This No Bake Banana Pudding Cheesecake is a breeze to make, featuring a homemade vanilla wafer crust, a no-bake banana pudding cheesecake filling, and layers of fresh bananas topped with whipped cream.
**mini Banana Pudding Cheesecake.
I’m a huge fan of anything banana pudding! Whether it’s easy banana pudding cookies, a banana cream pie, or this impressive layered banana pudding with chessman cookies, they’re my go-to desserts. They’re perfect for feeding a crowd, universally loved, and simple to make. This no-bake banana pudding cheesecake combines the best of traditional cheesecake and classic banana pudding.
**Why You’ll Love This Easy Dessert**
– **Banana Flavor!** If you’re a fan of that classic banana taste or banana pudding desserts, this no-bake banana cheesecake will be an instant favorite. It’s flavored with instant banana pudding mix and fresh banana slices.
– **Ultra Creamy Cheesecake Filling**: This dessert is incredibly light, smooth, and creamy! The texture is divine, especially when paired with the buttery vanilla wafer crust and whipped cream topping.
– **Easy No-Bake Dessert**: No-bake desserts are some of my favorites to make. They’re perfect for preparing a day ahead, and the prep time is just a few minutes.
**Ingredients**
This banana pudding has three layers, and while it might seem like a lot, each layer is easy to prepare and completely no bake!
*Vanilla Wafer Crust*
– Vanilla Wafer Cookies: I use Nilla wafers, but a generic brand works just as well.
– Light Brown Sugar
– Melted Butter: Salted butter is best, but unsalted with a pinch of salt works too.
*Banana Pudding Cheesecake Filling*
– Cream Cheese: Use full-fat for the best flavor and a rich, creamy texture.
– Powdered Sugar
– Instant Banana Cream Pudding Mix: Be sure to use the instant kind, not the cook-and-serve version.
– Vanilla Extract
– Sour Cream: Full-fat sour cream gives the best flavor and texture.
– Whipped Topping: Use thawed Cool Whip or homemade whipped cream.
– Large Banana
*Toppings & Garnish*
– Vanilla Wafer Cookies: Crushed, chopped, or mini Nilla Wafers.
– Large Banana
– Whipped Topping.
**How to Make mini Banana Pudding Cheesecake**
1. Add the Nilla wafer cookies to a food processor and pulse until you get fine crumbs. Add the melted butter and light brown sugar, then pulse again until combined. The mixture should resemble wet sand.
2. Press the crust mixture into the bottom and slightly up the sides of a 9-inch springform pan. Cover the pan with plastic wrap and place it in the freezer while you prepare the filling.
3. In a mixing bowl, use a hand mixer to beat the cream cheese and powdered sugar for 2-3 minutes until fluffy and well combined.
4. Add the banana cream pudding mix, sour cream, and vanilla extract. Beat for 1-2 minutes until the mixture is well combined and thick.
5. Gently fold in the whipped topping with a spatula until fully incorporated.
6. Remove the pan from the freezer. Pour half of the banana pudding filling over the crust and smooth it out evenly.
7. Arrange banana slices in a circular pattern over the filling for the next layer.
Jump to Recipe
No Bake Banana Pudding Cheesecake
This No Bake Banana Pudding Cheesecake is one of the easiest dessert to prepare with a homemade vanilla wafer crust, no bake banana pudding cheesecake filling, and layers of fresh bananas and whipped cream.
- Springform Pan
- Food Processor
Nilla Wafer Crust
- 50 Nilla wafer cookies (not the mini’s)
- 8 tbsp (1 stick) salted butter melted
- 1/4 cup packed light brown sugar
Banana Pudding Cheesecake
- 2 bars (8 oz each) cream cheese room temperature
- 1/2 cup powdered sugar
- 1 box (3.4 oz) instant banana cream pudding mix
- 1 cup sour cream room temperature
- 1 tbsp 1 teaspoon vanilla extract
- 2 cups whipped topping (Cool Whip or homemade)
- 1 large 1 large banana sliced
Toppings & Garnish
- Nilla wafer cookies (regular size or mini size)
- sliced banana
- whipped cream (homemade or spray can)
- Make The Crust
- Add the Nilla wafer cookies into a food processor. Pulse for about 30 seconds or until they’re in fine crumbs. Add in the melted butter and brown sugar. Pulse again until combined and the mixture resembles wet sand.
- 50 Nilla wafer cookies,8 tablespoons (1 stick) salted butter,1/4 cup packed light brown sugar
- Press the crust mixture into the bottom and slightly up the sides of an ungreased 9-inch springform pan.
- * Lightly damp your fingers in water if you’re having trouble getting the crust pressed into the pan.
- Cover the springform pan with plastic wrap and place it in the freezer while you prepare the rest.
- Make The Cheesecake Filling
- In a mixing bowl, using an electric hand mixer, beat the cream cheese and powdered sugar (for about 2-3 minutes )until it’s combined and fluffy.
- 2 bars (8 oz each) cream cheese,1/2 cup powdered sugar
- Add in the banana cream instant pudding mix, sour cream, and vanilla extract. Beat for 1-2 minutes until the mixture is thick and creamy.
- 1 box (3.4 oz) instant banana cream pudding mix,1 cup sour cream,1 teaspoon vanilla extract
- Fold in the whipped topping using a spatula and gently mix it in until combined.
- 2 cups whipped topping
- Assemble The Cheesecake
- Remove the springform pan from the freezer. Spread half of the banana cheesecake mixture over top the crust into an even layer.
- Place a single layer of sliced bananas, in a circular pattern, for the next layer.
- 1 large banana
- Pour the remaining cheesecake mixture over top the bananas and spread it out evenly., making sure to smooth the top with a spatula.
- Chill & Serve
- Cover the springform pan with plastic wrap and place it in the fridge to chill for at least 8 hours, or overnight is even better.
- When ready to serve, decorate the top of the cheesecake with the whipped cream, Nilla wafer cookies (crush them or leave them whole), and fresh banana slices.
- * If you know you won’t be serving all the cheesecake, I recommend only decorating the slices before serving rather than the entire cheescake. The toppings don’t hold up well in the fridge as leftovers.
- Nilla wafer cookies,sliced banana,whipped cream
- To serve, run a knife along the inside edge of the springform pan and then remove the outer ring. Cut into slices and serve chilled.
Instructions
Prepare the Crust:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, combine the vanilla wafer crumbs and melted butter. Mix until the crumbs are well-coated.
- Spoon about a tablespoon of the crumb mixture into each muffin liner. Press down firmly to form an even crust layer.
- Bake for 5 minutes, then remove from the oven and let cool while you prepare the filling.
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add the egg, vanilla extract, sour cream, and mashed banana. Mix until well combined and creamy.
- Divide the cheesecake mixture evenly among the crusts, filling each about 3/4 full.
Bake:
- Bake in the preheated oven for 15-18 minutes or until the centers are just set.
- Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 2-4 hours to fully set.
Prepare the Banana Pudding Topping:
- In a mixing bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped cream until smooth.
- Spoon or pipe the pudding mixture onto each mini cheesecake.
Add Garnishes:
- Top each cheesecake with a dollop of whipped cream, a banana slice, and a vanilla wafer if desired. Serve immediately or store in the refrigerator until ready to serve.
Notes
- Ripe Bananas: Use a ripe banana for the filling for the best flavor.
- Storage: These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
- Make-Ahead: You can make the cheesecake base and chill it overnight, then add the pudding topping the next day before serving.
- Piping Tip: If you want a neat look, use a piping bag with a round tip for the pudding topping.
If you do not own a food processor, not to worry! Simply add the vanilla wafers into a gallon-size Ziploc bag and use a rolling pin or meat pounder to crush them into fine crumbs. You can also use a mini food chopper if you have one of those. It may need to be done in batches.
Use room temperature cream cheese and sour cream. Using room temperature dairy products ensures they mix easily and yield the most creamy smooth cheesecake. If the dairy ingredients are too cold (especially the cream cheese) it will add lumps to the cheesecake batter that are very heard to beat or mix smooth.
Add the whipped cream very slowly and using a gentle hand to mix it. Take care not to overmix to keep the added air in the cheesecake, thus creating a perfect fluff each time.
Run serving and cutting utensils under hot water when slicing and serving your cheesecake. This will ensure clean, beautiful sides, and your cheesecake will be released easily.
For more banana flavor try using a box of banana cream instant pudding mix! No need to prepare it beforehand, simply dump the dry instant pudding powder into the mixing bowl.