★★★★★

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 Bake Cheesecake recipes are some of our family’s favorite desserts. Make sure to try this Lemon Cheesecake version too.

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!

Ingredient Notes

  • Banana Cream Pudding Mix – This gets mixed with milk to create a perfect banana flavored pudding layer.
  • Nilla Wafers – Ground into fine crumbs, these get mixed with butter to form a homemade pie crust. Other vanilla wafer style cookies can be substituted. You could swap this out for our graham cracker crust instead!
  • Cream Cheese – You can’t make cheesecake without it! Remember to use regular (full fat) cream cheese and let it soften to room temperature for easier mixing.
  • Heavy whipping cream – Beaten with cheesecake and sugar, it gives no bake cheesecake and extra creamy flavor and light consistency.
  • Cool Whip – Yes, you can use real whipped cream instead but the stabilized whipped topping tastes especially good on top of banana cheesecake.
  • Bananas – A few sliced bananas on top make this banana cheesecake complete! They are layered until the pudding so every bite includes plenty of real banana flavor.

Easy Instructions

Make the pudding:

Mix together the pudding mix with milk. Let it chill in the fridge while you prepare the other cheesecake ingredients.

For the crust:

Pulse nilla wafers in a food processor to form fine crumbs. Mix with melted butter. Press the crust into the bottom of a greased spring form pan.

Make the cheesecake filling:

Beat the cheesecake filling ingredients together. Pour the filling into the Nilla wafer crust.

Assemble and garnish:

Place banana slices on top of the cheesecake. Pour the thickened pudding over the bananas. Top everything with a thick layer of cool whip.

Let the whole cake chill for at least 2 hours. Before serving, sprinkle a few more crushed Nilla wafers on top of the banana 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!

Tips and Tricks

  • Cool whip garnish: You will have 4 ounces of cool whip left after chilling the cake. Use a frosting bag to pipe the extra cool whip along the border of the no bake banana cheesecake!
  • Storing: Keep this (and all no bake cheesecakes) in the refrigerator when it’s not being eaten.
  • Try our no bake strawberry cheesecake recipe next!
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!

Recipe FAQs

Do I need Instant Pudding Mix or Cook and Serve?

This recipe uses instant banana cream pudding mix! If you want to use cook and serve, follow the recipe on the box for making pudding and let it chill in the fridge for several hours before using it in this cheesecake recipe.

How long does no bake cheesecake stay good?

No bake cheesecake is best enjoyed within 3 days of assembling. The longer it sits the mushier the bananas will get.

Can this be made with real whipped cream instead of cool whip?

Yes, you can substitute real whipped cream. However, I like the consistency of stabilized cool whip more as a cheesecake topping here.

More Easy Dessert Recipes:

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

Yield: 12 servings

No Bake Banana Cream Cheesecake

Prep Time 20 minutes
Chill Time 3 hours
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 ounce) Banana Cream Pudding mix
  • 1 ¾ cup milk

For the Crust:

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

For the Cheesecake:

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

For the Topping:

  • 12 ounce 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.

Notes

  • Cool whip garnish: You will have 4 ounces of cool whip left after chilling the cake. Use a frosting bag to pipe the extra cool whip along the border of the no bake banana cheesecake!
  • Storing: Keep this (and all no bake cheesecakes) in the refrigerator when it's not being eaten.
  • See blog post for more recipe tips and tricks.
  • Nutrition Information:

    Yield:

    12

    Serving Size:

    1 slice

    Amount Per Serving: Calories: 363Total Fat: 24gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 44mgSodium: 220mgCarbohydrates: 35gFiber: 1gSugar: 28gProtein: 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

    No Bake Banana Cream Cheesecake is a dreamy combination of banana, vanilla and cream cheese flavors. With a fluffy cool whip topping and fresh bananas, it looks as good as it tastes!

    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**

    Learn How To Become a Better Home Baker
    Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

    Categories: ,


    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 🙂

    Leave a Reply

    Your email address will not be published.