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No-Bake Banana Pudding Cheesecake

No-Bake Banana Pudding Cheesecake

  • Author: Amelia
  • Total Time: 4 hours chilling (preferably overnight)
  • Yield: 8-10 servings 1x
  • Diet: Can be gluten free or dairy free with modifications

Description

The No-Bake Banana Pudding Cheesecake is a rich and creamy dessert combining the nostalgic flavors of banana pudding with smooth cheesecake texture. This easy-to-make, no-oven recipe features luscious layers of bananas and a crunchy graham cracker crust, chilled to perfection. Ideal for family gatherings or special treats, it’s customizable, quick to prepare, and delivers indulgent flavor without any baking required.

Ingredients

Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter

Creamy Filling

  • 16 oz (450 g) cream cheese, softened
  • 1 can (14 oz / 396 g) sweetened condensed milk
  • 1 package (3.4 oz / 96 g) vanilla pudding mix (instant or regular)
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (e.g., Cool Whip), thawed

Fruit Layers

  • 3–4 ripe bananas, sliced

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and mix thoroughly with melted butter. Press this mixture firmly and evenly into the bottom of a springform pan or pie dish to create a compact base. Place the crust in the refrigerator to chill and set while you prepare the filling.
  2. Make the Creamy Filling: In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually add the sweetened condensed milk and vanilla pudding mix, stirring constantly to ensure a silky texture. Mix in vanilla extract, then carefully fold in the whipped topping, maintaining a light and airy consistency.
  3. Add Banana Layers: Evenly slice the ripe bananas. Lay half of the banana slices over the chilled crust. Pour half of the cream filling on top of the bananas and spread evenly. Repeat by layering the remaining banana slices followed by the remaining cream mixture, smoothing the top to finish.
  4. Chill Until Set: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the cheesecake to firm up for clean slicing.
  5. Garnish and Serve: Before serving, decorate with additional banana slices, a sprinkle of crushed graham crackers, or a drizzle of caramel sauce to enhance presentation and taste.

Notes

  • Use ripe, slightly soft bananas to maximize sweetness and creaminess.
  • Bring cream cheese to room temperature before mixing for a lump-free filling.
  • Fold whipped topping gently to keep the mixture light and airy.
  • Chill the cheesecake for 8-12 hours if possible for best texture and flavor integration.
  • Use a sharp knife warmed under hot water before slicing to achieve clean, beautiful slices.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10th of recipe)
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 250 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 60 mg

Keywords: banana pudding, no-bake cheesecake, easy dessert, creamy dessert, banana dessert, layered cheesecake, no oven, party dessert, make ahead dessert

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Find it online: https://savortrack.com/no-bake-banana-pudding-cheesecake/