This no-bake banana pudding cheesecake layers a silky vanilla cheesecake filling, fresh bananas, and crunchy vanilla wafers into a cool, creamy dessert that sets up in the fridge.

It tastes like banana pudding crossed with a slice of cheesecake, sweet and banana-forward, capped with a cloud of whipped cream.

Why This No-Bake Cheesecake Works

I love that this dessert tastes like two classics at once: the creamy tang of cheesecake and the nostalgic comfort of banana pudding. The filling sets firm enough to slice cleanly but stays soft and spoonable.

Ripe bananas weave through the layers, adding natural sweetness and that unmistakable banana flavor, while the vanilla wafer crust brings crunch that softens just a little as it chills.

Ingredients

1 ½ cups graham cracker crumbs: from about 12 full sheets
⅓ cup unsalted butter, melted
2 tbsp granulated sugar: optional, adds a touch of sweetness to the crust
8 oz cream cheese, softened: use full-fat block cream cheese, not the spreadable tub
1 (14 oz) can sweetened condensed milk
1 (3.4 oz) package instant vanilla pudding mix: not cook-and-serve
1 tsp vanilla extract
2 to 3 ripe bananas: firm with a few brown spots, sliced into coins
1 ½ cups vanilla wafers: crushed roughly by hand
1 cup heavy cream, cold
2 tbsp powdered sugar
½ tsp vanilla extract

Variations / Substitutions

Graham cracker crumbs: swap for crushed vanilla wafers for a more pronounced banana pudding taste.
Instant vanilla pudding mix: banana cream pudding mix deepens the banana flavor; the cheesecake will still set properly.
Cream cheese: Neufchâtel works if you want less fat, though the filling may be slightly softer.
Dairy-free: use a plant-based cream cheese block, coconut condensed milk, and coconut whipping cream; the texture changes but still sets.

No-Bake Chocolate Biscuit Pudding is another dessert you’d probably love if you enjoy this cheesecake.

How to Make No-Bake Banana Pudding Cheesecake

Step 1: Press the Crust

In a bowl, mix the 1 ½ cups graham cracker crumbs, ⅓ cup melted butter, and 2 tbsp sugar until the mixture looks like damp sand. Press it firmly into the bottom of a 9-inch springform pan, then place the pan in the refrigerator while you prepare the filling.

A flat-bottomed measuring cup helps pack the crust evenly. You want a compact, even layer that won’t crumble when you slice.

Step 2: Beat the Cheesecake Filling

Beat the 8 oz softened cream cheese in a large bowl with an electric mixer until completely smooth, about 1 minute. Gradually pour in the 14 oz sweetened condensed milk and beat until combined. Add the 3.4 oz vanilla pudding mix and 1 tsp vanilla extract, then beat for 2 full minutes, until the mixture is thick and no white streaks remain.

The filling will look pale and thick, almost like soft custard. Scrape the bowl once with a silicone spatula to catch any bits of cream cheese hiding at the bottom.

Step 3: Layer the Bananas and Wafers

Remove the crust from the fridge. Arrange the sliced bananas from the 2 to 3 ripe bananas in a single layer over the crust, overlapping them just a little. Crush the 1 ½ cups vanilla wafers roughly with your hands and sprinkle about half of them evenly over the bananas.

Leaving the wafers in uneven pieces, some fine and some chunky, gives you pockets of crunch and softer spots that soak up the cream as it chills.

Step 4: Spread the Filling and Chill

Spoon the cheesecake filling over the wafer layer and spread it gently to the edges with an offset spatula. Smooth the top, then cover the pan tightly with plastic wrap. Refrigerate for at least 4 hours, until the filling feels completely firm to the touch.

Overnight chilling works even better. The flavors settle and the wafers soften into tender, cake-like layers while still holding some texture.

Step 5: Whip and Top the Cheesecake

Just before serving, pour the 1 cup cold heavy cream, 2 tbsp powdered sugar, and ½ tsp vanilla extract into a clean bowl. Whip with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes. Spread the whipped cream over the chilled cheesecake, swirling it with the back of a spoon.

Keep the cream as cold as possible for the fluffiest peaks. Stop whipping once it holds a shape, or it will turn grainy.

Step 6: Slice and Serve

Run a thin knife around the inside of the springform pan, then unlatch and lift off the ring. Slice with a sharp knife, dipping it in hot water and wiping it clean between cuts to get neat pieces. Serve right away.

The layers look stunning: golden wafer crumbs, pale filling, and pillowy whipped cream with banana slices peeking through.

A Few Notes Before You Start

Soften the cream cheese fully: leave it on the counter for 30 minutes so it beats without lumps and the filling comes together smoothly.
Pick bananas with a few brown spots. They are sweetest for this dessert but still hold their shape when sliced.
Crush the vanilla wafers by hand. You want a mix of fine crumbs and larger crunchy pieces, not a uniform powder.
If the filling feels too soft after mixing, chill it for 10 minutes before spreading. It firms up quickly and becomes easier to handle.

Storing Leftovers

Refrigerate: Keep covered in the fridge for up to 3 days. The bananas will darken slightly, but the flavor stays excellent.
Serve cold: This dessert is meant to be eaten straight from the fridge. No reheating needed.

Frequently Asked Questions

Can I prevent the bananas from turning brown?

Yes, toss the sliced bananas in a teaspoon of lemon juice before layering. The taste is barely noticeable.

Why is my filling runny?

The filling may not set if the cream cheese was not fully softened or the pudding mix was not beaten long enough. Beat for a full 2 minutes until the mixture thickens noticeably.

Can I use a pre-made graham cracker crust?

Yes, a store-bought 9-inch graham cracker crust works. Skip the crust step and press the crumbs into the pan as directed.

Do I have to use instant pudding mix?

Yes, instant vanilla pudding mix thickens the filling without cooking. Cook-and-serve pudding won’t set the same way and can leave the cheesecake loose.