No Bake Banana Pudding Cheesecake

A creamy and dreamy no-bake cheesecake layered with fresh bananas and a buttery graham cracker crust. Perfect for any occasion.

Prep Time 30

Total Time 4

Course Dessert, Sweet

Cuisine American

Servings 8 servings

Calories 350 kcal

2 packages (8 oz each) cream cheese, softened Use Philadelphia for the best flavor
1 cup powdered sugar Sift for smoother texture
1 teaspoon vanilla extract Opt for pure vanilla extract for better taste
2 cups whipped topping Cool Whip works great
2 ripe bananas sliced Make sure they’re just ripe, not overripe
1 cup banana pudding mix Instant works well; Jell-O is a favorite brand
2 cups milk Use whole milk for creaminess

In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened, then transfer to a 9-inch springform pan and press down firmly to form a crust.

In another bowl, beat the softened cream cheese on medium speed until smooth and creamy. Gradually add the powdered sugar and vanilla extract until well combined and fluffy, about 3-4 minutes.

Gently fold in the whipped topping into the cream cheese mixture until thoroughly incorporated for a light, airy texture.

In a separate bowl, whisk together the banana pudding mix and milk until thickened, usually about 2-3 minutes.

Carefully fold the banana pudding into the cream cheese mixture until well blended.

Start with a layer of sliced bananas on the crust, then spread half of the cheesecake mixture over the bananas. Repeat with another layer of bananas followed by the remaining cheesecake mixture.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours; overnight is best for ideal texture.

Once set, carefully release the springform pan, slice, and serve chilled. Add optional toppings like extra whipped cream or banana slices.

Use high-quality ingredients for the best flavor. Keep cheesecake covered tightly to maintain freshness.

Keyword Banana Pudding, easy dessert, Family Recipe, No Bake Cheesecake, summer dessert