It’s hard not to love the flavour 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.
No-Bake Banana Pudding Cheesecake
The classic flavour 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.
So, keep your oven turned off and use up your ripening bananas to make this delicious no-bake dessert for your next event.
INGREDIENTS NEEDED:
- 1(8 oz) block plain cream cheese, softened – make sure to use full fat, block-style cream cheese in this recipe
- 1/3 cup granulated sugar – the bananas and pudding mix will provide a lot of sweetness, so only a little bit of sugar is needed
- 1cup heavy cream – whipping cream or table cream can be used
- 1 tsp vanilla extract – more vanilla flavour will come from the pudding mix as well
- 1(3.4 oz) package instant vanilla pudding mix – the pudding mix will help your cheesecake set up in the fridge and hold its shape, along with the cream cheese
- 1 cup whole milk – try to use milk with at least 1-2% fat, this will add flavour and richness to your cheesecake
- 1prepared graham cracker crust – prepared crusts are an excellent time-saver!
- 3 bananas, sliced, plus more for garnish – you can use more, or less depending on your preferences
- 30 Nilla Wafers – I used mini Nilla Wafers in this recipe
- whipped topping, for garnish – you can use prepared whipped topping or whip your own whipping cream to stiff peaks
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
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