This cream cheese banana pudding is a fantastic choice for banana enthusiasts, and the best part is that it’s no bake! People often wonder which type of cheesecake is better: baked or no-bake. If you enjoy a rich and dense texture, then baked cheesecake is the way to go. But if you prefer a light and airy dessert, especially after dinner, the no-bake cheesecake is ideal. The crunchy vanilla wafers perfectly balance the creamy cheesecake, making it a perfect treat for your spring and summer events.
Everything about this cake is delicious, especially its filling made with cream cheese, banana pudding mix, whipped topping, and ripe banana. The topping is also super delicious, with mini vanilla wafers as the special ingredient.
Ingredients
Vanilla Wafer Crust
- Vanilla wafer crumbs
- Brown sugar
- Butter (melted)
Banana Pudding Cheesecake Filling
- Cream cheese (softened)
- Banana pudding mix
- Milk
- Whipped topping
- Ripe banana (mashed)
Toppings
- Mini vanilla wafers
- Banana (cut into slices)
- Whipped topping
How To Make No Bake Banana Pudding Cheesecake
- Using a hand mixer or stand mixer, whip the cream cheese in a mixing bowl until it becomes smooth and creamy.
- Use a fork or potato masher to crush the ripe banana until it’s thoroughly mashed.
- In another bowl, mix the banana pudding and milk until it thickens. Blend this mixture with the cream cheese and mashed banana until smooth. Gently fold in the whipped topping by hand.
- Take the chilled Vanilla Wafer Crust out of the refrigerator in the springform pan.
- Spoon the banana pudding cheesecake filling into the prepared crust, spreading it evenly. Chill in the refrigerator for 2-4 hours.
- Take off the outer ring of the springform pan. Pipe or spread whipped topping over the cheesecake. Decorate with mini vanilla wafers and banana slices. Slice and enjoy!
Top Tips
- Adding fresh ripe bananas to the Banana Pudding Cheesecake filling helps prevent them from browning. However, the banana slices on top should be added just before serving, as exposure to air can cause them to brown quickly.
- If the Banana Pudding Cheesecake is too soft to cut into slices, freeze it for about 30 minutes to firm it up.
- You can store the Banana Pudding Cheesecake in the refrigerator for up to 4 days, though it’s at its best around days one or two after making it.
How To Store
The Banana Pudding Cheesecake stays fresh in the refrigerator for up to 4 days, though it’s most delicious around days one or two..If you’d like, you can freeze this No Bake Banana Cheesecake for up to a month.
More Recipes
No Bake Banana Pudding Cheesecake
Ingredients
Vanilla Wafer Crust
- 2 ¼ cups vanilla wafer crumbs
- ¼ cup brown sugar {packed}
- ⅓ cup butter {melted}
Banana Pudding Cheesecake Filling
- 8 ounces cream cheese {softened}
- 3.4 ounce box banana pudding mix
- ¾ cup milk {I used 1%}
- 8 ounce whipped topping
- 1 ripe banana {mashed}
Toppings
- 10-12 mini vanilla wafers
- 1 banana {cut into slices}
- 1 cup whipped topping
Instructions
Vanilla Wafer Crust
- Grind the vanilla wafers into fine crumbs using a food processor or blender. Combine the vanilla wafer crumbs, brown sugar, and melted butter, stirring until the crumbs are thoroughly coated. Transfer the mixture to a lightly greased 9-inch springform pan and press it into the bottom and slightly up the sides. Chill the crust in the refrigerator.
Banana Pudding Cheesecake Filling
- In a mixing bowl, whip the cream cheese until it becomes smooth. In another bowl, mix the banana pudding and milk until it thickens. Blend this mixture with the cream cheese and mashed banana until smooth. Gently fold in the whipped topping by hand.
- Take the chilled Vanilla Wafer Crust out of the refrigerator in the springform pan. Spoon the banana pudding cheesecake filling into the prepared crust, spreading it evenly. Chill in the refrigerator for 2-4 hours.
- To serve, fill a piping bag fitted with a star tip (or a zipper bag) with whipped topping and pipe it over the top of the cheesecake.
- Arrange whole mini vanilla wafers and banana slices around the edge of the cheesecake as desired.
- Store leftovers tightly covered in the refrigerator for 3-4 days.