No-Bake Banana Pudding Cheesecake

Recipe creator Alex Bala dreamed up this no-bake banana pudding cheesecake recipe as the ultimate dessert mashup. It combines two beloved classics—rich, tangy cheesecake and creamy banana pudding—into one seriously indulgent treat, no oven required.

A buttery vanilla wafer crust sets the stage for layers of fluffy cheesecake filling, sweet banana pudding and shortbread cookies. As if that weren’t enough, it’s finished with fluffy whipped cream, banana slices and a caramel drizzle. This layered dessert is a nostalgic showstopper, perfect for summertime parties, holidays or anytime you need an easy make-ahead treat for a crowd.

No-Bake Banana Pudding Cheesecake Ingredients

• Pudding mix: Instant pudding mixes are the timesaving shortcut to this sweet treat. You’ll need three packets of instant pudding mix: one 4-ounce package of banana cream for the pudding layer, plus one 2-ounce package of banana cream and one 2-ounce package of cheesecake pudding for the cream cheese filling.
• Milk: Whole milk makes the banana pudding layer rich and creamy, but reduced-fat milk works just as well if that’s what you have in the fridge.
• Vanilla wafers: Crushed vanilla wafers form the base of the no-bake crust. You can pulse them in a food processor or crush them by hand in a zip-top bag with a rolling pin (a fun job for little ones!).
• Brown sugar: A bit of brown sugar brings extra sweetness and a subtle caramel note to the cookie crust.
• Melted butter: This is the binder for the no-bake crust. Melt unsalted butter in a small saucepan on the stovetop or in a microwave-safe bowl, then mix it with the vanilla wafer crumbs.
• Cream cheese: It wouldn’t be a cheesecake without cream cheese! Be sure to fully soften cream cheese beforehand so it blends smoothly.
• Sweetened condensed milk: Canned sweetened condensed milk helps sweeten the cream cheese mixture. You’ll have some left over, so store it in the fridge and use it up by stirring it into coffee or drizzling it over fruit.
• Vanilla: A splash of vanilla extract adds subtle warmth and helps the cheesecake layer taste, well, more like cheesecake.
• Heavy whipping cream: You’ll use freshly whipped cream in the filling for a light fluffy texture, plus more to top the finished cheesecake. You’ll need 3 cups total, so grab a quart of heavy whipping cream to be safe.
• Confectioners’ sugar: The fine, soft texture perfectly dissolves into the whipped cream for sweetness without any grit.
• Shortbread cookies: Classic Chessmen cookies are traditional in southern banana pudding, but any shortbread will work. The cookies soften slightly in the layers, creating a tender, cakelike texture. Don’t forget to save a few for an adorable topper.
• Garnishes: Finish the cheesecake with banana slices and a drizzle of caramel sauce for extra sweetness. Toss the banana slices in lemon juice to slow browning, or wait to add them until just before serving to keep them looking fresh.

Directions

Step 1: Prepare the banana pudding

In a medium bowl, whisk together the 4-ounce package of banana cream instant pudding with 2 cups of cold milk until smooth. Cover the bowl with storage wrap and refrigerate to set.

Step 2: Make the cookie crust

In a large bowl, combine the vanilla wafer crumbs and brown sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Line a 9-inch springform pan with waxed paper, then press the crumb mixture firmly onto the bottom of the pan. Freeze the crust until firm, about 45 minutes.

Editor’s Tip: Use the bottom of a glass or measuring cup to press the crust into an even layer in the pan.

Step 3: Make the cheesecake filling

In a clean bowl, beat the cream cheese with a hand-held mixer until smooth and fluffy. Add the sweetened condensed milk, remaining pudding mixes and vanilla extract. Beat until well-combined.

In a separate bowl, beat 1-1/2 cups of heavy cream until it begins to thicken. Add 1/2 cup of confectioners’ sugar and continue beating until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Editor’s Tip: Be sure to clean and dry your beaters between beating the cream cheese mixture and whipping the cream.

Step 4: Assemble and chill

Remove the crust from the freezer and spread the cheesecake filling evenly over it. Arrange a layer of Chessmen cookies on top, then spread the chilled banana pudding over the cookies.

Freeze until the layers are firm, one to two hours.

Step 5: Finish and serve

When ready to serve, remove the cheesecake from the freezer. In a small bowl, beat the remaining 1-1/2 cups of heavy cream until it begins to thicken. Add the remaining 1/2 cup of confectioners’ sugar and beat until stiff peaks form.

Spread the whipped cream over the cheesecake, then garnish with banana slices and remaining Chessmen cookies. If desired, drizzle with caramel sauce. Slice and serve.

Recipe Variations

• Switch up the pudding: Not big on bananas? Use all cheesecake-flavored pudding or swap in vanilla for a fruit-free version. You can also get creative and pair banana cream with unexpected flavors like pistachio or coconut cream for a fun twist.
• Add fresh bananas: Layer sliced bananas between the cheesecake and pudding layers for extra texture and fresh banana flavor.
• Change the crust: Try a graham cracker crust, or use chocolate wafers or Oreos instead of vanilla wafers for a chocolaty twist. Gingersnaps are another great option for a slightly spiced crust to balance the rich filling.
• Lighten it up: Use sugar-free pudding mixes and/or reduced-fat cream cheese to cut back on richness. You can also top the cheesecake with whipped topping instead of whipped cream for a lighter option.

How to Store No-Bake Banana Pudding Cheesecake

Because this no-bake banana pudding cheesecake recipe contains dairy, it needs to be stored in the refrigerator. Cover the pan tightly with storage wrap, or transfer slices to an airtight container, and refrigerate for up to four days.

Can you freeze no-bake banana pudding cheesecake?

Yes! This recipe already uses the freezer to help the no-bake banana pudding cheesecake set, and you can keep it frozen for up to two months if you want to make it well in advance. Once the cheesecake is fully set, wrap the entire pan tightly in storage wrap followed by a layer of foil. When you are ready to serve it, thaw it overnight in the refrigerator, and then garnish with fresh whipped cream and banana slices just before slicing and serving.

Can you make no-bake banana pudding cheesecake ahead of time?

Yes! This no-bake banana pudding cheesecake is a great make-ahead dessert. You can assemble it up to one day in advance. Once the cheesecake is fully set, cover it tightly and refrigerate until ready to serve.

For the freshest texture, wait to add the whipped cream, banana slices and caramel drizzle until just before serving.

No-Bake Banana Pudding Cheesecake Tips

Can you use other pudding flavors?

Absolutely! This recipe uses banana cream and cheesecake instant pudding mixes for its signature flavor, but you can easily switch things up. Vanilla pudding is a great swap for the cheesecake-flavored mix, or try pairing coconut cream with banana cream for a tropical twist.

Do you have to use a springform pan?

A springform pan makes it easiest to remove the banana pudding cheesecake and slice it cleanly. If you don’t have one, you can use a deep pie dish or a 9-inch square pan instead. It may not slice as neatly, but it will still taste just as delicious.

How can you lighten up this no-bake banana pudding cheesecake?

For a lightened-up dessert version of this no-bake banana pudding cheesecake recipe, use sugar-free pudding mixes and reduced-fat cream cheese. You can also swap in a tub of whipped topping for the homemade whipped cream to cut down on fat and calories, though it’s softer than stiffly whipped cream and may not give the filling the same structure.

Watch How to Make Alex Bala’s No-Bake Banana Pudding Cheesecake

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