Get ready to meet your new dessert BFF: the Banana Cream Cheese Pie, aka No-Bake Banana Pudding Cheesecake!
This no-bake dessert combines the creamy comfort of banana pudding with the tangy richness of cheesecake, all nestled in a buttery Nilla wafer crust. It’s about to become one of your favorite Banana Desserts!
If you loved my No Bake Banana Pudding Cream Pie (one of the best cream pies), you’ll love this No Bake Banana Pudding Cheesecake. It’s one of the best Banana Recipes.
While similar, the former recipe is a banana cream pie, while this is a banana cream cheesecake – a no-bake banana cheesecake, to be more precise.
It’s quick, foolproof, and downright delicious—perfect for summer gatherings, lazy afternoons, or any time you need one of the best delicious Dessert Recipes.
Why You’ll Love This Recipe
This no-bake banana pudding cheesecake is love at first bite. It’s got that nostalgic Banana Bread Pudding or Southern Banana Pudding vibe—think Nilla wafers and creamy goodness—paired with the velvety decadence of cheesecake, all without firing up the oven.
With just 15 minutes of prep, it’s a lifesaver for busy folks or kitchen newbies. Whether craving a quick, no-bake banana dessert or a make-ahead showstopper, this pie delivers a big flavor with zero stress. One slice, and you’ll see why it is a favorite dessert!
Why This Particular Recipe Works
What makes this banana pudding cheesecake recipe stand out? It’s the perfect harmony of texture and taste. The Nilla wafer crust kissed with salted butter, brings crunch and a hint of savory to balance the sweetness. The filling—whipped from cream cheese, instant banana pudding, and fresh banana—melds into a fluffy, flavorful dream. Heavy cream keeps it light yet luxe, and powdered sugar sneaks in sweetness without grit. Plus, the no-bake magic means it’s low-effort, high-reward—ideal for any occasion!
Key Ingredients and Substitutions
Here’s what you’ll need for this easy, no-bake banana cream cheese pie, plus some handy swaps. See the printable recipe card at the bottom of this post for the ingredients and quantities.
Crust
- Nilla Wafers – Delicious, crunchy, and budget-friendly, Nilla Wafers, which are vanilla wafers, are an excellent choice for the cookie crust. However, you could use shortbread cookies, Golden Oreos, graham crackers, graham cracker crumbs, or a store-bought graham cracker crust instead.
Cream Cheese Layer
For the cheesecake filling, you’ll need the following ingredients.
- Cream Cheese, softened: Full-fat is best for that creamy vibe; low-fat works but sacrifices richness. Bring cream cheese up to room temperature before starting.
- Heavy whipping cream: Adds airy decadence—substitute with 2 cups whipped topping, such as Cool Whip, for convenience.
- Instant Banana Pudding Mix: Instant is key for quick flavor; try vanilla pudding or another instant pudding mix with banana extract as a backup.
- Powdered Sugar: Blends smoothly for subtle sweetness—granulated sugar can sub but might feel grainy.
- Fresh Banana Slices or Chunks: Fresh bananas boost flavor and moisture—for the best results, go for ripe bananas for maximum sweetness.
How to Make Banana Cream Cheese Pie
Let’s whip up this no-bake banana pudding cheesecake with just 15 minutes prep time (plus chill time):
Prep the Pan: Line an 8-inch springform pan with parchment paper for easy removal. No springform? Check the tips below!
Make the Crust: Pulse Nilla wafers and melted butter in a food processor until the texture is crumbly and sandy.
Press evenly into the pan’s bottom and chill while you prep the filling.
Mix the Filling for the cheesecake layer: Beat softened cream cheese with a handheld mixer for 30 seconds until smooth. Toss in heavy cream, banana pudding mix, powdered sugar, and banana chunks—mix 2-3 minutes until thick and fluffy.
Assemble: Pour the cream cheese mixture over the crust, smooth the top, and refrigerate for at least 3 hours (overnight’s best for flavor).
Garnish & Serve: Top with whipped cream, sliced bananas, and extra Nilla wafers. Slice and enjoy chilled!
Recipe Tips
- Soften That Cream Cheese: Let it sit out overnight for the smoothest mix—lumps are the enemy!
- Ripe Bananas Rule: Use a very ripe banana for sweeter, easier blending.
- Chill Time Matters: Chill it for at least 3 hours, but overnight is the sweet spot for texture.
- No Springform? No Problem: Use an 8×8 or 9×9 dish with parchment—lift it out like a sling and cut it into squares.
- Keep Bananas Fresh: Toss extra slices in lemon juice for garnish to prevent browning.
Variations
This no-bake banana cream pie with pudding is a blank canvas for fun twists:
- Crust Swap: Try pretzels for salty crunch taste and texture, Oreos for chocolatey vibes, or shortbread for buttery elegance.
- Mix-Ins: Fold in sliced strawberries, blueberries, or raspberries for a fruity pop.
- Toppings: Drizzle with caramel or chocolate sauce for extra decadence.
- Layer It: Add a banana slice layer between the crust and filling for double the banana love.
What to Serve with Banana Cream Cheese Pie
This banana pudding no-bake cheesecake shines solo, but these pairings take it up a notch:
- Whipped Cream: Dollop or pipe it on for a dreamy finish.
- Banana Slices & Nilla Wafers: Boost texture and beauty with these classics.
- Coffee or Tea: A warm cup cuts through the richness perfectly.
- Ice Cream: Serve with a scoop of vanilla or banana ice cream for over-the-top indulgence.
FAQs
For the cheesecake to set, the cream cheese and whipped cream need to be thick enough. Low-fat versions or over-mixed whipped cream (mixed until it turned runny) might not hold. Another potential cause is that it was not chilled long enough. It usually requires 4-6 hours of refrigeration or overnight for best results.
Keep leftovers in an airtight container or wrapped in plastic in the fridge for up to 3 days—after that, the crust gets soggy.
Yes! Wrap tightly in plastic, then pop it in a freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
Use an 8×8 or 9×9 dish lined with parchment. Lift it out post-chill and cut into squares—easy peasy!
Absolutely! Prep it the night before and add garnishes just before serving for peak freshness.
Equipment
- Food Processor
- Large Bowl
- Medium Bowl
- Small bowl
- Spring Form Pan or Pie Dish
- Plastic Wrap
More Recipes
Loving this no-bake banana pudding cheesecake? Try these next:
- Homemade No Bake Cheesecake
- Bananas Foster Upside Down Cupcakes
- Sopapilla Cheesecake Bars
- Banana Bread
There you have it—a no-bake banana cream cheese pie that’s equal parts fun, easy, and drool-worthy. Perfect for winning hearts at the table! Do you have a favorite variation? Leave a comment and let me know.
Recipe
Banana Cream Cheese Pie Recipe
Ingredients
Pie Crust
- 6 Tablespoons salted butter melted
- 4 ½ cups Nilla wafers
Banana Cream Cheese Filling
- 2 8 ounce packages cream cheese, softened
- 1 cup heavy whipping cream
- 1 3.4 ounce package instant banana pudding
- ⅔ cup powdered sugar
- 1 ripe banana cut into chinks
Garnishes
- Whipped cream
- Sliced bananas
- Additional Nilla wafers
Instructions
- Line an 8-inch springform pan with parchment paper and set aside.
- In a food processor, add the nilla wafers and melted butter and pulse until you reach a sand like texture.
- Press the crumbs into the bottom of a springform pan and set aside.
- In a large bowl, add the softened cream cheese.
- Use a handheld electric mixer to mix on low for about 30 seconds.
- Add the heavy cream, banana pudding, powdered sugar and bananas to the bowl and continue to mix until thick and fluffy (2-3 minutes).
- Pour the mixture into the springform pan and refrigerate for at least 4 hours or up to overnight.
- Garnish with whipped cream, banana slices and additional nilla wafers and serve chilled.
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