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The Ultimate No-Bake Creamy Banana Cream Cheesecake

A perfect slice of no-bake banana cream cheesecake with a graham cracker crust, creamy filling, and whipped cream topping with banana slices.
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Make this easy, no-bake banana cream cheesecake for a truly indulgent dessert. It features a vanilla wafer crust, a rich cream cheese layer, fresh banana filling, and a fluffy topping. This recipe is simple to follow and perfect for parties or comfort food.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 cup heavy whipping cream, cold
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 3 large ripe bananas, sliced
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 cup cold milk

Instructions

  1. Prepare the crust: Mix vanilla wafer crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust while you prepare the filling.
  2. Make the cream cheese layer: In a large bowl, beat the softened cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and sour cream until smooth. Set aside.
  3. Prepare the whipped topping: In a separate bowl, beat the cold heavy whipping cream and 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Gently fold half of the whipped cream into the cream cheese mixture.
  4. Assemble the first layers: Spread half of the cream cheese mixture over the chilled crust. Arrange half of the sliced bananas over the cream cheese layer.
  5. Prepare the pudding layer: Whisk the instant vanilla pudding mix and cold milk together until slightly thickened, about 2 minutes. Spread this pudding mixture over the bananas.
  6. Add the remaining layers: Top the pudding layer with the remaining cream cheese mixture. Cover this layer with the remaining sliced bananas.
  7. Top and chill: Spread the remaining whipped cream evenly over the top layer of bananas. Cover the cheesecake loosely with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight, until fully set.
  8. Serve: Before serving, carefully release the springform side. You can garnish with extra wafer crumbs or banana slices if desired.

Notes

  • For a more stable crust, bake the vanilla wafer crust at 350 degrees F for 8 minutes, then cool completely before adding filling.
  • If you are planning ahead, this dessert is excellent for meal planning as it must be made a day in advance.
  • If you prefer a baked version, follow standard cheesecake baking procedures, but this recipe focuses on the no-bake method for ease.

Nutrition

Find it online: https://delicerecipe.com/banana-cream-cheesecake-no-bake-recipe/