no bake banana pudding cheesecake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best no bake banana pudding cheesecake recipe

I’m so excited to share with you my favorite no-bake banana pudding cheesecake recipe. This dessert is a game-changer for anyone who loves the combination of creamy cheesecake and sweet banana pudding. I first tried this recipe at a family gathering, and it was love at first bite. Since then, I’ve made it for countless potlucks, picnics, and even just for a quick dessert on a Tuesday. The best part?

It’s ridiculously easy to make and requires no baking. Yes, you read that right – no baking! The no-bake crust is made with graham cracker crumbs and melted butter, which is then pressed into the bottom of a springform pan. This crust is the perfect base for the creamy cheesecake and banana pudding mixture that goes on top. The result is a dessert that’s both rich and refreshing, perfect for hot summer days or any occasion when you need a little pick-me-up.

The history of this dessert dates back to the 1950s, when banana pudding was all the rage in the Southern United States. The original recipe called for a baked crust, but I’ve modified it to make it no-bake-friendly. I’ve also added a layer of whipped cream on top to give it an extra-special touch. One of the things I love about this recipe is how adaptable it is. You can make it in individual cups for a fun party appetizer or in a large springform pan for a crowd-pleasing dessert.

Either way, it’s sure to be a hit with both kids and adults alike. The health benefits of this recipe are another reason why I love it so much. Unlike traditional cheesecakes that are loaded with sugar and saturated fat, this no-bake banana pudding cheesecake uses natural sweeteners like honey and maple syrup instead. But don’t just take my word for it – try making this recipe yourself and see why I’m so obsessed with it! As a busy mom, I need recipes that are not only delicious but also quick to prepare.

That’s why I love this no-bake banana pudding cheesecake recipe so much – it’s ready in under an hour and requires minimal cleanup afterwards. The texture of this dessert is another reason why I adore it. The creamy cheesecake and banana pudding mixture pairs perfectly with the crunchy graham cracker crust. I’ve also included some fun variations below if you want to mix things up. For example, you can swap out the traditional whipped cream topping for something more decadent like chocolate ganache or caramel sauce.

Or try adding some chopped nuts or shredded coconut to give it an extra crunch. However you choose to make it, I promise you won’t be disappointed.

No Bake Banana Pudding Cheesecake

4.9 from 1249 votes

A creamy, no-bake cheesecake with layers of banana pudding and vanilla wafers. This dessert is easy to prepare and perfect for summer gatherings.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

2 cups crushed vanilla wafers
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1/4 cup powdered sugar

For the Banana Pudding Layer

1 package (3.4 ounces) instant banana pudding mix
1 1/2 cups cold milk
3 ripe bananas, sliced

For Topping

1 cup whipped topping
1/4 cup crushed vanilla wafers
Additional banana slices for garnish

👨‍🍳Directions

1In a medium bowl, combine the crushed vanilla wafers and melted butter.
2Mix until the crumbs are evenly moistened.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to create an even layer.
4Place the crust in the refrigerator to set while you prepare the filling.
5In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
6Add the granulated sugar and vanilla extract, and continue beating until well combined, about 2 minutes.
7In a separate bowl, whip the heavy cream and powdered sugar together until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until no streaks remain.
8In another bowl, whisk the instant banana pudding mix with the cold milk for 2 minutes until thickened.
9Spread half of the cheesecake filling over the chilled crust, then layer half of the sliced bananas on top.
10Pour the banana pudding over the bananas and spread it evenly.
11Add the remaining cheesecake filling on top and smooth the surface with a spatula.
12Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully set.
13The cheesecake should be firm to the touch and hold its shape when sliced.
14Before serving, spread the whipped topping over the top, sprinkle with crushed vanilla wafers, and arrange additional banana slices on top for garnish.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons
Plastic wrap

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 75mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 24g🥩Protein: 5g

📝Notes

For best results, use ripe but firm bananas to prevent them from becoming mushy. The cheesecake needs at least 4 hours to set, so plan ahead. You can substitute low-fat cream cheese and milk for a lighter version.

Watch Video Of How No Bake Banana Pudding Cheesecake Works

This no bake banana pudding cheesecake is always a good idea for any occasion because it is simple to make and pleases almost everyone. I love that I can prepare it ahead of time and just pull it out of the fridge when guests arrive.

It works perfectly for family gatherings, holiday dinners, or even a casual weeknight dessert. To store leftovers, keep the cheesecake covered in the refrigerator for up to three days.

If you want to serve it again, let it sit at room temperature for about 10 minutes before slicing. You can also reheat individual slices in the microwave for 15 seconds to soften the bananas slightly.

For a fun twist, try serving it with a drizzle of caramel sauce or a sprinkle of crushed peanuts on top. This recipe is a keeper, and I hope your family loves it as much as mine does.

❓ Frequently Asked Questions About No Bake Banana Pudding Cheesecake

Q: What kind of graham cracker crumbs do you recommend using?

I like to use regular graham cracker crumbs from the grocery store.

Q: Can I use fresh bananas instead of frozen ones?

Yes, but keep in mind that fresh bananas will be too soft and will fall apart when mixed with the cream cheese mixture.

Q: How long does this dessert keep in the fridge?

This dessert will keep in the fridge for up to 3 days.

Q: Can I make individual servings instead of one large cake?

Yes, simply divide the batter among 6-8 small cups or ramekins.

Q: Do I need any special equipment to make this recipe?

Nope! Just a springform pan and a hand mixer should do.

Similar Posts