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Banana Cream Cheesecake

Banana cream cheesecake that’s no-bake and set with instant banana pudding for a silky, sliceable filling. It uses a golden vanilla wafer crust and a pale yellow banana layer, finished with whipped cream and a caramel drizzle.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

vanilla wafer crust
  • 2 cup vanilla wafers finely crushed
  • 5 tbsp butter melted
  • 2 tbsp sugar
banana cream filling
  • 16 oz cream cheese softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 box (3.4 oz) instant banana pudding mix dry
  • 0.5 cup whole milk cold
  • 2 cup whipped topping folded in
  • 3 ripe bananas sliced
topping
  • 1.5 cup whipped topping or whipped cream
  • 0.5 banana slices for garnish
  • 1 tbsp caramel drizzle for garnish

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the vanilla wafer crust
  1. Mix the crushed vanilla wafers, melted butter, and sugar until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
  2. Refrigerate the crust for 20 minutes to set. The crust should hold together when you lightly press it.
Make the banana cream filling
  1. Beat the cream cheese until completely smooth, scraping the sides as needed. Add the sweetened condensed milk, dry instant banana pudding mix, and cold whole milk.
  2. Beat until smooth and thick, with no visible lumps. Fold in 2 cups whipped topping until airy and fully combined.
  3. Pour half the filling over the crust, then arrange banana slices in a single layer. Pour the remaining filling over the bananas and smooth the top.
Chill and finish
  1. Refrigerate for at least 6 hours or overnight until firm. The center should jiggle only slightly when moved.
  2. Spread the whipped topping over the top just before serving. Garnish with extra banana slices and caramel drizzle for a visible, glossy finish.

Notes

For clean slices, run a thin knife under hot water, wipe dry, and slice right after the cheesecake is topped. Refrigerate covered up to 4 days; freezing is not recommended due to the banana and whipped topping texture. If you want a lighter version, swap in light cream cheese and use reduced-fat whipped topping while keeping the pudding mix dry for proper thickening.