These no-bake Banana Pudding Cheesecake Bites combine the nostalgic flavor of classic banana pudding with the creamy richness of cheesecake. With a crunchy vanilla wafer crust, silky banana pudding-infused cheesecake filling, and a fluffy whipped cream fold-in, each bite-sized square is smooth, dreamy, and bursting with banana flavor. Perfect for potlucks, parties, or anytime you crave a cool, comforting treat.
Why You’ll Love This Recipe:
No oven required – ideal for warm weather and quick prep.
Crowd-pleasing flavor – banana pudding meets rich cheesecake.
Make-ahead convenience – perfect for entertaining or busy schedules.
Easy to serve – cut into bars or bites for grab-and-go treats.
Ingredients Breakdown
Crust
1 ½ cups crushed vanilla wafers – Adds sweet, nostalgic crunch and classic banana pudding flavor.
¼ cup melted butter – Binds the cookie crumbs into a sturdy crust.
Cheesecake Filling
8 oz cream cheese, softened – Provides the rich, tangy cheesecake base.
½ cup granulated sugar – Sweetens and balances the cream cheese.
1 tsp vanilla extract – Enhances the banana flavor with a warm, smooth note.
1 (3.4 oz) package instant banana pudding mix – Delivers that signature banana pudding flavor and creamy texture.
¾ cup cold milk – Activates and thickens the pudding mix.
1 cup heavy whipping cream – Whipped to stiff peaks and folded in to create a light, airy texture.
Topping
Crushed vanilla wafers – Adds a crunchy finish and visual appeal.
Drizzle of sweetened condensed milk or white chocolate – Optional, for added richness and presentation.
Tips and Tricks:
Use ripe bananas blended into the pudding for even more banana flavor.
Chill overnight for the best texture and clean slices.
Line the dish with parchment paper for easy removal and cleaner cuts.
Variations and Customizations:
Swap vanilla wafers with graham crackers or Biscoff cookies for a different twist.
Fold in banana slices for added texture.
Use chocolate pudding for a chocolate-banana version.
Pairing Suggestions:
Serve with iced coffee, banana smoothies, or sweet tea.
Great alongside fresh fruit or a dollop of whipped cream.
Storage Instructions:
Refrigerate: Store in an airtight container for up to 5 days.
Freeze: For longer storage, wrap bars individually and freeze for up to 1 month.
Popular Questions:
Can I make these ahead?
Yes! These are perfect make-ahead desserts. Chill overnight for the best results.
Can I use homemade pudding?
Absolutely. Just ensure it’s thick enough to mix into the cheesecake layer without becoming too runny.
Do I need a mixer?
Yes, for best results. You’ll need a hand or stand mixer to whip the cream and blend the filling until smooth.
