No-Bake Banana Pudding Cheesecake Recipe

ByJulian Dempsey
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Introduction

This No-Bake Banana Pudding Cheesecake is a creamy, dreamy dessert perfect for warm days or when you want a fuss-free sweet treat. Combining the classic flavors of banana pudding with rich cheesecake, it’s sure to impress without turning on the oven.

This is a round three-layer banana cheesecake on a white plate set on a white marbled surface. The bottom layer is a thick, crumbly brown crust with a rough texture. The middle layer is a thick, creamy off-white cheesecake with a smooth, soft texture. The top layer is also creamy but slightly thinner, decorated with dollops of white whipped cream spaced evenly around the edge. Between the whipped cream are slices of yellow banana with brown spots, placed in a circular pattern. In the center, there are more banana slices topped with a sprinkle of crumbly brown crumbs, adding a crunchy texture contrast. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsalted butter (melted)
  • 1/4 cup granulated sugar
  • 16 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream (whipped)
  • 2 ripe bananas (mashed)
  • 1 cup banana pudding mix (instant)
  • 1–2 ripe bananas (sliced for topping)
  • Whipped cream (for garnish)
  • Nilla wafers (optional, for garnish)

Instructions

  1. Step 1: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
  2. Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  4. Step 4: Gradually add the powdered sugar and vanilla extract, mixing until well combined.
  5. Step 5: Add the mashed bananas and banana pudding mix to the cream cheese mixture. Mix until smooth.
  6. Step 6: Gently fold in the whipped heavy cream until fully incorporated, being careful not to deflate the mixture.
  7. Step 7: Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
  8. Step 8: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
  9. Step 9: Once set, remove the cheesecake from the refrigerator. Top with sliced bananas and dollops of whipped cream. Optionally, add Nilla wafers for extra crunch.
  10. Step 10: Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled.

Tips & Variations

  • For a more intense banana flavor, you can add a teaspoon of banana extract to the filling.
  • Use ripe bananas but avoid overly brown ones to maintain a fresh taste and appealing color.
  • If you prefer a firmer crust, chill the crust for 15 minutes before adding the filling.
  • Substitute Nilla wafers with crushed vanilla cookies or digestive biscuits for a different texture.
  • To keep the sliced bananas from browning, toss them lightly in lemon juice before topping the cheesecake.

Storage

Store the cheesecake in an airtight container or cover the springform pan tightly with plastic wrap and keep it refrigerated. It will stay fresh for up to 3 days. When ready to serve again, allow it to sit at room temperature for 10 minutes for the best texture. Avoid freezing, as the texture may change once thawed.

How to Serve

A three-layered cheesecake is shown on a white plate on a white marbled surface. The bottom layer is a crumbly brown crust made from crushed biscuits. The middle layer is thick, smooth, and creamy off-white cheesecake filling. The top layer is decorated with several swirls of white whipped cream evenly spaced around the edge. Between the swirls are slices of yellow banana arranged in a circle. The center is filled with more crushed brown crumbs and extra banana slices. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making a day ahead. Just prepare it and refrigerate for 4 hours or overnight to let it set fully.

Can I use a different pudding flavor?

While banana pudding mix complements the recipe best, you can experiment with vanilla or butterscotch pudding for a unique twist.

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No-Bake Banana Pudding Cheesecake Recipe

★★★★★

4.5 from 244 reviews
  • Author: Julian
  • Total Time: 4 hours 30 minutes
  • Yield: 10 servings 1x
Print Recipe

Description

This No-Bake Banana Pudding Cheesecake is a creamy, luscious dessert combining the classic flavors of banana pudding with a rich cheesecake texture. The easy-to-make crust is made from graham cracker crumbs and butter, topped with a smooth banana pudding-infused cheesecake filling, and garnished with fresh bananas and whipped cream. Perfect for warm weather or when you want a make-ahead, fridge-set dessert that impresses without turning on the oven.

Ingredients

Scale

For the Crust:

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

For the Cheesecake Filling:

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 2 ripe bananas, mashed
  • 1 cup banana pudding mix (instant)

For Topping:

  • 1–2 ripe bananas, sliced
  • Whipped cream, for garnish
  • Nilla wafers, optional, for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until all ingredients are well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan, forming an even layer. Set the crust aside while you prepare the filling.
  2. Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Slowly add the powdered sugar and vanilla extract, continuing to mix until fully incorporated. Stir in the mashed bananas and banana pudding mix until the mixture is smooth. Finally, gently fold in the whipped heavy cream, being careful not to deflate it, until everything is evenly combined.
  3. Assemble the Cheesecake: Pour the prepared cheesecake filling over the crust in the springform pan, smoothing the top with a spatula for an even surface. Cover the pan tightly with plastic wrap and place it in the refrigerator. Chill for at least 4 hours or until the cheesecake has fully set.
  4. Serve: Once set, remove the cheesecake from the refrigerator. Carefully remove the sides of the springform pan. Top the cheesecake with sliced bananas and dollops of whipped cream. For extra texture and flavor, optionally garnish with Nilla wafers. Slice the cheesecake into portions and serve chilled.

Notes

  • For best results, use ripe bananas to ensure maximum flavor and natural sweetness.
  • The cheesecake needs at least 4 hours to set properly in the refrigerator; overnight chilling will yield an even firmer texture.
  • To prevent sliced bananas on top from browning quickly, you can brush them lightly with lemon juice before arranging on the cheesecake.
  • Use full-fat cream cheese and heavy cream for a richer, creamier cheesecake.
  • This recipe is best stored in the refrigerator and consumed within 2-3 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: No-Bake Banana Pudding Cheesecake, Banana Cheesecake, No Bake Dessert, Banana Pudding, Easy Cheesecake

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