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No Bake Banana Cream Pudding Cheesecake

A dreamy, no-bake dessert that layers creamy banana pudding with a cheesecake filling and a crunchy vanilla wafer crust, perfect for warm days and holidays alike.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 10 servings
Course: Dessert, No Bake
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 package vanilla wafer cookies (about 9–10 oz) Choose fresh cookies with a strong vanilla aroma.
  • 1/2 cup unsalted butter, melted Use the right amount to avoid a soggy crust.
For the filling
  • 8 oz cream cheese, softened Use full-fat for best texture.
  • 1 cup powdered sugar Adjust sweetness to taste.
  • 1 cup heavy cream Use heavy whipping cream for stable peaks.
  • 1 package instant banana pudding mix (usually 3.4 oz) Check directions for best results.
  • 2 cups milk Use the amount recommended on pudding mix.
  • 2 ripe bananas, sliced Choose ripe but firm bananas.
  • Whipped cream for topping Optional for serving.

Method
 

Preparation
  1. Chill the refrigerator (set to cold).
  2. Make the crust by crushing vanilla wafers in a zip bag or food processor until fine. Mix crumbs with melted butter until damp. Press into the bottom of a 9-inch springform pan.
  3. Beat cream cheese and powdered sugar until smooth and creamy. Use a paddle or hand mixer on medium.
  4. Whisk banana pudding mix with milk until thickened (follow package times). It should be smooth and glossy.
  5. Fold the pudding into the cream cheese mixture until evenly combined.
  6. Whip heavy cream to stiff peaks. Fold whipped cream into the filling in two additions to keep it airy.
  7. Layer sliced bananas on the cooled crust in a single layer. Pour cheesecake filling over bananas and smooth the top.
  8. Refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Before serving, top with dollops of whipped cream and extra banana slices if desired.
  2. Run a knife around the pan before releasing the springform for clean edges.

Notes

Store in the refrigerator for up to 3 days. The crust is best eaten within 24–48 hours to avoid sogginess. Can be frozen for up to 1 month.