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

No oven needed – perfect for hot days
Combines two beloved desserts: cheesecake and banana pudding
Light, creamy, and irresistibly smooth
Crowd-pleaser for birthdays, brunches, and barbecues
Can be made ahead for stress-free entertaining

Ingredients Breakdown

For the Crust:

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.
Granulated Sugar (¼ cup): Adds sweetness and structure to the crust.
Melted Unsalted Butter (6 tbsp): Binds the crumbs together and adds richness.

For the Cheesecake Filling:

Cream Cheese (8 oz, softened): The creamy base of the cheesecake—rich and smooth.
Powdered Sugar (1 cup): Sweetens the filling while maintaining a light texture.
Vanilla Extract (1 tsp): Enhances the banana and cream flavors.
Heavy Cream (1 cup): Whipped and folded in to create a fluffy, mousse-like consistency.
Banana Pudding (1 cup, prepared): Brings in that classic banana flavor—used while still soft, not fully set.
Sliced Ripe Bananas (½ cup): Adds real banana texture and flavor to each bite.

For the Topping:

Whipped Topping (½ cup): A light, creamy finish on top of the cheesecake.
Crushed Vanilla Wafers or Graham Crackers (¼ cup): For a crunchy contrast and nostalgic garnish.
Additional Banana Slices & Whole Vanilla Wafers: Optional but perfect for a beautiful and tasty presentation.

Tips and Tricks

Use ripe bananas for natural sweetness and flavor.
Want extra structure? Add a bit of gelatin to the banana pudding before mixing in.
Use stabilized whipped cream if preparing more than 1 day in advance.
Banana browning prevention tip: Dip banana slices in lemon juice before garnishing.

Variations and Customizations

Gluten-free option: Use gluten-free cookies for the crust.
Mini cheesecakes: Use muffin tins with liners for individual portions.
Chocolate twist: Add a swirl of melted white or milk chocolate to the filling.
Peanut butter lovers: Add 2 tbsp of peanut butter for a banana-peanut fusion.

Pairing Suggestions

Fresh brewed iced coffee or caramel latte
A glass of cold milk or banana-flavored smoothie
Serve with a side of chocolate-dipped strawberries for contrast

Storage Instructions

Store in an airtight container in the fridge for up to 3 days.
Do not freeze — pudding and bananas can alter texture when thawed.
Add fresh garnishes just before serving to avoid sogginess or browning.

No-Bake Banana Pudding Cheesecake

Author: easysweetmeal
Total Time: 4 hours 20 minutes
Yield: 8-10 servings 1x

Print Recipe

Description

No-Bake Banana Pudding Cheesecake – A heavenly mashup of creamy banana pudding and rich cheesecake, layered on a buttery graham crust. Topped with fluffy whipped cream—easy, dreamy, and oven-free!

Ingredients

Scale

1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
¼ cup granulated sugar
6 tbsp unsalted butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup prepared banana pudding (not yet set)
½ cup ripe banana slices
½ cup whipped topping (like Cool Whip)
¼ cup crushed vanilla wafers or graham crackers
Extra banana slices and whole vanilla wafers, for garnish

Instructions

1. Make the Crust

In a medium bowl, combine graham cracker crumbs and sugar.
Stir in melted butter until mixture resembles wet sand.
Press evenly into the bottom of a 9-inch springform pan or pie dish.
Refrigerate while preparing the filling.

2. Prepare the Cheesecake Filling

In a large mixing bowl, beat softened cream cheese until light and fluffy.
Add powdered sugar and vanilla extract. Mix until smooth.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture.
Stir in the banana pudding until fully combined.
Fold in sliced bananas carefully to avoid breaking them up too much.

3. Assemble the Cheesecake

Spoon the banana cheesecake filling over the chilled crust.
Use a spatula to smooth the top.
Cover and refrigerate for at least 4 hours, preferably overnight, until set.

4. Add Toppings

Before serving, spread whipped topping evenly over the cheesecake.
Sprinkle with crushed cookies.
Garnish with banana slices and whole vanilla wafers for a beautiful finish.

5. Slice and Serve

Run a knife around the edges of the springform pan before releasing.
Slice and serve chilled for the best flavor and texture.

Notes

Avoid overmixing the filling to keep it light and airy.
Make sure cream cheese is room temperature for smooth blending.
For a layered look, alternate layers of pudding, banana slices, and cheesecake mixture.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American