No-bake cheesecake and banana pudding come together to create this incredible, luscious, no-bake banana pudding cheesecake recipe. A vanilla wafer crust with a banana pudding and cream cheese filling, topped with whipped cream and sliced bananas.
This banana pudding dessert is rich, creamy, and sliceable. It is great for a hot summer day, a pool party dessert, or a dessert to end the evening. No matter what the occasion is, this banana cheesecake is for sure going to turn heads.
What is a No Bake Banana Pudding Cheesecake
Essentially, this is a no-bake cheesecake with the base of cream cheese and Greek yogurt and then an instant banana pudding mix. You get the rich and creamy flavors of cheesecake with a banana twist. Then, pile on the classic whipped cream and freshly sliced bananas to complete the no-bake cheesecake.
More Banana Recipes: Consider trying out my no-bake banana split dessert, easy banana split truffles, or even this banana cake! All are bursting with banana flavor.
Reasons You’ll Love This Banana Pudding Cheesecake Recipe…
- A creative dessert that combines banana pudding and cheesecake into one sliceable dessert.
- Creamy, sweet, crunchy crust, all in one crowd-pleasing dessert waiting to be sliced into.
- It’s a great dessert to make beforehand, so you can have it in the fridge waiting for you.
- You get a bit of nostalgic vibes from this banana pudding dessert.
- This recipe requires little effort, which is excellent for those who want an easy dessert.
Ingredients
Vanilla Wafers: These cookies are used to make the crust. Compared to a classic graham cracker crust, they will give you that banana pudding vibe.
Brown Sugar: A little brown sugar enhances the sweetness and helps bring the crust together.
Butter: Butter is used as a binder to get the crust ingredients to pack into the pan nicely and hold shape.
Cream Cheese: The cream cheese is the base for the cheesecake filling. It adds a nice tangy and creamy flavor to the mixture.
Powdered Sugar: Powdered sugar sweetens the mixture and stabilizes the filling so it holds shape.
Banana Cream Pudding Mix: Use instant pudding to add a sweet and flavorful banana flavor to the cheesecake filling.
Greek Yogurt: The yogurt adds a nice tangy flavor and helps create a silky texture to the filling. It also adds a bit of protein.
Whipped Topping: Cool Whip or homemade whipped topping works for piling on top of the cheesecake.
Bananas: Slice up your bananas and use them to garnish the top of the cheesecake.
Variations to Recipe
- Mix some crushed nuts into the vanilla cookie crust for a nutty flavor.
- Add some shredded coconut to the pie mixture for a tropical twist.
- Use chocolate to garnish the top of the pie for a chocolate twist.
- Work in some berry compote for additional fruit flavor in the pie.
- Drizzle the top of the pie with a caramel sauce or even peanut butter for a loaded pie.
- Add ground cinnamon and nutmeg to the cookies to create a spiced crust. Then, garnish the top of the cheesecake with cinnamon.
- Serve with fresh berries along with bananas on top of the cheesecake.
Storing Banana Pudding Cheesecake
Refrigerate: You will need to make sure to refrigerate your cheesecake. Store in an airtight container for up to 4-5 days. Then slice and serve as you would like.
Freezing: You can freeze the cheesecake if you do not plan to eat it all. Just place cheesecake in a freezer container for 1-2 months. Then thaw in the fridge overnight.
Tips for Making Cheesecake
Freeze Crust
If you make the crust and then toss the cheesecake in the freezer while you prep the filling, it will help the crust set up and not become soggy.
Room Temperature Cream Cheese
It is imperative the cream cheese is softened and room temperature. It is needed so you get that thick and velvety texture to the filling. Otherwise, cold cream cheese will be clumpy and not smooth.
Forming Crust
Use the bottom of a glass or measuring cup to press the crust into the pan. This is needed as the packed crust will then hold shape when you go to slice it. If it is not packed, it will crumble and fall apart.
Springform Pan
Now, you can use any type of pan, but the springform pan is great as the edges come off the pan so you have a gorgeous cheesecake to showcase. Any pie pan works for this recipe.
Stand Mixer or Hand Mixer
I do recommend using a stand mixer or hand mixer for this recipe. It ensures the pie filling is velvety smooth. Now, if you don’t own one, you can use a whisk or spatula for mixing. Just mix enough to ensure it is nice and combined.
Chill Before Serving
Cover and refrigerate the banana cheesecake as directed in the recipe card. You need to allow time for the cheesecake to fully set up before you go to slicing it. Otherwise, the filling can kind of fall and not hold shape.
FAQs
Can I change up the flavor of the crust?
If you do not want to use a vanilla cookie crust, use graham crackers, Golden Oreos or another type of crust. Any crust works for this recipe.
How do I prevent the crust from becoming soggy in a no-bake cheesecake?
Freezing the crust while you work on the filling will help the crust not become soggy. You can also blind-bake the crust for a few minutes. Allow the pie crust to fully cool before you pour in the filling if you blind bake.
Can I use regular pudding mix instead of instant pudding mix?
Instant pudding is recommended as it is going to be a quick way to set up the filling. If you use a regular pudding then make sure to allow the pudding to fully cool before you mix it into the other ingredients.
More Cheesecake Recipes
No Bake Banana Pudding Cheesecake
Ingredients
Crust
- 3 1/2 cups vanilla wafers
- 2 tablespoons brown sugar
- 1/2 cup unsalted butter melted
Banana Pudding Cheesecake
- 24 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 3.4-ounce box of instant banana cream pudding mix
- 1/4 cup plain Greek yogurt
- 16 ounces whipped topping thawed and divided in half
- 2 bananas sliced
Instructions
- First, make the crust. Grease a 9-inch springform pan with butter or shortening, then add the vanilla wafers and brown sugar to a food processor. Blend the wafers until they become fine crumbs, then slowly pour in the melted butter while the food processor runs at low speed until the crumbs are coated and start to clump together. Firmly press the crumbs into the bottom of the springform pan, and place it in the freezer for 20 minutes.
- While the crust is freezing, make the cheesecake filling. In a large bowl, use an electric mixer to blend the cream cheese and powdered sugar until it is smooth. Blend in the pudding mix and yogurt, then mix in 8 ounces of the whipped topping with the electric mixer at low speed to avoid deflating it. Blend until the mixture is thick and smooth.
- Now it’s time to assemble the cheesecake. Place the banana slices in a single layer over the frozen crust. Then, spoon the banana pudding cheesecake filling over the bananas and carefully smooth it out evenly. Finally, spread the remaining 8 ounces of whipped topping on top of the cheesecake, cover it loosely with plastic wrap, and let it chill in the refrigerator for at least 4 hours, but overnight is best.
- When you’re ready to serve, run a thin knife around the edge of the cheesecake and carefully release the outer ring of the springform pan. Top with whipped cream, vanilla wafers, or banana slices, and serve chilled.
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