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.

close up of banana cheesecake on table with wafers around it.

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.

No Bake Banana Pudding Cheesecake on plat with a fork bite taken out of the slice

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.

No Bake Banana Pudding Cheesecake sitting on a cutting board on table

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.

slice of banana cheesecake on spatula to showcase the layers of the cheesecake

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.

vanilla wafers crushed up in food processor on table

vanilla wafer crust in a springform pan with sliced bananas on top

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.

slice of banana pudding cheesecake on spatula being lifted out of the pie

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.

whole banana cheesecake on table with one slice cut

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.

banana pudding cheesecake slices on plates with vanilla wafer cookies scattered on plates

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.

view of a banana pudding cheesecake sliced and on a wooden cutting board on table

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.

overhead look of a slice of banana cream pudding cheesecake being lifted out of pan

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.

slice of banana pudding cheesecake no bake on plate with a fork with a bite of cheesecake on it

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.

slices of No Bake Banana Pudding Cheesecake on plates and the whole cheesecake sitting in background

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.