Who doesn’t love a creamy, indulgent cheesecake? And when it’s a no-bake recipe, it means you can enjoy all that deliciousness without even turning on the oven. If you’re a fan of bananas, then this no-bake banana cheesecake recipe is guaranteed to become one of your go-to desserts.
This recipe is perfect for those hot summer days when you want to satisfy your sweet tooth without heating up the kitchen. With a buttery graham cracker crust, a luscious banana cheesecake filling, and a sweet, tangy topping, this no-bake banana cheesecake is sure to be a hit with your friends and family.
Whether you’re hosting a backyard barbecue or just looking for a simple yet impressive dessert to enjoy at home, this recipe is a winner. Plus, it’s easy to make ahead of time, so you can focus on making the most of your time with your loved ones.
So, why not give this no-bake banana cheesecake recipe a try and treat yourself to a slice of creamy, banana-filled perfection?
How to Make No-Bake Banana Cheesecake
For the crust-
- Nilla Wafers
- Brown Sugar
- Melted Butter
For the cheesecake-
- Cream Cheese
- Instant Banana Pudding
- Cool Whip
- Ripe Banana slices, for the mix, and for topping
For detailed ingredients and instructions, see the printable recipe card below.
Step 1: Open the box of Nilla wafers and set aside about 12 cookies.
Step 2: To make the crust, crush the remaining cookies, to make about 2 ½ cups of crumbs.
Step 3: Mix together crushed Nilla wafers, brown sugar, and melted butter.
Step 4: Press the mixture into the bottom of your springform pan, covering the bottom and about halfway up the sides.
Step 5: Move the crust to the freezer while you prepare the filling.
Step 6: In a large bowl, beat cream cheese, until smooth. Add in one banana, and mix well into the cream cheese.
Step 7: In a separate bowl, whisk together pudding mix and milk, until combined.
Step 8: Add the pudding mixture to the cream cheese mixture, and mix well to combine.
Step 9: Add the cool whip, and mix again, until everything is incorporated.
Step 10: Pour the cheesecake filling into your prepared crust, and move to the freezer to set for about 1 hour, or until ready to serve.
Step 11: Before serving, top with cool whip, sliced bananas, Nilla wafers, and crushed Nilla wafers, if desired.
Step 12: Allow the cheesecake to thaw slightly before serving, if it is frozen solid.
No Bake Banana Cream Cheesecake FAQs
Which is better- no bake or baked cheesecake?
When it comes to the great cheesecake debate of no-bake versus baked, it really comes down to personal preference. No-bake cheesecakes are often preferred for their light and fluffy texture, as well as for their quick and easy preparation. They are made with a simple mixture of cream cheese, sugar, and whipped topping, and are set in the refrigerator rather than being baked. On the other hand, traditional baked cheesecakes are known for their dense and creamy texture, and for the slightly caramelized flavor they develop during the baking process. Baked cheesecakes also usually have a crust and can support a wider range of toppings and flavorings. While both types have their merits, for those looking for a quick and easy dessert, no-bake cheesecake may be the way to go. However, for those who prefer a more traditional and decadent cheesecake experience, the baked variety is the clear winner. Ultimately, the best choice depends on individual taste and the desired occasion.
Why is my no bake cheesecake not firm?
There are a few reasons why your no-bake cheesecake may not be firm. One reason could be that you didn’t chill the cheesecake for long enough. No-bake cheesecakes need to be refrigerated for several hours, or preferably overnight, to allow the filling to set properly. If you didn’t give it enough time to chill, it may not have had a chance to firm up. Alternatively, if you over-mixed the filling, you may have incorporated too much air, which can prevent the cheesecake from setting properly. Taking these factors into consideration and making adjustments accordingly should help you achieve a firmer and more satisfying no-bake cheesecake in the future, just make sure to follow the ingredient amounts exactly.
No bake banana cheesecake bars?
You can definitely make no bake banana cheesecake bars, check out this easy recipe for Banana Cheesecake Bars.
Can I make this No Bake Cheesecake ahead of time?
Yes, you can absolutely make this No Bake Cheesecake ahead of time. In fact, it’s actually recommended to make it in advance to allow enough time for the cheesecake to set and chill in the refrigerator. Making it ahead of time also allows for more flexibility in your schedule when preparing for a dinner party or special event. Once the cheesecake is prepared and assembled, simply cover it tightly with plastic wrap and store it in the refrigerator for up to 24 hours before serving. This allows the flavors to fully develop and the texture to set, resulting in a perfectly creamy and delicious dessert. Additionally, making the cheesecake ahead of time gives you the opportunity to focus on other aspects of your meal preparation without having to worry about last-minute dessert making. So go ahead and make this No Bake Cheesecake ahead of time for a stress-free and delicious dessert option.
How long will this Banana Pudding Cheesecake last?
I keep no-bake desserts for 2-3 days at most. Make sure to store in an airtight container in the refrigerator, and just keep an eye on things. Sometimes, no bake recipes can begin to separate, at which point they would not be as tasty.
Do I need Instant Pudding Mix or Cook and Serve?
Instant pudding mix is needed for this quick and easy recipe.
Can I use homemade whipped cream to top a no-bake banana cheesecake?
Yes! Feel free to top this dessert with your own homemade recipe. However, you’ll want to stick to the cool whip for the filling to make sure that the cake gets firm enough.
What is the best way to incorporate fresh bananas into a no-bake banana cheesecake?
Fresh bananas can be incorporated into a no-bake banana cheesecake by slicing them and layering them within the filling or placing them on the top of the cheesecake. This adds a natural banana flavor and texture to the dessert.
More Easy Dessert Recipes
- 1 box mini Nilla wafers
- ¼ cup brown sugar
- ⅓ cup butter, melted
- 8 ounces cream cheese
- (1) 3.4 oz. package of instant banana cream pudding mix
- ¾ cup milk
- 8 ounces cool whip, plus an additional 1 cup for topping, if desired
- 1 ripe banana, plus another for topping, if desired
- Open the box of Nilla wafers and set aside about 12 cookies.
- To make the crust, crush the remaining cookies, to make about 2 ½ cups of crumbs.
- Mix together crushed Nilla wafers, brown sugar, and melted butter.
- Press the mixture into the bottom of your springform pan, covering the bottom and about halfway up the sides.
- Move the crust to the freezer while you prepare the filling.
- In a large bowl, beat cream cheese, until smooth. Add in one banana, and mix well into the cream cheese.
- In a separate bowl, whisk together pudding mix and milk, until combined.
- Add the pudding mixture to the cream cheese mixture, and mix well to combine.
- Add the cool whip, and mix again, until everything is incorporated.
- Pour the cheesecake filling into your prepared crust, and move to the freezer to set for about 1 hour, or until ready to serve.\
- Before serving, top with cool whip, bananas, Nilla wafers, and crushed Nilla wafers, if desired.
- Allow the cheesecake to thaw slightly before serving, if it is frozen solid.
Serving Size:1 piece
Amount Per Serving: Calories: 423
Nutrition information isn’t always accurate.