There’s something about banana pudding that feels like a warm hug from your childhood. Add in the creamy richness of a cheesecake and you’ve got a dessert that’s completely irresistible and ridiculously easy to make. This no-bake banana pudding cheesecake combines two iconic comfort desserts into one luscious, layered masterpiece. It’s sweet, smooth, and perfect for any occasion—or just because you need a bite of happiness today.

Behind the Recipe

This dessert was born from a craving. I wanted banana pudding. I wanted cheesecake. And I didn’t want to turn on the oven. After some playful mixing and layering, I landed on this dreamy combo that tastes like sunshine in every bite. It’s become a go-to for potlucks, birthdays, and even casual Tuesdays that needed a little extra sweetness.

Recipe Origin or Trivia

Banana pudding is a beloved Southern classic, often layered with vanilla wafers and whipped cream. Cheesecake, meanwhile, has roots stretching all the way back to ancient Greece. Combining the two into a no-bake format is a modern twist that delivers big flavor with minimal effort. It’s the kind of dessert that travels well, chills perfectly, and leaves everyone asking for the recipe.

Why You’ll Love No-Bake Banana Pudding Cheesecake

This dessert hits all the right notes. Here’s why it’ll be a favorite:

Versatile: Works as a holiday dessert or casual treat.

Budget-Friendly: No fancy ingredients, just pantry and fridge staples.

Quick and Easy: No oven, no water bath, no stress.

Customizable: Top with caramel, extra bananas, or whipped cream swirls.

Crowd-Pleasing: Who doesn’t love banana pudding and cheesecake?

Make-Ahead Friendly: Perfect for prepping a day in advance.

Great for Leftovers: Stays firm and flavorful in the fridge.

Chef’s Pro Tips for Perfect Results

To get the smoothest, creamiest results, here’s what you should keep in mind:

Use room-temperature cream cheese to avoid lumps in your filling.
Whip the pudding mix and condensed milk well to keep the texture light and fluffy.
Chill overnight for best firmness and flavor.
Use ripe bananas for maximum banana flavor without mushiness.
Press the crust firmly so it holds together when sliced.

Kitchen Tools You’ll Need

No oven, no problem! Here’s what you’ll need:

Mixing bowls: One for crust, one for filling.

Electric mixer: To whip everything smoothly.

Measuring cups and spoons: For precision and balance.

Rubber spatula: For folding and scraping every last bit of filling.

Springform pan or pie dish: For easy release and serving.

Ingredients in No-Bake Banana Pudding Cheesecake

Each layer brings flavor, texture, and that creamy banana magic.

Cream Cheese: 2 packages (8 ounces each), softened – The creamy cheesecake base that holds it all together.
Instant Banana Pudding Mix: 1 box (3.4 ounces) – Adds classic banana flavor and helps set the filling.
Sweetened Condensed Milk: 1 can (14 ounces) – Rich sweetness that makes the filling silky smooth.
Whipped Topping: 1 tub (8 ounces), thawed – Folds in lightness and fluffiness.
Vanilla Extract: 1 teaspoon – Enhances the banana and cheesecake flavors.
Graham Cracker Crumbs: 1½ cups – Crunchy, buttery base that complements the creamy top.
Butter: 6 tablespoons, melted – Holds the crust together and adds richness.
Ripe Bananas: 2 large, sliced – Brings natural banana flavor and soft texture.
Vanilla Wafers: 10–12, crushed – Classic pudding topping that adds crunch and nostalgia.

Ingredient Substitutions

Need to make a few changes? Try these swaps:

Cream Cheese: Use Neufchâtel for a lighter version.

Banana Pudding Mix: Vanilla or cheesecake flavor works too.

Sweetened Condensed Milk: Blend evaporated milk with sugar as a backup.

Whipped Topping: Homemade whipped cream or coconut whip.

Graham Cracker Crumbs: Try crushed vanilla wafers or digestive biscuits.

Butter: Coconut oil for a dairy-free twist.

Ingredient Spotlight

Instant Banana Pudding Mix: This shortcut brings bold banana flavor without needing overly ripe bananas or baking. It thickens the filling and adds that unmistakable Southern pudding vibe.

Ripe Bananas: Their sweetness and creaminess elevate every bite, turning this cheesecake into something truly special.

Instructions for Making No-Bake Banana Pudding Cheesecake

You’ll be surprised how quickly this comes together. Here’s the fun part!

Preheat Your Equipment:
No heat needed! Just prep your pan by lightly greasing it or lining with parchment.
Combine Ingredients:
In a bowl, stir together graham cracker crumbs and melted butter until evenly coated. Press into the bottom of your springform pan or pie dish to form the crust.
Prepare Your Cooking Vessel:
Place the crust in the freezer while you prep the filling so it sets quickly.
Assemble the Dish:
In another bowl, beat the softened cream cheese until smooth. Add pudding mix, sweetened condensed milk, and vanilla extract. Mix until well combined and creamy. Fold in whipped topping until fluffy and smooth.
Cook to Perfection:
Pour half the filling over the crust. Add a layer of sliced bananas. Top with remaining filling and smooth the surface.
Finishing Touches:
Sprinkle crushed vanilla wafers on top and garnish with more banana slices if desired.
Serve and Enjoy:
Chill in the fridge for at least 4 hours, preferably overnight. Slice and serve cold for the best flavor and texture.

Texture & Flavor Secrets

This cheesecake is creamy and light, with a cool, fluffy texture. The graham cracker crust adds a satisfying crunch, while the bananas and wafers bring sweetness and chew. Each bite is like a spoonful of banana pudding with the richness of cheesecake layered in.

Cooking Tips & Tricks

Make the most of this easy dessert with these helpful tricks:

Use a springform pan for cleaner slices.
Let it chill overnight to fully set and deepen flavor.
Slice bananas just before layering to prevent browning.
Gently fold in whipped topping to keep the filling airy.

What to Avoid

Avoid these simple mistakes to keep your cheesecake perfect:

Cold cream cheese: It will leave lumps. Soften it fully.
Overmixing the whipped topping: This can deflate the filling.
Watery bananas: Use firm, ripe ones—not overripe.

Nutrition Facts

Servings: 10
Calories per serving: 390

Note: These are approximate values.

Preparation Time

Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes + chill time

Make-Ahead and Storage Tips

This cheesecake is perfect for prepping ahead. Make it a day before serving to let it firm up. Store covered in the fridge for up to 3 days. If you’re using banana slices on top, add those just before serving to keep them fresh. It’s not ideal for freezing due to the creamy filling.

How to Serve No-Bake Banana Pudding Cheesecake

Serve chilled with a dollop of whipped topping or a drizzle of caramel sauce. Add extra banana slices and wafers for decoration. It’s perfect after dinner, at brunch, or for a birthday party dessert table.

Creative Leftover Transformations

Leftover? Turn it into something new:

Layer into dessert jars for cute single servings.
Spoon over pancakes for a sweet brunch treat.
Mix into milkshakes for a banana cheesecake shake.

Additional Tips

Add cinnamon or nutmeg for warm spice notes.
Layer in extra crushed wafers between filling for crunch.
For a firmer filling, add a bit of softened cream cheese to the whipped topping ratio.

Make It a Showstopper

Top with banana slices arranged in a swirl, crushed wafers, and a drizzle of caramel or melted white chocolate. Serve on a cake stand for full visual impact.

Variations to Try

Peanut Butter Banana: Swirl in ¼ cup peanut butter to the filling.
Chocolate Banana: Use chocolate pudding mix and a chocolate crust.
Vegan Version: Use plant-based cream cheese, coconut whip, and dairy-free pudding.
Nutty Banana Cheesecake: Fold in chopped walnuts or pecans.
Mini Cheesecakes: Make in muffin tins with liners for individual servings.

FAQ’s

Q1: Can I make this without pudding mix?

A1: Yes, use mashed bananas and gelatin for structure, but it takes more steps.

Q2: Will fresh whipped cream work?

A2: Yes, just make sure it’s stabilized or very firm.

Q3: Can I use a store-bought crust?

A3: Absolutely! It makes the process even quicker.

Q4: How do I keep bananas from browning?

A4: Toss slices in a little lemon juice before adding to the filling.

Q5: Can I freeze this cheesecake?

A5: Not recommended—it changes the texture after thawing.

Q6: What if I don’t have instant pudding?

A6: Cooked pudding works but will need to be cooled before mixing.

Q7: How long does it last in the fridge?

A7: Up to 3 days when covered tightly.

Q8: Can I use flavored whipped topping?

A8: Yes! Try banana or vanilla flavored versions for extra fun.

Q9: Do I need to use a mixer?

A9: It helps get a smooth filling, but you can mix by hand with some effort.

Q10: Can I double the recipe?

A10: Yes, just use a larger dish or make two pies.

Conclusion

No-Bake Banana Pudding Cheesecake is the dessert mashup you didn’t know you needed. It’s simple, stunning, and overflowing with creamy banana goodness. Trust me, you’re going to love this—and your guests will too.