The Best No-Bake Banana Pudding Cheesecake You’ll Ever Make

No-Bake Banana Pudding Cheesecake takes two classic desserts—banana pudding and cheesecake, and combines them into one delectable no-bake treat! It’s got the smooth, velvety richness of cheesecake blended with the familiar, comforting taste of banana pudding.

No-Bake Banana Pudding Cheesecake

I’m so excited to share this No-Bake Banana Pudding Cheesecake with y’all today!

I created this recipe with my friend Heather in mind.

Heather is one of my best friends. Her teenage son was hurt in an accident, and between the hospital stay and caring for him when he got home, it took a lot out of her,

So, I made up a bunch of food to take to them so that breakfast, lunch, and dinner for that week would be easier.

I wanted to do a special dessert to let her know that I was thinking of her too, though.

Well, two of Heather’s favorite foods are banana pudding and cheesecake.

So I thought what better than to mash them up into one marvelous (but easy!) dessert?

That’s how this recipe was created! But don’t get me wrong, I love no-bake desserts!

Some of my favorites are: Strawberry Pie, No Bake Pecan Pie, No-Bake Apple Cream Pie, Peanut Butter Pie, and Gingerbread Pie.

There’s also this awesome Little Debbie no-bake dessert dip I just love: Christmas Tree Cake Dip Recipe.

Why You’ll Love My No-Bake Banana Pudding Cheesecake

If you love banana pudding and cheesecake, then y’all are really gonna love this recipe!

• Quick and Easy: This recipe skips the oven entirely—no need to mess with a water bath or heat up your kitchen. In just a few simple steps, you’ll have a creamy banana pudding dessert that’ll have everyone ooohing and aaahing!
• Classic Banana Flavor: This dessert combines the best of two worlds: banana cream pie and traditional cheesecake.
• Velvety Texture: The cream cheese mixture, whipped to perfection with heavy cream, creates a smooth and rich cheesecake filling.
• Perfect for Any Occasion: Whether it’s a family dinner, a church potluck, or your next party, this dessert is always a hit. The beautiful sliced bananas and crushed vanilla wafers on top make it look as good as it tastes.
• No-Bake Convenience: There’s no need for a springform pan or fancy equipment. This cheesecake uses ready-made graham cracker crusts. It’s about as easy of a dessert recipe you can get!

Ingredients for No-Bake Banana Pudding Cheesecake

• Cream Cheese: This is the base of your cheesecake filling. Make sure it’s at room temperature so it blends up smooth and creamy with no lumps.
• Sugar: You can just use granulated sugar.
• Heavy Cream: When whipped, the cream adds a light, fluffy texture to the cream cheese mixture. It’s what makes my cheesecake so rich and creamy!
• Vanilla Extract: A splash of vanilla extract pairs perfectly with the instant vanilla pudding mix to create that classic banana pudding dessert flavor.
• Instant Vanilla Pudding Mix: I use this to give the dessert its silky, pudding-like texture. It also gives it the traditional banana cream pie flavors.
• Whole Milk: Using whole milk is best because it’s thick and creamy.
• Prepared Graham Cracker Crusts: Using pre-made graham cracker crusts makes this a super easy dessert.
• Bananas: Fresh bananas are layered into the cheesecake and some banana slices added to the top so it looks pretty.
• Nilla Wafers: Crushed vanilla wafer cookies are layered into the dessert and sprinkled on top.
• Whipped Cream: A squirt of whipped cream before serving complements the creamy filling and crunchy crust.

Note: This recipe makes two pies, so it’s perfect for one to give away and one to keep.

How to Make No-Bake Banana Pudding Cheesecake

Y’all are going to love this no bake banana pudding cheesecake recipe! Although I whipped it up for Heather, it’s become one of my favorite desserts.

1. Whip the Cream Cheese Mixture: In a large bowl, use a hand mixer (or a stand mixer) to beat the cream cheese until smooth and fluffy. Add the sugar and mix until combined. Then pour in the heavy cream and vanilla extract. Keep beating until you get stiff peaks. Set it aside for now.
2. Prepare the Pudding: In a medium bowl, whisk the instant vanilla pudding mix with the whole milk. Let it sit in the fridge for about 3 minutes so it can thicken up.
3. Combine the Mixtures: Gently fold the pudding into the cream cheese mixture until it’s well combined.
4. Assemble the Cheesecake: Pour half the cheesecake filling into two graham cracker crusts, spreading it out evenly. Add a single layer of sliced bananas and a layer of vanilla wafers on top. Then, spread the remaining cheesecake filling over the top. Smooth it out so it looks pretty.
5. Garnish and Chill: Sprinkle crushed vanilla wafer cookies over the top of the cheesecake for a little crunch. Cover each cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, for the best results.
6. Serve and Enjoy: When you’re ready to serve, top each cheesecake with whipped cream, more fresh banana slices, and a few whole vanilla wafers.

Recipe Variations

• Chocolate Swap: Swap the vanilla wafers for chocolate graham crackers or crushed Oreos.
• Peanut Butter Banana Cheesecake: Mix a few tablespoons of peanut butter into the cream cheese mixture. Sprinkle crushed peanut butter cups or chopped peanuts over the top to make it look awesome.
• Strawberry Banana: Layer fresh strawberry slices alongside the bananas.
• Pecan Pie Banana Cheesecake: If you love pecan pie like I do, then add some chopped pecans and a little caramel sauce with the bananas.
• Cookie Crust Swap: Replace the graham cracker crust with a vanilla wafer crust or crushed shortbread cookies to mix it up a bit.
• Caramel Banana Cheesecake: Drizzle caramel sauce over the top of the cheesecake and sprinkle with crushed pecans or toffee bits.

Refrigerating Leftovers

Cover the cheesecake tightly with plastic wrap or transfer it to an airtight container. Store it in the fridge for up to 2-3 days.

For the best results, add any toppings like whipped cream or fresh banana slices just before serving to keep them fresh.

Freezing for Longer Storage

If you want to keep it longer, you can freeze the cheesecake.

Slice it into portions and wrap each piece tightly in plastic wrap, then place the wrapped pieces in a freezer bag or an airtight container.

Frozen cheesecake can last for up to a month. When you’re ready to eat it, let it thaw in the fridge overnight.

Print Pin

No-Bake Banana Pudding Cheesecake

Servings 2 pies

Ingredients

• 2 8oz packages of cream cheese, softened
• 1 scant cup sugar 2 tablespoons less than 1 cup - fill up 1 cup and remove 2 tablespoons
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• 3.4 oz package instant vanilla pudding
• 1-3/4 cup whole milk
• 2 prepared graham cracker crumb crusts
• 3 bananas sliced, plus more slices for garnish
• 30 Nilla wafers plus more for garnish
• whipped cream for serving

Instructions

• In a large bowl with a hand mixer (or in a stand mixer fitted with the whisk attachment) beat the cream cheese until smooth and fluffy.
• Add the sugar, beat to combine. Add the heavy cream and vanilla extract; keep beating until stiff peaks form. Set aside.
• In a separate bowl, whisk together the pudding mix and milk. Let the pudding stand for 3 minutes in the fridge so that it sets up. Fold it into the cheesecake mixture until combined.
• Pour half the filling evenly between two graham cracker crusts. Add a single layer of sliced bananas and then a single layer of Nilla wafers. Top with the other half of the filling.
• Smooth the top and garnish with crushed Nilla wafers. Refrigerate until the cheesecake is firm, at least 6 hours or overnight.
• When serving, top with whipped cream, fresh sliced bananas, and a couple Nilla wafers (if desired).