If you’re searching for a dessert that delivers nostalgia, luscious texture, and an easy wow factor, look no further than this No Bake Banana Pudding Cheesecake. It combines the cherished flavors of creamy banana pudding and the tangy richness of cheesecake, all nestled into a buttery vanilla wafer crust. This dessert effortlessly becomes the star of any gathering, promising pure delight with every forkful—and the best part is, your oven gets a break!

No Bake Banana Pudding Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients list for this No Bake Banana Pudding Cheesecake is beautifully straightforward, using staple flavors that blend seamlessly together. Each one plays a key role—some build creaminess, others add structure or nostalgic crunch, and every single one works its magic.

Crushed vanilla wafers: These classic cookies create the perfect buttery, sweet foundation for the cheesecake’s crust.
Unsalted butter, melted: Holds the crust together and adds a rich, indulgent flavor.
Cream cheese, softened: The heart of any cheesecake; gives a smooth, tangy richness that’s irresistible.
Sweetened condensed milk: Sweetens and keeps the filling oh-so-creamy, balancing tang with silkiness.
Instant banana pudding mix: Provides that unmistakable banana flavor and helps the filling set firmly—no baking needed.
Cold milk: Helps activate and thicken the instant pudding, bringing everything together in a fluffy, whipped base.
Vanilla extract: Adds an extra hit of warm, aromatic depth to the filling.
Whipped topping (like Cool Whip), plus more for garnish: Lightens up the cheesecake, making it airy yet decadent, and offers a dreamy finish when dolloped on top.
Bananas, sliced: Fresh banana slices layer extra flavor and creamy softness throughout the cheesecake.
Extra vanilla wafers and banana slices for topping: A playful finishing touch that brings personality and extra crunch.

How to Make No Bake Banana Pudding Cheesecake

Step 1: Build the Crust

Start by combining those crushed vanilla wafers with melted butter in a medium bowl. When everything’s coated and looks like wet sand, press the mixture firmly into the bottom of a 9-inch springform pan. This will become the sturdy, golden base of your No Bake Banana Pudding Cheesecake. Pop it in the fridge to chill while you make the filling—this quick step keeps your crust crisp.

Step 2: Whip Up the Cheesecake Filling

In a large bowl, beat the softened cream cheese until it’s completely smooth—no lumps allowed! Pour in the sweetened condensed milk and mix until glossy and well combined. Separately, whisk together your instant banana pudding mix and cold milk until it thickens (about 2 minutes). This thick, fragrant pudding brings major banana flavor without any fuss. Add the pudding mixture and vanilla extract to your cream cheese base and beat again until smooth and dreamy. Finally, gently fold in the whipped topping for that extra-light, mousse-like texture.

Step 3: Layer the Bananas

Take your chilled crust from the fridge and arrange a layer of fresh banana slices right over the crust. This secret layer softens slightly under the filling, giving you beautiful banana pockets in every slice of cheesecake. If you’re making the dessert ahead, wait to slice and add the bananas just before serving to keep them pretty.

Step 4: Fill and Chill

Pour your luscious cheesecake filling evenly over the bananas (you’ll want to lick the spatula—don’t say I didn’t warn you!). Use a spatula to gently smooth the top, making sure the filling settles evenly. Cover the pan with plastic wrap and put it in the refrigerator for at least 4 hours (overnight is even better). Patience is key here; chilling allows the No Bake Banana Pudding Cheesecake to set perfectly sliceable.

Step 5: Garnish and Serve

Right before you’re ready to wow your crowd, crown your cheesecake with generous swirls of whipped topping, a scattering of vanilla wafers, and bright slices of fresh banana. It’s a dessert that looks as joyous as it tastes—and with virtually zero baking stress!

How to Serve No Bake Banana Pudding Cheesecake

Garnishes

This is where you can play! Extra whipped topping dolloped or piped on top makes it feel special, while crumbled vanilla wafers add crunch and nostalgia. Just before serving, add a few vibrant banana slices or a sprinkle of wafer crumbs for visual pop—simple, but oh-so-inviting.

Side Dishes

Since the No Bake Banana Pudding Cheesecake is rich and creamy, pair it with light, fresh options. A bowl of mixed berries, a simple coffee or black tea, or even a zesty fruit salad all balance the sweet creaminess. If you’re feeling festive, iced coffee or a lemony spritzer is fabulous alongside.

Creative Ways to Present

Take this classic to the next level by serving it in mini mason jars or parfait glasses for individual treats—great for parties or brunches. Or, spice up the presentation with drizzles of caramel sauce, chocolate curls, or a sprinkle of toasted coconut for a tropical twist!

Make Ahead and Storage

Storing Leftovers

Store leftover No Bake Banana Pudding Cheesecake, covered, in the refrigerator for up to 3 days. For best results, wait to top with fresh banana slices until just before serving, as they can brown with time. The crust may soften slightly, but the flavors stay dreamy.

Freezing

This cheesecake can be frozen—even with the topping! Wrap it tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator. For the best texture, add fresh bananas after thawing rather than before freezing.

Reheating

No reheating necessary! This cheesecake is meant to be enjoyed chilled, straight from the fridge. Just let it sit at room temperature for about 10 minutes to soften slightly before serving for the smoothest texture.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Freshly whipped cream works beautifully in place of Cool Whip or other whipped toppings. Just whip heavy cream with a little powdered sugar until soft peaks form, and fold it in gently for a delicious homemade touch.

Is there a way to make this gluten-free?

Yes, simply swap out the vanilla wafers for your favorite gluten-free variety. All the other ingredients are naturally gluten-free, so you won’t be missing out on any flavor or texture.

What if I don’t have a springform pan?

No problem! You can make the No Bake Banana Pudding Cheesecake in a deep-dish pie plate or an 8×8-inch baking dish. You may need to cut the cheesecake into squares rather than wedges, but it will taste just as dreamy.

Can I add other fruits besides bananas?

Definitely! While bananas are classic, strawberries or blueberries make fun additions alongside the banana slices for an extra pop of flavor and color.

How far ahead can I make this cheesecake?

You can assemble and chill the cheesecake up to 1 day in advance (just hold off on garnishing with bananas until serving). The flavors deepen as it sits, so it’s a fantastic make-ahead dessert for busy schedules or entertaining.

Final Thoughts

I hope this irresistible No Bake Banana Pudding Cheesecake finds a place in your dessert rotation—it’s creamy, nostalgic, and full of joy. Give it a try the next time you want something easy, crowd-pleasing, and guaranteed to bring a few smiles to the table!

No Bake Banana Pudding Cheesecake Recipe

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4.9 from 30 reviews

Author: admin
Total Time: 20 minutes (plus chilling)
Yield: 10 servings 1x
Diet: Vegetarian

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Description

Indulge in the creamy, luscious goodness of this No Bake Banana Pudding Cheesecake. With a delectable vanilla wafer crust, a rich banana-infused filling, and topped with fresh bananas, this dessert is a crowd-pleaser that’s perfect for any occasion.

Ingredients

Scale

For the Crust:

1½ cups crushed vanilla wafers
6 tablespoons unsalted butter, melted

For the Filling:

2 (8 oz) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (3.4 oz) package instant banana pudding mix
1 cup cold milk
1 teaspoon vanilla extract
2 cups whipped topping (like Cool Whip), plus more for garnish
2 bananas, sliced
Extra vanilla wafers and banana slices for topping

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Instructions

Prepare the Crust: Mix crushed vanilla wafers with melted butter, press into the bottom of a 9-inch springform pan, and refrigerate.
Make the Filling: Beat cream cheese until smooth, add condensed milk, mix. Whisk banana pudding mix with cold milk until thick, add to cream cheese with vanilla. Fold in whipped topping.
Assemble the Cheesecake: Layer banana slices over crust, pour filling, smooth the top. Refrigerate for at least 4 hours.
Serve: Garnish with whipped topping, vanilla wafers, and banana slices before serving.