It’s hard not to love the flavor of banana pudding. It’s one of those desserts that has been around for years and is versatile enough to be served almost anywhere, anytime. I love bananas in everything from pancakes to cookies!
No-Bake Banana Pudding Cheesecake
The classic flavor of banana pudding that everyone loves is upgraded in this easy no-bake banana pudding cheesecake.
A pre-made graham cracker crust is filled to the brim with the best creamy filling of vanilla pudding, heavy cream, cream cheese, sugar and milk.
A layer of sliced bananas and Nilla Wafers is placed in the middle for a sweet surprise when you cut in.
INGREDIENTS NEEDED:
- cream cheese
- granulated sugar
- heavy cream
- vanilla extract
- instant vanilla pudding mix
- whole milk
- prepared graham cracker crust
- bananas
- Nilla Wafers
- whipped topping
HOW TO MAKE BANANA PUDDING CHEESECAKE?
- In a large bowl of a stand mixer or using a hand mixer beat the softened cream cheese for 2-3 minutes until light and fluffy and no clumps remain
- Add the granulated sugar and continue to beat for another minute
- Pour in the heavy cream and vanilla extract and beat on medium-high until light and fluffy. Set aside.
- In a separate bowl, whisk the pudding mix and whole milk together until combined. Place in the fridge to thicken for about 3 minutes
- Fold the pudding mixture into the cheesecake mixture until combined.
- Pour half of the filling into the graham cracker crust and smooth the top with a spatula
- Add a single layer of sliced bananas and Nilla Wafers overtop of the mixture and press down gently.
- Pour the remaining filling over top and smooth with a spatula
- Place the cheesecake in the fridge to firm up for at least 6-hours and up to overnight
- When ready to serve, top with whipped topping, banana slices and Nilla wafers.
STORE & FREEZING INSTRUCTIONS
Leftovers of this banana pudding cheesecake can be stored in a sealed airtight container in the fridge for up to 3-days.
The banana slices might start to brown slightly, but they will still taste delicious.
To freeze this cheesecake, stop after Step 8, cover and freeze for up to 3-months. Allow the cheesecake to thaw overnight prior to serving.
TIPS FOR MAKING BANANA PUDDING CHEESECAKE:
- This recipe can also be made using a homemade graham cracker crust in a 9-inch springform pan
- If you’d like to increase the banana flavour, try using banana pudding mix rather than vanilla
- If your cheesecake feels too soft to slice after chilling in the fridge, place it in the freezer for 30-minutes to firm up more.
OTHER RECIPES YOU MIGHT ENJOY
NO BAKE BANANA PUDDING CHEESECAKE
Ingredients
- 1 (8-oz.) block cream cheese, softened
- 1/3 c. granulated sugar
- 1 c. heavy cream
- 1 tsp. pure vanilla extract
- 1 (3.4-oz.) package instant vanilla pudding mix
- 1 c. whole milk
- 1 prepared graham cracker crust
- 3 bananas, sliced, plus more slices for garnish
- 30 Nilla Wafers
- Whipped topping, for garnish
- Crushed Nilla Wafers, for garnish
Instructions
- In a large bowl of a stand mixer or using a hand mixer beat the softened cream cheese for 2-3 minutes until light and fluffy and no clumps remain
- Add the granulated sugar and continue to beat for another minute
- Pour in the heavy cream and vanilla extract and beat on medium-high until light and fluffy. Set aside
- In a separate bowl, whisk the pudding mix and whole milk together until combined. Place in the fridge to thicken for about 3 minutes
- Fold the pudding mixture into the cheesecake mixture until combined
- Pour half of the filling into the graham cracker crust and smooth the top with a spatula
- Add a single layer of sliced bananas and Nilla Wafers overtop of the mixture and press down gently
- Pour the remaining filling over top and smooth with a spatula
- Place the cheesecake in the fridge to firm up for at least 6-hours and up to overnight
- When ready to serve, top with whipped topping, banana slices, and Nilla wafers
Nutrition
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