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This easy, creamy banana pudding cheesecake recipe is a delightful dessert that I love to make for any occasion. Made with real bananas and banana pudding mix, this cheesecake tastes just like banana pudding. It’s light, airy, and chock-full of banana flavor! This cheesecake is made lighter than air by whipping up cream cheese and sour cream, then folding in whipped topping. No oven? No problem! This cheesecake just needs to firm up in the fridge!
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Pin ItThis no-bake banana pudding cheesecake is the ultimate combination of two of my favorite desserts: banana pudding and no bake cheesecake! I was inspired by classic banana pudding when creating this dish. The cheesecake filling has a light, fruity flavor, and it’s layered into a vanilla wafer cookie crust. The best part of this recipe (besides the taste) is that there’s no baking required!
Tips for Beginners
- If you prefer, you can also use a different crust. Go with a classic graham cracker cheesecake crust; or use a different type of cookie in place of the vanilla wafers, like Oreos.
- As bananas are exposed to air, they begin to oxidize, turning brown and then black. While they aren’t unsafe to eat this way, they also aren’t very nice to look at. To keep your bananas from turning black, make sure to store the cheesecake in the refrigerator until ready to serve. You can also brush the slices with lime, lemon, pineapple, or orange juice to help preserve them.
Banana Pudding Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- 9-inch Springform Pan
- Hand Mixer
Ingredients
For the Crust
- 40-50 vanilla wafer cookies 150-188 grams, plus more for topping
- ¼ cup brown sugar 53 grams
- ½ cup salted butter 113 grams, melted (1 stick)
For the Cheesecake Filling
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ½ cup powdered sugar 57 grams
- 3.4 ounces instant banana pudding mix** 96 grams (1 box)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup sour cream 227 grams, room temperature
- 2 cups whipped topping 120 grams, thawed if frozen; plus more for topping
- 2 bananas sliced and divided
Instructions
- Using a food processor, pulse the vanilla wafers for 30 seconds or until well crushed.40-50 vanilla wafer cookies
- Add the brown sugar and melted butter and pulse again until thoroughly combined. It should be the consistency of wet sand.¼ cup brown sugar, ½ cup salted butter
- Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan. Using slightly damp fingers works well.
- Cover your pan with plastic wrap and place in the freezer while you prepare your cheesecake.
- In a medium bowl, using a hand mixer, beat the cream cheese and sugar until well combined and fluffy, about 3 minutes.16 ounces cream cheese, ½ cup powdered sugar
- Add in banana pudding mix, vanilla, and sour cream. Beat well until the mixture is thick and creamy, for about 2 minutes.3.4 ounces instant banana pudding mix**, 1 teaspoon pure vanilla extract, 1 cup sour cream
- Fold in whipped topping with a rubber spatula. Mix gently until incorporated throughout.2 cups whipped topping
- Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.
- Gently place 1 banana's worth of banana slices over the cheesecake in a circular pattern until covered.2 bananas
- Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife.
- Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.
- When ready to serve your cheesecake, decorate with whipped topping using a clean piping bag and a star-shaped tip. Pipe small flowers around the rim of the cheesecake.
- Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower.
- When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring.
- Cut into desired slices and serve chilled. Enjoy.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Banana Pudding Cheesecake Step by Step
Pulse the Cookies: Using a food processor, pulse 40-50 vanilla wafer cookies for 30 seconds or until well crushed.
Add Butter and Sugar: Add ¼ cup of brown sugar and ½ cup (1 stick) of melted salted butter and pulse again until thoroughly combined. It should be the consistency of wet sand.
Form the Crust: Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan. Using slightly damp fingers works well. Cover your pan with plastic wrap and place in the freezer while you prepare your cheesecake.
Beat the Cream Cheese: In a medium bowl, using a hand mixer, beat 16 ounces (2 bricks) of cream cheese and ½ cup of powdered sugar until well combined and fluffy, about 3 minutes.
Add the Pudding Mix: Add in 3.4 ounces (1 box) of banana pudding mix, 1 teaspoon of vanilla extract, and 1 cup of sour cream. Beat well until the mixture is thick and creamy, for about 2 minutes.
Fold in the Whipped Topping: Fold in 2 cups of whipped topping with a rubber spatula. Mix gently until incorporated throughout.
Layer the Cheesecake: Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.
Top with Bananas: Gently place 1 banana’s worth of banana slices over the cheesecake in a circular pattern until covered.
Chill the Cheesecake: Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife. Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.
Decorate and Serve: When ready to serve your cheesecake, decorate with whipped topping using a clean piping bag and a star-shaped tip. Pipe small flowers around the rim of the cheesecake. Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower. When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring. Cut into desired slices and serve chilled. Enjoy.
How to Store and Reheat
Store leftover banana pudding cheesecake in an airtight container in the refrigerator for up to 4 days. Enjoy cold.
Freeze banana cream cheesecake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this creamy no bake cheesecake with a chocolate banana malt milkshake, or coffee smoothie. Add a scoop of ice cream drizzled with chocolate syrup or caramel sauce for a real sweet treat!
