Easy No Bake Banana Pudding Cheesecake Recipe
This No-Bake Banana Cheesecake combines over 30 years of developing no-bake treats with my love of using ripe bananas in creative ways. Ripe bananas are a key ingredient, adding natural sweetness and enhancing the creamy texture. The addition of banana pudding mix ensures that every bite is rich, flavorful, and nostalgic—like the best parts of banana pudding and cheesecake combined into one.
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No Bake Banana Pudding Cheesecake
With no oven required, it’s a dessert that’s as easy as it is delicious, making it perfect for warm weather or when you need a show-stopping treat without the fuss. This easy recipe starts with a vanilla wafer crust, adding a buttery crunch that complements the smooth cheesecake filling.
This dessert is a hit for any occasion, from family dinners to potlucks or holiday gatherings. It’s a breeze to assemble, and adding fresh banana slices to the top of the cheesecake adds a pop of freshness that makes each serving irresistible.
No Bake Banana Cheesecake ingredients
Vanilla Wafer Cheesecake Crust
- Vanilla Wafers-The perfect cookie for a banana pudding cheesecake crust.
- Brown Sugar-Added for a little extra sweetness.
- Butter-Melted so that it will combine the crumbs together.
Banana Pudding No Bake Cheesecake Filling
- Cream Cheese-The most important ingredient in any cheesecake, make sure that it is softened so that it mixes well.
- Banana Pudding Mix-Great for flavor and texture.
- Milk-Added to the banana pudding mix to get a nice and thick mixture.
- Whipped Topping-A wonderful and light ingredient to use to get a light and airy cheesecake.
- Ripe Banana-Fresh banana is important in order to get a great banana flavor.
How to make Banana Pudding Cheesecake (No Bake)
- In a mixing bowl, beat cream cheese until smooth using a hand held {or stand} mixer.
- Mash the ripe fresh banana using a fork or a potato masher.
- In a separate bowl combine the banana pudding and milk together, mixing until thick and incorporated. Add the banana pudding mixture to the cream cheese, along with the mashed banana and mix to combine until smooth. Then add the whipped topping and fold it into the mixture by hand.
- Grab the prepared Vanilla Wafer Crust from the refrigerator in a springform pan.
- Pour the banana pudding cheesecake filling into the prepared crust and spread out into an even layer. Refrigerate for 2-4 hours.
- Remove the outside ring of the springform pan. Pipe {or spread} whipped topping on top of the cheesecake. Add mini Vanilla Wafers and sliced bananas to the top of the cheesecake, slice and enjoy.
Tips for the BEST No Bake Banana Cheesecake
- Try a different kind of crust. If you want a traditional cheesecake then go for a graham cracker crust. You could also make a Golden Oreo crust for a fun twist.
- Use cold milk when mixing it with the pudding. This will ensure that the pudding thickens up quickly.
- Use room temperature cream cheese for the cheesecake. Otherwise you might end up with a lumpy filling.
- Freeze the Banana Pudding Cheesecake for about 30 minutes if it is too soft when you try to cut it into slices.
- Garnish with freeze dried banana slices if you are worried about the bananas turning brown.
How to store No Bake Banana Cheesecake
Store this no bake banana cheesecake tightly covered in the refrigerator for up to 3 days.
The Banana Pudding Cheesecake will last in the refrigerator for up to 4 days but is best at about 2 days. I actually prefer this Banana Pudding Cheesecake a day one or two after it has been made.
Can I freeze No Bake Banana Cheesecake?
Absolutely! This No Bake Banana Cheesecake is great frozen for up to 1 month. You can serve it frozen, semi-frozen or thawed depending on the texture you prefer.
Banana Pudding Cheesecake Recipe FAQs
Can I use vanilla pudding flavored Jello in Banana Pudding Cheesecake?
You can use vanilla pudding in place of banana pudding but it won’t be as banana forward unless you decide to add an additional mashed ripe banana.
There is also an item called banana extract that can be used in small amounts to help get a big banana flavor.
How do you keep bananas from turning brown in Banana Pudding Cheesecake?
When you add fresh ripe bananas to the inside of the Banana Pudding Cheesecake it will keep the bananas from turning brown.
The fresh bananas on top of the cheesecake however should be added at the last minute. Because they are freshly cut, the oxygen from the air can cause them to turn brown.
Can I make this No Bake Cheesecake ahead of time?
This No Bake Banana Cheesecake can be made a day or two ahead of time but I wouldn’t add the toppings until right before serving for best results.
Do you love no-bake cheesecakes? Try these awesome recipes…
- No Bake Cheesecake Waffle Cones Recipe
- Golden Oreo No Bake Cheesecake Recipe
- Eggless Cookie Dough Cheesecake Recipe
- Easy Strawberry Crunch Cheesecake with a Golden Oreo Crust
- No Bake S’mores Cheesecake
- No Bake Raspberry Cheesecake Recipe
- Festive Pina Colada Cheesecake Recipe
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No Bake Banana Cheesecake
Ingredients
Vanilla Wafer Crust
- 2 ¼ cups vanilla wafer crumbs
- ¼ cup brown sugar {packed}
- ⅓ cup butter {melted}
Banana Pudding Cheesecake Filling
- 8 ounces cream cheese {softened}
- 3.4 ounce box banana pudding mix
- ¾ cup milk {I used 1%}
- 8 ounce whipped topping
- 1 ripe banana {mashed}
Toppings
- 10-12 mini vanilla wafers
- 1 banana {cut into slices}
- 1 cup whipped topping
Instructions
Vanilla Wafer Crust
- Pulse the vanilla wafers into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together vanilla wafer crumbs, brown sugar and melted butter, stir until crumbs are completely coated. Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of pan. Refrigerate the crust until the filling is prepared.
Banana Pudding Cheesecake Filling
- In a mixing bowl, beat cream cheese until smooth. In a separate bowl combine the banana pudding and milk together, mixing until thick and incorporated. Add the banana pudding mixture to the cream cheese, along with the mashed banana and mix to combine until smooth. Finally, add whipped topping to mixture and gently mix. Add cheesecake mixture into prepared vanilla wafer crust, cover with plastic wrap and refrigerate for 2-4 hours.
- To serve, add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping all over the top of the cheesecake. Go back and place whole mini vanilla wafers and banana slices around the edge of the cheesecake as desired. Sprinkle with any leftover vanilla wafer crumbs. Leftovers can be stored in the refrigerator covered tightly for 3-4 days.
