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Slice of banana pudding cheesecake being served on a plate

Banana Pudding Cheesecake

A creamy, no-bake banana pudding cheesecake that’s perfect for summer—combining ripe bananas, creamy cheesecake filling, and a crunchy vanilla wafer crust. Easy to make, no oven needed!
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 350 kcal

Equipment

  • Mixing bowls (2-3)
  • Electric mixer or whisk
  • Springform pan (recommended) or any 9-inch round pan
  • Measuring cups and spoons
  • Spatula
  • Refrigerator

Ingredients
  

For the crust:

  • 2 cups graham cracker crumbs or the biscuits you have
  • ½ cup melted butter
  • 2 tbsp sugar

For the filling:

  • 3 ripe bananas okay greens, may God keep you
  • 2 packs cream cheese, softened
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 pack instant banana pudding mix 3.4 oz
  • 1 ¼ cups cold milk
  • 1 ½ cups whipped topping Cool Whip-style

For the topping:

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

Instructions
 

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

  • Use ripe but firm bananas for best texture.
  • Instant banana pudding mix can be replaced with homemade pudding if preferred.
  • Make sure cream cheese is at room temperature for smooth mixing.
  • Chilling overnight improves texture and flavor.
  • Optional toppings like extra bananas and whipped cream add nice freshness and presentation.
  • If you want a lighter version, try using low-fat cream cheese and whipped topping.
Keyword Banana pudding cheesecake