If you’re torn between the nostalgic comfort of banana pudding and the rich indulgence of cheesecake, this Creamy Banana Pudding Cheesecake is your dessert dream come true. Combining velvety banana pudding, luscious cream cheese, and a vanilla wafer crust, each bite wraps you in warmth and sweetness. It’s the perfect no-fuss showstopper for gatherings, celebrations, or a cozy treat just because.

This no-bake cheesecake features layers of creamy banana pudding, whipped topping, and ripe bananas tucked into a buttery crust. The blend of textures—smooth, creamy, and slightly crunchy—delivers pure bliss. Best of all, it chills to perfection in the fridge, so you can make it ahead for stress-free entertaining.

What Kind of Crust Should I Use?

Classic banana pudding pairs beautifully with vanilla wafers, so they naturally make the ideal crust for this cheesecake. Crushed to a fine crumb and blended with melted butter, the crust offers a sweet and slightly crisp base that holds everything together. Graham crackers are also an option, but vanilla wafers highlight the banana flavor even better.

Ingredients for the Creamy Banana Pudding Cheesecake

2 cups crushed vanilla wafers (about 50 wafers)
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
1 box (3.4 oz) instant banana pudding mix
1 1/2 cups cold milk
1 cup whipped topping (like Cool Whip)
2 ripe bananas, sliced
Additional whipped topping, for garnish
Extra vanilla wafers and banana slices, for topping

How To Make the Creamy Banana Pudding Cheesecake

Step 1: Prepare the Crust

In a medium bowl, combine crushed vanilla wafers and melted butter. Mix until the texture resembles wet sand. Press evenly into the bottom of a 9-inch springform pan. Place in the fridge to chill while you make the filling.

Step 2: Make the Banana Cheesecake Filling

Using a hand mixer or stand mixer, beat the softened cream cheese and sugar together until smooth and fluffy. In a separate bowl, whisk the banana pudding mix with cold milk until it begins to thicken.

Step 3: Fold and Layer

Gently fold the whipped topping into the banana pudding mixture. Then, fold in the cream cheese mixture until fully combined. Layer sliced bananas on the chilled crust, then pour the filling over the top, smoothing it out evenly.

Step 4: Chill Until Set

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until firm. For best results, chill overnight.

Step 5: Garnish and Serve

Before serving, top with extra whipped topping, banana slices, and vanilla wafers for a picture-perfect finish. Slice and enjoy!

How to Serve and Store Creamy Banana Pudding Cheesecake

Serve this cheesecake well-chilled, straight from the fridge. Its creamy texture and cool flavor are especially refreshing in warm weather. For clean slices, use a warm knife and wipe it between cuts.

To store, keep the cheesecake covered in the refrigerator for up to 4 days. Because of the fresh bananas, it’s best enjoyed within a couple of days to maintain texture and flavor. Freezing is not recommended as it may affect the consistency of the pudding and bananas.

Frequently Asked Questions

How ripe should the bananas be?

Use bananas that are ripe but not overripe. Look for yellow bananas with a few brown spots for the best flavor and texture.

Can I use homemade whipped cream instead of store-bought topping?

Absolutely. Homemade whipped cream works beautifully in this recipe—just make sure it’s whipped to stiff peaks.

Is this a no-bake cheesecake?

Yes! This dessert sets up in the fridge and requires no oven time.

Can I make it ahead of time?

Yes, it’s actually better when made ahead. Prepare it the night before to allow it to set completely.

What if I don’t have a springform pan?

You can use a deep-dish pie pan or an 8×8 square baking dish, though serving will be a bit trickier without the removable sides.

Can I substitute the pudding flavor?

If you’re not a fan of banana pudding, vanilla or cheesecake-flavored pudding mix can be used for a more subtle twist.

Want More Cheesecake Ideas with a Twist?

If this creamy banana dream got your sweet tooth going, try these delicious creations from the blog:

Cherry Chocolate Cheesecake for a fruit-and-fudge combo.
Sopapilla Cheesecake Bars if you crave cinnamon sugar bliss.
Pistachio Cheesecake Brownies for nutty, fudgy indulgence.
Strawberry Cream Cheese Heart Puffs to charm your brunch table.
Chocolate Peanut Butter Dream Bars when you want decadent layered flavor.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you add extra bananas? Try a different pudding flavor? I love hearing how these recipes become your own.

For more dreamy dessert ideas, follow me over on Pinterest @ Nina Dishes.

Creamy Banana Pudding Cheesecake

Author: Nina Klatten
Total Time: 4 hours 20 minutes
Yield: 10 slices
Diet: Vegetarian

Print Recipe

Description

This no-bake Creamy Banana Pudding Cheesecake combines the nostalgia of banana pudding with the rich decadence of cheesecake. With a vanilla wafer crust, silky banana filling, and fresh banana slices, it’s the ultimate easy dessert for any occasion.

Instructions

1. In a medium bowl, combine crushed vanilla wafers and melted butter. Mix until it resembles wet sand. Press into the bottom of a 9-inch springform pan and chill.

2. Beat cream cheese and sugar until smooth and fluffy.

3. In a separate bowl, whisk pudding mix with cold milk until thickened.

4. Gently fold whipped topping into pudding, then combine with cream cheese mixture.

5. Layer sliced bananas over the crust, then spread the filling evenly over top.

6. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

7. Before serving, top with whipped topping, banana slices, and vanilla wafers. Slice and enjoy!