No-Bake Banana Pudding Cheesecake
Oh, friends, if you love banana pudding and cheesecake, this recipe is about to become your new obsession.
Creamy, dreamy, and packed with nostalgic flavor, this No-Bake Banana Pudding Cheesecake is the ultimate fuss-free dessert.
No oven? No problem! With a buttery vanilla wafer crust, a luscious banana cheesecake filling, and fluffy whipped cream on top, it’s pure magic in every bite.
Plus, it’s so easy, you’ll be making it on repeat for every potluck, BBQ, or just-because sweet craving.
How to Make It
Note: This is an overview. See recipe card below for ingredient quantities and full instructions.
1. Make the Crust
Crush vanilla wafers into fine crumbs (a food processor or rolling pin works great!), then mix with melted butter until it resembles wet sand. Press firmly into a springform pan, making sure it’s packed tight so it holds its shape. Chill while you prep the filling.
2. Whip Up the Cheesecake Filling
Beat cream cheese until smooth, then add sweetened condensed milk, mashed bananas, vanilla, and a pinch of salt. Fold in whipped cream (or whipped topping) for an ultra-light texture. Pour over the crust and smooth the top.
3. Layer on the Toppings
Spread more whipped cream over the cheesecake layer, then arrange banana slices and extra vanilla wafers on top. A drizzle of caramel or a dusting of cinnamon takes it over the top!
4. Chill and Set
Refrigerate for at least 6 hours (overnight is best!) so the cheesecake firms up perfectly. Slice, serve, and watch it disappear!
Pro Tips
- Banana Hack: Toss banana slices in a little lemon juice to prevent browning.
- Crust Swap: Graham crackers or shortbread cookies work too!
- Extra Fluff: For a lighter texture, fold in an extra ½ cup of whipped cream.
- Make-Ahead: This dessert tastes even better the next day!
Storage
- Fridge: Keep covered for up to 3 days (bananas may darken slightly).
- Freezer: Wrap tightly and freeze for up to 1 month (thaw in fridge before serving).
No-Bake Banana Pudding Cheesecake
Description
This easy No-Bake Banana Pudding Cheesecake combines a vanilla wafer crust, velvety banana cheesecake filling, and fluffy whipped cream for a dessert that’s irresistibly simple and delicious.
Ingredients
Crust:
Filling:
Toppings:
Instructions
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Crust: Mix wafer crumbs and butter. Press into a 9-inch springform pan. Chill 10 mins.
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Filling: Beat cream cheese until smooth. Add condensed milk, bananas, vanilla, and salt. Fold in whipped cream.
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Assemble: Pour filling over crust. Smooth top, then spread remaining whipped cream.
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Garnish: Add banana slices and crushed wafers. Drizzle caramel if desired.
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Chill: Refrigerate 6+ hours (overnight best). Slice and serve cold.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 28g44%
- Total Carbohydrate 38g13%
- Sugars 28g
- Protein 6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Ripe Bananas: The sweeter, the better!
- No Springform Pan? Use a pie dish (slice carefully).
- Stabilized Cream: Add 1 tbsp powdered sugar to whipped cream for better hold.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
