This Banana Pudding Cheesecake brings together the creamy richness of cheesecake and the nostalgic flavor of classic banana pudding. Silky, cool, and layered with fresh bananas and a crunchy vanilla wafer crust, it’s the perfect no-bake dessert for gatherings, potlucks, or anytime you crave something sweet and comforting.
Why You’ll Love This Recipe
This dessert is a dream for banana lovers—smooth, airy, and loaded with flavor without being overly heavy. The crust offers just the right amount of crunch, while the creamy filling gets its irresistible taste from banana pudding mix and real bananas. Best of all, it requires no baking and can be made ahead of time, making it easy and stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
3 1/2 cups vanilla wafers
2 tablespoons brown sugar
1/2 cup unsalted butter, melted
Banana Pudding Cheesecake Filling
24 ounces cream cheese, softened
1/2 cup powdered sugar
1 box (3.4 ounces) instant banana cream pudding mix
1/4 cup plain Greek yogurt
16 ounces whipped topping, thawed and divided in half (8 ounces for the filling, 8 ounces for topping)
2 bananas, sliced
Directions
Grease a 9-inch springform pan with butter or shortening.
Add the vanilla wafers and brown sugar to a food processor. Blend until the cookies become fine crumbs.
With the processor running on low, slowly pour in the melted butter. Continue blending until the crumbs are coated and begin to clump together.
Press the crust mixture firmly into the bottom of the springform pan. Freeze for 20 minutes.
In a large bowl, use an electric mixer to blend the softened cream cheese and powdered sugar until smooth.
Add the pudding mix and Greek yogurt, mixing until fully incorporated.
Add 8 ounces of whipped topping to the bowl and blend on low speed to keep it airy. Mix just until smooth and thick.
Remove the crust from the freezer and arrange the banana slices in a single layer on top.
Spoon the cheesecake filling over the bananas and spread evenly.
Top with the remaining 8 ounces of whipped topping, smoothing it across the surface.
Cover loosely with plastic wrap and refrigerate for at least 4 hours—overnight for best results.
When ready to serve, run a thin knife around the edge of the pan and release the springform ring. Add toppings such as whipped cream, extra vanilla wafers, or sliced bananas if desired. Serve chilled.
Servings and timing
Servings: Approximately 12 slices
Prep time: About 20 minutes
Chill time: At least 4 hours (overnight recommended)
Total time: About 4 hours 20 minutes
Variations
Use mini springform pans to create individual cheesecakes.
Add a layer of sliced strawberries along with the bananas for a fruity twist.
Swap vanilla wafers for shortbread cookies for a richer crust flavor.
Fold crushed vanilla wafers into the filling for added texture.
Add a teaspoon of vanilla extract to deepen the flavor.
Storage/Reheating
Refrigerate the cheesecake covered for up to 4 days.
For longer storage, freeze slices individually for up to 2 months. Thaw overnight in the refrigerator before serving.
This is a no-bake dessert, so no reheating is required.
FAQs
How far in advance can I make this cheesecake?
You can make it up to 24 hours ahead, and it actually tastes better after resting overnight.
Can I use homemade whipped cream instead of whipped topping?
Yes, but it should be stabilized whipped cream so the cheesecake sets properly.
Can I use banana-flavored yogurt instead of plain Greek yogurt?
You can, but it will make the filling sweeter and may alter the texture slightly.
What can I use instead of vanilla wafers?
Shortbread, graham crackers, or digestive biscuits work well.
Will the bananas turn brown inside the cheesecake?
They may slightly darken but remain flavorful since they’re covered by the filling.
Can I use cook-and-serve pudding instead of instant pudding?
No, cook-and-serve pudding will not set the filling the same way.
Can I freeze the whole cheesecake?
Yes, wrap it well and freeze for up to 2 months. Thaw in the refrigerator before serving.
Can I add more bananas to the filling?
Yes, but too many may make the filling runny. Keep extra bananas on top instead.
Does this recipe require baking?
No, it is completely no-bake.
What toppings work best?
Whipped cream, extra banana slices, and crushed vanilla wafers are classic choices.
Conclusion
This Banana Pudding Cheesecake is a crowd-pleasing, creamy, no-bake dessert that blends nostalgic flavors with the indulgence of cheesecake. Simple to prepare and perfect for any occasion, it’s a sweet treat that always impresses. Enjoy every smooth, banana-infused bite.
A no-bake dessert that combines creamy cheesecake with the nostalgic flavor of banana pudding, layered over a vanilla wafer crust and topped with whipped topping and fresh bananas.
