- Make the Crust
- Combine crushed vanilla wafers with melted butter.
- Press firmly into the bottom of a springform pan. Chill in the fridge while preparing the filling.
- Prepare the Cheesecake Filling
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- In another bowl, whisk together pudding mix and milk until thickened.
- Fold pudding into the cream cheese mixture.
- Gently fold in whipped cream until smooth and fluffy.
- Assemble
- Spread half the filling over the crust.
- Layer sliced bananas evenly on top.
- Spread remaining filling to cover the bananas. Smooth the top.
- Chill
- Cover and refrigerate for at least 4–6 hours (overnight is best).
- Garnish & Serve
- Before serving, top with whipped cream, crushed wafers, and fresh banana slices.
The First Bite Experience
The fork cuts through the silky layers — buttery vanilla wafer crust, creamy banana-infused cheesecake, and sweet fresh bananas. Each bite is light yet rich, familiar yet indulgent, with the perfect mix of crunch, creaminess, and banana flavor.
It’s like banana pudding grew up, put on a cheesecake crown, and decided to become the ultimate Southern dessert.
Tips & Variations
- Add a drizzle of caramel sauce for a richer flavor.
- Swap bananas for strawberries for a fruity twist.
- Use mini jars for individual servings (perfect for parties).
- To keep bananas from browning, lightly brush slices with lemon juice before layering.
Why You’ll Make This Again
It’s foolproof, impressive, and incredibly delicious. Whether you’re feeding a crowd or just treating yourself, this No-Bake Banana Pudding Cheesecake is the dessert that always gets recipe requests.