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
1. Make the Vanilla Wafer Crust
Place vanilla wafers in a food processor and pulse until you get fine crumbs. Alternatively, put the wafers in a resealable plastic bag, seal it tightly, and crush them using a rolling pin. You’ll need enough crumbs to cover the bottom of the springform pan (about 2 cups).
In a medium mixing bowl, combine the vanilla wafer crumbs with brown sugar. Stir them together until evenly mixed.
Add the melted butter to the crumb mixture. Stir with a fork until the crumbs are fully moistened and resemble wet sand.
Pour the crumb mixture into a springform pan. Use the bottom of a measuring cup or a flat spatula to press the crumbs evenly into the base, forming a firm and compact crust. Make sure the edges are well-pressed.
Place the pan in the refrigerator to chill while you prepare the filling. Chilling allows the butter to firm up, helping the crust hold together.
2. Prepare the Banana Pudding Cheesecake Filling
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it becomes smooth and creamy. This step ensures a lump-free filling.
Peel a ripe banana and place it in a small bowl. Use a fork or potato masher to mash it thoroughly until smooth. The banana should have no large chunks, creating a consistent texture.
In a separate bowl, whisk the banana pudding mix with cold milk. Continue whisking for a few minutes until the pudding thickens. Let it sit for a minute or two to fully set.
Add the mashed banana and thickened banana pudding mixture to the bowl with the whipped cream cheese. Blend everything together with the mixer on low speed until smooth and evenly combined.
Gently fold the whipped topping into the cream cheese mixture using a spatula. Be careful not to overmix, as you want to keep the filling light and airy.
3. Assemble the Cheesecake
Take the chilled Vanilla Wafer Crust out of the refrigerator. Spoon the banana pudding cheesecake filling into the crust.
Use a spatula to spread the filling evenly, ensuring it reaches the edges of the crust.
Cover the pan with plastic wrap or aluminum foil. Place the cheesecake in the refrigerator and chill for 2-4 hours. This step is crucial for the filling to set properly.
4. Add Toppings and Serve
Once the cheesecake has set, remove it from the refrigerator. Carefully release and remove the outer ring of the springform pan. Place the cheesecake on a serving plate.
Pipe or spread a generous layer of whipped topping over the surface of the cheesecake.
Arrange mini vanilla wafers and banana slices on top of the whipped topping for a beautiful presentation. For extra flair, you can crumble some vanilla wafers and sprinkle them over the top.
Use a sharp knife to slice the cheesecake into portions. For clean slices, wipe the knife with a damp cloth between cuts.
Serve immediately and enjoy the creamy, banana-flavored cheesecake with its crunchy vanilla wafer crust.
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
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the cheesecake without the banana slices on top. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
More Recipes
- Banana Bread
- Breakfast Banana Split
- Banana Muffins without Baking Powder or Soda
- Strawberry Banana Poke Cake
- Strawberry Banana Milkshake
- Strawberry Banana Cake
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.