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Easy No-Bake Banana Cream Cheesecake Recipe

Easy No-Bake Banana Cream Cheesecake

A creamy chilled cheesecake with a vanilla-wafer or graham-cracker crust, banana pudding filling, cream cheese, whipped topping, and fresh bananas. This simple dessert makes one 9-inch cheesecake with about 8–10 servings.
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Prep Time 25 minutes
Total Time 4 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups Finely crushed vanilla-wafer cookies or graham crackers
  • 1/2 cup Unsalted butter, melted
  • 2 tablespoons Granulated sugar, use if making a graham-cracker crust
Filling
  • 2 8-ounce packages Full-fat cream cheese, softened
  • 1 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1 3.4-ounce package Instant banana-cream pudding mix
  • 1 1/2 cups Cold whole milk
  • 1 8-ounce container Frozen whipped topping, thawed
  • 3 bananas Medium ripe but firm bananas, divided
Optional Topping
  • As needed Additional whipped topping
  • 1 banana Banana, sliced just before serving
  • As needed Crushed vanilla wafers or graham crackers
  • As needed Caramel sauce

Method
 

Step-by-Step
  1. Crush the cookies or graham crackers into fine crumbs. Stir the crumbs with melted butter and add the granulated sugar if using graham crackers.
  2. Press the crust firmly into the bottom and slightly up the sides of a 9-inch springform pan or deep pie dish. Refrigerate it for 15–20 minutes while preparing the filling.
  3. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy, scraping down the bowl as needed.
  4. In another bowl, whisk the banana-cream pudding mix with the cold whole milk for about 2 minutes, until the mixture thickens.
  5. Beat or fold the thickened pudding into the cream-cheese mixture until evenly combined. Fold in the thawed whipped topping gently, stopping as soon as the filling is smooth.
  6. Slice two bananas and arrange them over the chilled crust. Spoon the cheesecake filling over the banana layer and smooth the top.
  7. Cover the cheesecake and refrigerate it for at least 4 hours, preferably overnight, until firm. Add the remaining banana and any other toppings immediately before serving.

Notes

Use full-fat softened cream cheese and cold milk for the best texture. Do not overmix after adding the whipped topping, since excessive mixing can make the filling loose. Add exposed banana slices shortly before serving to reduce browning; a light brush of lemon juice can help. For clean slices, dip a knife in hot water, wipe it dry, and repeat between cuts.