If you have a soft spot for creamy, dreamy desserts that come together without ever turning on the oven, then you are going to fall head over heels for this No-Bake Banana Pudding Cheesecake Recipe. It perfectly combines the nostalgic flavors of classic banana pudding with the luxurious texture of cheesecake, creating a dessert that feels both comforting and indulgent. Every bite offers the sweet, smooth blend of ripe bananas, velvety cream cheese, and fluffy whipped topping nestled atop a buttery vanilla wafer crust — a true showstopper that’s surprisingly easy to whip up!
Ingredients You’ll Need
These ingredients are simple but essential, each playing a vital role in creating the perfect balance of flavor, texture, and color in this dessert. From the crisp vanilla wafer crust to the soft and luscious filling, every element contributes to making this cheesecake a true delight.
- Vanilla wafers (1 1/2 cups crushed): The foundation that provides a sweet, crunchy crust with a lovely golden hue.
- Melted butter (1/4 cup): Binds the crust ingredients together while adding richness and a hint of savory depth.
- Ripe bananas (2, mashed): Bring natural sweetness and that unmistakable banana flavor crucial to the pudding element.
- Cream cheese (8 oz, softened): The creamy heart of the cheesecake, adding tang and luscious texture.
- Granulated sugar (1/2 cup): Sweetens the filling just right without overpowering the banana notes.
- Instant banana pudding mix (1 package, 3.4 oz): Gives the filling a thick, smooth body with extra banana goodness.
- Cold milk (1 cup): Activates the pudding mix and keeps the cheesecake cool and creamy.
- Vanilla extract (1 tsp): Enhances the overall flavor, making it fragrant and extra inviting.
- Whipped topping or whipped cream (1 1/2 cups, plus more for topping): Adds airiness and gives the filling that light, fluffy consistency.
- Sliced bananas and crushed vanilla wafers (for garnish): Finish the cheesecake with an elegant and tasty presentation.
How to Make No-Bake Banana Pudding Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining the crushed vanilla wafers with the melted butter until every crumb is coated evenly. Press this mixture firmly into the bottom of a 9-inch springform pan to form a sturdy, buttery base. Pop it into the refrigerator to chill while you prepare the luscious filling—this step ensures that the crust stays crisp and holds together beautifully.
Step 2: Make the Cream Cheese Mixture
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until you achieve a silky smooth texture. This mixture adds a rich and tangy undertone that perfectly complements the sweetness of the bananas. Next, fold in the mashed ripe bananas, bringing natural sweetness and that signature banana flavor that makes this cheesecake so special.
Step 3: Prepare the Pudding
Whisk the instant banana pudding mix with cold milk in a separate bowl, stirring vigorously for about two minutes until it thickens into a creamy pudding. This mix will lend the filling its velvety body and help it set firmly without ever needing to bake. Stir in the vanilla extract to heighten the aroma and round out the flavors.
Step 4: Combine and Fold
Gently mix the banana pudding into the cream cheese and banana mixture, combining everything thoroughly but carefully. Then, fold in the whipped topping or whipped cream, which lightens the filling, making it fluffy and impossible to resist. Once everything is nicely blended, pour this decadent filling over the chilled crust and smooth the surface.
Step 5: Chill Until Set
Cover the pan and refrigerate for at least four hours. This chilling time allows the cheesecake to firm up and the flavors to meld into a perfectly balanced dessert that slices with ease and tastes like a dream.
How to Serve No-Bake Banana Pudding Cheesecake Recipe
Garnishes
Before serving, dress your cheesecake with a generous swirl of whipped cream, scatter fresh banana slices, and sprinkle crushed vanilla wafers on top. Not only do these garnishes add extra flavor and texture, but they also make your dessert look as inviting and homemade as possible.
Side Dishes
This luscious No-Bake Banana Pudding Cheesecake pairs beautifully with a light and refreshing fruit salad or a cup of freshly brewed coffee. The fruit salad adds a bright contrast that complements the creamy richness, while coffee balances the sweetness with a hint of bitterness.
Creative Ways to Present
Get playful by serving individual portions in clear glasses layered with extra banana slices and crumbled vanilla wafers for a parfait-style treat. You can also drizzle caramel or chocolate sauce over the top for a decadent twist that will wow guests and family alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cheesecake covered tightly in the refrigerator to preserve its freshness and moisture. It stays delicious for up to three days, making it an excellent make-ahead dessert for busy weeks or special occasions.
Freezing
If you’d like to keep your cheesecake longer, you can freeze it wrapped well in plastic wrap and aluminum foil. Freeze for up to one month, then thaw overnight in the refrigerator before serving. This way, you have a ready-made dessert on hand anytime cravings strike.
Reheating
This no-bake dessert is best enjoyed cold, so there’s no need to reheat. Just remove it from the fridge or freezer, slice, and serve. The creamy texture and fresh flavors really shine when chilled.
FAQs
Can I use fresh banana pudding instead of instant mix?
Fresh banana pudding won’t set as firmly as instant mix, which is specially formulated to thicken quickly. Using fresh pudding may result in a softer filling, so stick to instant banana pudding mix for the best texture.
What if I don’t have a springform pan?
If you don’t own a springform pan, a regular 9-inch round cake pan will work fine. Just line it well with parchment paper to help with removing the cheesecake after chilling.
Can I substitute whipped cream for whipped topping?
Yes! Both whipped cream and whipped topping provide a light, fluffy texture. Whipped cream offers a fresher taste, while whipped topping tends to be more stable, so choose based on your preference.
What’s the secret to preventing banana slices from browning?
Toss banana slices with a little lemon juice before garnishing your cheesecake. The citrus slows oxidation and keeps your toppings looking fresh and inviting.
Can this cheesecake be made vegan or dairy-free?
With some ingredient swaps like dairy-free cream cheese, plant-based whipped topping, and vegan vanilla wafers, you can adapt this recipe. Using a suitable instant banana pudding mix or making your own would also be necessary for a truly vegan version.
Final Thoughts
This No-Bake Banana Pudding Cheesecake Recipe has quickly become a beloved favorite for good reason. Its easy prep, no oven required charm paired with irresistible layers of banana and creamy cheesecake means it’s always a crowd-pleaser. So next time you want to impress with minimal effort and maximum flavor, don’t hesitate to give this dessert a try — your taste buds will thank you heartily!
Print
No-Bake Banana Pudding Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Banana Pudding Cheesecake is a creamy, luscious dessert combining the classic flavors of banana pudding with a rich cheesecake texture. Featuring a buttery vanilla wafer crust and light, fluffy banana-infused filling, it’s easy to prepare without baking and perfect for any occasion.
Ingredients
Crust
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup melted butter
Filling
- 2 ripe bananas, mashed
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 1 1/2 cups whipped topping or whipped cream (plus more for topping)
Garnish
- Sliced bananas
- Crushed vanilla wafers
Instructions
- Prepare the crust: In a bowl, mix the crushed vanilla wafers with melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place the pan in the refrigerator to chill while preparing the filling.
- Make the cream cheese mixture: In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Fold in the mashed ripe bananas thoroughly to combine the flavors.
- Prepare the pudding: In a separate bowl, whisk the instant banana pudding mix with the cold milk for about 2 minutes until the mixture thickens. Stir in the vanilla extract for enhanced flavor.
- Combine filling components: Add the thickened pudding mixture to the cream cheese and banana mixture. Mix well so all ingredients are fully incorporated.
- Fold in whipped topping: Gently fold the whipped topping or whipped cream into the combined filling until it becomes smooth and fluffy, ensuring a light texture.
- Assemble the cheesecake: Pour the creamy filling over the chilled crust in the springform pan. Smooth the top evenly with a spatula. Cover the pan with plastic wrap or a lid.
- Chill and set: Refrigerate the assembled cheesecake for at least 4 hours, allowing it to firm up properly before serving.
- Garnish and serve: Before serving, adorn the cheesecake with additional whipped cream, fresh banana slices tossed with lemon juice to prevent browning, and a sprinkle of crushed vanilla wafers for added texture and visual appeal.
Notes
- Use very ripe bananas for the best natural sweetness and flavor in the filling.
- To keep banana slices from browning when garnishing, toss them with a little lemon juice beforehand.
- This cheesecake can be prepared a day in advance and kept chilled until serving, making it perfect for easy entertaining.
