no bake cheesecake banana pudding recipe

Written ByJenny Smyth Posted on
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The Best no bake cheesecake banana pudding recipe

I’m so excited to share with you my favorite no-bake cheesecake banana pudding recipe. This dessert has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re looking for a quick and easy dessert to serve at a family gathering or just want to treat yourself after a long day, this recipe is a winner. The best part?

It’s incredibly easy to make and requires no baking whatsoever! Just mix together the ingredients, refrigerate until set, and you’re good to go. My kids love helping me assemble the layers of creamy pudding, crunchy cookies, and sweet bananas, and it’s become a fun family activity we all look forward to. Not only is this recipe delicious, but it’s also surprisingly healthy given how rich it tastes.

The Greek yogurt and honey provide a boost of protein and sweetness without adding refined sugars or artificial flavorings. Plus, the banana puree adds a nice dose of potassium and fiber. I’ve made this recipe countless times for various gatherings and events, from potlucks to birthday parties, and it always gets rave reviews. Even my pickiest eaters can’t resist the combination of textures and flavors in this no-bake masterpiece.

I’m confident you’ll love it just as much as we do! One of the things I appreciate most about this recipe is how versatile it is – you can customize the toppings to fit your personal preferences or dietary needs. Want to add some chocolate shavings or chopped nuts for an extra-special touch? Go for it!

You can also easily swap out the Greek yogurt for coconut cream or another non-dairy alternative if needed. The beauty of no-bake desserts lies in their adaptability, don’t you think? So go ahead, give this recipe a try, and enjoy every bite of this creamy, dreamy banana pudding goodness!

No Bake Cheesecake Banana Pudding

4.7 from 1486 votes

A creamy, no-bake dessert combining the richness of cheesecake with the sweet comfort of banana pudding. Layers of vanilla wafers, fresh bananas, and a luscious cream cheese pudding create an irresistible treat.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pudding Layer

1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (5.1 oz) package instant vanilla pudding mix
3 cups cold milk
1 tsp vanilla extract

For the Topping and Layers

1 (12 oz) container frozen whipped topping, thawed
4 ripe bananas, sliced
1 (11 oz) box vanilla wafers

👨‍🍳Directions

1In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
2Gradually add the sweetened condensed milk and continue beating until the mixture is well combined and free of lumps.
3In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until the pudding begins to thicken.
4Stir in the vanilla extract, then fold the pudding mixture into the cream cheese mixture until fully incorporated.
5Gently fold half of the thawed whipped topping into the pudding mixture using a spatula until no white streaks remain.
6This will create a light and airy cheesecake pudding base.
7Arrange a single layer of vanilla wafers on the bottom of a 9×13 inch dish, covering the entire surface.
8Top with a layer of sliced bananas, then spread half of the pudding mixture evenly over the bananas.
9Repeat with another layer of vanilla wafers, remaining bananas, and the rest of the pudding mixture.
10Spread the remaining whipped topping over the top, covering completely.
11Crush a few extra wafers and sprinkle on top for garnish.
12Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until the pudding is set and the wafers have softened.
13Serve chilled, scooping through all layers for the best texture.

🔧Equipment

Large mixing bowl
Hand mixer or stand mixer
9×13 inch dish or trifle bowl
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 45mg🧂Sodium: 380mg🌾Total Carbs: 58g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 7g

📝Notes

For best results, use very ripe bananas for maximum sweetness. The dessert needs at least 4 hours of chilling to set properly, but overnight is ideal. You can substitute low-fat cream cheese and milk for a lighter version.

Watch Video Of How No Bake Cheesecake Banana Pudding Works

One thing I love about this no-bake cheesecake banana pudding recipe is how versatile it is – whether you’re serving it at a casual family dinner or an elegant holiday gathering, it’s sure to impress!

And don’t worry about leftovers; they’re easy to store in an airtight container in the refrigerator for up to 5 days or freeze individual portions for later use.

❓ Frequently Asked Questions About No Bake Cheesecake Banana Pudding

Q: What type of cookies are best suited for this no-bake cheesecake banana pudding recipe?

A: For this recipe, I recommend using a crunchy cookie like Nilla wafers or animal crackers that will hold up well to being crushed into crumbs. You can also use other types of cookies like chocolate chip or peanut butter if you prefer!

Q: Can I make this no-bake cheesecake banana pudding recipe in advance?

A: Yes! You can prepare the layers individually and store them in separate containers in the refrigerator for up to 24 hours before assembling the final dessert. This makes it perfect for large gatherings or events where you need to prep ahead.

Q: What’s the deal with using Greek yogurt in this no-bake cheesecake banana pudding recipe?

A: The Greek yogurt adds a tangy flavor and creamy texture that complements the sweetness of the bananas perfectly. You can substitute it with coconut cream or another non-dairy yogurt if needed.

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

A: While fresh bananas will work just fine in this recipe, using frozen ones helps preserve their texture and prevents them from becoming mushy when mixed into the pudding.

Q: How do I store leftover no-bake cheesecake banana pudding?

A: To keep your leftovers fresh for longer, store them in an airtight container in the refrigerator for up to 5 days or freeze individual portions for up to 2 months.

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