If you’re looking for the ultimate no-bake dessert that’s both quick and decadent, this No-Bake Banana Pudding Cheesecake is it. Combining the rich creaminess of classic cheesecake with the nostalgic flavor of banana pudding, this dessert is perfect for holidays, potlucks, or any time you want something impressive without turning on the oven.
Why You’ll Love This Recipe
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No oven needed – perfect for hot days
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Combines two beloved desserts: cheesecake and banana pudding
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Light, creamy, and irresistibly smooth
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Crowd-pleaser for birthdays, brunches, and barbecues
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Can be made ahead for stress-free entertaining
Ingredients Breakdown
For the Crust:
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Graham Cracker Crumbs (1½ cups): Forms the base with a toasty, buttery crunch. Vanilla wafer crumbs can also be used for a more nostalgic banana pudding flavor.
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Granulated Sugar (¼ cup): Adds sweetness and structure to the crust.
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Melted Unsalted Butter (6 tbsp): Binds the crumbs together and adds richness.
For the Cheesecake Filling:
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Cream Cheese (8 oz, softened): The creamy base of the cheesecake—rich and smooth.
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Powdered Sugar (1 cup): Sweetens the filling while maintaining a light texture.
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Vanilla Extract (1 tsp): Enhances the banana and cream flavors.
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Heavy Cream (1 cup): Whipped and folded in to create a fluffy, mousse-like consistency.
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Banana Pudding (1 cup, prepared): Brings in that classic banana flavor—used while still soft, not fully set.
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Sliced Ripe Bananas (½ cup): Adds real banana texture and flavor to each bite.
For the Topping:
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Whipped Topping (½ cup): A light, creamy finish on top of the cheesecake.
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Crushed Vanilla Wafers or Graham Crackers (¼ cup): For a crunchy contrast and nostalgic garnish.
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Additional Banana Slices & Whole Vanilla Wafers: Optional but perfect for a beautiful and tasty presentation.
Tips and Tricks
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Use ripe bananas for natural sweetness and flavor.
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Want extra structure? Add a bit of gelatin to the banana pudding before mixing in.
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Use stabilized whipped cream if preparing more than 1 day in advance.
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Banana browning prevention tip: Dip banana slices in lemon juice before garnishing.
Variations and Customizations
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Gluten-free option: Use gluten-free cookies for the crust.
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Mini cheesecakes: Use muffin tins with liners for individual portions.
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Chocolate twist: Add a swirl of melted white or milk chocolate to the filling.
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Peanut butter lovers: Add 2 tbsp of peanut butter for a banana-peanut fusion.
Pairing Suggestions
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Fresh brewed iced coffee or caramel latte
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A glass of cold milk or banana-flavored smoothie
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Serve with a side of chocolate-dipped strawberries for contrast
Storage Instructions
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Store in an airtight container in the fridge for up to 3 days.
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Do not freeze — pudding and bananas can alter texture when thawed.
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Add fresh garnishes just before serving to avoid sogginess or browning.
Popular Questions
Can I use store-bought banana pudding?
Yes! Just prepare it according to the package but don’t let it fully set before folding into the cheesecake mixture.
Can I make this the night before?
Absolutely — in fact, it’s best when chilled overnight to fully set and develop flavor.
What can I use instead of Cool Whip?
You can use freshly whipped cream with a bit of powdered sugar and vanilla for flavor. Stabilize it with cornstarch or gelatin if needed.