This no bake dessert is a take on the classic banana pudding dessert. A creamy cheesecake filling studded with fresh bananas is garnished banana slices and crunchy vanilla wafers making this the perfect dessert for banana and cheesecake fans alike.

Featured image for banana pudding cheesecake.

This Banana Pudding Cheesecake is about to become your new favorite dessert! It is a take on the classic banana pudding that combines the creaminess of a no bake cheesecake with the intense banana flavor, vanilla wafers, and fresh banana slices.

Hero image of banana pudding cheesecake topped with whipped cream and a vanilla wafer cookie on a white plate.

❤️ Why You'll Love Banana Pudding Cheesecake

No bake cheesecake: there is no need to turn on the oven for this no bake recipe, no water bath or split cheesecake worries!

Great banana pudding flavor: Banana Pudding Cheesecake has great banana flavor and is sure to become one of your new favorite things!

Crowds pleaser: this delicious twist on the classic banana pudding dessert is a crowd favorite, it's great for potlucks, family dinner, or game day gatherings.

🥘 Ingredients

Vanilla wafer cookies: I prefer Nabisco Nilla's

Salted butter: eliminates the need for any salt to be added to the
Banana pudding mix: be sure to use instant pudding.

Whole milk: feel free to use 2% milk if desired.

Cream cheese

Heavy whipping cream

Pure vanilla extract

Fresh bananas: use bananas that have no green, are bright yellow with no brown spots.

Vanilla wafer cookies in food processor.

Food processor filled with crust mixture.

🔪 Instructions

Using a food processor, blend 1-½ cups of vanilla wafers into fine crumbs.
Add crumbs, butter, and ⅓ cup of sugar to a medium bowl and mix together until the crumb mixture becomes firm and bound.
Place the crust mixture in a pie pan and press firmly it into the bottom of the pan evenly going up the sides of the pan slighlty. Set aside.
Add the banana pudding mix and milk to a large bowl and using an electric mixer, combine on low speed until there are no clumps. Set aside pudding mixture to let it thicken.
In a separate large bowl, whip the softened cream cheese using an electric mixer on low speed, until mixture is creamy.
Add the sugar, vanilla, and heavy cream to the cream cheese and continue to mix on medium speed until medium peaks form.
Fold the cream cheese mixture into the pudding with a rubber spatula until fully incorporated and creamy. Set aside.
Dice 1 ½ bananas into small bite-size pieces. Fold the diced banana into the cheesecake mixture.
Transfer the cheesecake mixture to the prepared pie crust using the back of a spoon to evenly smooth the mixture over the crust.
Slice the remaining bananas and place the slices flat onto the cheesecake. Cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours.
To serve, lightly crush the remaining wafers into crumbles and spread across the top of the cheesecake.
Serve with whipped cream dollops and vanilla wafers for good measure.

Milk and instant pudding mix in a stainless steel bowl.

Cheesecake mixture with a bowl of vanilla wafer cookies above the filling mixture.

🥄 Equipment

Food processor

Medium and large mixing bowl

Pie plate or Springform pan

Rubber spatula

Electric mixer

🥫Storage

Refrigerate: store leftover cheesecake in an airtight container for 3 - 4 days.

Freezer: store cheesecake in a freezer safe container up to 2 months.

To serve: thaw cheesecake overnight in the fridge.

Overhead image of banana pudding cheesecake topped with banana slices.

📖 Variations

Make a graham cracker crust by substituting graham crackers for the vanilla wafers.
If you don't have a food processor, you can crush the cookies in a blender or place in a large ziplock bag and crush fine with a rolling pin.
Do not use plant-based milk. It will not work to thicken the instant pudding mix. It must be diary milk.

💭 Tips

Room Temperature Ingredients: Make sure your cream cheese and other cheesecake filling ingredients are at room temperature for a smooth and lump-free filling.

Chill Time: Allow the cheesecake to chill in the refrigerator for at least 4-6 hours, or overnight if possible. This will ensure it sets properly and develops the best flavor.

Fresh Bananas: Use ripe but firm bananas to prevent them from becoming too mushy in the cheesecake.

Overhead image of banana pudding cheesecake garnished with crushed vanilla cookies.

📚 More Delicious Banana Recipes

This recipe for Classic Banana Bread is a great use for overripe bananas.

Banana Pudding Poke Cake is a retro recipe full of moist delicious cake and banana pudding.

Banana lovers will enjoy these Banana Cake Cookies with Chocolate, Walnuts, and Oatmeal.

Berried Cheesecake Cups are baked in a muffin pan with no crust. A delicious bite sized cheesecake treat.

This Coconut Banana Bread with Lime Glaze is one of my best banana recipes!

Blueberry Banana Bread is the combination of juicy fresh blueberries in a moist banana bread loaf.

I love this Maple Walnut Banana Bread recipe made with pure maple syrup.

Overhead image of a slice of banana pudding cheesecake.

🍽 Serve with..

Serve each slice of Banana Pudding Cheesecake with an extra dollop of whipped cream and a sprinkle of crushed vanilla wafers for that perfect finishing touch. Pair it with a cup of coffee or a glass of cold milk for the most delicious dessert experience.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

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📖 Recipe