No Bake Banana Pudding Cheesecake

A delightful no-bake dessert combining creamy cheesecake with the nostalgic flavors of banana pudding, perfect for warm days or special occasions.

Prep Time 30

Total Time 6

Serving Size servings

2 cups Vanilla Wafers, finely crushed Provides the classic, sweet and crunchy base for our no-bake cheesecake.
6 tablespoons Melted Unsalted Butter Binds the crushed vanilla wafers together.
2 tablespoons Granulated Sugar Adds extra sweetness to the crust.

3 8-ounce packages Cream Cheese, softened Use full-fat cream cheese for a smooth filling.
1 14-ounce can Sweetened Condensed Milk Adds sweetness and texture to the cheesecake.
1 cup Heavy Whipping Cream, cold Whipped to stiff peaks to add lightness.
1 3.4-ounce package Instant Banana Pudding Mix Infuses the cheesecake with banana flavor.
1 teaspoon Vanilla Extract Enhances the sweetness and flavor.
1 tablespoon Fresh Lemon Juice Balances sweetness and adds tang.

3-4 medium Ripe Bananas, sliced Provides fresh banana flavor.
As needed Vanilla Wafers, additional for layering and garnish Adds visual appeal.
As needed Whipped Cream or Cool Whip, for topping Adds richness and visual appeal.
As needed Sprinkling of Vanilla Wafer Crumbs, for garnish Enhances presentation.

In a food processor, pulse the vanilla wafers until finely crushed. Transfer to a medium bowl, and mix in melted butter and granulated sugar until crumbs resemble wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan and refrigerate to chill.

In a large bowl, beat the softened cream cheese until smooth. Gradually mix in sweetened condensed milk on low speed.
In another bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture.
Add banana pudding mix, vanilla extract, and lemon juice; fold gently until combined.

Spread a layer of sliced bananas over the crust, followed by a layer of vanilla wafers, and top with half of the cheesecake filling. Repeat the layers, finishing with the remaining filling.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Once chilled, remove the cheesecake from the springform pan and decorate with whipped cream, additional bananas, or vanilla wafer crumbs before serving.

Best served chilled. Store leftovers in the refrigerator for up to 3-4 days, without toppings to maintain freshness.