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:
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No oven required – ideal for warm weather and quick prep.
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Crowd-pleasing flavor – banana pudding meets rich cheesecake.
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Make-ahead convenience – perfect for entertaining or busy schedules.
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Easy to serve – cut into bars or bites for grab-and-go treats.
Ingredients Breakdown
Crust
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1 ½ cups crushed vanilla wafers – Adds sweet, nostalgic crunch and classic banana pudding flavor.
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¼ cup melted butter – Binds the cookie crumbs into a sturdy crust.
Cheesecake Filling
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8 oz cream cheese, softened – Provides the rich, tangy cheesecake base.
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½ cup granulated sugar – Sweetens and balances the cream cheese.
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1 tsp vanilla extract – Enhances the banana flavor with a warm, smooth note.
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1 (3.4 oz) package instant banana pudding mix – Delivers that signature banana pudding flavor and creamy texture.
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¾ cup cold milk – Activates and thickens the pudding mix.
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1 cup heavy whipping cream – Whipped to stiff peaks and folded in to create a light, airy texture.
Topping
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Crushed vanilla wafers – Adds a crunchy finish and visual appeal.
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Drizzle of sweetened condensed milk or white chocolate – Optional, for added richness and presentation.
Tips and Tricks:
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Use ripe bananas blended into the pudding for even more banana flavor.
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Chill overnight for the best texture and clean slices.
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Line the dish with parchment paper for easy removal and cleaner cuts.
Variations and Customizations:
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Swap vanilla wafers with graham crackers or Biscoff cookies for a different twist.
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Fold in banana slices for added texture.
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Use chocolate pudding for a chocolate-banana version.
Pairing Suggestions:
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Serve with iced coffee, banana smoothies, or sweet tea.
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Great alongside fresh fruit or a dollop of whipped cream.
Storage Instructions:
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Refrigerate: Store in an airtight container for up to 5 days.
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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.