A Creamy, Classic Dessert with a Modern Twist
When spring rolls around, I always crave something cool, creamy, and a little nostalgic. That’s exactly what this no bake banana pudding cheesecake delivers. Inspired by the beloved Southern banana pudding and fused with the richness of a cheesecake, this dessert is as comforting as it is indulgent. It’s layered with sweet banana slices, whipped banana-flavored cheesecake filling, and a vanilla wafer crust that stays true to its roots—all without turning on the oven.
This recipe has been a family favorite for years, especially during Easter gatherings and spring brunches. My grandmother used to make banana pudding by heart, and one year, she folded that recipe into her no-bake cheesecake base for a birthday surprise. It was a hit then, and every time I serve this dessert now, it brings back that same joy and excitement.
Whether you’re hosting a celebration or just want to treat yourself to something delightful, this recipe is simple to follow, can be made ahead, and has layers of flavor that will impress everyone at the table.
Table of Contents
Why You’ll Love This No Bake Banana Pudding Cheesecake
This dessert has several qualities that make it perfect for spring, entertaining, and any occasion when you want something satisfying without much effort.
- No baking required: Keep your kitchen cool and skip the oven entirely.
- Elegant enough for events: Despite its simplicity, this cheesecake looks impressive.
- Family-friendly: Kids and adults alike love the familiar banana flavor.
- Flexible: Make it in a springform pan, pie dish, or individual cups for serving.
It’s also a great dessert for anyone who wants to prepare ahead of time. It stores beautifully in the fridge, and the flavor only improves as it chills.
Ingredients
Crust:
- 1 ½ cups crushed vanilla wafers
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 1 (3.4 oz) box instant banana pudding mix
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream, whipped to stiff peaks
Assembly:
- 2 ripe bananas, thinly sliced
- Additional vanilla wafers for topping
- Whipped cream for garnish (optional)
Instructions
Step 1: Make the Crust
- Crush the vanilla wafers in a food processor until they form fine crumbs.
- Mix with melted butter and sugar until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator for at least 30 minutes while you prepare the filling.
Step 2: Prepare the Filling
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Add sugar and beat until well incorporated.
- In a separate bowl, whisk the banana pudding mix with milk until it thickens (around 2 minutes).
- Mix the pudding into the cream cheese mixture along with vanilla extract.
- Gently fold in the whipped cream, being careful not to deflate it.
Step 3: Assemble the Cheesecake
- Arrange banana slices over the chilled crust.
- Spoon the cheesecake filling on top, smoothing the surface with a spatula.
- Garnish the top with more banana slices, whole or crushed vanilla wafers, and optional whipped cream.
Step 4: Chill
- Cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, for the best texture and flavor.
Storage Instructions
- Store leftovers covered in the refrigerator for up to 3 days.
- To keep bananas from browning, brush slices with a little lemon juice before adding them to the top.
- Freezing is not recommended due to the pudding and fresh bananas, which can alter texture upon thawing.
Tips for Success
- Use full-fat ingredients: This helps the cheesecake set properly and gives the richest flavor.
- Fold, don’t mix: When incorporating whipped cream into the filling, fold it gently to keep the mixture light.
- Chill thoroughly: This cheesecake needs time to firm up and develop flavor.
- Slice bananas last: Add banana slices right before serving or brushing with lemon juice to avoid browning.
Flavor Variations
While the classic version is always a hit, this dessert is also incredibly versatile. Here are a few ways to change it up:
Chocolate Banana Pudding Cheesecake
- Swap vanilla wafers for chocolate wafers or Oreo crumbs in the crust.
- Add chocolate chips or a swirl of ganache into the filling.
Peanut Butter Banana Cheesecake
- Mix ¼ cup peanut butter into the cream cheese base before folding in whipped cream.
- Garnish with chopped peanuts or peanut butter drizzle.
Coconut Banana Cheesecake
- Add ½ teaspoon coconut extract to the filling and top with toasted coconut flakes.
Mini Cheesecakes
- Use small jars or cupcake liners for individual servings.
- Great for picnics, parties, or dessert tables.
Make-Ahead & Serving Ideas
This no bake banana pudding cheesecake is an excellent dessert to prepare ahead. It not only saves time on the day of your event but also tastes even better once the flavors have melded together.
For a spring celebration, try serving this cheesecake with:
- Fresh berries: Strawberries, blueberries, or raspberries add color and contrast.
- Mint leaves: A fresh garnish that enhances visual appeal.
- Lemon iced tea or vanilla latte: Beverages that pair well with banana and cream flavors.
You can also use this cheesecake as the centerpiece of a dessert table surrounded by mini banana cupcakes, lemon bars, and fruit parfaits.
Nutritional Estimate (Per Serving)
This estimate is for guidance only and may vary based on ingredients:
- Calories: 450
- Total Fat: 28g
- Saturated Fat: 17g
- Sugar: 28g
- Carbohydrates: 38g
- Protein: 5g
FAQ: Common Questions
Can I use homemade pudding instead of instant mix?
Yes, but make sure it’s very thick and cool before combining with the cream cheese mixture.
What’s the best way to crush the wafers?
A food processor works best for an even crumb, but you can also place them in a zip-top bag and use a rolling pin.
How long does this dessert last?
It’s best eaten within 2 to 3 days. The bananas will brown slightly over time, but the flavor remains delicious.
Can I use Cool Whip instead of whipped cream?
Yes, if you prefer, you can substitute with one 8-ounce container of whipped topping.
No Bake Banana Pudding Cheesecake
This no bake banana pudding cheesecake is rich, creamy, and layered with banana slices, pudding, whipped cream, and a vanilla wafer crust—no oven required.
- Springform Pan
- Electric mixer
Crust
- 1 1/2 cups crushed vanilla wafers
- 1/3 cup unsalted butter (melted)
- 2 tbsp granulated sugar
Filling
- 2 blocks cream cheese (softened (8 oz each))
- 1 cup granulated sugar
- 1 box instant banana pudding mix ((3.4 oz))
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 cups heavy whipping cream (whipped to stiff peaks)
Topping
- 2 ripe bananas (sliced)
- additional vanilla wafers (for garnish)
- whipped cream (optional, for topping)
Combine crushed vanilla wafers, melted butter, and sugar. Press into a springform pan. Chill for 30 minutes.
Beat softened cream cheese and sugar until smooth. In a separate bowl, whisk pudding mix with milk until thickened. Add to cream cheese and mix well.
Fold in whipped cream gently to keep the mixture light and airy.
Layer sliced bananas over crust. Pour the cheesecake mixture on top and smooth the surface.
Chill in the refrigerator for at least 6 hours or overnight before serving.
For best results, prepare a day in advance and garnish with banana slices right before serving to prevent browning.
Craving More Banana & Cream Cheese Recipes?
- For a brunch spin on banana cheesecake, try these Banana Bread Cinnamon Rolls with Cream Cheese Frosting—sweet swirls with rich filling.
- Prefer baked loaves? You’ll love this Super Moist Chocolate Chip Banana Bread for breakfast or snacking.
- Looking for fruity cream cheese combos? These Peach Cream Cheese Cupcakes are light, fluffy, and ideal for spring and summer.
- Add color to your dessert tray with Strawberry Brownies—a fun alternative to chocolate classics.
- If no-bake is your vibe, try Cheesecake Deviled Strawberries for a bite-sized treat with creamy centers.
- For a fancy yet simple cupcake, make the Vanilla Crème Brûlée Cheesecake Cupcakes—smooth, rich, and torch-finished.
Conclusion
This no bake banana pudding cheesecake is more than just a dessert—it’s a tribute to tradition, a celebration of flavor, and a smart way to enjoy something indulgent without spending hours in the kitchen. Whether you grew up with banana pudding at Sunday suppers or you’re discovering it for the first time, this cheesecake version offers something familiar yet fresh.
The creamy banana filling, crunchy vanilla wafer crust, and airy whipped topping create a perfect harmony of textures and tastes. Best of all, it’s versatile, make-ahead friendly, and can be customized to suit any gathering or personal preference.
Make it once, and it just might become a staple in your spring and summer dessert rotation. It’s a feel-good recipe that brings smiles—and often, requests for seconds.
