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Side view of No-Bake Banana Pudding Cheesecake showing the distinct layers of cookie crust and creamy filling.

No-Bake Banana Pudding Cheesecake: The Ultimate Creamy Southern Dessert

This No-Bake Banana Pudding Cheesecake features a thick Nilla wafer crust, a velvety pale yellow banana filling, and a towering garnish of whipped cream and fresh bananas. The perfect easy, no-bake summer dessert.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2.5 cups (225g) Nilla Wafers Crushed
  • 6 tbsp (85g) Unsalted Butter Melted
  • 16 oz (450g) Cream Cheese Softened
  • 3.4 oz (96g) Instant Banana Pudding Mix One box dry mix
  • 0.5 cup (60g) Confectioners' Sugar
  • 1.5 cups (360ml) Heavy Whipping Cream Cold
  • 3 large Bananas Ripe, sliced into rounds
  • 10 whole Nilla Wafers For garnish

Equipment

  • 1 9-inch springform pan
  • 1 Electric Hand Mixer
  • 1 Food Processor For crushing cookies

Method
 

Prepare the Crust
  1. Pulse Nilla wafers in a food processor until fine. Combine with melted butter.
  2. Press firmly into a 9-inch springform pan. Freeze for 15 minutes.
Make the Filling
  1. Beat cream cheese, dry pudding mix, and powdered sugar until smooth.
  2. In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
Assembly
  1. Spread half the filling in the crust, add a layer of banana slices, then top with remaining filling.
  2. Refrigerate for at least 6 hours or overnight.
  3. Top with whipped cream dollops, fresh banana rounds, and whole Nilla wafers before serving.

Notes

Ensure cream cheese is fully room temperature to avoid lumps.
Chill your mixing bowl before whipping the heavy cream for faster results.