Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Banana Pudding Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 45 reviews
  • Author: admin
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No-Bake Banana Pudding Cheesecake is a luscious and creamy dessert that combines the flavors of fresh bananas, rich cream cheese, and banana pudding. With a crunchy graham cracker crust and layers of sliced bananas, it’s a perfect chilled treat that requires no oven baking, making it easy to prepare and ideal for warm weather or anytime you crave a smooth, fruity cheesecake.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling

  • 2 cups heavy cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup banana pudding mix (instant)

Toppings and Assembly

  • 2 ripe bananas, sliced (for layering)
  • 1 cup whipped cream (for topping)
  • 1-2 ripe bananas, sliced (additional for topping)
  • 1/4 cup vanilla wafer cookies, crushed (optional)

Instructions

  1. Make the Crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand, then press it firmly into the bottom of a 9-inch springform pan or pie dish to form an even crust layer.
  2. Chill the Crust: Place the crust in the refrigerator to chill while preparing the cheesecake filling. This helps the crust set firmly.
  3. Prepare the Cheesecake Filling: Using an electric mixer, beat the heavy cream in a large bowl until soft peaks form, creating whipped cream. In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  4. Add Flavorings: Mix the instant banana pudding mix and vanilla extract into the cream cheese mixture until fully combined. Then gently fold the whipped cream into this mixture until it’s smooth and fluffy.
  5. Assemble the Cheesecake: Remove the chilled crust from the fridge and layer the bottom with a few slices of fresh banana. Spread half of the cheesecake filling evenly over the banana layer.
  6. Add Additional Banana Layer: Place another layer of banana slices over the filling, then spoon the remaining cheesecake filling on top, spreading it evenly.
  7. Chill the Cheesecake: Cover the assembled cheesecake with plastic wrap or aluminum foil. Refrigerate for at least 4 hours to allow it to set properly; overnight chilling is recommended for best texture.
  8. Top and Serve: Before serving, decorate the cheesecake with whipped cream, additional banana slices, and crushed vanilla wafer cookies if desired. Slice and enjoy the creamy banana goodness.

Notes

  • For a firmer crust, you can toast the graham cracker crumbs lightly before mixing.
  • Use very ripe bananas for the best flavor and sweetness.
  • Banana pudding mix adds a delicious banana flavor; do not substitute with vanilla pudding for this recipe.
  • Chilling overnight intensifies flavors and improves texture.
  • If you prefer a dairy-free version, substitute cream cheese and heavy cream with plant-based alternatives but note texture changes.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://scratchymama.com/no-bake-banana-pudding-cheesecake-recipe/