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No-Bake Creamy Banana Cheesecake with Vanilla Wafer Crust

A decadent slice of banana cream cheesecake with layers of cream, banana slices, and graham cracker crust.
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Make this rich, creamy no-bake banana cheesecake featuring a buttery vanilla wafer crust. This dessert is simple to prepare and delivers classic banana cream pie flavor in a decadent cheesecake form.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 1 (3.4 ounce) package instant banana pudding mix (dry)
  • 1 1/2 cups cold milk
  • 2 ripe bananas, sliced
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)

Instructions

  1. Prepare the crust: Mix vanilla wafer crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in melted butter and stir until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Place the crust in the freezer while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 cup of powdered sugar, 1 teaspoon vanilla extract, and lemon juice until fully combined and creamy.
  3. Prepare the pudding layer: In a separate bowl, whisk together the dry instant banana pudding mix and cold milk for about 2 minutes, until the mixture begins to thicken. Let it sit for 5 minutes.
  4. Combine fillings: Gently fold the thickened pudding mixture into the cream cheese mixture until just combined. Do not overmix.
  5. Assemble the cheesecake: Spread half of the cream cheese filling over the chilled crust. Arrange the sliced bananas evenly over the filling layer. Top with the remaining cream cheese filling, smoothing the top with a spatula.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Prepare the topping: Just before serving, beat the heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a clean bowl until stiff peaks form.
  8. Finish and serve: Spread or pipe the whipped cream topping over the chilled cheesecake. Garnish with extra banana slices or wafer crumbs if desired. Release the sides of the springform pan before slicing and serving.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • If you prefer a graham cracker crust, substitute 1 1/2 cups of graham cracker crumbs for the vanilla wafers.
  • This is a make ahead cheesecakes recipe; it tastes best when chilled for a full 12 hours.

Nutrition

Find it online: https://fooddexterity.com/banana-cream-cheesecake-recipe/