No-Bake Banana Pudding Cheesecake

Summer is the perfect time to indulge in this refreshing No-Bake Cheesecake. A buttery graham cracker crust holds a layer of freshly sliced bananas topped with creamy banana pudding. Finish it with a layer of sweetened whipped cream, crushed vanilla wafers, and sliced bananas. It’s the crowd-pleasing dessert to serve for all your summer celebrations!

It’s a delicious combination of a traditional cheesecake filling layered with banana slices and pudding. Topped with homemade whipped cream, it’s a chilled treat that’s creamy, satisfying, and completely irresistible.

This scrumptious no-bake cheesecake is layered, so it’s a make-ahead effort. It will need several sessions in the refrigerator and freezer. Only then will it be ready to be assembled and served. Make it the day before so it can thoroughly chill overnight in the fridge.

Yes, this is a homemade cheesecake. The time spent making the different layers is worth it. You will see once you taste this magnificent dessert!

Ingredients Needed

For The Crust:
Graham Cracker Crumbs: Crush in a Ziploc bag. Alternatively, use a food processor or blender to create the crumbs.
Sugar – Use white granulated sugar to help sweeten the crust.
Butter – unsalted and melted. The butter is mixed with the cookie crumbs and sugar to help moisten the crust.

For The Pudding
Egg Yolks—lightly beat. Temper them into the cream. This helps thicken and texturize the pudding custard.
Sugar – Use white granulated sugar to help sweeten the pudding.
Flour – to help thicken the pudding.
Kosher Salt – for seasoning.
Heavy Whipping Cream – the key ingredient that makes up the pudding.
Vanilla Extract – to flavor the pudding.

For The Cheesecake
Cream cheese – set it out to soften it to blend easily and without clumps.
Granulated Sugar – to sweeten the cream cheese filling.
Heavy Whipping Cream – to moisten and help make the filling creamy and thick.
Vanilla Extract – to flavor the cheesecake filling.

For The Whipped Cream Topping:
Heavy Whipping Cream is used to create the whipped topping. It forms the top layer of the cheesecake.
Powdered Sugar – to sweeten the whipped cream topping.

For The Banana Layer
Bananas – You’ll need five whole bananas, sliced, for the layer that will cover the graham cracker crust

For The Garnish:
Vanilla Wafers – crushed to garnish. Use them to decorate the top of the cheesecake.
Dehydrated Banana Chips – for a crunchy garnish.

For The Crust:

Spray the springform pan with baking spray and line the bottom with parchment paper.
Combine all the crust ingredients in a medium bowl.
Press half the graham cracker crust into the springform pan. Press the remaining crust up along the sides.
Place crust in the freezer while making the pudding and cheesecake topping.

For The Pudding:

Whisk the sugar, flour, and salt in a medium-sized bowl. Then, whisk half a cup of heavy whipping cream until no lumps are visible. Whisk in the remaining heavy whipping cream and vanilla extract. Transfer the contents to a medium-size saucepan and cook over medium-low heat, whisking continuously. After about 5 minutes, warm the mixture, ensuring it is not boiling. Pour 1/4 cup of the cream mixture into the lightly beaten eggs. Whisk quickly to temper the pudding.

Pour the eggs into the saucepan and continue whisking over medium-low heat. After several minutes, the pudding will start to thicken and bubble. Remove from heat. Cover the top of the pudding with plastic wrap. Make sure that the entire surface of the pudding touches the plastic wrap. Using a toothpick, poke five holes into the plastic wrap.

It should cool for 30 minutes at room temperature. Then, transfer it to the refrigerator and chill for at least 2 hours.

For The Cheesecake:
Using a large bowl, beat softened cream cheese quickly until light and fluffy. Gradually add the sugar and continue beating until mixed.
Add the heavy whipping cream and vanilla extract, beating until smooth and creamy. Scrape down the bowl as necessary.
Pour cheesecake filling into the chilled pie crust and spread evenly.
Place the cheesecake in the fridge. Let it chill for 2 hours to set properly.

For The Whipped Cream:
Place a large bowl in the freezer. Chill the mixing bowl and whisk attachment for 20 minutes.
Pour heavy whipping cream into the large bowl. Beat at medium to high speed until it starts to thicken slightly.
Add the powdered sugar and continue beating at medium-high speed until stiff peaks form.

Building The Pudding Cheesecake:
Slice the bananas 1/4-inch thick and place the slices on the chilled cheesecake.
Carefully spread the chilled pudding over the bananas using a rubber spatula.
Spread the whipped cream on top, reserving about 2 cups to pipe the entire top.
Crushed vanilla wafers and banana chips can be added to the top.
Refrigerate for 2 to 4 hours to allow the cheesecake to set properly.

Variations

• Crust: Swap out the crushed graham crackers for vanilla wafers. You can use crushed vanilla or chocolate Oreo sandwich cookies for the crust.
• Pudding: If you prefer instant pudding, you can use it instead of making your own. Swap out the vanilla pudding for banana or chocolate pudding.
• Cheesecake Mixture: Add a few tablespoons of peanut butter to the cream cheese mixture for a nutty flavor. Mix it well. Chill it before spreading it on top of the crust.

Topping Ideas

I love adding crushed vanilla wafers and banana chips to the top for garnish. Here are a few other ideas.

• Chopped nuts like walnuts, pecans, or sliced almonds
• Sweet sauces to drizzle on, like hot fudge, caramel, butterscotch, or strawberry
• Sprinkles
• Toasted coconut flakes
• Crushed cookies, like graham crackers, vanilla, or chocolate Oreo’s.

How To Keep The Crust From Becoming Soggy

First, freeze the crust according to the directions. This helps set the crust and prevent it from becoming soggy. If you don’t mind turning on your oven, bake the crust for a few minutes to set it. Then, let it cool completely before adding the chilled cheesecake filling.

Can I Use Whipped Topping Instead?

You can use a large tub of whipped topping for the top layer of whipped cream. Choose the store-bought choice instead of making your own with heavy whipping cream. Be sure to mix heavy whipping cream into the cheesecake filling.

Is This Cheesecake Freezer-Friendly?

Yes. Make sure to leave off the garnishes before freezing it, tightly wrapped, for up to 2 months. Thaw in the refrigerator before adding any garnishes and serving.

Storage

Leftovers can be tightly covered and refrigerated for 2-3 days.

More Easy No-Bake Desserts

No-Bake Pina Colada Pie
Banana Split No-Bake Pie
No-Bake Lunch Lady Peanut Butter Bars
Easy No-Bake Chocolate Pie
No-Bake Banana Split Cake
Pink Lemonade Ice Cream Pie