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This No Bake Banana Pudding Cheesecake is the ultimate mashup of two classic desserts. It’s a creamy rich cheesecake layered with sweet banana pudding and a buttery Nilla wafer crust. It’s completely no-bake, easy to make, and packed with nostalgic banana pudding flavor in every bite.
When you need a dessert that feels a little extra special but doesn’t require hours in the kitchen, this banana pudding cheesecake is it. It has that bakery-style look with beautiful defined layers and a rich creamy texture. Whether you’re hosting, bringing dessert to a gathering, or just want something that looks as impressive as it tastes, this recipe delivers!
For more impressive desserts, try my Strawberry Tres Leches or S’mores Cookies.
Why You’ll Love This No Bake Banana Pudding Cheesecake (and Why It Sets Perfectly)
This isn’t just any no bake banana pudding cheesecake. It has all the creamy, nostalgic flavor you expect, but with perfectly defined layers and a sliceable texture that sets it apart from the rest.
It’s perfect for make-ahead entertaining or when you want an impressive dessert without ever turning on the oven.
Here is why it’s the best:
- No oven required: This is a completely no bake dessert, which means no fuss, no heat, and no stress. Just mix, layer and chill!
- The best of two classic desserts: You get the creamy richness of cheesecake combined with the sweet nostalgic flavor of banana pudding in every bite.
- Ultra creamy and holds its shape: Unlike some no bake cheesecakes that turn out too soft, this one sets beautifully for clean, sliceable layers.
- A thicker, more defined pudding layer. Using less milk than the box calls for creates a rich, firm banana layer.
- Perfect make-ahead dessert: This cheesecake needs time to chill, making it ideal for prepping ahead for holidays or parties.
- A guaranteed crowd pleaser: It has that nostalgic banana pudding flavor everyone loves, but is a more indulgent, bakery-style dessert.
If you’re looking for the classic, try my Banana Pudding!
Ingredient Notes
- Nilla wafers: These create the classic banana pudding flavor in the crust. Crush them finely so the crust holds together well.
- Brown sugar: Adds a hint of caramel-like sweetness to the crust that pairs well with the bananas. You can use light or dark brown sugar.
- Unsalted butter: Binds the crust together.
- Heavy cream: Whipped into the cheesecake filling to create a light fluffy texture while also helping it set firmly.
- Cream cheese: Use full-fat blocks (not spreadable) and let it come to room temperature.
- Sweetened condensed milk: Adds sweetness and creates an ultra creamy cheesecake texture without baking.
- Banana instant pudding mix (dry): This is the key ingredient for both flavor and structure. Adding it dry helps thicken and stabilize the filling, giving it clean sliceable layers.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk (for pudding layer): You’ll need less milk than the package directions. Whole or 2% milk is best.
- Bananas: Choose ripe but still firm bananas for the best flavor and texture.
- Cool Whip: Keep the topping light and easy. You can substitute with homemade whipped cream, if preferred.
Variations
- Extra Nilla wafers: Add as many Nilla wafers on top of the cake as desired.
- Caramel drizzle: Serve with a drizzle of caramel for even more delicious flavor.
- Vanilla pudding swap: For a slightly milder banana flavor, use vanilla pudding in one of the layers. But I highly recommend it with 2 boxes of banana pudding!
How to Make No Bake Banana Pudding Cheesecake
Making this cheesecake is quick and easy. Just mix, layer, and chill until everything sets into creamy, perfectly defined layers.
- Make the crust: Crush the vanilla wafers into fine crumbs, saving ~1 cup of whole wafers for the layers. Mix the crumbs with the brown sugar and melted butter until it looks like wet sand.
- Chill the crust: Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides. Press the crumb mixture evenly into the bottom of the pan. Refrigerate for 1 hour.
- Make the whipped cream: In a cold bowl, beat the heavy cream on high speed until stiff peaks form, about 3 to 4 minutes.
- Chill the whipped cream: Set the heavy cream aside in the fridge. This is what helps make the filling thick and sliceable.
- Beat the cream cheese: Beat all 3 blocks of softened cream cheese on medium-high speed until completely smooth with zero lumps.
- Make the cheesecake filling: Add the condensed milk, vanilla, and dry pudding mix. Beat until silky and smooth.
- Combine the cheesecake filling and whipped cream: Fold in the whipped cream – do NOT beat.
- Layer the cheesecake filling: Pour the filling over the chilled crust, smoothing the top evenly.
- Add the wafer and banana slices: Alternate the whole Nilla wafers and banana slices across the top of the cheesecake filling – about 8 wafers and 1 sliced banana, spaced evenly apart. They don’t need to cover the entire surface, gaps are fine.
- Make the banana pudding: Whisk the second box of dry pudding mix with 1 cup of cold milk for 2 minutes. Let it sit for 5 minutes until very thick and stiff. It should not be pourable.
- Add the pudding layer: Carefully spread the pudding over the cheesecake filling on top of the wafers and bananas. Smooth it to the edges.
- Add the Cool Whip: Spread a thin layer of Cool Whip (about half the tub) over the pudding layer. Cover tightly and refrigerate overnight.
Sprinkle more whole vanilla wafers, crumbs, or sliced bananas on the top of the cheesecake before serving.
Toni’s Tips
Expert Recipe Tips
A few simple tips can take this no bake banana pudding cheesecake from good to bakery-worthy.
- Use full fat room temperature cream cheese. Let it sit out for at least 1 hour before starting. Cold cream cheese won’t blend smoothly and can leave you with a lumpy filling.
- Use all the cream cheese. Using all 3 blocks creates a thicker, more stable cheesecake that sets up beautifully and slices cleanly
- Fold, don’t mix, the whipped cream. Gently fold in to keep the filling light and airy. Overmixing will deflate it and make the cheesecake too soft.
- Use less milk for the pudding layer. Stick to 1 cup of milk (instead of what the box calls for) to create a thick, defined layer that holds its shape when sliced.
- Press the crust firmly. Use the bottom of a glass or measuring cup to compact the crust tightly so it holds together when cutting.
- Slice the bananas right before layering. This helps prevent them from browning.
- Chill overnight for best results. This is non negotiable as it’s the key to clean slices. The layers fully set and the Nilla wafers will soften slightly into the classic banana pudding texture.
- Wipe your knife between slices. For picture-perfect slices, clean your knife after each cut.
Storage Instructions
Store the cheesecake covered in the fridge for up to 4 days. For the best texture, keep it tightly wrapped or in an airtight container to prevent it from drying out or absorbing other flavors.
Because this cheesecake contains fresh bananas, it’s best enjoyed within the first couple of days before the bananas brown and soften.
FAQs
The most common reason is that the filling didn’t chill long enough or didn’t have enough structure. Make sure you use full-fat cream cheese, add the pudding mix dry to the filling and allow the cheesecake to chill at least 10 hours or overnight.
Yes! This dessert is perfect for making ahead. You can prepare it up to 24 hours in advance and store it covered in the fridge until ready to serve. Add fresh banana slices just before serving for the best texture and appearance.
A Nilla wafer crust is the classic choice because it complements the banana pudding flavor perfectly. Make sure to press it firmly so it holds together when slicing.
More Delicious Desserts
No Bake Banana Pudding Cheesecake
Equipment
- 1 9-inch springform pan
- Parchment paper
Ingredients
For the crust:
- 2 1/2 cups Nilla wafers crushed (plus extra for decorating)
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter melted
For the cheesecake filling:
- 1 cup heavy cream cold
- 24 ounces cream cheese fully softened to room temp (3 blocks)
- 14 ounces sweetened condensed milk
- 1 box (3.4 oz) banana instant pudding mix (added dry, do not prepare)
- 1 teaspoon vanilla extract
For the pudding layer:
- 1 box (3.4 oz) banana instant pudding mix
- 1 cup cold milk (less than the box says for a very stiff, sliceable layer)
For layers and topping:
- 2 ripe bananas sliced
- 1/2 tub (4 oz) Cool Whip thawed
- Extra vanilla wafers + banana slices for decorating on top
Instructions
Prep the pan and make the crust:
- Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease all sides.
- Crush the Nilla wafers into fine crumbs, saving ~1 cup of whole wafers for the layer above the crust. Mix the crumbs with brown sugar and melted butter until it looks like wet sand. Press firmly and evenly into the bottom of the pan. Refrigerate while you make the filling.
Make the heavy cream:
- In a large cold bowl, beat the cold heavy cream on high speed until stiff peaks form, about 3 to 4 minutes.
- Set aside in the fridge. This step is what makes the filling thick and sliceable.
Make the cream cheese filling:
- In a large bowl, beat the softened cream cheese on medium-high speed until completely smooth with no lumps.
- Add the condensed milk, vanilla, and 1 box of the dry pudding mix. Beat until silky.
- Fold in the whipped cream, but do NOT beat.
- Pour and spread the entire filling over the crust and smooth the top evenly.
Add the wafer and banana layer:
- Alternate whole Nilla wafers and banana slices across the top of the cheesecake filling, about 8 wafers and 1 sliced banana, spaced apart. They don't need to cover the whole surface, gaps are totally fine.
Make the pudding layer:
- Whisk the second box of dry pudding mix with only 1 cup of cold milk for 2 minutes (the box may say to add more milk, but only use 1 cup as that makes it thick and sliceable). Let it sit for 5 minutes, until very thick and stiff – it should not be pourable.
- Carefully spread the pudding over the cheesecake filling on top of the wafers and banana slices. Smooth it to the edges.
Top and refrigerate overnight:
- Spread a thin layer of Cool Whip (about half the tub) over the pudding layer.
- Cover tightly and refrigerate for 10 hours or overnight. Do not skip this step as it's necessary for clean slices.
Notes
- Make sure the cream cheese is room temp.
- Do not prepare the pudding mix for the cheesecake layer. You will add it dry.
- Use only 1 cup of milk for the pudding layer (not the amount listed on the box).
- Add banana slices just before serving for the best texture and to prevent browning.
- Chill overnight for the best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Haven’t tried it yet but it looks so easy and good. Definitely going to make this for Easter.
So yummy!