No Bake Banana Pudding Cheesecake (Print-Friendly Format)
Creamy banana cheesecake layered with sliced bananas, whipped cream, and vanilla wafers makes a chilled, crowd-pleasing treat.
# Ingredients You’ll Need:
→ Crust
01 -
200 g vanilla wafers, finely crushed
02 -
85 g unsalted butter, melted
03 -
25 g granulated sugar
→ Cheesecake Filling
04 -
680 g full-fat cream cheese, softened
05 -
400 g sweetened condensed milk
06 -
240 ml heavy whipping cream, cold
07 -
96 g instant banana pudding mix
08 -
5 ml vanilla extract
09 -
15 ml fresh lemon juice
→ Banana Pudding Layers and Topping
10 -
3–4 medium ripe bananas, sliced
11 -
Vanilla wafers, for layering and garnish
12 -
Whipped cream or whipped topping, for garnish (optional)
13 -
Vanilla wafer crumbs, for sprinkling (optional)
# How to Make It:
01 -
Place the vanilla wafers in a food processor and pulse until finely crushed, or crush in a zip-top bag with a rolling pin. Transfer the crumbs to a mixing bowl.
02 -
Add melted butter and granulated sugar to the wafer crumbs. Combine thoroughly with a fork until the mixture resembles damp sand. Press the crumb mixture evenly and firmly into the base of a 23-cm springform pan, using the bottom of a measuring cup or glass. Refrigerate the crust while preparing the filling.
03 -
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sweetened condensed milk and mix until well combined and free of lumps. Scrape the bowl as needed.
04 -
In a separate chilled bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Take care not to overwhip.
05 -
Gently fold the whipped cream into the cream cheese mixture in two additions to maintain a light texture. Add the instant banana pudding mix, vanilla extract, and lemon juice. Continue folding just until evenly incorporated.
06 -
Remove the chilled crust from the refrigerator. Arrange a layer of banana slices over the crust, then cover with a layer of vanilla wafers.
07 -
Spread half of the cheesecake filling over the banana and wafer layers. Repeat another layer of banana slices and vanilla wafers, then top with the remaining filling, smoothing the surface.
08 -
Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to ensure the cheesecake sets firmly.
09 -
Release the cheesecake from the springform pan by running a thin knife around the edge before unlocking. Top with piped whipped cream, extra banana slices, vanilla wafer crumbs, and whole wafers to garnish just before serving.
10 -
Cut the cheesecake with a sharp knife, wiping between slices for clean edges. Serve chilled.
# Extra Tips:
01 -
Always use ripe yet firm bananas to prevent excess moisture and maintain structure in the finished dessert.
02 -
Allowing the cheesecake to chill overnight yields the best set and flavor development.