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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

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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Find it online: https://juliandempsey.com/no-bake-banana-pudding-cheesecake-recipe/