If you are searching for an irresistibly creamy and flavorful dessert that requires no oven time, this No Bake Banana Pudding Cheesecake Recipe is going to steal your heart. It’s a luscious blend of smooth cream cheese, fluffy whipped cream, and the nostalgic sweetness of banana pudding, all layered atop a buttery graham cracker crust. Whether you’re craving a weekend treat or a showstopper for your next gathering, this cheesecake brings that perfect balance of texture and taste with every bite.
Ingredients You’ll Need
These straightforward yet wonderfully complementary ingredients come together to create the magic of this cheesecake. Each one plays a crucial role, from the crunchy crust to the creamy, banana-flavored filling, ensuring your dessert is as delightful as it is simple to prepare.
- 2 cups graham cracker crumbs: Provides a crunchy, buttery base that holds all the flavors together.
- 1/2 cup unsalted butter, melted: Binds the crust crumbs with richness and a subtle buttery flavor.
- 1/4 cup granulated sugar: Adds just the right touch of sweetness to the crust without overpowering.
- 16 oz cream cheese, softened: The decadent and creamy heart of the cheesecake.
- 1 cup powdered sugar: Blends smoothly with cream cheese to add sweetness without graininess.
- 2 cups heavy whipping cream: Whipped into stiff peaks, it lightens the texture and feels like a cloud in every spoonful.
- 1/2 cup granulated sugar: Sweetens the whipped cream perfectly.
- 1 package (3.4 oz) instant banana pudding mix: Gives that unmistakable banana flavor and smooth consistency.
- 1 cup cold milk: Needed to bring the pudding mix to that silky thickness.
- 2 large bananas, sliced: Fresh bursts of natural sweetness layered inside the cheesecake.
- 1 tsp vanilla extract: Enhances the overall flavor with a warm, familiar aroma.
- 1 cup whipped cream: For topping, adding a velvety finishing touch.
- Vanilla wafers for garnish: Adds a nostalgic crunch to the presentation.
- Sliced bananas for garnish: Fresh and inviting, making your cheesecake look irresistible.
How to Make No Bake Banana Pudding Cheesecake Recipe
Step 1: Prepare the Crust
Start by combining graham cracker crumbs, melted butter, and granulated sugar in a medium bowl. This simple base is the foundation for your cheesecake’s texture and flavor. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Chill it in the refrigerator while you prepare the filling so it sets nicely and holds firm.
Step 2: Make the Cheesecake Filling
Beat the softened cream cheese and powdered sugar together until perfectly smooth and creamy. In a separate bowl, whip the heavy cream with half a cup of granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture—this step is key to achieving that light, fluffy texture that makes this cheesecake so dreamy.
Step 3: Add the Banana Pudding Mix
Whisk the instant banana pudding mix with the cold milk until it thickens to pudding perfection. Then, combine the pudding with the cream cheese mixture and add vanilla extract. This melds the flavors beautifully, creating the cheesecake’s signature banana delight.
Step 4: Assemble the Cheesecake
Spread half of the cheesecake filling over the chilled crust, creating a smooth, even layer. Arrange the sliced bananas neatly over this first layer. Then top with the remaining cheesecake filling, smoothing out the surface with a spatula. Refrigerate the assembled cheesecake for at least 4 hours—this chilling time allows it to set up perfectly and all those flavors to marry beautifully.
Step 5: Add the Topping
Just before serving, spread the whipped cream evenly over the cheesecake’s surface. Garnish generously with fresh banana slices and vanilla wafers for a charming, textural contrast that also looks absolutely inviting.
Step 6: Serve and Enjoy
Carefully remove the cheesecake from the springform pan. Slice it cleanly and serve chilled, so each bite stays creamy, cool, and bursting with banana goodness. Trust me, this No Bake Banana Pudding Cheesecake Recipe will have everyone coming back for seconds.
How to Serve No Bake Banana Pudding Cheesecake Recipe
Garnishes
Adding fresh banana slices and vanilla wafers on top not only enhances the visual appeal but also adds delightful textures and complementary flavors. You could also sprinkle some crushed nuts like pecans or walnuts for a nutty twist, or drizzle caramel sauce if you prefer extra indulgence.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of coffee or a refreshing glass of milk to balance the sweetness. For a party, consider serving it alongside fresh berries or a light citrus salad to brighten the plate and contrast the rich flavors.
Creative Ways to Present
Try serving individual portions in pretty glasses or jars layered with crushed vanilla wafers and banana slices for a charming mini version. Another fun idea is to make banana pudding cheesecake pops by chilling the mixture in molds and serving them as handheld treats, perfect for summer celebrations.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake tightly covered in the refrigerator for up to 4 days. Keeping it chilled preserves the creamy texture and fresh banana taste without becoming soggy or losing flavor.
Freezing
If you want to keep your No Bake Banana Pudding Cheesecake Recipe longer, wrap it securely in plastic wrap and aluminum foil and freeze for up to one month. Thaw overnight in the refrigerator before serving to retain the best texture and taste.
Reheating
This cheesecake is best enjoyed chilled and does not require reheating. Warming it could affect the smooth texture and cause it to lose its signature creaminess, so serve straight from the fridge.
FAQs
Can I use fresh banana pudding instead of the instant mix?
Classic banana pudding recipes typically rely on instant pudding mix for that smooth, thick consistency in this cheesecake. Fresh banana pudding may not set as well in the no bake filling, so it’s best to stick with the instant mix for a perfect texture.
What can I substitute for graham cracker crumbs?
If graham cracker crumbs are hard to find, try crushed vanilla wafers or digestive biscuits. Both options provide a similar crumbly base that complements the creamy filling beautifully.
How ripe should the bananas be?
Use bananas that are ripe but still firm to avoid them turning mushy in the cheesecake. They should have some yellow with a few brown spots for optimal sweetness and texture.
Can I make this cheesecake gluten-free?
Yes! To make this recipe gluten-free, simply use gluten-free graham cracker crumbs or gluten-free vanilla wafers for the crust and garnish. Everything else in this recipe is naturally gluten-free.
Is it possible to make this recipe vegan?
This recipe relies heavily on dairy ingredients, but you could experiment with plant-based cream cheese, non-dairy whipped cream, and a vegan pudding mix. Just keep in mind that the texture and flavor may slightly differ from the original.
Final Thoughts
This No Bake Banana Pudding Cheesecake Recipe is such a joy to make and share. It’s straightforward, requires no oven time, and gives you that dreamy, creamy dessert everyone loves. Once you try it, you’ll find it’s a dessert worthy of all celebrations and easy enough to enjoy anytime you crave something sweet, refreshing, and downright delicious. Go ahead, treat yourself—you deserve it!
Print
No Bake Banana Pudding Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This No Bake Banana Pudding Cheesecake is a creamy, luscious dessert combining the rich flavors of classic banana pudding with smooth cheesecake, all set on a buttery graham cracker crust. It requires no oven time, making it an easy and impressive treat perfect for warm days or when you want a quick, crowd-pleasing dessert.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 1 tsp vanilla extract
- 2 large bananas, sliced
Topping
- 1 cup whipped cream
- Vanilla wafers for garnish
- Sliced bananas for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Chill in the refrigerator while preparing the filling.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the light, airy texture.
- Prepare Banana Pudding Mixture: Whisk the instant banana pudding mix with cold milk until the mixture thickens. Then, fold this pudding mixture into the cream cheese and whipped cream filling along with the vanilla extract, blending everything evenly.
- Assemble the Cheesecake: Spread half of the cheesecake filling onto the chilled crust. Layer the sliced bananas evenly over this filling. Top the bananas with the remaining cheesecake filling and smooth the surface with a spatula. Refrigerate the assembled cheesecake for at least 4 hours to allow it to set completely.
- Add the Topping: Just before serving, spread the whipped cream evenly over the top of the cheesecake. Garnish with additional sliced bananas and vanilla wafers for a decorative and flavorful finish.
- Serve: Carefully remove the cheesecake from the springform pan. Slice into 8 portions and serve chilled for the best texture and flavor experience.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use ripe bananas for the best natural sweetness and flavor.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, for optimal set and flavor melding.
- Vanilla wafers can be substituted with chopped nuts or cookie crumbs if preferred.
- Handle the sliced bananas gently to prevent bruising and browning before layering and garnish.
