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Extreme macro close-up of a scooped portion of No-Bake Banana Pudding Cheesecake on a ceramic plate.

No-Bake Banana Pudding Cheesecake: The Ultimate Creamy Dream Recipe

This No-Bake Banana Pudding Cheesecake features a Nilla wafer crust and velvety banana-infused filling. Topped with glossy whipped cream peaks and fresh banana slices, it's the perfect easy, high-impact dessert for any occasion.
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Prep Time 40 minutes
Total Time 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 12 oz Nilla Wafers 340g, crushed
  • 1/2 cup Unsalted Butter 115g, melted
  • 24 oz Cream Cheese 680g, full-fat and softened
  • 1 cup Powdered Sugar 120g
  • 3.4 oz Instant Banana Pudding Mix 96g box
  • 2 tsp Vanilla Bean Paste 10ml
  • 2 cups Heavy Whipping Cream 480ml, chilled
  • 3 large Bananas Sliced

Equipment

  • 1 9-inch springform pan
  • 1 Stand Mixer Or hand mixer
  • 1 Food Processor For crushing wafers

Method
 

Prepare the Crust
  1. Pulse Nilla wafers in a food processor until fine. Mix with melted butter until the texture resembles moist sand.
  2. Press into a 9-inch springform pan and freeze for 15 minutes.
Make the Filling
  1. Beat softened cream cheese and powdered sugar until velvety smooth, about 4 minutes.
  2. Mix in the banana pudding mix and vanilla bean paste until fully incorporated.
  3. In a separate bowl, whip heavy cream to stiff peaks. Gently fold half into the cream cheese base.
Assemble and Set
  1. Spread half the filling over the crust, add a layer of sliced bananas, then top with the remaining filling.
  2. Refrigerate for at least 8 hours or overnight for the best texture.

Notes

Always use brick-style cream cheese, not the spreadable tub version.
Brush banana slices with lemon juice to prevent browning for the best visual appeal.