No-Bake Banana Pudding Cheesecake: Silky, Bold, Irresistible

You want dessert that slaps? This one smacks like childhood banana pudding met NYC cheesecake and decided ovens are for quitters.

It’s ultra-creamy, stupid-simple, and looks like you spent hours—because presentation matters when you’re flexing on Instagram. The crust is buttery, the filling is cloud-light, and the banana flavor hits nostalgic without tasting like candy.

Make it once and people will ask for it every holiday, birthday, and random Tuesday. You’ve been warned.

The Secret Behind This Recipe

The trick is a two-layer cream cheese base: half rich and classic, half folded with whipped cream for that mousse-like lift.

Instant banana pudding mix boosts real-banana flavor without going artificial or watery. A touch of sour cream adds tang, balancing the sweetness so it’s dessert, not a sugar bomb.

And the vanilla wafer crust? We toast it with melted butter and a whisper of brown sugar for a deeper, almost caramel note.

Servings, Prep time, Cooking time, Calories

• Servings: 12 slices
• Prep Time: 25 minutes
• Chill Time: 4–6 hours (overnight best)
• Cook Time: 0 minutes (no-bake)
• Approx.

  Calories: 420 per slice

Your Pantry Guide

• Crust:
  • 2 cups crushed vanilla wafer cookies (about 8 oz)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar
  • Pinch of fine sea salt
• Filling:
  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 (3.4 oz) box instant banana pudding mix
  • 1 cup cold whole milk
  • 1 1/4 cups heavy whipping cream, cold
  • 3 tablespoons powdered sugar
  • 2 medium ripe bananas, sliced (not overly soft)
  • 1 teaspoon lemon juice (to prevent browning)
• Topping (optional but recommended):
  • 3/4 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra vanilla wafers and banana slices for garnish

From Start to Finish

1. Prep the pan: Line a 9-inch springform pan with parchment on the base for easy release. Lightly grease the sides.
2. Make the crust: Stir crushed wafers, brown sugar, salt, and melted butter until the texture resembles wet sand.

   Press firmly into the bottom and 1 inch up the sides. Chill 15 minutes.

3. Whip the cream: Beat 1 1/4 cups heavy cream with 3 tablespoons powdered sugar to medium-stiff peaks.

   Keep cold.

4. Banana slices: Toss banana slices with lemon juice. Pat dry gently with paper towels.
5. Cheesecake base: Beat cream cheese and granulated sugar until smooth and fluffy, 2–3 minutes.

   Mix in sour cream and vanilla.

6. Pudding boost: Whisk instant pudding with cold milk until thick, 1–2 minutes. Fold into the cream cheese mixture.
7. Lighten it up: Gently fold in the whipped cream in two additions until no streaks remain.
8. Layer: Spread half the filling over the crust.

   Arrange a single layer of banana slices. Add the remaining filling and smooth the top.

9. Chill: Cover and refrigerate at least 4–6 hours, preferably overnight, until set and sliceable.
10. Finish: Whip topping cream with powdered sugar and vanilla to soft peaks.

    Pipe or spread over the chilled cheesecake. Decorate with wafers and fresh banana slices just before serving.

11. Slice clean: Run a knife around the edge, remove the ring, and slice with a hot, dry knife for sharp edges.

Storing & Reheating Tips

• Refrigerator: Keep covered and chilled up to 3 days.

  Add fresh banana garnish right before serving to avoid browning.

• Freezer: Freeze slices (without banana garnish) on a sheet tray, then wrap and store up to 1 month. Thaw overnight in the fridge.
• No reheating, obviously: This is a cold dessert.

  If it firms up too much, let it sit at room temp 10 minutes before slicing.

Why It’s Worth Making

• Zero oven time: Perfect for hot days or small kitchens.
• Ultra-creamy texture: The pudding + whipped cream combo is pure velvet.
• Foolproof flavor: Balanced sweetness, real banana vibes, and that wafer nostalgia.
• Entertainer’s dream: Looks bakery-level with minimal effort—IMO the best ROI dessert.

Nutrition Stats

Per slice (1 of 12): Calories: ~420, Protein: ~6g, Fat: ~28g, Carbs: ~36g, Sugar: ~25g, Fiber: ~1g, Sodium: ~260mg. These are estimates, not a blood oath.

Values vary by brand and portion size.

Don’t Make These Errors

• Using overripe bananas: Save those for bread. Mushy bananas weep and turn the filling streaky.
• Skipping the chill: If it doesn’t set, it won’t slice.

  Patience beats soup-cake.

• Overmixing whipped cream: Grainy cream = sad texture. Stop at medium-stiff peaks.
• Warm ingredients: Cream cheese must be softened, but everything else cold.

  That contrast keeps it stable.

• Wet banana layer: Don’t forget the lemon toss and pat dry. Excess moisture bleeds into the filling.
• Too loose crust: Pack it firmly.

  A wobbly base ruins the slice game.

Other Versions to Try

• Peanut Butter Twist: Mix 1/3 cup creamy peanut butter into the cream cheese base; garnish with crushed peanuts.
• Chocolate Swirl: Melt 4 oz semisweet chocolate, cool slightly, and marble it through the top layer before chilling.
• Gluten-Free: Use GF vanilla cookies for the crust—everything else stays the same.
• Lightened-Up: Swap Neufchâtel for cream cheese and use reduced-fat sour cream; it sets a bit softer but still delicious.
• Tropical: Add shredded toasted coconut to the crust and top with toasted coconut flakes.

FAQ

Can I make this a day ahead?

Yes—this cheesecake actually improves overnight. Chill tightly covered and add fresh banana garnish right before serving.

What if I can’t find banana pudding mix?

Use vanilla instant pudding and add 1/2 teaspoon banana extract.

It’s subtle, so the fresh banana layer still shines.

Will it set without gelatin?

Totally. The instant pudding plus whipped cream structure stabilizes the filling.

Just don’t rush the chill time.

Can I use a premade crust?

Yes, but a 9-inch premade crust is shallow. Expect overflow or make two smaller pies.

Homemade crust gives better thickness and crunch, FYI.

How do I prevent the crust from crumbling?

Use fine, uniform crumbs and press firmly with a flat-bottomed cup. If your crumbs are too dry, add 1 extra tablespoon melted butter.

Can I reduce the sugar?

You can cut the granulated sugar in the filling to 1/2 cup and skip 1 tablespoon in the whipped cream.

Flavor stays balanced, just slightly less sweet.

Is this safe for kids if it contains raw dairy?

There are no raw eggs. Use pasteurized dairy and keep it chilled.

As always, consider any allergies and dietary needs.

In Conclusion

This Banana Pudding Cheesecake (No-Bake) delivers high-impact flavor with low effort—creamy, banana-forward, and unapologetically comforting. It slices clean, looks impressive, and disappears fast.

Make it once and it becomes your signature move. And if anyone asks for the recipe?

Pretend it’s complicated or pass this along—your call.