese (3 boxes, 8 ounces each, softened): Forms the creamy base that gives the cheesecake its signature velvety richness.
- Instant banana cream pudding mix (2 packages, 3.4 ounces each): Adds authentic banana flavor and a smooth, thickened consistency for that unmistakable banana cream cheesecake taste.
- Optional garnish: whipped topping and banana slices: Brighten the presentation and enhance the fresh banana goodness.
How to Make Banana Cream Cheesecake Recipe
Step 1: Crush the Nilla Wafers
Start by crushing the Nilla Wafers until fine crumbs form. If you have a mini food processor, this step takes seconds and yields perfectly even crumbs. No processor? No problem! Just place the cookies in a large ziplock bag and gently crush them with a rolling pin. This crust will be the crunchy, buttery foundation for your cheesecake, so make sure the crumbs are finely crushed for the best texture.
Step 2: Make and Chill the Crust
Next, combine the crushed Nilla Wafers with the melted unsalted butter in a medium bowl. Mix thoroughly until every crumb is coated with butter; this helps the crust hold its shape. Press the mixture firmly into the bottom of a parchment-lined 9×9-inch pan for thick bars or a 9×13 pan if you want thinner slices. Chill your crust in the fridge or freezer while preparing the filling—it needs to set perfectly before you spread the cheesecake mixture on top.
Step 3: Whip the Heavy Cream and Sugar
To create that light, fluffy filling, place a large metal bowl in the freezer for about 10 minutes. Cold bowls help the heavy cream whip faster and hold the air better. Once chilled, add the heavy whipping cream and granulated sugar to the bowl and beat with an electric mixer on medium speed until soft peaks form. Then continue whipping to stiff peaks; this whipped cream will give the cheesecake its airy texture you’ll love.
Step 4: Mix the Cream Cheese and Pudding
In a separate large bowl, beat the softened cream cheese until smooth and free of lumps. Gradually add the instant banana cream pudding mix, mixing well between additions to incorporate the flavor evenly. The pudding mix brings that iconic banana flavor and sets the filling just right. After adding the pudding, gently fold in the whipped cream until everything is combined and smooth—this mixture will be thick, creamy, and irresistible.
Step 5: Assemble and Chill the Cheesecake
Carefully spread the cheesecake filling evenly over the chilled Nilla wafer crust. Smooth the top with a spatula and cover with plastic wrap to prevent drying out. Refrigerate for at least 8 hours or overnight to allow the cheesecake to firm up and the flavors to meld perfectly. The wait is absolutely worth it!
Step 6: Slice and Garnish
Once chilled, remove the cheesecake from the pan using the parchment paper edges for easy lifting. Cut into squares or bars. For an extra touch of charm and freshness, top each piece with a dollop of whipped topping and a few slices of fresh banana. Serve chilled and watch everyone’s faces light up.
How to Serve Banana Cream Cheesecake Recipe
Garnishes
To elevate your Banana Cream Cheesecake Recipe, simple garnishes like a swirl of whipped topping and fresh banana slices make a lovely finishing touch. For extra indulgence, consider a drizzle of caramel sauce or a sprinkle of toasted pecans to add texture and flavor complexity. These small embellishments bring a stunning look and extra taste delight.
Side Dishes
This cheesecake pairs beautifully with light, fruity sides such as fresh berries or a tangy berry compote, which complement the sweet banana cream flavor without overpowering it. A cup of strong coffee or a mildly sweet iced tea makes the ideal drink to balance out the richness of each decadent bite.
Creative Ways to Present
Think beyond squares! You can serve this as parfaits by layering cheesecake filling, crushed Nilla wafers, and banana slices in pretty glasses for a visually impressive dessert. Alternatively, use cookie cutters to create fun shapes or mini cheesecake bites for parties. No matter the presentation, this Banana Cream Cheesecake Recipe is guaranteed to be a showstopper.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Cream Cheesecake Recipe in an airtight container in the refrigerator. It will stay fresh and maintain its creamy texture for up to 4 days. Keeping it chilled ensures every slice stays deliciously cool and firm.
Freezing
If you want to save your Banana Cream Cheesecake Recipe for longer, freezing is a great option. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to one month. When you’re ready to indulge, thaw in the refrigerator overnight.
Reheating
This cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer it slightly softer, simply let it sit at room temperature for 10 to 15 minutes before serving—this softens the texture just enough without compromising its flavor or creaminess.
FAQs
Can I use a different cookie for the crust?
Absolutely! While Nilla Wafers are classic for this recipe, you can substitute with graham crackers, vanilla cookies, or even gingersnaps for a spiced twist. Just make sure to crush them finely and adjust the butter amount if needed.
Do I need to bake the crust?
No baking required here! The melted butter binds the crushed wafers, and chilling the crust makes it firm and ready to hold that luscious filling. No oven means less fuss and a quicker dessert.
Can I use fresh bananas in the filling?
While fresh bananas are delicious as a garnish, they don’t hold up well in the filling because they tend to brown and get mushy. The instant banana pudding mix gives consistent flavor and texture throughout the cheesecake.
What kind of cream cheese is best?
Use full-fat cream cheese, softened at room temperature. It ensures a smooth, creamy filling with the right richness. Low-fat varieties can affect the texture and taste.
Can I make this recipe vegan or dairy-free?
This Banana Cream Cheesecake Recipe relies on dairy ingredients for its texture and flavor, so vegan substitutions would require different products like plant-based cream cheese and non-dairy whipped toppings, which may alter the outcome. Experimenting with those can be fun, but it won’t be the classic treat described here.
Final Thoughts
I genuinely believe this Banana Cream Cheesecake Recipe is one of those irresistible desserts you’ll want to keep coming back to, whether for family gatherings or a casual treat. Its creamy, dreamy filling paired with the buttery crust makes every bite pure comfort and joy. So go ahead, give it a try and share the love — you might just make it your new favorite cheesecake.
Print
Banana Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Banana Cream Cheesecake is a luscious no-bake dessert featuring a crunchy Nilla Wafer crust topped with a creamy banana pudding and cream cheese filling. Perfectly chilled, it combines the sweetness of banana cream pudding with the richness of whipped cream and cream cheese, making it a delightful treat for any occasion.
Ingredients
Crust
- 1 box (11 ounces) Nilla Wafer cookies (about 3 cups crushed)
- 1/2 cup unsalted butter, melted
Filling
- 1 pint heavy whipping cream
- 3/4 cup granulated sugar
- 3 boxes (8 ounces each) cream cheese, softened
- 2 packets (3.4 ounces each) instant banana cream pudding mix
Optional Garnish
- Whipped topping
- Banana slices
Instructions
- Crush the cookies: Crush the Nilla Wafers using a mini processor or place them in a large zip-lock bag and crush with a rolling pin until finely crumbed.
- Prepare the crust: In a medium bowl, combine the crushed Nilla Wafers and melted butter. Press this mixture evenly into the bottom of a parchment-lined 9×9-inch pan for thicker bars or a 9×13-inch pan for thinner bars. Chill the crust in the refrigerator or freezer to set while making the filling.
- Whip the cream: Chill a large metal mixing bowl in the freezer for 10 minutes. Using an electric mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form. Set aside.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the instant banana cream pudding mix, beating well after each addition. Fold in the whipped cream and gently mix until smooth and combined.
- Assemble the cheesecake: Spread the banana cream cheesecake filling evenly over the chilled crust. Cover with plastic wrap and refrigerate for at least 8 hours or overnight to allow it to set and flavors to meld.
- Serve: Cut the cheesecake into squares. Garnish with whipped topping and banana slices if desired. Serve chilled for best texture and flavor.
Notes
- For a firmer crust, chill it in the freezer for 15-20 minutes before adding the filling.
- If you prefer, you can substitute other wafer cookies for the crust, but Nilla Wafers give the classic flavor.
- Ensure cream cheese is softened to room temperature for smooth mixing to avoid lumps in the filling.
- This dessert is best served fresh but can be stored covered in the refrigerator for up to 3 days.
- Garnish with fresh banana slices just before serving to avoid browning.
