My Banana Pudding Cheesecake That Brought Summer to My Kitchen

It was one of those heavy, sticky summer days. I wasn’t sure if it was the weather heating things up or just me needing something cool and sweet to rescue the vibe. I peeked into the fridge and spotted some bananas on their way to becoming banana bread… plus a box of vanilla wafers, and cream cheese just waiting to be loved.
And then it hit me: Banana. Pudding. Cheesecake.
Girl, I don’t know how I never tried this combo before! It’s like the perfect mix of all my fave things—bananas, creamy goodness, and that crunchy crust. The first bite? Honestly, it felt like I was chilling on a beach with a spatula in hand. Pure bliss.

Why This Banana Pudding Cheesecake Is That Girl

It’s got everything:

Creaminess that’s soft as a cloud
Bananas that are tender but not mushy or weird
Crunchy wafers bringing that childhood nostalgia
And the top layer? Whipped cream so light, it’s basically love at first sight

Plus, no oven required. Yep, no bake, no stress—just some fridge patience and you’re golden.

Ingredients — Aka What You’ll Need to Win Summer

For the crust:

2 cups graham cracker crumbs (or the biscuits you have)
1/2 cup melted butter
2 tbsp sugar

For the filling:

3 ripe bananas (okay greens, may God keep you)
2 packs (8 oz) cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1 pack instant banana pudding mix (3.4 oz)
1 1/4 cups cold milk
1 1/2 cups whipped topping (Cool Whip-style)

For the topping:

Extra Cool Whip (for decoration)
Banana slices + crushed cookies (optional but a kizino!)

Maria’s Tip: If you don’t find a banana pudding mix, use vanilla pudding and a mashed banana in the mixture. That’s something that’s almost the same as wonderful.

How to Make Banana Pudding Cheesecake – In the Chillest Way Possible

1. Crush that crust:

I grabbed a bag of wafers and crushed them with love until they looked like sandy beach vibes. Added melted butter and a bit of sugar, mixed until it all came together. Pressed it into the pan like I was laying down a sandy beach floor. Chilled in the fridge to set.

2. Banana magic:

Laid out banana slices over the crust—just one nice layer, no overload. If you’re anything like me, you might sneak a slice or two here and there. No judgment.

3. Cheesecake dream:

In a big bowl, whipped the cream cheese until silky smooth. Added powdered sugar and vanilla, then mixed well. In another bowl, stirred banana pudding mix with cold milk until it thickened a bit. Folded in the whipped cream, then combined it all with the cream cheese mix. This blend? Like a love story made easy. Poured it over the bananas and smoothed the top with care.

4. Chill vibes only:

Into the fridge it went for at least 4 hours, but overnight is where the magic really happens. Me? I was peeking at it every hour, no shame.

5. Final touch:

Before serving, topped with extra whipped cream, banana slices, and a sprinkle of crushed wafers. Boom — you’re basically in Miami, no passport needed.

Maria’s Summer Tips

Use ripe bananas but not mushy—they should add flavor but still hold their shape.
Instant pudding works for quick texture, but homemade pudding is just as fab.
If you can, use a springform pan—that way you can get that cheesecake out without breaking it.
Don’t skip the chill time; fridge magic is what makes this cheesecake legit.
Keep it chilled until serving because it warms up fast, especially in summer or Ramadan vibes.

FAQs — Maria’s Kitchen Secrets Spilled

Can I use banana-flavored yogurt instead of pudding?

Honestly? You can, but the texture won’t be the same. Pudding helps it set, yogurt might turn it into a banana smoothie on cookies.

Is this freezer-friendly?

Kind of. You can freeze it but let it thaw for a few hours before eating so it gets back to that creamy texture. Not ideal, but doable.

What about sugar alternatives?

Go for it! Use whatever sweetener you like, just know it might tweak the texture a bit.

Can I make this in cups or jars?

Totally! Perfect for summer parties, and you can decorate each one individually.

If you try this Banana Pudding Cheesecake, I’m pretty sure you’ll make it again and again—whether for a summer hangout, birthday bash, or just ‘cause. It’s not just a dessert—it’s a mood, a hug in cake form, a little throwback to childhood with whipped cream on top.
No oven? No problem. Just love, flavor, and a little bit of Maria’s kitchen magic to sweeten your life, even when it’s hot outside.
Try it and tell me all about it. I’m collecting stories and memories… just like this cake

Maria is always here