★★★★★

No Bake Banana Cream Cheesecake

No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You’ll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!

No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You'll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!

Why this Recipe is Best

It’s my birthday today, whoohoo!!! Okay, it’s not really, but it’s SOMEONE’s birthday today, and this cheesecake is the perfect way to celebrate!! The recipe inspiration comes from my friend Julianne and her cookbook “No Bake Treats.”

I have a huge collection of cookbooks. Some that are definitely collecting dust, and some that have spills, splatters and bunny-eared pages because I love them so much. Today’s recipe comes from a cookbook that will be used often.

Why is this one a keeper? Because….

  1. It’s packed with delicious no bake recipes. Perfect for summer.
  2. It’s created by a blogger (Hi Julianne) I love and trust! I know her recipes will knock your socks off!
  3. The photos. Every recipe has a photo (I LOVE THAT) and they all look amazing. I’m curious which one you will try first!
No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You'll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!
No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You'll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!
No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You'll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!

More Easy Dessert Recipes:

You may also love this easy No Bake BLUEBERRY Cheesecake recipe!

Yield: 10 servings

No Bake Banana Cream Cheesecake

Prep Time 3 hours 20 minutes
Total Time 3 hours 20 minutes

No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You'll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!

Ingredients

For the Pudding:

  • 1 box (3.4 oz) Banana Cream Pudding mix
  • 1 ¾ cup milk (I used skim milk)

For the Crust:

  • 1 box (11 oz) Nilla Wafers cookies
  • ¾ cup unsalted butter, melted

For the Cheesecake:

  • 2 packages (8 oz each) cream cheese, softened
  • ½ cup granulated sugar
  • 2 Tablespoons heavy whipping cream
  • 1 teaspoon vanilla extract

For the Topping:

  • 12 oz Cool Whip, thawed, divided
  • 3 large bananas, sliced
  • 6 Nilla Wafers, crushed, for garnish

Instructions

For the Pudding:

  1. Prepare pudding mixture first so that it has a few minutes to chill and thicken before assembling the cheesecake.
  2. In a small bowl, whisk together the pudding mix and milk until smooth. Refrigerate for 5 minutes, until ready to assemble.

For the Crust:

  1. Lightly grease the bottom of a 9-inch springform pan with baking spray. Set aside.
  2. In a food processor, grind the vanilla wafers (reserving about 6 of them for the garnish) until a fine crumb. Add in the melted butter and combine together with a fork.
  3. Pour crust mixture into bottom of springform pan and press firmly to create a thick crust! Set aside.

For the Cheesecake:

  1. Beat cream cheese with sugar for 3-4 minutes until light and fluffy. Add in whipping cream and vanilla and beat an additional 2-3 minutes, scraping down the sides of the bowl as needed.
  2. Pour cheesecake filling into prepared crust.

To assemble:

  1. Once you have poured your cheesecake filling onto your crust, add your sliced bananas to the top of the cheesecake.
  2. Get your pudding mixture out of the refrigerator and pour that over the sliced bananas.
  3. Top everything with 8 oz of the thawed Cool Whip.
  4. Refrigerate entire cake for at least 3 hours.
  5. When ready to serve, use your 6 reserved cookies and crush them. Sprinkle over the top of the Cool Whip.
  6. With your remaining 4 oz of Cool Whip, add it to a piping bag and add some festive swirls to the edges of your cheesecake. Serve and enjoy!

Nutrition Information:

Yield:

10

Serving Size:

1 slice

Amount Per Serving: Calories: 435Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 52mgSodium: 264mgCarbohydrates: 42gFiber: 2gSugar: 34gProtein: 4g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 14, 2018

Comments & Reviews

  1. Made this for my sons bday and everyone, including my cheesecake haters LOVED it. Fantastic dish for summer!

  2. I just whipped this up for Easter. I don’t usually do no bake so I will let you know what the family thinks!

  3. Hi, when you post recipes on Facebook Stories sometimes you don’t put the name of the recipe or link to go to it at that moment and the picture looks really good and I would like the recipe but have no way of finding it even on your website if I don’t know the name of it.
    Thank you
    Donna

    1. To process the cookies into crumbs, you can use a blender or a ziploc bag with a meat tenderizer, haha. Just make sure to get fine crumbs.

        1. Where is the recipe. I am so wanting to make this but I can’t find your recipe. I am new to all this modern age stuff so please bear with me .
          Thank you

        2. If you’ve made it to the comment section you’ve gone too far and passed the recipe card 🙂

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