No-Bake Banana Pudding Cheesecake

No-bake banana pudding cheesecake is irresistible! We’re talkin’ two beloved Southern classics combined into one creamy, dreamy, crowd-pleasing dessert. The best part? No oven required!

Now, y’all know I LOVE a good classic banana pudding. And you already know cheesecake has a special place in my heart. So, when I tell you this no-bake banana pudding cheesecake tastes like heaven on a plate, I mean it!

What is No-Bake Banana Pudding Cheesecake?

This beauty happens when a banana cream pie and cheesecake get together to make sweet dessert magic. You get a velvety, rich cheesecake filling, delicious banana flavor, and that classic Nilla wafer crust that will have everyone going back for seconds.

Banana pudding cheesecake is a perfect dessert for potlucks and certainly special occasion-worthy. If you want to make it on a weeknight just because, well, I say go for it! You deserve it!

The first time I made this was a hot summer day when I didn’t dare turn on the oven. I had some ripe bananas, a box of Nilla wafers, and a sweet tooth for something cool and creamy. One taste of the first slice, I knew this would be a new family favorite.

Banana pudding cheesecake is the kind of dessert that makes folks close their eyes after the first bite and say, “Mmmm…what is this?!” Whether you bring it to Sunday dinner or a backyard barbecue, trust me—it will be gone so fast, and everyone will be asking you for the recipe!

Ingredients for No-Bake Banana Pudding Cheesecake

Ready to make this dream of a dessert? Here’s what you’ll need to whip up this silky, no-bake wonder. Don’t forget to scroll down to the recipe card, where I break down exact measurements and instructions.

• Sweetened Condensed Milk: Not evaporated milk, but the thick, sweetened goodness in a can that adds a creamy, luscious texture.
• Egg Yolks: Just two will do the trick for this dessert.
• Cornstarch:  A key pudding ingredient, cornstarch helps everything set nice and thick. You could use instant banana cream pudding mix instead, but homemade banana pudding is easy and, oh, so much better!
• Vanilla Wafer Cookies:  Go with those golden, classic cookies with the nostalgic crunch we ALL love. You could use generic, but the real deal always tastes better. Vanilla Wafers work similarly to graham crackers in a cheesecake crust.
• Mini Nilla Wafers: Totally optional, but you can use these for the cute little topping on top. Y’all know I love a beautiful dessert!
• Unsalted Sweet Cream Butter: Again, the real stuff here is worth it! It binds the crust together. Go with unsalted if you can, but skip the pinch of kosher salt if you only have salted.
• Kosher Salt: Like a spoonful of sugar, a pinch of salt makes the sweetness of this banana cheesecake really stand out.
• Vanilla Extract:  Y’all already know what I’m gonna say here—get the real deal. Real vanilla is worth the splurge—none of that imitation stuff.
• Powdered Gelatin: Since we’re not turning on the oven today, we use gelatin to give our cheesecake some shape and structure.
• Lemon Juice: A slight squeeze of lemon juice brightens up the banana flavor (and- bonus-will help avoid browning).
• Cold Heavy Cream: Some of the heavy whipping cream will be folded right into your cheesecake mix, and some of it gets whipped up into a beautiful topping.
• Cream Cheese and Mascarpone Cheese: We’re going with two cheeses to make this cheesecake. It’s the blend that gives it that dense, satisfying, and expected cheesecake flavor. Let the cheese come to room temperature (details below), making it easier to blend.
• Ripe Bananas: You want your bananas to be bright yellow–just ripe enough. They shouldn’t be too green or too brown. You’ll use fresh bananas on the top of the cheesecake and sliced bananas in the filling.
• Powdered Sugar: To sweeten up that fluffy, beautiful topping.

Supplies You’ll Need

Making a company-worthy banana pudding cheesecake requires a few baking tools. Fortunately, you probably already have most of this stuff in your kitchen. Gather it together so you’re ready to go!

• Food processor or blender
• Mixing bowls (various sizes)
• Measuring cups & spoons
• Whisk & spatula
• Fine mesh strainer
• Springform pan
• Plastic wrap
• Saucepan & microwave-safe bowl

How to Make Banana Pudding Cheesecake

See the recipe card below for all the details, but here are the basic steps for making this fantastic dessert.

1. Pour in 14 oz of sweetened condensed milk into a small saucepan. Add your two large egg yolks and a tablespoon of cornstarch and whisk to combine as you bring the mixture to a boil. Stir constantly, remembering to scrape down those sides until your mixture thickens to a pudding consistency.
2. Pour the pudding into a fine-mesh strainer over a medium metal (or heatproof) bowl. Use a spatula to press it through the strainer (no one likes lumpy pudding). Press a sheet of plastic wrap over the top of the pudding and refrigerate until cooled (about 2 hours). The subtle banana flavor in this cake comes from the banana layers. The vanilla pudding keeps it just-sweet-enough. 
3. Put the Nilla wafers into a food processor and process until finely ground. You can also use the plastic bag and rolling pin method if you don’t have a food processor. Transfer ½ cup to a small bowl for later.
4. Add butter and kosher salt to your crumbs in the food processor, and then transfer your mixture into the bottom of your springform pan. Press those crumbs evenly all into the bottom and about an inch up the sides of the springform pan. Refrigerate or freeze your crust for about 30 minutes to firm it up.
5. Put one tablespoon of water and one tablespoon of vanilla extract in a small, microwave-safe bowl. Sprinkle two tablespoons of the powdered gelatin over the top and set aside for 5 minutes to bloom fully.
6. As the gelatin is blooming, transfer your cool pudding into the food processor or blender. Add two cups of cold, heavy cream, cream cheese, mascarpone, and ½ teaspoon of kosher salt. Process on medium speed for 1 minute until smooth.
7. Microwave the gelatin mixture for about 15 seconds. You want the gelatin to melt, and the liquid should be the consistency of warm corn syrup.
8. While the gelatin is warm, pour it into the food processor or blender and continue blending for another two minutes. The mixture should now be smooth and creamy.
9. Get out that Nilla Wafer crust, which should be set. Transfer half the cheesecake batter to the crust and spread it evenly with a spatula. Peel and thinly slice 2 ½ large ripe bananas into ¼ pieces and arrange on top of the filling in a circular pattern. Brush a little lemon juice on the bananas to keep them fresh.
10. Sprinkle the ¼ cup of cookie crumbs over the layer of bananas. Top the cheesecake with the remaining batter and spread into an even layer. Cover the entire cake with plastic wrap and pop that baby into the refrigerator to set for about 24 hours (it’s worth the wait, I promise).
11. Once your cheesecake is set, remove the springform pan and put the entire cheesecake on a serving platter. Whip up 1 cup of cold, heavy cream with the powdered sugar until thick and fluffy with stiff peaks (2-3 minutes). Pipe dollops of whipped cream around the edge of the cheesecake. Sprinkle on additional cookie crumbs and use mini Nilla wafers to garnish. Garnish with fresh slices of banana when ready to serve.

How do you make banana pudding cheesecake without baking?

Easy as pie, baby! Instead of baking this creamy dessert cake in the oven, we used gelatin, cornstarch, and good ol’ refrigeration to set it up. You’ll need at least 4 hours of chill time, so plan ahead. Overnight is best! No matter what, it’s no oven, no stress—perfect for summer!

Forgot to soften your cream cheese or mascarpone?

Don’t fret—this isn’t a deal breaker! I’ve gotchu. Do the following:

• Mascarpone: 15 minutes on the counter usually does it.                                                  
• Cream cheese: Leave it out for about an hour, or if you need to speed things up:
  • Remove from the foil and cut into 1-inch cubes so it softens faster
  • Use a warm, not hot, water bath (foil on!)
  • Remove it from the box and foil and beat with a mixer to loosen it up. Let it rest and check in about 10 minutes.
  • -Or- Remove the box and foil and microwave on low for 10 seconds at a time (don’t let it melt!) You need to watch it closely.

How do you crush Nilla wafers without a food processor?

No food processor? No problem. If you have a blender, work in batches and pulse gently. No fancy gadgets at all? You can crush those Nilla wafers yourself and take out some of the day’s stress at the same time!

Use a zip-lock bag and a rolling pin and go old-school. Crush a few wafers at a time to get the crumb you want.

How do you get the perfect banana?

For this banana pudding cheesecake, choose bright yellow bananas without any green tinge. If they’re too ripe, they’ll brown too fast. Too green, and they’ll be too firm. You want to aim for banana bread ripeness—maybe a day earlier.

Keep your bananas from browning by waiting to slice until you’re ready to use them. The bananas inside the cheesecake should be completely coated to keep them from oxidizing, so just worry about the bananas you’re using for garnish. This dessert tastes great for up to 3 days after you make it, but the bananas might start to brown, so it’s best served the day of when it’s the prettiest.

If you have any leftovers (which is highly doubtful), keep chilled and covered with a cake dome or airtight container.

More No-Bake Desserts to Try!

If this cheesecake gets gobbled up (and it will!), try one of these no-fuss favorites next:

• No-Bake Pina Colada Cheesecake 
• No-Bake Lemon Cheesecake
• No-Bake Butterfinger Pie
• No-Bake Strawberry Cheesecake Lasagna 

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