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No Bake Banana Cream Pudding Cheesecake

A dreamy, creamy dessert that combines banana pudding flavors with cheesecake, all without the need for baking. Perfect for gatherings, this cheesecake features a buttery vanilla wafer crust and layers of rich banana filling.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 2 cups vanilla wafers Crushed into fine crumbs.
  • 1/2 cup unsalted butter Melted.
Filling Ingredients
  • 8 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 package (3.4 oz) instant banana pudding mix
  • 2 cups milk Cold.
  • 3 ripe bananas sliced Use fresh ripe bananas.
  • Additional whipped cream for topping

Method
 

Preparation
  1. Chill the refrigerator.
  2. Crush vanilla wafers using a food processor until they resemble coarse sand.
  3. Mix crumbs with melted butter in a bowl until evenly coated.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan.
Cheesecake Filling
  1. Beat cream cheese and powdered sugar until smooth and creamy.
  2. Whip the heavy cream to medium peaks.
  3. Whisk the pudding mix with 2 cups of milk until thickened.
  4. Fold pudding into whipped cream gently to maintain airiness.
  5. Combine this mixture with the cream cheese until smooth.
Layering
  1. Layer half of the sliced bananas over the crust.
  2. Spread half of the cheesecake mixture over the bananas.
  3. Repeat with the remaining bananas and cheesecake mixture.
Chill and Serve
  1. Chill for at least 4 hours until set, then top with whipped cream and more banana slices before serving.

Notes

For best results, chill the springform pan briefly before pressing the crust to help it set, and use ripe but firm bananas to avoid mushy layers.