Banana Pudding Cheesecake Recipe

A slice of banana cheesecake on a plate.

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Vanilla wafers and a filling inspired by creamy banana pudding make the best no bake cheesecake recipe!

Step-by-step photos can be seen below the recipe card.

Prep Time35

Cook Time0

Chill Time5

Total Time5 35

Course: cheesecake, Dessert

Cuisine: American

Servings: slices

Author: Becky Hardin

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.

Video

Notes

**It's easy to change the flavor of this cheesecake. Simply swap out the banana pudding mix for your favorite flavor of pudding mix, like chocolate, vanilla, or pistachio. Keep the bananas or swap them out for chopped nuts!

Nutrition