No Bake Banana Pudding Cheesecake Recipe

Introduction

This No Bake Banana Pudding Cheesecake is a creamy and delightful dessert that combines the flavors of classic banana pudding with a rich cheesecake texture. Perfect for warm days or when you want a fuss-free treat, it’s easy to assemble and sure to impress.

Ingredients

• 1 graham cracker crust
• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 package Instant Vanilla pudding (3.4 oz)
• 1 cup milk
• 2 bananas, sliced
• 20-30 vanilla wafers

Instructions

1. Step 1: In a medium bowl, beat the cream cheese with a hand mixer until smooth.
2. Step 2: Add the sugar and continue mixing until fully combined and smooth.
3. Step 3: Pour in the heavy cream and vanilla extract, beating until medium peaks form. Set this mixture aside.
4. Step 4: In a small bowl, combine the milk and instant vanilla pudding mix.
5. Step 5: Whisk until smooth, then refrigerate for 3 to 5 minutes to thicken.
6. Step 6: Fold the chilled pudding mixture gently into the cream cheese mixture.
7. Step 7: Pour half of the filling into the graham cracker crust and spread evenly.
8. Step 8: Layer sliced bananas and vanilla wafers evenly over the filling.
9. Step 9: Pour the remaining filling on top of the banana and wafer layer, smoothing the surface.
10. Step 10: Arrange additional vanilla wafers on top in your desired pattern. Do not add bananas at this stage to prevent browning.
11. Step 11: Refrigerate the cheesecake for at least 3 hours to set.
12. Step 12: Before serving, add banana slices on top as desired and enjoy!

Tips & Variations

• For extra flavor, sprinkle some cinnamon or nutmeg over the banana layers.
• Use ripe but firm bananas to avoid mushiness.
• Swap vanilla wafers with crushed shortbread cookies for a different texture.
• Prepare the cheesecake a day ahead to allow flavors to meld for best results.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Avoid adding bananas until ready to serve to keep them fresh and prevent browning. To reheat, this dessert is best enjoyed chilled, so no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust for this cheesecake?

Yes, you can substitute the graham cracker crust with a digestive biscuit crust or even a chocolate cookie crust for a twist in flavor.

Is it possible to make this dessert vegan or dairy-free?

You can try using dairy-free cream cheese, coconut cream instead of heavy cream, and a plant-based pudding mix, but results may vary. Make sure all substitutes are compatible to maintain the right texture.

No Bake Banana Pudding Cheesecake Recipe

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★★★★★

4.5 from 97 reviews

• Author: Thomas
• Total Time: 3 hours 15 minutes
• Yield: 8 servings 1x

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Description

A creamy, no-bake banana pudding cheesecake featuring a graham cracker crust layered with smooth cream cheese filling, instant vanilla pudding, sliced bananas, and vanilla wafers. This easy-to-make dessert is refrigerated rather than baked, making it perfect for quick preparation and a deliciously chilled treat.

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Ingredients

Scale 1x2x3x

Crust

• 1 graham cracker crust

Filling

• 8 oz cream cheese, softened
• 1/3 cup sugar
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 pkg Instant Vanilla pudding (3.4 oz package)
• 1 cup milk

Layers and Toppings

• 2 bananas, sliced (plus extra for serving, optional)
• 20–30 vanilla wafers

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Instructions

1. Prepare Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
2. Add Sugar: Mix in the sugar until it is fully incorporated and the mixture is smooth.
3. Whip Cream: Pour in the heavy cream and vanilla extract, then beat the mixture until medium peaks form. Set aside for later.
4. Make Pudding: In a small bowl, combine the instant vanilla pudding mix with milk. Whisk until smooth and then refrigerate for 3 to 5 minutes until it thickens slightly.
5. Combine Mixtures: Fold the chilled pudding mixture gently into the cream cheese mixture until blended thoroughly.
6. First Layer: Pour half of the filling into the graham cracker crust, spreading it evenly.
7. Add Banana and Wafers: Arrange a layer of sliced bananas and vanilla wafers over the filling.
8. Second Layer: Pour the remaining filling on top of the banana and wafer layer, smoothing it evenly.
9. Top Decoration: Arrange additional vanilla wafers on top in a pattern of your choice. Do not add bananas on top now to avoid browning.
10. Chill: Refrigerate the cheesecake for at least 3 hours to set properly.
11. Serve: Just before serving, add extra sliced bananas on top if desired. Slice and enjoy your no-bake banana pudding cheesecake!

Notes

• Do not add sliced bananas on top until right before serving to prevent browning.
• Use a hand mixer for the best texture in the cream cheese and whipped cream mixtures.
• The dessert should be refrigerated for at least 3 hours for proper setting; overnight refrigeration is ideal for better flavor.
• Instant pudding mix must be refrigerated briefly after mixing for proper consistency.
• For a lighter version, you can substitute heavy cream with whipped topping, but texture may vary.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: banana pudding cheesecake, no bake cheesecake, easy dessert, banana dessert, vanilla pudding cheesecake, graham cracker crust, instant pudding dessert