If you’re dreaming of a creamy, dreamy dessert that channels pure Southern comfort and makes everyone around the table swoon, this No-Bake Banana Pudding Cheesecake is absolutely calling your name. It’s that perfect mashup of silky cheesecake and nostalgic banana pudding layered over a crunchy vanilla wafer crust. The best part? You don’t need to turn on your oven! Each slice showcases luscious banana flavor, decadent creaminess, and just the right hit of vanilla cookie crunch, making it the standout dish at any occasion.

No-Bake Banana Pudding Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe is thoughtfully chosen to deliver the classic flavors and textures we all adore from banana pudding and cheesecake. As simple as the list may seem, each component truly shines and ensures your No-Bake Banana Pudding Cheesecake is irresistibly creamy, flavorful, and delightful from the very first bite.

Crushed vanilla wafer cookies: These cookies are the soul of classic banana pudding, providing the sweet, slightly caramelized base for the crust.
Unsalted butter, melted: Melted butter binds the crust and brings out the natural aroma of the vanilla wafers.
Cream cheese, softened: The heart of any cheesecake, bringing that unmistakable tang and creamy texture.
Powdered sugar: For gentle sweetness that melts smoothly into the cream cheese.
Vanilla extract: Adds rich, aromatic depth that ties together all the dessert’s flavors.
Instant banana pudding mix: Make sure it’s instant! This gives the filling its signature banana flavor and creamy consistency.
Cold milk: Activates the pudding mix and helps create a silky, pudding-like texture.
Heavy cream, whipped to stiff peaks: Lightens the filling, making it cloud-like and irresistible.
Bananas, sliced: The fresh banana slices on top give bursts of real fruity flavor and look gorgeous, too.
Extra whipped cream: A swoosh of cream on top adds a layer of light, sweet indulgence.
Crushed vanilla wafers for garnish: A final flourish of crunch and nostalgic flavor for the perfect finish.

How to Make No-Bake Banana Pudding Cheesecake

Step 1: Build the Perfect Crust

Start by combining your crushed vanilla wafers with melted butter in a medium bowl. This aromatic, buttery mix creates the essential crunchy base for your No-Bake Banana Pudding Cheesecake. Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Once the crust is packed down nicely, pop it in the fridge to chill while you prepare the filling. Letting it set now gives you a sturdy, not soggy, foundation later!

Step 2: Whip Up the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until it’s smooth and lump-free. Add in the powdered sugar and vanilla extract, continuing to mix until you have a creamy, dreamy base. This is the start of that decadent cheesecake layer that makes this dessert so special!

Step 3: Make the Banana Pudding Blend

Grab a separate bowl and whisk together the instant banana pudding mix and cold milk. This step is quick (just about two minutes), and you’ll see the pudding magically thicken right before your eyes. The mix should be luscious and smooth—almost like a classic banana pudding from your childhood.

Step 4: Fold and Fluff

Gently fold the thickened banana pudding into your cream cheese base. Next, it’s time to incorporate the freshly whipped cream. Take your time folding—this keeps the filling light, silky, and oh-so luscious. Be patient here; the extra love makes the No-Bake Banana Pudding Cheesecake filling truly unforgettable.

Step 5: Pour, Chill, and Set

Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Cover the pan tightly and refrigerate for at least 4 hours, or overnight if you can. As it chills, everything firms up into the most delightful, sliceable texture you could ever dream of—and the flavors marry together beautifully.

Step 6: Add Bananas and Garnish, Then Serve

Just before serving, layer on freshly sliced bananas, pile on clouds of whipped cream, and sprinkle with more crushed vanilla wafers. For a truly party-worthy No-Bake Banana Pudding Cheesecake, serve slices with a flourish of extra whipped cream and maybe even a few more cookies for good measure.

How to Serve No-Bake Banana Pudding Cheesecake

Garnishes

Your No-Bake Banana Pudding Cheesecake deserves a little glam! I love topping it generously with swirls of whipped cream and a few extra vanilla wafer crumbles for extra crunch. For a burst of color and freshness, don’t forget the banana slices—just dip them in a little lemon juice if you’re prepping ahead to help keep them from browning.

Side Dishes

Pairing this cheesecake with something on the lighter side is always a hit. Consider fresh berries, a crisp fruit salad, or even a scoop of raspberry sorbet. If you’re feeling playful, a little salted caramel drizzle on the side never, ever hurts!

Creative Ways to Present

No need to stick with classic wedges—this recipe is endlessly versatile. Try layering the cheesecake in individual jars for a picnic or party, or use mini springform pans for personal-sized treats. A trifle dish makes for a stunning, crowd-pleasing centerpiece. Let your imagination (and sweet tooth) be your guide!

Make Ahead and Storage

Storing Leftovers

Any leftovers of No-Bake Banana Pudding Cheesecake will keep beautifully for up to 3 days in the refrigerator. Just cover your pan tightly, or store individual slices in airtight containers. The wafer crust may soften a bit with time, but the flavors will stay dreamy and delicious.

Freezing

This cheesecake can absolutely be frozen if you’d like to make it well ahead. Freeze uncovered until solid, then wrap tightly in plastic wrap and foil. Thaw overnight in the fridge before garnishing and serving. Leave the fresh banana topping off until just before serving for best texture and color.

Reheating

No reheating needed for this treat! Simply let your No-Bake Banana Pudding Cheesecake rest at room temperature for about 10 minutes before serving to take the chill off and enhance the creamy texture. It’s dreamy cold but even silkier if allowed to soften slightly.

FAQs

Can I use homemade banana pudding instead of instant mix?

Instant banana pudding is key for that quick, reliable set, but if you prefer the flavor of homemade pudding, go for it—just make sure it’s cooled and thickened so your cheesecake filling holds up nicely.

What can I substitute for vanilla wafer cookies?

Graham crackers, shortbread cookies, or even golden Oreos will work well if you can’t find vanilla wafers. The flavor will differ, but the result is still delicious and sturdy.

My cheesecake didn’t set—what happened?

The most common culprit is not chilling the cheesecake long enough or using “cook and serve” pudding instead of instant. Give it a good 4 hours in the fridge, or overnight for best results, and be sure to use cold milk for the pudding mix.

How do I prevent banana slices from browning?

Toss your banana slices with a little lemon juice before placing them on top of the cheesecake to keep them looking pretty and fresh for hours.

Can this be made gluten-free?

Yes—simply swap out the regular vanilla wafers for your favorite gluten-free version, and double-check that your other ingredients are certified gluten-free for a worry-free dessert everyone can enjoy.

Final Thoughts

If you’re ready for a blissful fusion of two Southern icons, this No-Bake Banana Pudding Cheesecake will win hearts every single time you serve it. Indulgent, easy, and filled with nostalgic flavor, it’s a treat that begs to be shared—so gather your favorite people, whip up a pan, and dig in to the magic!

No-Bake Banana Pudding Cheesecake Recipe

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4.5 from 18 reviews

Author: admin
Total Time: 4 hours 25 minutes (including chilling)
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy, dreamy goodness of this No-Bake Banana Pudding Cheesecake. A delightful fusion of classic banana pudding and luscious cheesecake, this dessert is a guaranteed crowd-pleaser!

Ingredients

Scale

Crust:

2 cups crushed vanilla wafer cookies
1/2 cup unsalted butter, melted

Filling:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (3.4-ounce) box instant banana pudding mix
1 1/2 cups cold milk
1 cup heavy cream, whipped to stiff peaks

Topping:

2 bananas, sliced
extra whipped cream and crushed vanilla wafers for garnish

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Instructions

Prepare the Crust: In a medium bowl, combine crushed vanilla wafers and melted butter. Press firmly into the bottom of a 9-inch springform pan to form a crust. Refrigerate while preparing the filling.
Make the Filling: In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. In a separate bowl, whisk together banana pudding mix and cold milk until thickened. Fold pudding mixture into the cream cheese mixture until smooth. Gently fold in the whipped cream until fully incorporated.
Assemble and Chill: Pour filling over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight to set.
Serve: Before serving, top with sliced bananas, whipped cream, and crushed wafers.