No-Bake Banana Pudding Cheesecake Recipe

Why You’ll Love This Recipe

This No-Bake Banana Pudding Cheesecake takes everything you love about banana pudding and transforms it into a luscious cheesecake. The combination of the crunchy graham cracker crust, smooth and creamy cheesecake filling, and sweet banana layers creates a perfect balance of flavors and textures. Plus, it’s a no-bake recipe, making it a quick and easy option for busy days or when you want a delicious dessert without the hassle of turning on the oven.

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup melted butter
2 (8 oz) packages cream cheese (softened)
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
1/2 cup sour cream
3 ripe bananas (sliced)
1/2 package vanilla wafer cookies (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish, forming an even layer. Refrigerate while you prepare the filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue to beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. Add the sour cream and mix until fully incorporated.
Assemble the Cheesecake: Spread a layer of the cheesecake filling over the chilled crust. Arrange a layer of sliced bananas on top of the filling. Add another layer of cheesecake filling over the bananas, smoothing it out evenly.
Garnish: Crush the vanilla wafer cookies slightly and sprinkle them on top of the cheesecake for garnish. You can also add a few extra banana slices on top for decoration.
Chill: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the cheesecake to set.
Serve: Slice and serve chilled. Enjoy this creamy, banana-filled delight!

Servings and Timing

This recipe serves about 8-10 people.

Preparation time: 20 minutes
Chilling time: 4 hours (or overnight for best results)
Total time: 4 hours 20 minutes

Variations

Chocolate Banana Pudding Cheesecake: Add a layer of chocolate pudding on top of the bananas for a richer, chocolatey twist.
Nutty Crust: Add chopped nuts, such as pecans or walnuts, to the graham cracker crust for extra crunch.
Banana Cream: For a banana-flavored cheesecake filling, blend some mashed bananas into the cream cheese mixture for an even stronger banana flavor.
Vegan Version: Substitute dairy ingredients with plant-based alternatives such as coconut cream, vegan cream cheese, and non-dairy whipped cream for a vegan version.

Storage/Reheating

Store any leftover No-Bake Banana Pudding Cheesecake in the refrigerator for up to 3 days. It’s best served chilled and should not be frozen, as the texture may change when thawed.

FAQs

Can I use a store-bought crust?

Yes, you can use a pre-made graham cracker crust if you’re short on time. Just be sure to use one that’s around 9 inches in size for the right portion.

Can I make this cheesecake ahead of time?

Absolutely! This cheesecake is actually best when made ahead of time, as it needs time to chill and set in the fridge. It’s perfect for making the day before serving.

Can I use banana pudding instead of cream cheese?

While banana pudding can be used in place of the cream cheese mixture, it would change the texture and flavor of the cheesecake. For the classic cheesecake consistency, it’s best to stick with cream cheese and whipped cream.

Can I freeze this cheesecake?

It’s not recommended to freeze this cheesecake as it may alter the texture. However, you can freeze individual slices for up to a month. Allow it to thaw in the fridge before serving.

How do I prevent the bananas from browning?

To prevent the bananas from turning brown, you can lightly coat them in a mixture of lemon juice and water before adding them to the cheesecake. This will help preserve their freshness.

Can I use fresh whipped cream instead of store-bought?

Yes, you can use homemade whipped cream instead of store-bought. Just make sure it’s whipped to stiff peaks before folding it into the cream cheese mixture.

Can I use a different crust?

Yes, you can use a different crust, such as an Oreo crust or a nut-based crust, for a different flavor.

How can I make this cheesecake richer?

To make the cheesecake even richer, you can add a layer of chocolate ganache or dulce de leche between the banana layers and the cheesecake filling.

Can I use a different fruit instead of bananas?

You can use other fruits like strawberries, blueberries, or peaches if you prefer a different fruit flavor, though the texture and flavor will change.

How do I know when the cheesecake is set?

The cheesecake is ready when it’s firm to the touch and the filling no longer wobbles. If you press lightly on the center, it should not leave an indentation.

Conclusion

No-Bake Banana Pudding Cheesecake is an indulgent and refreshing twist on traditional cheesecake. With its creamy, velvety filling, layers of fresh bananas, and a buttery graham cracker crust, this dessert is sure to be a hit with everyone. Whether you’re hosting a gathering or just looking for a delicious treat, this no-bake cheesecake is the perfect choice. Easy to make, incredibly flavorful, and ideal for warm weather, it’s a dessert you’ll want to make again and again.