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No-Bake Banana Pudding Cheesecake

No-Bake Banana Pudding Cheesecake

A luscious no-bake dessert combining creamy cheesecake layers with classic banana pudding flavors, featuring a crunchy vanilla wafer crust and fresh bananas. Perfect for any occasion, this effortless, rich, and customizable treat requires no oven and is easy to prepare and serve chilled.

  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Crust Ingredients

  • 1 ½ cups vanilla wafers, crushed
  • 5 tablespoons unsalted butter, melted

Filling Ingredients

  • 16 oz cream cheese, softened
  • 1 (14 oz) can sweetened condensed milk
  • 1 (3.4 oz) package banana pudding mix (instant or regular)
  • 1 ½ cups whipped topping (such as Cool Whip)

Additional Ingredients

  • 3–4 fresh bananas, sliced

Instructions

  1. Prepare the Crust: Begin by crushing the vanilla wafers into fine crumbs. Combine them with melted butter until evenly moistened, then press the mixture firmly into the bottom of your pan to form a compact and flavorful base. Chill in the refrigerator while you prepare the filling to ensure it sets firmly.
  2. Mix the Cream Cheese Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and banana pudding mix, blending well after each addition. Finally, gently fold in the whipped topping to keep the mixture light and airy.
  3. Assemble the Layers: Start with a layer of fresh banana slices over the cooled crust. Pour half of the cream cheese mixture over them, smoothing the surface carefully. Add another banana layer, then cover with the remaining filling, spreading evenly to seal everything in.
  4. Chill and Set: Cover the cheesecake with plastic wrap and place it in the refrigerator for at least 4 hours, preferably overnight. This chilling time allows the flavors to meld and the cheesecake to firm up perfectly, making it easier to slice and serve.
  5. Garnish and Serve: Just before serving, garnish with crushed vanilla wafers or additional banana slices for a beautiful presentation and added texture that complements the rich filling.

Notes

  • Use ripe bananas that are firm but not overly mushy for best flavor and texture.
  • Longer refrigeration (overnight recommended) results in a firmer, tastier cheesecake.
  • Ensure cream cheese is at room temperature for a smooth, lump-free filling.
  • Press the crust firmly to prevent crumbling when slicing.
  • This cheesecake is best served chilled; avoid leaving it out at room temperature for too long.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free cookie substitution)

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 210 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 50 mg

Keywords: no-bake, banana pudding, cheesecake, dessert, easy, creamy, layered, gluten-free option, banana dessert