No Bake Banana Pudding Cheesecake

Who doesn’t love the lush flavors of banana pudding combined with the creamy richness of cheesecake? This No Bake Banana Pudding Cheesecake is the ultimate treat that brings a delightful fusion of two beloved desserts into one heavenly bite. The best part? It requires no baking! Imagine a light, fluffy cheesecake filling, perfectly balanced with the sweet crunch of vanilla wafers and the natural sweetness of ripe bananas. It’s a dessert that will have you going back for seconds—and possibly thirds!

Growing up, my family had a tradition of whipping up no-bake desserts during the cozy winter evenings spent by the fireplace, and this cheesecake was always a standout. It offers a unique taste experience, similar to my popular No Bake Strawberry Cheesecake, yet it has its special charm with the banana flavor. Not to mention, it’s a hit at family gatherings, so be prepared for everyone to ask for your secret recipe. Let’s dive into the simplicity and deliciousness of this incredible dessert!

What is No Bake Banana Pudding Cheesecake?

So, what exactly is No Bake Banana Pudding Cheesecake? You might be asking yourself, “Is it a pudding? Is it a cheesecake?” The answer is a resounding yes! This dessert confidently straddles the line between the two, providing a taste sensation that feels indulgent yet light. The way to a man’s heart is through his stomach, and let me tell you, this cheesecake is a heartthrob! I learned this firsthand when I made it for a potluck, and it disappeared faster than you can say “dessert.” Now, it’s your turn to impress your family at the next gathering. Ready to give it a whirl?

Why You’ll Love This No Bake Banana Pudding Cheesecake

1. Decadent Texture: The creamy cheesecake filling contrasts beautifully with the crispy layers of vanilla wafers, bringing an irresistible crunch to every bite.
2. Cost-Effective: Preparing this dessert at home saves money compared to buying a premade cheesecake, plus you get to be the star chef impressing everyone with your homemade creation!
3. Flavorful Toppings: Top your cheesecake with fresh banana slices, whipped cream, or a sprinkle of crushed wafers for that extra pop of flavor. Each topping adds a delightful surprise, much like how a classic banana split brings joy to dessert lovers. Want your loved ones to rave about your dessert skills? It’s time to show off with this cheesecake!

How to Make No Bake Banana Pudding Cheesecake

This No Bake Banana Pudding Cheesecake is not just delicious; it’s also incredibly easy to make! With a preparation time of about 20 minutes, you’ll have the perfect dessert ready to set in your fridge. The textures of the creamy filling combined with the crispy wafer crust create a symphony of flavors that hit all the right notes. Let’s make this magic happen!

Key Ingredients for No Bake Banana Pudding Cheesecake

• 1 ½ cups vanilla wafers, crushed
• ½ cup unsalted butter, melted
• 2 packages (8 oz each) cream cheese, softened
• 1 cup powdered sugar
• 2 cups heavy whipping cream
• 2 ripe bananas, sliced
• 1 package (3.4 oz) instant vanilla pudding mix
• 2 cups cold milk
• Optional: Additional banana slices and whipped cream for topping

Step-by-Step Instructions

1. Prepare the Crust: In a mixing bowl, combine the crushed vanilla wafers and melted butter. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan. Set aside.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
3. Incorporate the Pudding: In a separate bowl, whisk together the instant pudding mix and cold milk. Pour the pudding mixture into the cream cheese mixture and blend until fully combined.
4. Add Whipped Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese-pudding mixture.
5. Layer It Up: Pour half of the cheesecake filling onto the prepared crust. Layer sliced bananas over the filling, then pour the remaining filling on top. Smooth it out evenly.
6. Chill: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
7. Serve: Release the sides of the springform pan. Top with additional banana slices and whipped cream just before serving, if desired.

Top Tips for Perfecting No Bake Banana Pudding Cheesecake

• Banana Freshness: Use spot-free bananas for slicing; overly ripe ones may turn brown too quickly once cut.
• Whipped Cream: Be sure to whip your cream until stiff peaks form—this adds air and makes the cheesecake fluffier!
• Variations: Feel free to experiment with crushed graham crackers or chocolate wafers for the crust for a different flavor profile!

Storing and Reheating Tips

Your homemade No Bake Banana Pudding Cheesecake can be safely stored in the refrigerator for up to three days without compromising taste. If you’re looking to save some for later, you can freeze individual slices wrapped tightly in plastic wrap for up to a month. To thaw, simply place it in the refrigerator overnight. Please avoid microwaving, as it may alter the cheesecake’s texture.

Now that you have all the tools to create this delicious dessert, why not dive into the world of no-bake cheesecakes? Make this No Bake Banana Pudding Cheesecake for your next family gathering and watch as smiles spread across everyone’s faces with every bite! Happy baking (or should I say assembling)!

No Bake Banana Pudding Cheesecake

Enjoy the delicious fusion of banana pudding and cheesecake in this easy, no-bake dessert, perfect for family gatherings or special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the crust

• 1.5 cups 1 ½ cups vanilla wafers, crushed Crush into fine pieces.
• 0.5 cups ½ cup unsalted butter, melted Use unsalted for best flavor.

For the cheesecake filling

• 16 oz 2 packages (8 oz each) cream cheese, softened Make sure cream cheese is at room temperature.
• 1 cup 1 cup powdered sugar Add more for extra sweetness, if desired.
• 2 cups 2 cups heavy whipping cream Whip until stiff peaks form.
• 1 package 1 package (3.4 oz) instant vanilla pudding mix Ensure it is instant pudding mix.
• 2 cups 2 cups cold milk Whole milk is preferred.

For layering and topping

• 2 ripe 2 ripe bananas, sliced Use spot-free bananas for best results.
• optional Additional banana slices and whipped cream for topping For added presentation and flavor.

Method

 

Preparation

1. In a mixing bowl, combine the crushed vanilla wafers and melted butter. Stir until the mixture resembles wet sand.
2. Press this mixture evenly into the bottom of a 9-inch springform pan. Set aside.
3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
4. In a separate bowl, whisk together the instant pudding mix and cold milk. Pour the pudding mixture into the cream cheese mixture and blend until fully combined.
5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese-pudding mixture.

Assembly

1. Pour half of the cheesecake filling onto the prepared crust.
2. Layer sliced bananas over the filling, then pour the remaining filling on top. Smooth it out evenly.
3. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Serving

1. Release the sides of the springform pan.
2. Top with additional banana slices and whipped cream just before serving, if desired.

Notes

Store in the refrigerator for up to three days. Freezing individual slices is an option for later enjoyment. Avoid microwaving to maintain texture.