Pin It!

No Bake Banana Pudding Cheesecake

This post may contain affiliate sales links. Please see my full disclosure policy for details

This easy No-Bake Banana Pudding Cheesecake has 5 layers of pure bliss! There’s a crunchy vanilla wafer crust, a tangy cheesecake filling, a blanket of fresh banana slices, a silky homemade pudding and a fluffy whipped cream topping.

A piece of banana layer cake on a plate with the remaining cake on a stand behind it

The Best No Bake Cheesecake for Banana Lovers

From bananas pudding to banana splits and chocolate chip banana bread, there’s no shortage of desserts out there for banana lovers. I never really could choose a favorite until I created this drool-worthy cheesecake! With all of its amazing no-bake layers, you’re going to need an extra-large fork to dig in.

The creamy cheesecake filling and the smooth banana pudding are an unexpected combination that you’re guaranteed to fall in love with. Paired with the classic wafer crust, the ripe banana slices and the light whipped cream topping—it’s utter cheesecake perfection. There’s a reason this recipe was featured on QVC when I debuted my cookbook.

A slice of banana pudding cheesecake on a plate with a couple of bites missing and a fork sticking into it

What You’ll Need

Even though there’s a lot of greatness going on inside this cheesecake, it’s still a pretty simple recipe. Each component only uses a handful of ingredients.

For the Homemade Pudding

  • Egg Yolks: Slightly beaten.
  • Granulated Sugar
  • All-Purpose Flour: To thicken the pudding. You could also use cornstarch.
  • Dash of Salt
  • Heavy Whipping Cream
  • Vanilla Extract: Use a high-quality extract for the best tasting pudding.

For the Vanilla Wafer Crust

  • Vanilla Wafers
  • Unsalted Butter

For the Cheesecake Filling

  • Cream Cheese: Softened to room temperature
  • Granulated Sugar
  • Heavy Whipping Cream
  • Vanilla Extract

For the Whipped Cream Topping

  • Heavy Whipping Cream: Chilled.
  • Powdered Sugar: For structure.
  • Fresh Bananas: These will be cut into 1/2-inch slices.
  • Vanilla Wafers: Extra wafers to garnish

Can I Use Instant Pudding Instead?

I highly recommend making your pudding from scratch, but you can use an instant vanilla pudding mix if you’re trying to save time. You could even make instant banana pudding to really pump up the banana flavor in your cake.

A banana layer cake on a tall cake stand with a yellow dishtowel underneath it

How to Make No Bake Banana Pudding Cheesecake

I like to make my pudding and prepare the crust ingredients the night before I plan to assemble my cheesecake, but I always add the bananas and the whipped cream right before serving. They’ll keep well in the fridge, but I prefer them fresh.

Make the Pudding

  1. Prep Ingredients: Measure out all of the pudding ingredients prior to starting. Place the egg yolks into a small bowl and lightly beat them.
  2. Combine Dry Ingredients: Combine the the sugar, flour and salt in a medium-sized saucepan and whisk to combine.
  3. Add Heavy Cream & Vanilla: Add the heavy whipping cream & vanilla extract and heat the mixture over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
  4. Temper Egg Yolks & Add to Mixture: After 5 or so minutes, once the mixture is warm (but not boiling), pour about 1/4 cup of the cream mixture into the egg yolks and whisk vigorously to temper. Immediately pour the tempered egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
  5. Finish Cooking: Whisk until the pudding starts to thicken. Once the mixture is thick and bubbly on top, remove it from the heat.
  6. Strain: Strain the pudding through a fine sieve into a medium-sized bowl. This will help catch any lumps of ingredients that did not get blended. I don’t suggest you skip this step!
  7. Cover & Cool: Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, then refrigerate it for 2 hours until it’s cold.

Make the Crust

  1. Grease Pan: Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, then wiping gently with a paper towel. Alternativly you could use an cake collar around the inside of the pan for the cleanest edges.
  2. Grind Wafers: Grind the wafers into fine crumbs using a food processor or blender.
  3. Melt Butter: Microwave the butter in a microwave-safe bowl for 45-60 seconds, until it’s melted.
  4. Combine & Add to Pan: Add the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the mixture into your springform pan and press it firmly into the bottom.
  5. Chill: Refridgerate the crust while you prepare the filling.

Make the Filling

  1. Beat Cream Cheese: Beat the cream cheese for 2-3 minutes, or until it’s light and fluffy and free of lumps.
  2. Add Sugar: Combine the cream cheese with the sugar and continuing to beat the mixture until the sugar is well incorporated. Don’t forget to scrape down the sides of the bowl a couple of times.
  3. Add Heavy Cream & Vanilla: Next, add the heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
  4. Pour Over Crust: Pour the cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.

Make the Topping

  1. Chill Bowl: Place your mixing bowl into the freezer for 5-10 minutes to chill it.
  2. Beat Heavy Cream: Pour the cold heavy whipping cream into the chilled bowl beat it until it reaches soft peaks.
  3. Add Powdered Sugar: Add the powdered sugar and continue beating until stiff peaks form. Set aside about 1 1/4 cups of the whipped cream to pipe around the edge of the cake.
  4. Assemble Cheesecake: Slice the bananas into 1/2-inch pieces. Start by aligning them on the outside of the cheesecake and work your way inward until you have a full layer. Pour the chilled pudding overtop the sliced bananas, spreading it out evenly. Add the whipped cream on top and spread smoothly.
  5. Decorate: Use the remaining whipped cream to pipe a border along the top edge of the cheesecake. Sprinkle on the crushed vanilla wafers.
  6. Chill: Refrigerate the cheesecake for another 2-4 hours to allow all of the ingredients to properly set, then enjoy!
A slice of no-bake banana pudding cheesecake topped with Nilla wafer crumbs on a dessert plate

How Do I Keep the Bananas From Browning?

If you know you’re going to have leftover cheesecake (we rarely do!), you may be wondering how you can prevent the banana slices from browning. Simply use some of the whipped cream to frost the outside edge of the cake.

That way, the bananas will be completely covered and will remain yellow for as long as the cake stays fresh! And you don’t even have to prepare any extra whipped cream to do so – this recipe makes plenty.

Tips for Success

The information below will help you make the best banana pudding cake of all time. Let’s jump right in!

  • Remember to Temper the Eggs: If you don’t pour some of your warm cream mixture into the eggs and whisk vigorously before you add the eggs to the saucepan, they’re going to heat up too rapidly and scramble. You have to temper them in order to keep them from cooking.
  • Whisk the Pudding Mixture Constantly: It’s important to whisk the cream mixture continuously so that the dry ingredients dissolve completely. Once you add the tempered eggs to the hot saucepan, don’t stop whisking until the mixture thickens and bubbles. At that point, remove it from the heat.
  • Don’t Have a Springform Pan? I always use my trusty springform pan for this recipe, but if you don’t have one, don’t worry. You can use a square 9-inch pan as long as it’s at least 3 inches tall to accommodate all those yummy layers.
  • Advice for Making a No-Bake Crust: If you’re not used to working with no-bake cheesecake crusts, I’ve got you covered with this comprehensive tutorial. Give it a glance for more support!
A cake stand holding a no-bake banana cheesecake with two forks in the foreground and a glass of milk in the background

Topping Ideas

Want to top your cheesecake with something other than vanilla wafer crumbs? Try one of these tasty alternatives!

  • Hot Fudge Sauce: I’m a firm believer that a drizzle of hot fudge sauce makes everything better. Regular chocolate sauce is a great option too!
  • Toasted Pecans: If you want to finish off your cheesecake with something crunchy, chopped pecans are a fail-proof choice. I like to toast them to enhance their flavor!
  • Caramel Sauce: You can never go wrong with a drizzle of caramel sauce – especially when it comes to this creamy banana cheesecake.
  • Toasted Coconut: Toasted coconut flakes add a tasty finishing touch to any treat. I love how they look on top of this layer cake!

Storage Instructions

This banana pudding cheesecake will stay fresh in the fridge for up to 3 days after it’s made. Be sure to keep it in an airtight container, or make sure the pan is tightly covered.

Can I Freeze Banana Pudding Cheesecake?

It’s not my preference to freeze this cheesecake simply because of the variety of textures and the consistency of the whipped cream topping may change. If you need to freeze it, place the entire cheesecake into a freezer-safe container and store it for up to 1 month. Thaw it out in the fridge before digging in.

Print
A close-up shot of a banana pudding cheesecake on a large platter with two slices missing

No Bake Banana Pudding Cheesecake

  • Author: Julianne Dell
  • Prep Time: 60 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 hours
  • Yield: 10 slices

Description

This easy No-Bake Banana Pudding Cheesecake has 5 layers of pure yumminess! There’s a crunchy vanilla wafer crust, a tangy cheesecake filling, a blanket of fresh banana slices, a silky homemade pudding and a fluffy whipped cream topping.

Ingredients

For the Homemade Pudding

  • 2 large egg yolks, slightly beaten
  • 1/3 cup (64 g) granulated sugar
  • 2 tbsp (16 g) all-purpose flour
  • Dash of salt
  • 1 ½ cups (355 ml) heavy whipping cream
  • ½ tsp vanilla extract

For the Vanilla Wafer Crust

  • 11 oz (312 g) vanilla wafers
  • 1/2 cup (113 g) unsalted butter, melte

For the Cheesecake Filling

  • 16 oz (454 g) cream cheese, softened
  • ½ cup (96 g) granulated sugar
  • 2 tbsp (30 ml) heavy whipping cream
  • 1 tsp vanilla extract

For the Whipped Cream Topping

  • 2 cups (473 ml) heavy whipping cream
  • 1 ½ cups (195 g) powdered sugar
  • 2 whole bananas, sliced
  • 68 vanilla wafers, crushed

Instructions

Make the Pudding

  1. Measure out all of the ingredients for the pudding prior to starting. Place egg yolks in a separate bowl and whisk. 
  2. In a medium-size saucepan, add sugar, flour and salt, and whisk to combine.
  3. Add the heavy whipping cream and vanilla extract, and heat the mixture on the stovetop over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
  4. After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup of the cream mixture into the egg yolks and whisk vigorously to temper. Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until pudding starts to thicken.
  5. Once the mixture is thick and bubbly, remove it from the heat. Strain pudding through a fine sieve into a medium-size bowl. 
  6. Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for 30 minutes at room temperature, and then refrigerate for 2 hours until the pudding is cold.

Make the Crust

  1. Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
  2. Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for 45-60 seconds until the butter is melted.
  3. Pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.

Make the Filling

  1. Beat cream cheese on medium-high speed for 2-3 minutes until it’s light and fluffy and free of lumps.
  2. Slowly add sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed.
  3. Next, add heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
  4. Pour cheesecake filling into the prepared pie crust, cover and refrigerate for 2 hours.

Make the Topping

  1. Prepare the whipped cream by placing the mixing bowl in the freezer for 5-10 minutes to chill. Pour heavy whipping cream into the chilled bowl beat heavy cream on medium-high speed until it reaches soft peaks.
  2. Add powdered sugar and continue beating until stiff peaks form. Set aside t 1 ¼ cups of the whipped cream for piping edge on cake.

Assemble

  1. To assemble cheesecake, slice bananas about 1/2 inch thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour chilled pudding over the top of sliced bananas, spreading evenly. Add whipped cream on top and spread smoothly.
  2. Use the prepared whipped cream to pipe a border along the top of cheesecake. Garnish with crushed vanilla wafers. This cheesecake must be refrigerated for another 2-4 hours before serving to allow all the ingredients to set properly.

Notes

  • To store: Keep cheesecake in an airtight container in the fridge for up to 3 days.
  • To prepare ahead of time: Crust, cheesecake filling and pudding layer can all be prepared 24 hours in advance. I recommend assembling the cheesecake, including the bananas and whipped cream the day you intend to serve for best results. Allow 2 hours for the finished cheesecake to set prior to serving. 
Nutrition Information:
1 Slice
847
51.3 g
294.5 mg
61.9 g
69 g
1.1 g
7.5 g
203.3 mg
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Keywords: banana cheesecake, banana pudding cake, easy no bake cheesecake

More Easy No Bake Treats to Try

Need more ovenless desserts in your life? You’re in for a treat with the recipes below!

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram

If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!

Leave a Comment

Recipe rating

I accept the Privacy Policy

14 Responses
  1. Deana Rogers

    My favorite no Bake Treat is making a Pop Corn Cake
    It is a cake made from pop corn and you decorate it with different candies. I usually make them at Christmas Time and use Red and Green M&M’s.

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.