Banana Pudding Cheesecake

This stunning Banana Pudding Cheesecake recipe is rich and creamy and combines the classic flavors of banana pudding and cheesecake in one fabulous no bake dessert! Made with a vanilla wafer crust, creamy cheesecake, fresh bananas, homemade pudding and whipped cream, this dessert is a show-stopping treat perfect for any occasion!

Love banana recipes? Make sure to try my Banana Pudding, Banana Bread and this easy Banana Cake!

Banana Pudding Cheesecake Recipe

If you love banana pudding and cheesecake, get ready! This Banana Pudding Cheesecake brings both classics together in one show-stopping dessert! It’s the perfect blend of sweet banana flavor, creamy no bake cheesecake filling and a buttery vanilla wafer crust. Each bite is irresistible!

This layered dessert is a true crowd-pleaser as well as an absolute showstopper. It’s starts with a vanilla wafer crust that is topped with a decadent layer of cheesecake, then fresh bananas, and followed up with banana pudding and freshly whipped cream. I love to top it with banana chips and vanilla wafer crumbs.

This Banana Cream Cheesecake is perfect for special occasions, summer gatherings, BBQs, holidays or any time you want something a little extra special. The combination of flavors and textures is what makes this cheesecake so memorable and it’s easier to make than you might think!

Why You’ll Love This Recipe

A vanilla wafer crust, decadent pudding that borders on custard it is so rich, a fabulously easy cheesecake layer, and all topped with freshly whipped cream. Each layer is perfection.

• Two desserts in one! It’s the best of banana pudding and cheesecake in every bite.
• No baking required! This no bake dessert is so perfect for the warmer months of the year and also saves oven space during the holidays! Love it!
• Make-ahead dessert! This is one of my favorite desserts to make in advance. It’s great for entertaining, everyone loves it, and it’s perfect since it needs time to chill and set.

How to Make Banana Pudding Cheesecake

So let’s talk about this Banana Cream Pudding Cheesecake. Each layer is made from scratch and this is one recipe where you don’t want to cut corners. There are a number of layers to this amazing dessert and it will take quite a bit of time to chill and set up so plan accordingly. Each step is not difficult and doesn’t require too many ingredients. Just read ahead and know how much time you will need before starting.

As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post.

1. Make the Crust: Combine crushed vanilla wafers with melted butter and press into a springform pan. Chill to set.
2. Prepare the Pudding: Whisk sugar, flour, salt, and cream together, temper the eggs, then cook until thickened. Chill for at least 2 hours.
3. Make the Cheesecake Filling: Beat softened cream cheese with sugar, cream, and vanilla until smooth. Spread into the crust and chill.
4. Whip the Cream: Beat heavy cream and powdered sugar until stiff peaks form.
5. Assemble: Layer sliced bananas on the chilled cheesecake, spread the pudding over the bananas, and top with whipped cream. Garnish as desired.
6. Chill: Refrigerate for at least 2 to 4 hours to let everything set beautifully.

I love topping this cheesecake with banana chips but they are totally optional. I love the added texture and color it brings to this glorious dessert.

Storage Information

This cheesecake should be stored in the refrigerator until ready to serve. Leftovers should be stored in an airtight container and refrigerated for up to 3 days.

Variations To Try

• Swap vanilla wafers for chocolate wafers or Oreos for a chocolate twist.
• If you’re not a fan of banana chunks, skip the fresh bananas and use just the extract for flavor.
• Use a muffin tin to make mini cheesecakes for individual servings for parties and gatherings.

Can I use store-bought pudding instead of homemade?

Yes! While homemade pudding adds incredible flavor, instant banana or vanilla pudding can be a time-saving substitute.

Do I have to use a springform pan?

It’s highly recommended for easy removal if you are planning on serving it on a cake stand like I did here. If not, a deep 9-inch pie dish or square baking dish will work!

How can I keep the bananas from turning brown?

The cheesecake and the pudding layers envelop the fresh bananas which helps to prevent browning. If you are worried, you can toss the bananas in lemon juice or even orange juice before adding to the cheesecake.

Trish’s Tips

• Keep in mind that the chill time is really important in this recipe. Each layer needs time to set, so don’t rush the process.
• Ripe but not overly ripe bananas should be used in this recipe. You want very firm bananas or they will soften and brown too quickly.

More Cheesecake Recipes

1. Chocolate Cheesecake
2. Lemon Blueberry Cheesecake
3. Chocolate Chip No Bake Cheesecake
4. White Chocolate Raspberry Cheesecake
5. Peanut Butter Cheesecake
6. No Bake Black Forest Cheesecake

Print Pin

5 from 6 votes

Banana Pudding Cheesecake

This stunning no bake Banana Pudding Cheesecake recipe is rich and creamy and combines the classic flavors of banana pudding and cheesecake in one fabulous dessert! Made with a vanilla wafer crust, creamy cheesecake, fresh bananas, homemade pudding and whipped cream, this dessert is a show-stopping treat perfect for any occasion!

Course Dessert

Cuisine American

Keyword banana cream cheesecake, banana pudding cheesecake, banana pudding cheesecake reicpe, no bake banana cream pudding cheesecake, no bake banana pudding cheesecake

Prep Time 45 minutes minutes

Chill Time 7 hours hours

Total Time 7 hours hours 45 minutes minutes

Servings 12 servings

Calories 719kcal

Author Trish – Mom On Timeout

Ingredients

Crust

• 11 ounces vanilla wafers
• 8 tablespoons unsalted butter melted

Pudding

• ⅓ cup granulated sugar
• 2 tablespoons all-purpose flour
• ⅛ teaspoon fine sea salt
• 1 ½ cups heavy whipping cream
• ½ teaspoon banana extract or vanilla extract
• 2 large egg yolks room temperature, lightly beaten

Cheesecake

• 16 ounces cream cheese softened, full fat, brick style
• ½ cup granulated sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract

Whipped Cream Topping

• 2 cups heavy whipping cream
• 1 ½ cups powdered sugar
• 2 whole bananas sliced

Garnish (Optional)

• banana chips
• ¼ cup vanilla wafers crushed

Instructions

Crust

• Lightly spray a 9-inch springform pan with cooking spray.
• Using a food processor, pulse the vanilla wafers into fine crumbs. (Or finely crush in a ziploc bag with a rolling pin.)
  11 ounces vanilla wafers
• Combine the melted butter and crumbs in a medium-size bowl and stir with a fork until the butter is fully incorporated.
  8 tablespoons unsalted butter
• Press the crumbs onto the bottom and up the sides of the prepared pan to create a thick crust. I went about half an inch up the side of the pan.
• Refrigerate the crust for at least 30 minutes.

Pudding

• In a medium-size bowl, whisk together the sugar, flour and salt.
  ⅓ cup granulated sugar, 2 tablespoons all-purpose flour, ⅛ teaspoon fine sea salt
• Whisk in half a cup of heavy whipping cream and continue whisking until no lumps remain. Whisk in remaining heavy whipping cream and banana or vanilla extract.
  1 ½ cups heavy whipping cream, ½ teaspoon banana extract
• Transfer contents to a medium-size saucepan and cook over medium-low heat, whisking continuously.
• After about 5 minutes, when the mixture is warm but not boiling, pour ¼ cup of the cream mixture into the lightly beaten eggs and whisk vigorously to temper.
  2 large egg yolks
• Immediately 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 making sure that the entire surface of the pudding is in contact with the plastic wrap. Poke 5 holes into the plastic wrap using a toothpick to allow the heat to escape.
• Let cool for 30 minutes at room temperature before transferring to refrigerator. Chill for 2 more hours.

Cheesecake

• Beat softened cream cheese on medium-high speed until light and fluffy, about 3 minutes, scraping down the bowl as necessary.
  16 ounces cream cheese
• Slowly add the sugar and continue beating until combined.
  ½ cup granulated sugar
• Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
  2 tablespoons heavy whipping cream, 1 teaspoon vanilla extract
• Pour cheesecake filling into chilled pie crust, cover, and refrigerate for 2 hours.

Whipped Cream Topping

• Chill the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes.
• Pour heavy whipping cream into mixing bowl and beat on medium-high speed until the cream gets bubbly and starts to thicken.
  2 cups heavy whipping cream
• Gradually add the powdered sugar and continue beating on medium-high speed until stiff peaks form.
  1 ½ cups powdered sugar

Assembly

• Slice the bananas 1/4-inch thick and place the slices on top of the chilled cheesecake.
  2 whole bananas
• Carefully spread the chilled pudding over the top of the bananas using an offset spatula.
• Spread the whipped cream on top reserving about 1 ½ cups to pipe along the border.
• Top with crushed vanilla wafers and banana chips if desired.
  banana chips, ¼ cup vanilla wafers
• Refrigerate an additional 2 to 4 hours to allow cheesecake to set properly.

Notes

Storage Information

This cheesecake should be stored in the refrigerator until ready to serve. Leftovers should be stored in an airtight container and refrigerated for up to 3 days.

---

Can I use store-bought pudding instead of homemade?

Yes! While homemade pudding adds incredible flavor, instant banana or vanilla pudding can be a time-saving substitute.

---

Do I have to use a springform pan?

It’s highly recommended for easy removal if you are planning on serving it on a cake stand like I did here. If not, a deep 9-inch pie dish or square baking dish will work!

---

How can I keep the bananas from turning brown?

The cheesecake and the pudding layers envelop the fresh bananas which helps to prevent browning. If you are worried, you can toss the bananas in lemon juice or even orange juice before adding to the cheesecake.

---

Tools and Equipment (affiliate links): 9 Inch Springform Pan | Silicone Spatula | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) |

---

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

---

Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.

Nutrition

Calories: 719kcal | Carbohydrates: 59g | Protein: 6g | Fat: 52g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 279mg | Potassium: 220mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1852IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 0.3mg

Originally published July 23, 2016.