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One of my favorite things about creating desserts is combining two of my favorites. In this case an amazing no-bake cheesecake along with banana pudding are blended in the best way possible. This Easy No Bake Banana Pudding Cheesecake Recipe is a simple but super fun dessert that is full of banana flavor. The crunch from the vanilla wafers brings everything together for the perfect treat that needs to be on your spring and summer menu.

Do you love no-bake cheesecakes? Try this Golden Oreo No Bake Cheesecake Recipe!

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No Bake Banana Pudding Cheesecake

Banana Pudding is an iconic dessert that people get serious about. Vanilla wafers, banana pudding and fresh bananas are the main components which is wonderful in itself. Turn all of those amazing ingredients into a no bake cheesecake and this dessert becomes even better.

The easy vanilla wafer crust is made even better by the easy banana pudding cheesecake filling that has fresh ripe bananas in it. A little whipped topping, mini vanilla wafers and fresh bananas finish the cheesecake off perfectly.

Ingredients Needed

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 Easy No Bake Banana Pudding Cheesecake with a Vanilla Wafer Crust

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.

Frequently Asked Questions:

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.

How long will this Banana Pudding Cheesecake last?

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.

Do you love no-bake cheesecakes? Try these awesome recipes…

Easy Banana Pudding No Bake Cheesecake

A vanilla wafer crust is topped with banana pudding inspired cheesecake filling with fresh bananas.

Course: Dessert

Cuisine: American

Author: June Albertson-Dick

Prep Time: 20

Total Time: 2 20

Servings: slices

Calories: 381kcal

4.37 from 41 votes

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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.