These easy no bake banana pudding cups are creamy, delicious, and incredibly simple to prepare. Layered in individual dessert cups, they are essentially a mini banana pudding trifle or banana pudding parfait. Regardless of what you call them, they are delightful!
Do you love an easy recipe? This easy no bake banana pudding cheesecake dessert is a delicious little mini-trifle. It's the best of two of our favorite desserts - banana pudding and cheesecake.
Individual Banana Pudding Cups is an ideal dessert for special events and simple enough to make for an everyday treat.
This sweet and simple no bake banana pudding trifle dessert is creamy goodness with a combination of banana, cheesecake, and essential vanilla wafer cookies.
You always have the option of making a 13 x 9 inch instead, but I prefer these individual serving bowls. Use dessert cups, canning jars or simple glassware.
I absolutely love banana desserts. If you do too, you'll want to check out these recipes for Banana Dessert Egg Rolls, Banana Pudding Layer Cake, and these delectable Banana Cookies.
Layered desserts are so perfect with all of the different flavors. Check out the Espresso Granita With White Chocolate Cream to find a mouthwatering dessert with some delicious flavors.
Why You Will Love This Recipe
- No cooking or baking required!
- Requires few ingredients.
- A family-friendly dessert the kids will love!
- Single serve cups, so the kids won't fight over who got the bigger portion!
- Banana pudding cheesecake is creamy and delicious.
I'm a huge fan of this dessert because it's nice and cool and creamy. The banana pudding cheesecake layer is to die for! I love the way that it makes me feel like summer is already here. Plus, banana is a fruit so I don't feel at all guilty when I eat banana pudding trifle.
Ingredients in No Bake Banana Pudding Cups
Everything you need to make this easy no-bake banana pudding cheesecake dessert is readily available at your grocer and probably already in your kitchen. This banana pudding trifle recipe has just about the easiest list of ingredients you'll find.
For measurements check the printable recipe card at the bottom of the page.
- instant banana flavored pudding
- cold milk
- cream cheese, softened to room temperature
- powdered sugar
- vanilla extract
- whipped topping, thawed (cool whip)
- vanilla wafer cookies (nilla wafers)
- banana slices
How to Make No Bake Banana Pudding Cups
Here are the step-by-step instructions for making this easy no-bake banana pudding trifle. For the complete instructions, check the recipe card further down on the page.
Step One: Mix
In a medium mixing bowl, whisk together the instant banana pudding and milk. Cover and refrigerate until thickened.
In a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth. Reserve ¾ cup of the whipped topping and set aside. Beat the remaining whipped topping into the cream cheese mixture until smooth and creamy.
Step Two: Layer
Line a 3-quart 9x13 inch glass dish with a single layer of the vanilla wafer cookies. Pour the prepared banana pudding recipe over the cookies and gently spread out evenly with a spatula.
Peel the bananas and slice into ½ inch thick rounds. Add the bananas to the dish over the vanilla layer.
Dollop the banana pudding cheesecake mixture over top of the bananas and use a spatula to very gently spread until the dollops meet and the cheesecake layer is evenly spread over all of the bananas.
Top the banana pudding cheesecake layer with an even layer of vanilla wafer cookies. Scoop the reserved whipped topping into a small zip-top bag and cut off the corner to create a piping bag. Decorate the top of the dessert with the whipped topping.
Step Three: Refrigerate and Serve
Serve immediately or cover and refrigerate before serving to allow the cookies to soften.
Substitutions and Variations
Don’t have the correct ingredients on hand or want to change something up? Though there aren't a lot of ingredients, here are some ideas for you to change this banana cheesecake pudding recipe.
- Pudding: If you don't have banana pudding, vanilla pudding will work just fine or swap out the banana pudding for chocolate pudding and top with OREO cookies.
- Vanilla Wafer Cookies: Substitute with graham crackers, gingersnap cookies, butter cookies or any cookie you like.
- Whipped Topping: You can use fresh whipped cream that has been sweetened, instead of the ready-made whipped topping.
- How about chocolate banana pudding?
- Or, better yet make a butterscotch banana pudding!
- Sprinkle shredded coconut over the top for a tropical taste!
If you love recipes like this, you may also like Chocolate Strawberry Layered Pudding Dessert or our Pistachio Fluff recipe.
Storage
Refrigerator: Store in an airtight container in the refrigerator for up to 2-3 days.
Freezer: I don't recommend freezing this dessert. No worries, you're not likely to have any leftovers!
Tips
- Refrigerate the pudding mixture. Once you mix the pudding and milk, let it sit in the fridge for a bit to thicken up.
- Use an electric mixer for mixing. I'm always really tempted to mix everything by hand but an electric mixer is needed to mix the sugar and cream cheese. This will get out the lumps and make it nice and creamy. You just can't get the same super-smooth texture that you get from an electric mixer when you mix by hand.
- Make certain that you slice the bananas thick enough that they hold their texture in the dish. I've found that ½ inch seems to be a great size for this recipe. Any thinner and the bananas turn to mush.
- Chill before serving. To give the flavors a chance to meld together, I recommend placing the banana cheesecake trifles in the refrigerator for up to an hour or two before serving, but not so long that your wafers turn to mush.
FAQ
Do you have questions about making this banana pudding cheesecake recipe? Here are some of the most commonly asked questions about making this delicious mini banana pudding trifle.
Bananas contain an enzyme that when combined with oxygen contains a chemical reaction that turns them brown. This reaction begins once the banana is peeled, however, it does not change the taste of the banana in any way. Either wait to slice the bananas when you are ready to use them or like with apples toss them in a little lemon juice.
The bottom layer of this banana pudding trifle is going to get soft, no matter what. To add some crunch, I recommend adding fresh wafers or fresh crumbled wafer to the top of the dessert just before serving.
I can't wait to hear what you think about this banana treat. It's such a huge hit every time I make it and I think that every family should be able to whip this up on the spot! Once you make it once, you're going to love the ease of this recipe.
Try This Banana Pudding Cheesecake Dessert!
I hope you enjoy this easy recipe for banana pudding cups! If you try this recipe please let me know in a comment below.
More Delicious Dessert Recipes
- Sugar Cookie Cheesecake Cups
- Our Favorite Banana Bread
- Eggnog No Bake Cheesecake
- Banana Custard Crunch
- No Bake Layered Mint Cheesecake
Banana Pudding Cheesecake Trifle Video
No Bake Banana Pudding Cups
Equipment
- glasses for individual servings or a 13 x 9 inch pan
Ingredients
- 2 pkgs (3.4 oz) instant banana pudding or vanilla or your favorite flavor
- 4 cups cold milk
- 1 brick (8 oz) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp. vanilla extract
- 1 tub (8 oz) whipped topping, thawed
- 1 box (11 oz) vanilla wafer cookies
- 4 large bananas
Instructions
- In a medium mixing bowl, whisk together the instant banana pudding and milk. Cover and refrigerate until thickened.
- In a large mixing bowl, beat the cream cheese together with the powdered sugar and vanilla extract until smooth. Reserve ¾ cup of the whipped topping and set aside. Beat the remaining whipped topping into the cream cheese mixture until smooth and creamy.
- Line a 3-quart 9x13 inch glass dish with a single layer of the vanilla wafer cookies. Pour the prepared banana pudding recipe over the cookies and gently spread out evenly with a spatula.
- Peel the bananas and slice into ½ inch thick rounds. Add the bananas to the dish over the vanilla layer.
- Dollop the “cheesecake” mixture over top of the bananas and use a spatula to very gently spread until the dollops meet and the cheesecake layer is evenly spread over all of the bananas.
- Top the cheesecake layer with an even layer of the vanilla wafer cookies.
- Scoop the reserved whipped topping into a small resealable bag and cut off the corner to create a piping bag. Decorate the top of the dessert with the whipped topping.
- Serve immediately or cover and refrigerate before serving to allow the cookies to soften.
Notes
- Refrigerate the pudding mixture. Once you mix the pudding and milk, let it sit in the fridge for a bit to thicken up.
- Use an electric mixer for mixing. I’m always really tempted to mix everything by hand but an electric mixer is needed to mix the sugar and cream cheese. This will get out the lumps and make it nice and creamy. You just can’t get the same super-smooth texture that you get from an electric mixer when you mix by hand.
- Make certain that you slice the bananas thick enough that they hold their texture in the dish. I’ve found that ½ inch seems to be a great size for this recipe. Any thinner and the bananas turn to mush.
- Chill before serving. To give the flavors a chance to meld together, I recommend placing the banana cheesecake trifles in the refrigerator for up to an hour or two before serving, but not so long that your wafers turn to mush.
- Place cookies or wafers on top right before serving so they don't become soggy,
Nutrition
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