By Becky Hardin
Published Jul 9, 2025
This easy, creamy banana pudding cheesecake recipe is a delightful dessert that I love to make for any occasion. Made with real bananas and banana pudding mix, this cheesecake tastes just like banana pudding. It’s light, airy, and chock-full of banana flavor! This cheesecake is made lighter than air by whipping up cream cheese and sour cream, then folding in whipped topping. No oven? No problem! This cheesecake just needs to firm up in the fridge!
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This no-bake banana pudding cheesecake is the ultimate combination of two of my favorite desserts: banana pudding and no bake cheesecake ! I was inspired by classic banana pudding when creating this dish. The cheesecake filling has a light, fruity flavor, and it’s layered into a vanilla wafer cookie crust. The best part of this recipe (besides the taste) is that there’s no baking required!
Tips for Beginners
- If you prefer, you can also use a different crust. Go with a classic graham cracker cheesecake crust ; or use a different type of cookie in place of the vanilla wafers, like Oreos.
- As bananas are exposed to air, they begin to oxidize, turning brown and then black. While they aren’t unsafe to eat this way, they also aren’t very nice to look at. To keep your bananas from turning black, make sure to store the cheesecake in the refrigerator until ready to serve. You can also brush the slices with lime, lemon, pineapple, or orange juice to help preserve them.
Ingredients1x2x3x
For the Crust
- ▢ 40-50 vanilla wafer cookies 150-188 grams, plus more for topping
- ▢ ¼ cup brown sugar 53 grams
- ▢ ½ cup salted butter 113 grams, melted (1 stick)
For the Cheesecake Filling
- ▢ 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ▢ ½ cup powdered sugar 57 grams
- ▢ 3.4 ounces instant banana pudding mix** 96 grams (1 box)
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 1 cup sour cream 227 grams, room temperature
- ▢ 2 cups whipped topping 120 grams, thawed if frozen; plus more for topping
- ▢ 2 bananas sliced and divided
Video
Instructions
- Using a food processor, pulse the vanilla wafers for 30 seconds or until well crushed. 40-50 vanilla wafer cookies
- Add the brown sugar and melted butter and pulse again until thoroughly combined. It should be the consistency of wet sand. ¼ cup brown sugar, ½ cup salted butter
- Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan. Using slightly damp fingers works well.
- Cover your pan with plastic wrap and place in the freezer while you prepare your cheesecake.
- In a medium bowl, using a hand mixer, beat the cream cheese and sugar until well combined and fluffy, about 3 minutes. 16 ounces cream cheese, ½ cup powdered sugar
- Add in banana pudding mix, vanilla, and sour cream. Beat well until the mixture is thick and creamy, for about 2 minutes. 3.4 ounces instant banana pudding mix**, 1 teaspoon pure vanilla extract, 1 cup sour cream
- Fold in whipped topping with a rubber spatula. Mix gently until incorporated throughout. 2 cups whipped topping
- Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.
- Gently place 1 banana’s worth of banana slices over the cheesecake in a circular pattern until covered. 2 bananas
- Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife.
- Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.
- When ready to serve your cheesecake, decorate with whipped topping using a clean piping bag and a star-shaped tip. Pipe small flowers around the rim of the cheesecake.
- Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower.
- When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring.
- Cut into desired slices and serve chilled. Enjoy.
Equipment
- Kitchen Scale (optional)
- Food Processor
- 9-inch Springform Pan
- Hand Mixer
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Banana Pudding Cheesecake Step by Step
Pulse the Cookies: Using a food processor, pulse 40-50 vanilla wafer cookies for 30 seconds or until well crushed.
Add Butter and Sugar: Add ¼ cup of brown sugar and ½ cup (1 stick) of melted salted butter and pulse again until thoroughly combined. It should be the consistency of wet sand.
Form the Crust: Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan. Using slightly damp fingers works well. Cover your pan with plastic wrap and place in the freezer while you prepare your cheesecake.
Beat the Cream Cheese: In a medium bowl, using a hand mixer, beat 16 ounces (2 bricks) of cream cheese and ½ cup of powdered sugar until well combined and fluffy, about 3 minutes.
Add the Pudding Mix: Add in 3.4 ounces (1 box) of banana pudding mix, 1 teaspoon of vanilla extract, and 1 cup of sour cream. Beat well until the mixture is thick and creamy, for about 2 minutes.
Fold in the Whipped Topping: Fold in 2 cups of whipped topping with a rubber spatula. Mix gently until incorporated throughout.
Layer the Cheesecake: Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.
Top with Bananas: Gently place 1 banana’s worth of banana slices over the cheesecake in a circular pattern until covered.
Chill the Cheesecake: Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife. Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.
Decorate and Serve: When ready to serve your cheesecake, decorate with whipped topping using a clean piping bag and a star-shaped tip. Pipe small flowers around the rim of the cheesecake. Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower. When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring. Cut into desired slices and serve chilled. Enjoy.
How to Store and Reheat
Store leftover banana pudding cheesecake in an airtight container in the refrigerator for up to 4 days. Enjoy cold.
Freeze banana cream cheesecake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve this creamy no bake cheesecake with a chocolate banana malt milkshake , or coffee smoothie . Add a scoop of ice cream drizzled with chocolate syrup or caramel sauce for a real sweet treat!
more banana dessert recipes to try!
Homemade Banana Pudding
Easy Banana Cream Pie Recipe
Banana Cake with Kahlua Whipped Cream
Banana Split Dump Cake Recipe
Banana Pudding Cheesecake Recipe
Equipment
- Kitchen Scale (optional)
- Food Processor
- 9-inch Springform Pan
- Hand Mixer
Ingredients
For the Crust
- 40-50 vanilla wafer cookies 150-188 grams, plus more for topping
- ¼ cup brown sugar 53 grams
- ½ cup salted butter 113 grams, melted (1 stick)
For the Cheesecake Filling
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- ½ cup powdered sugar 57 grams
- 3.4 ounces instant banana pudding mix** 96 grams (1 box)
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup sour cream 227 grams, room temperature
- 2 cups whipped topping 120 grams, thawed if frozen; plus more for topping
- 2 bananas sliced and divided
Instructions
- Using a food processor, pulse the vanilla wafers for 30 seconds or until well crushed. 40-50 vanilla wafer cookies
- Add the brown sugar and melted butter and pulse again until thoroughly combined. It should be the consistency of wet sand. ¼ cup brown sugar, ½ cup salted butter
- Press the cookie mixture into the bottom and a quarter up the sides of a 9-inch springform pan. Using slightly damp fingers works well.
- Cover your pan with plastic wrap and place in the freezer while you prepare your cheesecake.
- In a medium bowl, using a hand mixer, beat the cream cheese and sugar until well combined and fluffy, about 3 minutes. 16 ounces cream cheese, ½ cup powdered sugar
- Add in banana pudding mix, vanilla, and sour cream. Beat well until the mixture is thick and creamy, for about 2 minutes. 3.4 ounces instant banana pudding mix**, 1 teaspoon pure vanilla extract, 1 cup sour cream
- Fold in whipped topping with a rubber spatula. Mix gently until incorporated throughout. 2 cups whipped topping
- Remove the pan from the freezer and add one-half of your completed cheesecake mixture over the crust layer.
- Gently place 1 banana’s worth of banana slices over the cheesecake in a circular pattern until covered. 2 bananas
- Pour the remaining cheesecake over the bananas and smooth the top with a spatula or an icing knife.
- Cover the pan again with plastic wrap and place in the fridge for at least 5 hours or overnight.
- When ready to serve your cheesecake, decorate with whipped topping using a clean piping bag and a star-shaped tip. Pipe small flowers around the rim of the cheesecake.
- Gently place alternating slices of the remaining banana and wafer cookies on the edge of each flower.
- When finished decorating, gently run a knife along the inside edge of your springform pan and then remove the outside ring.
- Cut into desired slices and serve chilled. Enjoy.
Video
Notes
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
