This No Bake Banana Pudding Cheesecake is a lovely, simple dessert that you can make for a crowd or just your family. It has banana pudding, fresh bananas, and vanilla wafers, just like a classic banana pudding with a sweetened cream cheese and Cool Whip layer to create the perfect bite. It's a fantastic banana cheesecake recipe that's also no-bake.
My husband adores this recipe! Not only for its flavor, but also for its texture. I make it often as a tasty treat for us to enjoy, and sometimes when we have company over, like family or close friends. The simplicity is what makes it so good!
If you like recipes that use banana pudding, you will love this banana pudding cake and banana pudding lasagna.
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Why You'll Love This Recipe
- It's inexpensive to make: This is the perfect cheap dessert to make whenever you want! I love to make this banana pudding cheesecake recipe often for potlucks, holidays, or just to enjoy throughout the week.
- You can serve it immediately: I like that you have the option to serve this banana cheesecake pudding right after making it. So, if I prepare it last minute, it will still work out.
- It's quick to prepare: The prep involved for this is fairly simple. The most work you'll do is making the separate mixtures and then layering them. So, it's super quick and easy.
Ingredients
- Instant banana pudding and milk: You will need the banana pudding and milk to make the pudding before you make the other components. It will need just a couple of minutes to set, so it becomes perfectly spreadable.
- Cream cheese: This is for the sweetened cream cheese or "cheesecake layer." Ensure it's softened so you can mix it easily with the other ingredients to make it rich and creamy.
- Powdered sugar: I use this to sweeten the cream cheese so it balances the tangy flavor. It's much better than granulated sugar, so you don't get a gritty taste.
- Whipped topping: I like the cream cheese layers to be fluffy and creamy, so I fold in some Cool Whip. Don't use regular whipped cream as it isn't as stable and may make the dessert watery.
- Wafer cookies: Nilla wafer cookies are important to capture the essence of a delicious, traditional banana pudding. I love how they soften up a little in the refrigerator and take on a cake-like texture.
- Bananas: You'll want the bananas to be perfectly ripe, not under- or over for the best texture and flavor possible.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Peanut butter: Fold in a ½ cup of peanut butter into the cream cheese mixture to create a peanut butter banana pudding cheesecake.
- Chocolate: Try this no-bake banana cheesecake recipe with chocolate pudding instead of banana to a different flavor.
- Salted caramel: Drizzle caramel sauce on top and finish it with a little sea salt to give it some savoriness.
- Cheesecake: To make this more cheesecake-forward, swap the banana pudding with cheesecake pudding.
How to Make Banana Pudding Cheesecake
Here are the steps needed to prepare this easy banana pudding with cream cheese recipe. I like to have all the ingredients gathered and measured before I get started.
Step 1: Prepare the banana pudding. Whisk together the banana pudding mix and milk in a mixing bowl until smooth. Pop the bowl in the fridge while you work on the other components.
Step 2: Beat the cream cheese. Beat the cream cheese, powdered sugar, and vanilla in a separate bowl with an electric mixer until smooth.
Step 3: Add Cool Whip. Fold about ¼ of the container of Cool Whip into the cream cheese mixture.
Step 4: Layer cookies and pudding. Make an even layer of wafer cookies on the bottom of the 9x13 pan and spread the banana pudding right on top.
Step 5: Add bananas and cheesecake. Slice the bananas and layer them on top of the pudding. Add dollops of the cheesecake mixture on top of the bananas and carefully spread it evenly over the top.
Step 6: Finish with more wafers and Cool Whip. Top the dessert with another layer of wafer cookies. Last, decorate the edges with the remaining whipped topping. Scoop and enjoy along with a spiked Dalgona coffee for an adult treat.
Recipe Tips
- Use cold milk: When you make the banana pudding, ensure the milk is nice and cold. This will help the pudding to thicken and set within a few minutes.
- Don't slice bananas too early: I peel and slice the bananas right before adding them to the dessert. This prevents them from turning too brown before you start adding the layers.
- Make single servings: Use small serving bowls or ramekins and layer the dessert in them to make fun individual servings. It makes it easier to serve a crowd!
If you love recipes like this rich pudding cheesecake, you may also enjoy this Oreo Poke Cake or this No Bake Pumpkin Cheesecake!
Storage Directions
- Storing: Tightly cover the pan with plastic wrap or foil and store it in the refrigerator for up to 3 days. You may freeze it tightly covered for up to 1 month, but you should be prepared for some texture changes as it may become a little thin.
- Make Ahead: For the best texture and flavor, I would only prepare this dessert a few hours in advance and keep it in the fridge until you're ready to serve it.
Serving Suggestions
- Amp up the banana flavor with a scoop of homemade banana ice cream.
- An easy dinner of rotisserie chicken tacos would be awesome to enjoy before this rich dessert.
- Add some crunch by sprinkling nuts on top. I highly recommend some candied walnuts in the air fryer.
Recipe FAQs
Sure! I like to use a pan, but a trifle bowl would be great as well. Just keep in mind that there is less surface area because of its shape, so you may end up with an extra layer!
Of course. I find it to be even better after a few hours in the refrigerator. However, this recipe is made to be served right away if you desire, too.
Ensure that the ingredients in each layer are fully incorporated so there aren't any lumps or clumps in the pudding or cream cheese mixtures.
More Delicious No-Bake Cheesecake Recipes
Do you like no bake cheesecake recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
No Bake Banana Pudding Cheesecake
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
- Store leftover banana pudding cheesecake tightly covered in the fridge for up to 3 days.
- Slice the bananas right before you're about to add them to the pudding. If you slice them too early, they will start to brown.
- You can chill this dessert before serving it instead of enjoying it immediately. This also helps the cookies on the bottom to soften slightly.
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