Easy No Bake Banana Pudding Cheesecake Recipe

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One of my favorite things about creating desserts is combining two of my favorites.  In this case an amazing no-bake cheesecake along with banana pudding are blended in the best way possible.  This Easy No Bake Banana Pudding Cheesecake Recipe is a simple but super fun dessert that is full of banana flavor.  The crunch from the vanilla wafers brings everything together for the perfect treat that needs to be on your spring and summer menu.

Do you love no-bake cheesecakes?  Try this Golden Oreo No Bake Cheesecake Recipe!

Banana Pudding is an iconic dessert that people get serious about.  Vanilla wafers, banana pudding and fresh bananas are the main components which is wonderful in itself.  Turn all of those amazing ingredients into a no bake cheesecake and this dessert becomes even better.

The easy vanilla wafer crust is made even better by the easy banana pudding cheesecake filling that has fresh ripe bananas in it.  A little whipped topping, mini vanilla wafers and fresh bananas finish the cheesecake off perfectly.

Ingredients Needed

Vanilla Wafer Cheesecake Crust

• Vanilla Wafers-The perfect cookie for a banana pudding cheesecake crust.
• Brown Sugar-Added for a little extra sweetness.
• Butter-Melted so that it will combine the crumbs together.

Banana Pudding No Bake Cheesecake Filling

• Cream Cheese-The most important ingredient in any cheesecake, make sure that it is softened so that it mixes well.
• Banana Pudding Mix-Great for flavor and texture.
• Milk-Added to the banana pudding mix to get a nice and thick mixture.
• Whipped Topping-A wonderful and light ingredient to use to get a light and airy cheesecake.
• Ripe Banana-Fresh banana is important in order to get a great banana flavor.

How to make Easy No Bake Banana Pudding Cheesecake with a Vanilla Wafer Crust

2. Mash the ripe fresh banana using a fork or a potato masher.
3. In a separate bowl combine the banana pudding and milk together, mixing until thick and incorporated. Add the banana pudding mixture to the cream cheese, along with the mashed banana and mix to combine until smooth.  Then add the whipped topping and fold it into the mixture by hand.
4. Grab the prepared Vanilla Wafer Crust from the refrigerator in a springform pan.
5. Pour the banana pudding cheesecake filling into the prepared crust and spread out into an even layer.  Refrigerate for 2-4 hours.
6. Remove the outside ring of the springform pan.  Pipe {or spread} whipped topping on top of the cheesecake.  Add mini Vanilla Wafers and sliced bananas to the top of the cheesecake, slice and enjoy.

Tips for the BEST No Bake Banana Cheesecake

• Try a different kind of crust.  If you want a traditional cheesecake then go for a graham cracker crust.  You could also make a Golden Oreo crust for a fun twist.
• Use cold milk when mixing it with the pudding.  This will ensure that the pudding thickens up quickly.
• Use room temperature cream cheese for the cheesecake.  Otherwise you might end up with a lumpy filling.
• Freeze the Banana Pudding Cheesecake for about 30 minutes if it is too soft when you try to cut it into slices.
• Garnish with freeze dried banana slices if you are worried about the bananas turning brown.

Frequently Asked Questions:

Can I use vanilla pudding flavored Jello in Banana Pudding Cheesecake?

You can use vanilla pudding in place of banana pudding but it won’t be as banana forward unless you decide to add an additional mashed ripe banana.

There is also an item called banana extract that can be used in small amounts to help get a big banana flavor.

How do you keep bananas from turning brown in Banana Pudding Cheesecake?

When you add fresh ripe bananas to the inside of the Banana Pudding Cheesecake it will keep the bananas from turning brown. 

The fresh bananas on top of the cheesecake however should be added at the last minute.  Because they are freshly cut, the oxygen from the air can cause them to turn brown.

Can I make this No Bake Cheesecake ahead of time?

This No Bake Banana Cheesecake can be made a day or two ahead of time but I wouldn’t add the toppings until right before serving for best results.

How long will this Banana Pudding Cheesecake last?

The Banana Pudding Cheesecake will last in the refrigerator for up to 4 days but is best at about 2 days.  I actually prefer this Banana Pudding Cheesecake a day one or two after it has been made.

Can I freeze No Bake Banana Cheesecake?

Absolutely!  This No Bake Banana Cheesecake is great frozen for up to 1 month.  You can serve it frozen, semi-frozen or thawed depending on the texture you prefer.

Do you love no-bake cheesecakes?  Try these awesome recipes…

Vanilla Wafer Crust

• vanilla wafer crumbs

Banana Pudding Cheesecake Filling

• banana pudding mix

Toppings

Vanilla Wafer Crust

Banana Pudding Cheesecake Filling

• In a mixing bowl, beat cream cheese until smooth. In a separate bowl combine the banana pudding and milk together, mixing until thick and incorporated. Add the banana pudding mixture to the cream cheese, along with the mashed banana and mix to combine until smooth. Finally, add whipped topping to mixture and gently mix. Add cheesecake mixture into prepared vanilla wafer crust, cover with plastic wrap and refrigerate for 2-4 hours.

These super simple No Bake Banana Cheesecake Bars have a yummy crushed Nilla wafer crust and a delicious banana cream cheesecake flavor with every bite.

No Bake desserts are one of my favorite kinds of desserts, no heating the house, no long list of ingredients, no hours of work to make a gorgeous dessert necessary.

Instead, you spend a few minutes making a crust and then whip up the cheesecake filling for these No Bake Cheesecake Bars and then let the refrigerator do all the hard work. 

I’ve been making these foreverrrrr and they always get devoured the same day I make them. Never any leftovers to have to worry about storing, but if you end up with some leftovers no worries I have you covered with the instructions for storing them below. 

This No Bake Banana Cream Cheesecake Bar recipe is like combining the best banana cream pie you’ve ever had with your favorite classic cheesecake and getting the perfect decadent dessert every time.

If you have been reading my site for any length of time, I love anything banana related, cookies, bars, cheesecake, cake. Whatever it is, I’m all about it but these Banana Cheesecake Bars are absolutely one of my favorites.

Some of our other favorite banana recipes we have on our site include: Banana Cream Pie, Banana Cupcakes and Banana Cookies!

WHY THIS RECIPE WORKS

• Minimal ingredients are need to whip these up.
• No heating up the oven since these are no-bake!
• Perfect for potlucks, parties, and get togethers.

INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)

Fine sea salt
Instant banana cream pudding mix
Heavy whipping cream

HOW TO MAKE NO BAKE BANANA CHEESECAKE BARS, STEP BY STEP

1. Grab your 8×8-inch baking dish, line it with aluminum foil, and spray it with cooking spray before setting it aside. 
2. Place the Nilla wafers in a plastic bag and use a rolling pin to crush them. You can also use a food processor to crush them if desired. Mix the crushed Nilla wafers with the melted butter, powdered sugar, and salt, and stir until well combined to create the crust base. 
3. Press the crust base you just made into the baking dish. Place your baking dish with the crust in the refrigerator while you work on the filling.
4. In a large mixing bowl, add the cream cheese and whip it using an electric hand mixer until it’s nice and smooth. 
5. Now, add the pudding mix to the whipped cream cheese and mix until smooth. 
6. Then add the powdered sugar to the mixture and mix until smooth. 
7. Now, add the cream to the mixture and slowly mix it in until the mixture is smooth, be sure to scrape down the sides to incorporate everything together. 
8. Pour this no-bake cheesecake mixture on top of the crust and smooth it out over the whole baking dish.
9. Cover the bars with plastic wrap and put them in the refrigerator to set for at least 6 hours. Letting it set overnight is best if possible. 
10. When ready to serve, remove the cheesecake by using the foil to help you lift it out of the pan. Use a sharp knife to slice the cheesecake into 9 bars and top each bar with more nilla wafers, whipped cream, and fresh banana slices as a garnish, if desired.

HOW DO I CUT THE PERFECT SLICE?

To make a beautiful clean nice, square/rectangular Banana Cheesecake Bars, run some hot water over your knife and wipe it clean with a dry paper towel or kitchen towel before making your initial slice.

Then after each slice that you make, wipe the knife queen with a damp paper towel to get the residual no-bake cheesecake bar off of the life.

HOW LONG DO THESE BARS HAVE TO SET?

I recommend letting your cheesecake bars set for 6 hours at the minimum. For better results you can let the bars set for eight hours, or up to overnight.

The longer they set the firmer the bars will get and this gives the bars plenty of time to develop a deep, delicious, rich banana flavor.

DO I HAVE TO USE NILLA WAFERS FOR THE CRUST?

No, you can use graham cracker crumbs or a shortbread cookie as well. Classic Cheesecake Bars use the graham cracker crumb crust, but we love the flavor of the nilla wafers as it reminds us of banana pudding.

HOW TO STORE

Store your leftover no bake cheesecake banana bars in an airtight container in the refrigerator for up to 5 days. I recommend storing these in the baking dish you used to make them in if possible, as you just need to cover the top with plastic wrap. 

You can also store them in the airtight container, if you need to stack them, you can use parchment or wax paper in between the layers to prevent the bars from sticking together. 

These can also be frozen. I recommend putting these cheesecake bars in your baking dish and then wrapping the baking dish with plastic wrap and aluminum foil. The the wrapped baking dish in a freezer safe bag if you have one large enough.

These will keep in the freezer for up to 1 month. You can either enjoy these No Bake Banana Cheesecake Bars frozen or you remove them to the refrigerator to  let them thaw before eating them.

TIPS AND TRICKS

• I like to use a tool with a flat bottom, like a drinking glass, to press the Nilla wafer crust into the baking dish smoothly and evenly.
• Instead of using an electric mixer, you can whip the cream cheese in the body of a stand mixer with the paddle attachment and use it for the rest of the recipe as well.
• You could also make a graham cracker crust instead of the Nilla wafer crust but I find that this Nilla wafers really compliment the overall flavor the best. 
• Make sure your cream cheese is nice and soft so it whips easier and doesn’t leave any clumps. 
• You can freeze these cheesecake bars to enjoy again later, see my tips above.
• Add drizzled caramel e on top to have a caramel banana flavor!
• This recipe can easily be doubled and made in a 9×13-inch baking pan.

Love Banana Pudding and Cheesecake but don’t want to make and bake a homemade cheesecake? Whip up these No Bake Banana Cheesecake Bars in no time o satisfy that banana craving.

IF YOU LIKE THIS RECIPE YOU MIGHT ALSO LIKE:

For the crust:

• crushed Nilla wafers
• of fine sea salt

For the filling:

• package instant banana cream pudding mix
• heavy whipping cream
• whipped cream, and sliced bananas for garnish

• Grab your 8×8-inch baking dish, line it with aluminum foil, and spray it with cooking spray before setting it aside.

• Place the Nilla wafers in a plastic bag and use a rolling pin to crush them. You can also use a food processor to crush them if desired. Mix the crushed Nilla wafers with the melted butter, powdered sugar, and salt, and stir until well combined to create the crust base.

• Press the crust base you just made into the baking dish. Place your baking dish with the crust in the refrigerator while you work on the filling.

• In a large mixing bowl, add the cream cheese and whip it using an electric hand mixer until it’s nice and smooth.

• Now, add the pudding mix to the whipped cream cheese and mix until smooth.

• Then add the powdered sugar to the mixture and mix until smooth.

• Now, add the cream to the mixture and slowly mix it in until the mixture is smooth, be sure to scrape down the sides to incorporate everything together.

• Pour this no-bake cheesecake mixture on top of the crust and smooth it out over the whole baking dish.

• Cover the bars with plastic wrap and put them in the refrigerator to set for at least 6 hours. Letting it set overnight is best if possible.

• When ready to serve, remove the cheesecake by using the foil to help you lift it out of the pan. Use a sharp knife to slice the cheesecake into 9 bars and top each bar with more nilla wafers, whipped cream, and fresh banana slices as a garnish, if desired.

1. I like to use a tool with a flat bottom, like a drinking glass, to press the Nilla wafer crust into the baking dish smoothly and evenly.
2. Instead of using an electric mixer, you can whip the cream cheese in the body of a stand mixer with the paddle attachment and use it for the rest of the recipe as well.
3. You could also make a graham cracker crust instead of the Nilla wafer crust but I find that this Nilla wafers really compliment the overall flavor the best. 
4. Make sure your cream cheese is nice and soft so it whips easier and doesn’t leave any clumps. 
5. You can freeze these cheesecake bars to enjoy again later, see my tips above.
6. Add drizzled chocolate on top to have a chocolate banana flavor!

This no bake banana cheesecake is bursting with banana flavour. Easy to make it’s a perfect recipe for hassle-free entertaining!

If you’re looking for less fuss and a great recipe for entertaining then this no bake banana cheesecake is the perfect dessert!

Banana desserts have always been popular in our house and on this blog. One of the most favourites being my no bake banoffee cheesecake!

This recipe came about when I decided that we needed an even easier, less fuss simple ingredients recipe.

And with the festive period around the corner and budgets being extremely tight this year I made this easy banana cheesecake recipe with that in mind.

The recipe is best made with fresh bananas rather than over-ripe ones. Otherwise the bananas in the cheesecake might be a bit unsightly in colour.

This banana cheesecake recipe is nice and simple, with only about 30 minutes of effort required to make it.

The rest of the time is resting time in the fridge.

The longer you can leave it (preferably overnight) the better those banana flavours will be!

If you have a sweet tooth you will love this no bake recipe. You can alter the amount of icing sugar if you find it too sweet.

This no bake banana cheesecake recipe is a great recipe to add to your list of easy recipes.

If you’re looking for other no bake desserts then check out some of the suggestions below.

Alternatively for all my other puddings check the desserts menu.

Jump to:

🥘 Ingredients

• Digestive Biscuits
• Unsalted Butter
• Cream Cheese
• Icing Sugar
• Vanilla Extract
• Double Cream / Heavy Cream
• Bananas
• Lemon Juice
• Cocoa Powder

See recipe card for quantities.

🔪 Step By Step Instructions

Detailed instructions are in the recipe card below. But here is a quick step by step guide of how to make this easy no bake banana cheesecake:

Cheesecake Base

Blitz biscuits / graham crackers and butter in a food processor. If you do not have a food processor you could bash the biscuits in a plastic bag with a rolling pin into fine crumbs and mix with melted butter in a saucepan. Press the biscuit / graham cracker crumbs mixture into the bottom of prepared cheesecake / cake tin. Place in fridge to set completely.

To Make The Topping

• In a large bowl mix cream cheese, icing sugar and vanilla extract.

• In separate bowl or in a stand mixer whisk the double cream until soft peaks form. But be careful you don’t want stiff peaks to form.

• Add cream cheese mixture to whisked double cream. Stir in mashed bananas.

• Spoon the cream cheese mixture over the biscuit base. Ensure no banana is showing in the cheesecake layer (otherwise it will go black). Smooth down.

• Add banana slices for the topping to lemon juice, mix well. Cover in plastic wrap to make airtight.
• Chill both the cheesecake and banana slices in the fridge for at least 4 hours but preferably overnight until the cheesecake has set fully.

To Decorate The Cheesecake

• Remove the cheesecake from the cake tin and decorate with the sliced bananas and dust over the top of the cheesecake with the cocoa powder. Serve immediately.

📖 Substitutions

• Digestive Biscuits – U.S. readers use Graham Crackers instead.
• Unsalted Butter
• Cream Cheese – I use full fat to save time. See FAQ’s if you want to use lower calorie ingredients.
• Icing Sugar – U.S. readers use powdered sugar.
• Vanilla Extract
• Double Cream / Heavy Cream / Heavy Whipping Cream
• Bananas
• Lemon Juice
• Cocoa Powder

🍽 Equipment

For This Banana Cheesecake You May Need….

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This is the KitchenAid Stand Mixer I use. This KitchenAid heavy duty mixer is reliable, durable and efficient.

If you buy a KitchenAid stand mixer it’s likely it will last you for life. Mine has so far!

This is the deep round cake tin with loose base that I use in the making of this cheesecake and many of my other cheesecakes too.

It’s easy to push the base up slowly keeping the shape of the cheesecake with this cake tin. When you’re removing it prior to serving.

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💭 FAQ’s

Can I Use Low Fat Ingredients In This Banana Cheesecake?

Yes you can. Many of my other cheesecake recipes often use low fat ingredients. But the cheesecake takes longer to set. So for ease and to save time I’m using full fat ingredients here.

Do I Need A Stand Mixer To Make This Cheesecake?

No. A stand mixer would take the effort out of making this cheesecake but you can make it in a large mixing bowl with a whisk.

What’s the best way to store this cheesecake?

Store your cheesecake in the fridge for up to 3 days in an airtight container.

Can I freeze this cheesecake?

Yes. I find it’s best to cut the cheescake up into individual slices and keep them in individual airtight containers. Freeze before you add the cheesecake topping though. Do not freeze with the bananas on top otherwise they will turn black.

🍰 Other Popular Cheesecake Recipes You Might Also Like

No-Bake Tia Maria Cheesecake

No-bake Tia Maria cheesecake. This boozy, rich and creamy cheesecake with caramel glaze topping is perfect for all holiday occasions. It’s easy to make too!

Check out this recipe

No Bake Bounty Coconut Cheesecake

No-bake Bounty coconut cheesecake. Easy to make and with a delicious chocolate biscuit base and creamy coconut cheesecake filling. This is dessert heaven!

Check out this recipe

📋 No Bake Chocolate Orange Cheesecake

No bake chocolate orange cheesecake. Smooth and luxurious. Delicious and indulgent. But remarkably simple to make. Perfect for Christmas or dinner parties!

Check out this recipe

This no bake banana cheesecake is bursting with banana flavour. Easy to make it’s a perfect recipe for hassle-free entertaining!

This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

If you do click through then thanks for being a part of Neil’s Healthy Meals!

Cheesecake Base:

• blitzed / crushed into crumbs

Cheesecake Filling:

• Full Fat Cream Cheese

Cheesecake Topping:

• Sifted cocoa powder for dusting

To Make The Biscuit Base:

• Blitz the biscuits and butter in a food processor until clumpy and then press the mixture into the bottom of a greased and lined 20cm deep loose bottom cheesecake / cake tin.

• Put the biscuit base in the fridge for at least an hour for it to set completely.

To Make The Topping:

• In a large mixing bowl whisk the cream cheese, icing sugar and vanilla extract together until well mixed.

• In separate bowl or in a stand mixer whisk the double cream until soft peaks form.

• Spoon cream cheese mixture into whisked double cream. Then stir in mashed bananas.

• Spoon the cream cheese mixture over the biscuit base.

• In a small bowl add the banana slices for the topping to the lemon juice, mix well and keep in the fridge until you are ready to serve the cheesecake.

• Chill the cheesecake in the refrigerator for at least 4 hours but preferably overnight until set.

Cheesecake Topping:

• When ready to serve carefully remove the cheesecake from the cake tin and decorate with the remaining sliced bananas and dust with the cocoa powder.

🧾 Nutrition Label

Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.

📋 No Bake Banana Cheesecake

Amount Per Serving

Calories from Fat 198

% Daily Value*

Saturated Fat 13g

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Vitamin A 770IU

Vitamin C 6mg

* Percent Daily Values are based on a 2000 calorie diet.

⭐ Rate The Recipe

If you’ve made this no bake banana cheesecake recipe, or any other recipes on Neil’s Healthy Meals, then please let me know.

I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂

No Bake Banana Cheesecake Bars: Simple Dessert Recipes

Looking for a quick and simple dessert recipe that the whole family will love? Look no further than these No Bake Banana Cheesecake Bars! This easy banana cheesecake recipe is simple to make and can be whipped up in a matter of minutes. Plus, they’re delicious and sure to satisfy your sweet tooth for banana cream pudding.

Why You’ll Love These No Bake Banana Cheesecake Bars

• Quick To Make– These delicious no bake banana cheesecake bars only take 15 minutes to prepare and are ready to eat in just 2.5 hours!
  Inexpensive Ingredients– With simple ingredients like bananas, cream cheese, and vanilla wafers, this recipe keeps dessert well within any budget!

Ingredients For Banana Cheesecake

• Vanilla Wafer Cookies– You will need 3 cups of crushed vanilla wafers for the crust and 1 cup of whole vanilla wafers for garnishing. Some folks use graham cracker crumbs for a graham cracker crust, but for a no bake option I prefer vanilla wafers
• Butter– To combine the crushed vanilla wafer crust, you will need 1 stick of butter melted.
• Bananas– Grab 3 bananas and cut them in ¼” slices.
• Milk– You will need 2 cups of cold milk to add to your pudding mix.
• Instant Banana Pudding Mix– You will need 1 packet of instant banana cream.
• Cream Cheese– Soften 8 ounces of cream cheese for your filling. You can also beat cream cheese for a softer consistency.
• Whipped Cream– You will need 1 cup of heavy whipped cream for folding and an additional cup of whipped cream for garnishing. Feel free to use premade whipped cream or make it from scratch! This is different from heavy whipping cream.
• Fresh Mint– I recommend grabbing 9 mint leaves to use for garnishing your bars, but this is totally optional.

How to Make It

1. Prepare an 8”x8” raised edge pan with non-stick spray and parchment paper. Combine 3 cups of crushed cookies and melted butter. The texture should resemble wet sand. Press into the prepared pan and top with ¼’’ banana slices. Set aside.
2. In a large bowl whisk together the cold milk and pudding mix. Mix in softened cream cheese, beating vigorously or until all lumps have mostly smoothed. Fold in whipped cream. instead of a whipped topping.
3. Spread pudding mixture over the crust and banana slices.
4. Smooth and chill for at least 2.5 hours.
5. When chilled, remove from pan gently making sure to pull bars out with the edges of the parchment paper. If needed run a warm knife around the edges of the bar to resmooth after removal from pan.
6. Cut into slices and top with fresh banana slices, whipped cream and vanilla wafer cookies. Enjoy

Step-by-Step Instructions

Start off by preparing an 8″x8″ raised edge pan by spraying it with your choice of non-stick spray or parchment paper. Next, crush 3 cups of vanilla wafer cookies and combine it with 1 stick of melted butter. The texture should resemble wet sand.

Now, press your pie crust mixture into the bottom of your pan and top it with ¼” slices of bananas until covered. Set this aside.

Grab a large bowl and whisk together 2 cups of cold milk and your pudding mix.

Next, add 8 ounces of softened cream cheese to the bowl and mix until everything is smooth and without lumps.

Now, fold 1 cup of whipped cream into your cream cheese filling.

Grab your 8″x8″ pan and spread your cream cheese filling over your cookie pie crust and banana slices.

Smooth the top layer of your filling and pop it into the fridge to chill and set for at lease 2.5 hours. Once everything is chilled, remove your dessert from the pan gently. If needed, run a warm knife around the edges of the cake to smooth it after removal from the pan.

Finally, cut the dessert into 9 bars and top with fresh banana slices, whipped cream, vanilla wafer cookies and a lovely mint leaf. Now enjoy!

Cook’s Tips

•  Eat your banana cheesecake bars within 4 days of preparing to avoid spoilage.
• I do not recommend freezing this dessert as it can ruin the consistency once thawed.
• Store this no bake cheesecake in an airtight container to avoid it from absorbing other food smells in your fridge.
• The instant banana pudding mix can be substituted with instant vanilla pudding mix for a milder flavor.
• The longer the chill time the more firm the bars will be.

FAQ

How do you make no bake banana pudding cheesecake?

What does banana cheesecake taste like?

This delicious dessert tastes like bananas and cream. The cheesecake is exceptionally creamy but super light and delicate in flavor. The wonderful vanilla wafer cookie crust tastes like a buttery sweet wafer cookie. The real bananas in this recipe add a wonderful, fresh and true banana flavor.

Can you freeze banana cream cheesecake?

I do not recommend freezing this dessert since it is no bake. It has a lighter consistency than traditional cheesecake and can be ruined when frozen and thawed. For the best flavor, eat within 4 days of making.

Looking for more recipe ideas?

Tried this No Bake, Simple Dessert Recipe and love it? Leave me a comment rating the recipe below.

• Vanilla Wafer Cookies crushed + 1 cup for Garnishing, whole
• stick of Butter
• 5.1 oz package Instant Banana Pudding mix
• premade or from scratch +1 cup for Garnishing
• Optional: Whipped Cream Fresh Mint, Extra Cookies

• Prepare an 8”x8” raised edge pan with non-stick spray and parchment paper.

• Combine 3 cups of crushed cookies and melted butter. The texture should resemble wet sand.

• Press into prepared pan and top with ¼’’ banana slices. Set aside.

• In a large bowl whisk together the cold milk and pudding mix.

• Mix in softened cream cheese, beating vigorously or until all lumps have mostly smoothed.

• Fold in whipped cream.

• Spread pudding mixture over the crust and banana slices.

• Smooth and chill for at least 2.5 hours.

• When chilled, remove from pan gently making sure to pull bars out with the edges of the parchment paper. If needed run a warm knife around the edges of the bar to resmooth after removal from pan.

• Cut into slices and top with fresh banana slices, whipped cream and vanilla wafer cookies. Enjoy!

Store in an airtight container for up to 4 days in fridge.
Can sub out pudding mix with vanilla pudding mix for a mild flavor to suit picky eaters.
The longer the chill time the firmer the bars will be.
Do not recommend freezing.

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This no-bake Banana Cream Cheesecake boasts a buttery graham cracker crust, a thick layer of vanilla pudding filled with fresh, sliced bananas, and a silky cheesecake top layer!

Banana Cream Cheesecake is a creamy and delicious no-bake dessert recipe. This cheesecake dessert boasts a graham cracker crust, a thick layer of vanilla pudding filled with fresh, sliced bananas, and a silky cheesecake top layer! If you like banana cream pie and banana pudding, you will love this banana cheesecake! 

I love a good cheesecake recipe and it’s even better when you add bananas into the mix! One reason I love this version so much is because it’s no-bake! With this banana cream no-bake cheesecake, you do not have to wonder if it’s cooking correctly in the oven and you can avoid a water bath. And in the warmer months, it makes a refreshing dessert without needing to turn on the oven! 

Don’t worry because you will still find that this banana version has the creaminess of a traditional New York style cheesecake, but also a natural sweetness from using the ripe bananas. 

Speaking of ripe bananas, do you ever buy a bundle and watch them slowly brown over the next week (or day!) and wonder what to do with them because you really don’t want them to go to waste? Of course, you do! Which is another reason I make this cheesecake pretty often and there’s no doubt about it, it’s a family favorite.  It could be my personal favorite cheesecake of all time – it’s a toss up between this one and my Lemon Cheesecake.

Next time you are craving The Cheesecake Factory, you can skip the trip and make this banana cream cheesecake recipe without even leaving the house!

Ingredients Needed for Banana Cream Cheesecake

Graham Cracker Crust Ingredients:

• graham cracker crumbs – an easy way to crush the graham crackers is by adding them to a food processor or high-speed blender.
• granulated sugar
• salted butter

Pudding Cream Layer: 

• cream cheese – be sure to allow a little extra time for the cream cheese to soften
• vanilla extract
• vanilla instant pudding mix – if you can’t find this pudding mix or want even more banana flavor you can swap it for banana pudding instant mix.
• heavy cream, 
• Bananas – you’ll need about 3 or 4 and just know the riper they are the sweeter they will be! 

Cheesecake Layer: 

• cream cheese – Again, be sure the cream cheese is softened
• vanilla extract
• sour cream
• powdered sugar

Kitchen Gadget and Tools Needed 

• Mixing Bowls 
• Electric Mixer – hand or stand mixer 
• 9-inch springform pan 
• Offset spatula – this is just to help get the layers even (aff link to the one I use)

How to Make the BEST Banana Cream Cheesecake 

Add the granulated sugar and graham cracker crumbs to a medium-size mixing bowl and then stir in the melted butter. To form the graham cracker crust, add the mixture to the bottom of the springform pan in an even layer and press firmly, making sure there are no holes. 

Place the crust in the freezer so it has a chance to firm up while you make the cheesecake filling. 

Beat together 1 package of softened cream cheese and vanilla in another medium-sized mixing bowl. Once it is fluffy, add the pudding mix and beat until the mixture is combined. Don’t worry – it will be thick and clumpy at this point. 

While beating continuously, slowly drizzle the heavy cream (about 2 cups) into the mixture until it is smooth. Leave out the remaining 1 cup of heavy cream, this will be used to make the piped swirls on top of the cheesecake.

Beat together the rest of the softened cream cheese, vanilla, and sour cream until it’s smooth and fluffy. Pour in a cup of powdered sugar and finish mixing until it’s smooth again.

Now pour the cheesecake filling over the pudding cream layer as evenly as possible. Smooth the top by using an offset spatula. 

Refrigerate the cheesecake for at least 4 hours before serving. You can also place it in the freezer for 2 hours to let it set if you are short on time.

To make the whipped cream topping, whip the rest of the heavy cream and the powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top of the cheesecake and sprinkle with some graham cracker crumbs. 

Can You Make a Cheesecake Without a Springform Pan? 

Technically yes, a springform pan just makes it easier because most cheesecakes are tall and regular baking pans don’t have sides that come up far enough to hold all of the ingredients the recipe calls for. 

Also, because you can release the clip on the pan and basically take the pan off of the cheesecake, there’s no need to dirty up additional serving trays. 

Line a regular baking pan with parchment paper makes it easier to take the cake out if you aren’t using a springform pan. Just remember you may have to play around with the ingredients to make sure they will all fit. A 3″ tall round cake pan may do the trick!

Helpful Tips for Making a Smooth and Creamy Banana Cream Cheesecake

• Don’t skip softening the cream cheese. This helps to make the mixture as smooth as possible. 
• Wait to slice the bananas (just after the pudding cream layer has been prepped) so they don’t turn brown. The cream layer will help seal their freshness and color in. It’s the contact with air that turns them brown. Slice fast
• Don’t forget that overmixed heavy whipping cream becomes….butter! Yum, but we’re not going for that here. Haha. Don’t overwhip!
• We used vanilla pudding mix to allow the flavor of the fresh bananas to shine.  You could always substitute instant banana cream pudding mix for extra banana flavor. I was concerned that using the vanilla pudding wouldn’t have enough banana, but actually, I felt it was the exact perfect balance.
• It will be easier to remove the cheesecake if you line the bottom of the pan with parchment paper and spray the springform pan with nonstick cooking spray.

Storing and Freezing Instructions

If you have leftovers, they will stay fresh when kept in the refrigerator for 2 to 3 days. 

To freeze banana cream cheesecake for later, once you have it made, allow it to freeze for at least 2 hours then wrap it in a layer of plastic wrap or aluminum foil and place it in a freezer bag, which will stay fresh up to 1 month.

More Easy Pies and Cakes to Try:

This no-bake Banana Cream Cheesecake boasts a buttery graham cracker crust, a thick layer of vanilla pudding filled with fresh, sliced bananas, and a silky cheesecake top layer!

Graham Cracker Crust Ingredients:

• graham cracker crumbs

Pudding Cream Layer:

• 8-ounce package cream cheese, softened
• 3.4 oz. package vanilla instant pudding mix (you can also use banana pudding)

Cheesecake Layer:

• 8-ounce packages cream cheese, softened

• Add the granulated sugar and graham cracker crumbs to a medium-size mixing bowl and then stir in the melted butter. 

• To form the graham cracker crust, add the mixture to the bottom of the springform pan in an even layer and press firmly, making sure there are no holes. 

• Place pan in the freezer, allowing the crust to firm while making the filling.

  

• In a medium mixing bowl, beat together 1 package of cream cheese and vanilla extract until fluffy.

• Add packet of pudding mix and beat until thoroughly combined (mixture will be thick and clumpy).

  

• Slowly drizzle 2 cups of the heavy cream into the mixture, beating continuously. Continue adding the cream and beating until mixture is creamy and smooth. (Set aside the remaining 1 up of heavy cream to whip for topping the cheesecake).

  

• Slice bananas and spread in a single layer on the graham cracker crust.

• Spread half of the pudding mixture over the bananas. Place another layer of banana slices and then the remaining pudding mixture over the top.

  

• Prepare the cheesecake layer by beating together the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream. Beat until smooth and fluffy. Add in 1 cup of powdered sugar and beat until smooth.

  

• Spread the cream cheese mixture evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake.

• Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

  

• Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form. Pipe swirls of whipped cream on top of the chilled

This banana cream cheesecake has a deliciously creamy texture and layers of fresh banana slices, cream cheese, and pudding to create a decadent dessert.

Jump to Recipe

Table of Contents

Banana cream cheesecake is a heavenly dessert that combines the flavors of rich and creamy cheesecake with sweet and ripe bananas. This sinfully delicious treat is perfect for any occasion, and it’s sure to dazzle your taste buds.

Banana Cream Cheesecake Ingredients

For the Graham Cracker Crust

• 2 cups graham cracker crumbs
• ½ cup granulated sugar
• ¾ cup salted butter, melted

For the Pudding Cream Layer

• 1 (8-ounce) package of cream cheese, softened
• 1 teaspoon vanilla extract
• 1 (3.4-ounce) package vanilla instant pudding mix (you can also use banana pudding)
• 3 cups heavy cream, divided
• 3-4 medium bananas

For the Cheesecake Layer 

• 2 (8-ounce) packages of cream cheese, softened
• 1 teaspoon vanilla extract
• ⅓ cup sour cream
• 1¼ cups powdered sugar, divided

SUBSTITUTIONS AND ADDITIONS

PUDDING: We used vanilla pudding mix to allow the flavor of the fresh bananas to shine. For added banana flavor, you can substitute banana pudding mix for vanilla.

GRAHAM CRACKERS: If you can’t find graham cracker crumbs at the grocery store, you can buy graham crackers and pulse them in the food processor until they are fine crumbs.

How to Make This Banana Cream Cheesecake Recipe

STEP ONE: Combine cracker crumbs and granulated sugar in a mixing bowl. Add the melted butter and stir with a fork until combined.

STEP TWO: Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick baking spray. Press mixture into the prepared pan.

STEP THREE: Place the pan in the freezer, allowing the crust to firm while making the filling.

STEP FOUR: In a medium mixing bowl using an electric mixer, beat together 1 package of cream cheese and vanilla extract until fluffy. Add the packet of pudding mix and beat until thoroughly combined (mixture will be thick and clumpy).

OUR RECIPE DEVELOPER SAYS

The cream cheese should be at room temperature so that it mixes smoothly and you don’t end up with lumps in your creamy filling.  

STEP FIVE: Slowly drizzle 2 cups of the heavy cream into the mixture, beating continuously. Continue adding the cream and beating until the mixture is creamy and smooth. Set aside the remaining 1 cup of heavy cream to whip for topping the cheesecake.

STEP SIX: Slice bananas and spread in a single layer on the prepared crust.

Slice the bananas immediately before layering in the crust after the pudding cream layer has been prepared. The cream layer will seal the bananas and help them to retain their freshness. Sliced bananas will otherwise turn brown when in contact with the air.

STEP SEVEN: Spread half of the pudding mixture over the bananas. Place another layer of banana slices and the remaining pudding mixture over the top.

STEP EIGHT: Prepare the cheesecake layer by beating together the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream. Beat until smooth and fluffy. Add in 1 cup of powdered sugar and beat until smooth.

STEP NINE: Spread the cheesecake batter evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake mixture.

STEP TEN: Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

STEP ELEVEN: Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form.

Do not overmix the heavy cream, or the whipped cream will turn to butter.

STEP TWELVE: Pipe swirls of whipped cream on top of the chilled cheesecake and sprinkle the top with a bit of graham cracker crumbs.

How To Serve

This dreamy banana cheesecake dessert is as decadent as they come and is easy to make for a special occasion or after-dinner treat. Serve it along with a creamy scoop of vanilla ice cream and an iced tea to drink. 

Our banana pudding pie and banana ice cream are two more banana-flavored delights to add to your menu.

Storage

IN THE FRIDGE: Store leftovers of this no-bake cheesecake covered in the refrigerator for 2 to 3 days. 

IN THE FREEZER: Store this yummy cheesecake in the freezer for up to 1 month.

Banana cream cheesecake is one of the best desserts imaginable. It’s rich, creamy, and has that perfect banana flavor. This recipe is incredibly easy to make with simple ingredients and will impress your friends and family alike.

FREQUENTLY ASKED QUESTIONS

Can I freeze this cheesecake?

This no-bake banana cream cheesecake can be kept in the freezer for up to a month.

How do I keep bananas from turning brown?

To keep your bananas from turning brown, spritz them with a bit of lemon or lime juice.

Can I use banana pudding in this recipe?

This layered cheesecake would be extra delicious with even more banana flavor from the addition of banana pudding.

More Recipes You’ll Love

Graham Cracker Crust

• graham cracker crumbs

Pudding Cream Layer

• vanilla instant pudding mix (you can also use banana pudding)
• 3 to 4

Cheesecake Layer

• Combine graham cracker crumbs and granulated sugar in a mixing bowl. Add melted butter and stir with a fork until combined.

• Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick baking spray. Press the graham cracker crust into the prepared pan.

• Place the pan in the freezer, allowing the crust to firm up while making the filling.

• In a medium mixing bowl, beat together 1 package of cream cheese and vanilla extract until fluffy. Add the packet of pudding mix and beat until thoroughly combined (the mixture will be thick and clumpy).

• Slowly drizzle 2 cups of the heavy cream into the mixture, beating continuously. Continue adding the cream and beating until the mixture is creamy and smooth. Set aside the remaining 1 cup of heavy cream to whip for topping the cheesecake.

• Slice the bananas and spread them in a single layer on the graham cracker crust.

• Spread half of the pudding mixture over the bananas. Place another layer of banana slices and the remaining pudding mixture over the top.

• Prepare the cheesecake layer by beating together the remaining two packages of cream cheese with 1 teaspoon of vanilla extract and sour cream. Beat until smooth and fluffy. Add in 1 cup of powdered sugar and beat until smooth.

• Spread the cheesecake filling evenly over the pudding cream layer. Use an offset spatula to smooth the top of the cheesecake.

• Place cheesecake in the refrigerator for at least 4 hours or in the freezer for at least 2 hours to set.

• Whip the remaining 1 cup of heavy cream and the remaining ¼ cup of powdered sugar until stiff peaks form.

• Pipe swirls of whipped cream on top of the chilled cheesecake and sprinkle the top with a bit of graham cracker crumbs.

• The cream cheese should be at room temperature so that it mixes smoothly and you don’t end up with lumps in your creamy filling. 
• Slice the bananas immediately before layering in the crust after the pudding cream layer has been prepared. The cream layer will seal the bananas and help them to retain their freshness. Sliced bananas will otherwise turn brown when in contact with the air.
• Do not overmix the heavy cream, or the whipped cream will turn to butter.

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Banana cream cheesecake bars. Yeah, I said it. These little beauties are amazing. Imagine a thick and fluffy banana cream cheese layer sandwiched between two layers of rich and chocolatey crust.

These bars are pretty much heaven on a plate.

Plus, they’re really easy to make – you just need a few basic ingredients that you probably already have in your kitchen! Trust me, these bars are definitely worth trying out!

These babies are healthy, easy to make, and beyond delicious. They’re perfect for any occasion, and they’ll quickly become a new favorite dessert!

Trust me on this one – you need these bars in your life!

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Scroll to bottom for printable recipe card.

Why do I love Banana Cream Cheesecake Bars?

There are so many reasons to love banana cream cheesecake bars!

• First of all, they’re absolutely delicious. The combination of rich chocolate and fluffy banana cream cheese is heavenly, and it’s a flavor combo that you just can’t resist!
• Plus, these bars are really easy to make.
• These bars are also healthy, which is an added bonus.
• They’re perfect for any occasion, and I guarantee that they’ll quickly become a new favorite dessert!

Ingredients

• Cream cheese
• Heavy whipping cream
• Butter
• Instant banana pudding mix
• Crushed crumbs from Nilla Wafers
• Granulated sugar
• Whipped cream for garnish (optional)

How to make Banana Cream Cheesecake Bars

Step 1. Using a food processor, crush the ‘Nilla” wafers.

Step 2. Stir together the Nilla Wafer crumbs and the melted butter until well combined.

Step 3. Layer a 9×9 baking pan with parchment paper.

Step 4. Press the cookie crumb mixture into the bottom of the pan until firmly packed.

Step 5. Place in the refrigerator.

Step 6. In a mixing bowl, blend together the heavy whipping cream and sugar until soft peaks have formed. Set aside.

Step 7. Beat the cream cheese in a separate bowl until creamy.

Step 8. Mix the banana pudding mix into the cream cheese until smooth.

Step 9. Fold the whipped cream mixture into the pudding cream cheese mixture until everything is well combined.

Step 10. Spread the filling over the cookie crust, and chill overnight in the fridge.

Step 11. Divide into 9 even squares, garnish with whipped cream and serve.

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Pin this recipe now to remember it later

• ,

• heavy whipping cream

• ,

• Instant banana pudding mix

• Crushed crumbs from Nilla Wafers

• Whipped cream for garnish (optional)

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NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

• Stir together the Nilla Wafer crumbs and the melted butter until well combined.

• Layer a 9×9 baking pan with parchment paper.

• Press the cookie crumb mixture into the bottom of the pan until firmly packed. Place in the refrigerator.

• In a mixing bowl, blend together the heavy whipping cream and sugar until soft peaks have formed. Set aside.

• Beat the cream cheese in a separate bowl until creamy.

• Mix the banana pudding mix into the cream cheese until smooth.

• Fold the whipped cream mixture into the pudding cream cheese mixture until everything is well combined.

• Spread the filling over the cookie crust, and chill overnight in the fridge.

• Divide into 9 even squares, garnish with whipped cream and serve.

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Banana Cream Cheesecake Bars Tips

Here are a few tips to help you make the perfect banana cream cheesecake bars:

• Use ripe bananas for the best flavor. Ripe bananas are sweeter and more flavorful, so they’ll make your bars taste even better!
• Be sure to use full-fat cream cheese and yogurt. This will give your bars a rich and creamy texture that you’ll love!
• Don’t overmix the batter. Overmixing can result in tough and rubbery bars, so be sure to mix just until everything is combined.
• Let the bars chill thoroughly before cutting into them. This will help them firm up and hold together better.

Banana Cream Cheesecake Bars Variations

There are so many delicious ways to vary this banana cream cheesecake bars recipe! Here are a few of my favorites:

• Use different types of chocolate for the crust. I like to use dark chocolate, but milk chocolate or white chocolate would be delicious as well!
• Add some chopped nuts or shredded coconut to the crust for extra flavor and texture.
• Stir in some chopped fruit, like berries or diced mango, into the banana cream cheese filling.
• Top the bars with a drizzle of melted chocolate, chopped nuts, or even a dollop of whipped cream!

More easy bars recipes?

Ooey Gooey Bars – Basically, they’re delicious!

Paula Dean’s Pumpkin Bars – A perfect fall dessert, delicious pumpkin bars with cream cheese frosting.

Flaky Apple Pie Bars – They come out perfect every time! 

We’ve got multiple layers of tastiness going on here. With a buttery vanilla wafer crust, homemade whipped cream topping, and tons of banana and cheesecake goodness in between, this one is not to be missed! It’s definitely one for all the banana lovers out there, but honestly, there is something here for everyone!

It’s a great recipe for any occasion, but it’s especially perfect for the warmer months when you’re craving something cool. Also, did I mention how crazy easy this thing is? No water baths or pre-baking crusts and it holds together beautifully when sliced. So, when your next BBQ or game day rolls around, we’ve got you covered!

We love all things banana. Banana Bread Pudding, Banana Brownies, and of course, Chocolate Chip Banana Bread, but if you want a banana dessert on the cool and creamy-side, this cheesecake is without a doubt, the one to reach for!

HOW TO MAKE BANANA PUDDING CHEESECAKE

1. Mix together the Nilla Wafer crust.
2. Make the whipped cream topping.
3. Combine pudding and cream cheese for filling.
4. Assemble and chill.

Love a good cheesecake recipe? Try our Cherry Cheesecake next!

1. MIX UP THE NILLA WAFER CRUST

The first thing you’ll need to do to whip up your Banana Pudding Cheesecake is prepare the Nilla wafer crust. This vanilla wafer crust is extremely easy to make and comes together in the pie dish!

The easiest way to crush up Nilla wafer cookies is to transfer them to a freezer-safe zip-top bag (preferably a gallon-size bag) and give them a good smash with your rolling pin. You will need about 40 Nella wafer cookies for this recipe. If you’d prefer a graham cracker crust, feel free to sub those in for this recipe!

Once your cookies are broken up into crumbs, set aside a half cup of the crushed vanilla wafers and add what remains to the bottom of a 9-inch pie dish.

Then, sprinkle over the granulated sugar and drizzle in the unsalted, melted butter. Use the tines of a fork to mix and combine these three ingredients.

Once the cookie crumbs appear moistened, you can use your hands to firmly press the crumb mixture evenly across the bottom of the pie dish.

2. MAKE THE WHIPPED CREAM TOPPING

Now, you’ll set the piecrust aside and go ahead and knock out your whipped topping. A homemade whipped cream topping is such a difference maker when it comes to desserts!

It is so much better than pre-frozen Cool Whip and holds up much sturdier than anything you could squirt out of a can! Most definitely do not sub in Reddi Whip for this Banana Pudding Cheesecake. It will melt before it comes time to serve.

Plus, homemade whipped cream is so very easy to make! All you have to do is combine cold heavy whipping cream in a medium bowl, along with powdered sugar and vanilla extract. Note, it is very important that you’re heavy whipping cream is cold. Otherwise, it will not whip properly!

Use your handheld mixer to begin mixing on low. As soon as the whipped cream starts to appear slightly thickened, you can increase your speed to high and continue whipping the cream for about two minutes more.

You’ll know the whipped cream is ready as soon as you turn the beaters upside down and the cream holds its shape, without drooping over. The entire process should only take about 3 minutes!

For another delicious Springtime, dessert be sure to try our easy Carrot Cake!

3. COMBINE PUDDING AND CREAM CHEESE FOR FILLING

Now for the cheesecake filling! For the cheesecake filling, you will need one package of banana cream pudding mix, milk, cream cheese, and powdered sugar. You could also use vanilla pudding mix instead if you’d like.

Add the pudding mix and the milk to a large bowl and whisk to combine. Set aside to thicken for about five minutes.

Once the pudding mix has thickened, you will incorporate it with the room temperature cream cheese, powdered sugar, and vanilla. If you want your banana pudding cheesecake filling to have a smooth consistency, it is very important that your cream cheese is at room temperature! Otherwise, it will be lumpy.

Use a handheld mixer on medium-high speed to blend the ingredients in the bowl, and continue mixing together until smooth.

4. ASSEMBLE AND CHILL

Now, it is time to assemble your Banana Pudding Cheesecake! Add about half of your cream cheese mixture over the top of the Nilla wafer crust and spread it to the edges.

Transfer your banana pudding cheesecake to the refrigerator and chill for 3 to 4 hours.

Once the banana pudding cheesecake has had time to chill and set up, slice it, serve it, and enjoy!