This No-Bake Banana Pudding Cheesecake combines all the best elements of a classic banana pudding with the creamy, rich texture of cheesecake. Layered with a vanilla wafer crust, creamy cheesecake filling, and fresh banana slices, this dessert is perfect for any gathering or just a special treat at home. Best of all, there’s no need to turn on the oven!

Necessary Kitchen Equipment

9-inch Springform Pan: For easy removal of the cheesecake.
Mixing Bowls: For preparing the crust, filling, and topping.
Electric Mixer: For a smooth, creamy filling.
Spatula: For spreading the layers evenly.

Ingredient Overview

Vanilla Wafers: Classic for banana pudding; used here as the crust.
Bananas: Adds fresh, sweet flavor in each bite.
Cream Cheese and Whipped Topping: Gives a smooth, airy cheesecake texture.
Banana Pudding Mix: Infuses the cheesecake with banana flavor.

Step-by-Step Instructions

Prepare the Crust
Crush 2 cups of vanilla wafers into fine crumbs. Mix with 6 tablespoons of melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling
In a large mixing bowl, beat 16 ounces of softened cream cheese with ½ cup of sugar until smooth and creamy. Add 1 package (3.4 oz) of instant banana pudding mix and 1 cup of cold milk, mixing until well incorporated.
Fold in Whipped Topping
Gently fold in 8 ounces of whipped topping until the mixture is smooth and fluffy.
Assemble the Layers
Slice 2 ripe bananas and layer the slices on top of the crust. Pour the cheesecake filling over the bananas and spread evenly.
Chill and Set
Refrigerate for at least 4 hours, or until firm.
Garnish and Serve
Top with additional whipped topping, banana slices, and crushed vanilla wafers before serving. Slice and enjoy!

Recipe Tips

Prevent Bananas from Browning: Toss the banana slices in a bit of lemon juice before layering to keep them fresh.
Make Ahead: This dessert can be prepared a day in advance for even better flavor.
Alternative Crust: Try graham crackers or golden Oreos for a fun twist on the crust.

What to Serve With This Recipe

This cheesecake pairs beautifully with coffee, tea, or as a light dessert after a heavier meal.

Frequently Asked Questions

Q: Can I use homemade whipped cream instead of store-bought?
A: Absolutely! Use the same amount of whipped cream by whipping heavy cream with a bit of sugar until it forms soft peaks.

Q: Can I make this with other pudding flavors?
A: Yes! Vanilla or even butterscotch pudding mix would be delicious in this recipe.

Serving Suggestions

Serve chilled with a dollop of whipped topping and extra banana slices for a delightful presentation.

Ingredients

Crust:
- 2 cups vanilla wafer crumbs
- 6 tbsp butter, melted
Filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 8 oz whipped topping
- 2 bananas, sliced
Topping (optional):
- Extra whipped topping
- Additional banana slices
- Crushed vanilla wafers

Instructions

Prepare Crust: Crush vanilla wafers, mix with melted butter, and press into a springform pan. Chill.
Make Filling: Beat cream cheese and sugar until smooth. Add pudding mix and milk, mixing well.
Fold and Layer: Fold in whipped topping, then layer banana slices over crust. Spread filling over bananas.
Chill: Refrigerate for at least 4 hours until firm.
Garnish: Top with whipped topping, banana slices, and crushed wafers. Serve chilled.

Summary

No-Bake Banana Pudding Cheesecake combines banana pudding with a creamy cheesecake filling, making a dreamy, layered dessert that’s perfect for any occasion!

Notes

Keep this dessert refrigerated and enjoy within 2-3 days for the best flavor and texture.