If you’re looking for a show-stopping, creamy dessert that feels like a hug in every bite, the No Bake Banana Pudding Cheesecake Recipe is exactly what you need. This incredible treat combines the best of two beloved classics: the silky richness of cheesecake and the nostalgic comfort of banana pudding. It’s an easy-to-make, no-fuss delight that perfectly balances sweet bananas, smooth cream cheese, and a buttery graham cracker crust without ever turning on the oven. Whether you’re a seasoned baker or a dessert enthusiast trying something new, this recipe promises to be your next favorite crowd-pleaser.

No Bake Banana Pudding Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem simple, but they work harmoniously to bring this recipe to life. Each one plays a crucial role in delivering the right texture, sweetness, and fresh flavor that make this dessert unforgettable.

2 cups graham cracker crumbs: Creates a crunchy, buttery base that supports the creamy filling beautifully.
1/2 cup unsalted butter, melted: Binds the graham cracker crumbs together for a firm yet tender crust.
1/4 cup granulated sugar (for crust): Adds a subtle sweetness to enhance the crust’s flavor without overpowering it.
16 oz cream cheese, softened: The star ingredient giving the cheesecake its rich and velvety texture.
1 cup powdered sugar: Sweetens the cream cheese filling smoothly without a gritty texture.
2 cups heavy whipping cream: Whipped to fluffy perfection to lighten the dense cream cheese.
1/2 cup granulated sugar (for whipping cream): Stabilizes and sweetens the whipped cream for a luscious fold-in.
1 package (3.4 oz) instant banana pudding mix: Brings authentic banana flavor and thickens the filling beautifully.
1 cup cold milk: Essential for the instant pudding to set and develop its creamy consistency.
2 large bananas, sliced: Adds fresh, natural banana sweetness and texture within the cheesecake layers.
1 tsp vanilla extract: Enhances and rounds out the overall flavor profile with warm, comforting notes.
1 cup whipped cream: For a light, fluffy topping that complements the dense filling perfectly.
Vanilla wafers for garnish: Provides a nostalgic crunch and aesthetic charm when serving.
Sliced bananas for garnish: Fresh fruit finish that signals the banana flavor at first glance.

How to Make No Bake Banana Pudding Cheesecake Recipe

Step 1: Prepare the Crust

Start by mixing the graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press this firmly into the bottom of a 9-inch springform pan to form an even layer. Chilling it in the refrigerator helps it set firmly, providing a satisfying crunch to balance the creamy layers that will come next.

Step 2: Make the Cheesecake Filling

Beat the softened cream cheese and powdered sugar together until super smooth and creamy. In a separate bowl, whip the heavy cream along with granulated sugar until stiff peaks form — this means the cream holds its shape when you lift the whisk. Gently fold the whipped cream into the cream cheese mixture to keep it light and airy but still decadently rich.

Step 3: Incorporate the Banana Pudding

Whisk the instant banana pudding mix with cold milk until it thickens, which usually takes just a few minutes. Then, fold this pudding mixture into the cream cheese and whipped cream blend along with vanilla extract. This step infuses the filling with that unmistakable banana pudding flavor while maintaining a perfect, velvety texture.

Step 4: Assemble the Cheesecake

Start by spreading a generous layer of cheesecake filling over the chilled crust. Then, scatter sliced bananas evenly on top to keep every bite fresh and fruity. Cover the bananas with the remaining filling and smooth the top with a spatula. Refrigerate the entire cheesecake for at least 4 hours to allow it to set properly — this is when all the layers meld together into pure magic.

Step 5: Add the Topping

Before serving, spread a thick layer of whipped cream over the top of your chilled cheesecake. Garnish it with extra sliced bananas and crunchy vanilla wafers for that perfect finishing touch that adds texture and visual appeal. These simple garnishes elevate the dessert from delicious to dazzling.

Step 6: Serve and Enjoy

Carefully remove the sides of the springform pan, slice the cheesecake into generous pieces, and serve chilled. Each forkful is a dream come true, combining creamy cheesecake, fresh bananas, and a crisp crust in every bite!

How to Serve No Bake Banana Pudding Cheesecake Recipe

Garnishes

Fresh banana slices and vanilla wafers bring a delightful balance of softness and crunch when sprinkled atop the cheesecake. You can even add a drizzle of caramel sauce or a sprinkle of cinnamon for extra flair and flavor contrast. These simple touches add both charm and freshness when serving.

Side Dishes

This cheesecake pairs like a dream with a light, fruity salad or a glass of cold milk to keep things refreshing. For an adult crowd, consider serving it alongside a cup of rich coffee or a glass of dessert wine to complement its sweetness and creaminess.

Creative Ways to Present

If you want to impress guests, serve this No Bake Banana Pudding Cheesecake Recipe in individual glass jars layered with extra bananas and crushed wafers. Alternatively, add colorful fruit toppings like berries or kiwi to add a touch of vibrancy and freshness. Presentation is part of the joy, and this cheesecake lends itself wonderfully to creative plating.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cheesecake tightly with plastic wrap or transfer it to an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 4 days, making it an ideal dessert to prepare in advance for gatherings or special occasions.

Freezing

This No Bake Banana Pudding Cheesecake Recipe freezes well if you want to save some for later. Wrap it securely with plastic wrap and aluminum foil before placing it in the freezer. For best results, consume within 1 month and thaw overnight in the refrigerator before serving.

Reheating

This cheesecake is best enjoyed cold, so no reheating is necessary. If thawed from frozen, simply allow it to thaw completely in the refrigerator for the creamiest texture and best flavor.

FAQs

Can I use a different crust for this cheesecake?

Absolutely! If you prefer, you can swap the graham cracker crust for crushed vanilla wafers, ginger snaps, or even a chocolate cookie crust for a fun twist. Just be sure to adjust the amount of butter to achieve the right consistency.

How ripe should the bananas be?

Choose bananas that are ripe but not overly mushy — yellow with just a few brown spots is perfect. This ripeness gives maximum sweetness without becoming too soft or slimy inside the cheesecake.

Is it possible to make this recipe dairy-free?

Yes, you can substitute cream cheese with a dairy-free alternative, use coconut cream in place of heavy whipping cream, and choose a dairy-free pudding mix. Keep in mind the texture and flavor might vary slightly.

Can I prepare this cheesecake a day ahead?

Definitely! In fact, making the No Bake Banana Pudding Cheesecake Recipe a day in advance helps the flavors meld together and the texture set perfectly. Just keep it refrigerated until ready to serve.

How do I prevent the bananas from browning?

To keep your banana slices fresh and vibrant, lightly toss them in lemon juice before layering or garnishing. This simple trick helps prevent oxidation and keeps the bananas looking inviting and delicious.

Final Thoughts

There’s something truly special about a dessert that’s as easy to make as it is to fall in love with. The No Bake Banana Pudding Cheesecake Recipe brings together creamy, fruity, and crunchy textures in a way that feels like a warm embrace. Whether you’re making it for a casual family meal or a festive gathering, it’s bound to become a beloved favorite. Go ahead, give it a try, and watch the smiles bloom with every bite.

No Bake Banana Pudding Cheesecake Recipe

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3.8 from 183 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 8 servings 1x

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Description

This No Bake Banana Pudding Cheesecake is a creamy, luscious dessert combining rich cream cheese, sweet banana pudding, and a buttery graham cracker crust. Perfect for those looking for an easy, refrigerator-set cheesecake bursting with banana flavor and topped with whipped cream, vanilla wafers, and fresh banana slices.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1/2 cup granulated sugar
1 package (3.4 oz) instant banana pudding mix
1 cup cold milk
1 tsp vanilla extract
2 large bananas, sliced

Topping

1 cup whipped cream
Vanilla wafers for garnish
Sliced bananas for garnish

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix well until the crumbs are fully coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place it in the refrigerator to chill and set while you prepare the filling.
Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy, ensuring no lumps remain. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form have developed. Gently fold the whipped cream into the cream cheese mixture until combined, creating a light and airy base for your cheesecake.
Prepare the Banana Pudding Layer: In another bowl, whisk the instant banana pudding mix with cold milk until thick and smooth according to package instructions. Fold the thickened banana pudding into the cream cheese mixture along with the vanilla extract. Mix gently until evenly blended to keep the fluffy texture.
Assemble the Cheesecake: Spread a layer of the cheesecake filling evenly over the chilled crust in the springform pan. Arrange a layer of sliced bananas on top of this filling. Then cover the bananas with the remaining cheesecake filling, smoothing the surface with a spatula. Cover and refrigerate the cheesecake for at least 4 hours to allow it to set properly.
Add the Topping: Just before serving, spread the whipped cream evenly over the top of the set cheesecake. Garnish with additional sliced bananas and vanilla wafers arranged decoratively for added texture and flavor appeal.
Serve: Carefully remove the cheesecake from the springform pan. Slice the cheesecake into 8 servings and serve chilled for the best flavor and texture.

Notes

Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
Use ripe but firm bananas to avoid mushiness in the cheesecake layers.
You can prepare the cheesecake a day in advance for sharper banana flavor and easier slicing.
Store leftover cheesecake covered in the refrigerator for up to 3 days.
Optionally, add chopped nuts or chocolate chips to the filling for extra texture.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American