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Decadent No-Bake Banana Cream Cheesecake with Vanilla Wafer Crust

A close-up slice of banana cream cheesecake showing layers of graham cracker crust, creamy filling, and fresh banana slices.
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Create a creamy, indulgent dessert that tastes like banana cream pie in cheesecake form. This no-bake recipe uses a buttery vanilla wafer crust and a rich, smooth filling, making it an easy showstopper for any gathering.

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 teaspoon salt
  • 1/2 cup heavy cream, cold
  • 1 (3.4 ounce) package instant banana pudding mix
  • 2 large ripe bananas, sliced
  • 1 cup cold milk (for pudding)
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • Banana slices and wafer crumbs for garnish

Instructions

  1. Prepare the crust: Combine 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 in the freezer for 15 minutes.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup powdered sugar, 1 teaspoon vanilla extract, and salt. Beat until fully combined and creamy.
  3. Whip the heavy cream: In a separate, clean bowl, beat 1/2 cup cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  4. Prepare the pudding layer: In a small bowl, whisk the instant banana pudding mix with 1 cup cold milk until slightly thickened, about 2 minutes. Fold the pudding mixture into the cream cheese mixture.
  5. Assemble the layers: Arrange half of the sliced bananas over the chilled crust. Pour half of the cheesecake mixture over the bananas. Top with the remaining banana slices, then spread the remaining cheesecake mixture over the top.
  6. Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
  7. Make the topping: Before serving, beat 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Spread the whipped topping over the chilled cheesecake.
  8. Garnish and serve: Decorate the top with extra banana slices and a sprinkle of vanilla wafer crumbs. Release the springform side and slice for serving.

Notes

  • For an extra rich flavor, consider using cream cheese that has been softened at room temperature for at least one hour.
  • If you are planning ahead, this dessert is an excellent make ahead dessert, as it tastes best after a full overnight chill.
  • If you are interested in meal planning for your week, this dessert pairs well after a lighter main course.

Nutrition

Find it online: https://blissbatter.com/banana-cream-cheesecake-recipe/