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No Bake Banana Pudding Cheesecake

A creamy, dreamy mashup of Southern banana pudding and cheesecake, featuring a Nilla Wafer crust and a thick, lush filling, all without turning on the oven.
Print Recipe
Prep Time 20 minutes
Chill Time 6 minutes
Total Time 20 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 box Nilla Wafers 11 oz, crushed
  • 0.5 cup unsalted butter melted
  • 0.25 cup sugar
Cheesecake Filling
  • 16 oz cream cheese softened
  • 0.5 cup sugar
  • 1 package instant banana cream pudding mix 3.4 oz
  • 1 cup cold milk
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed
  • 3-4 bananas sliced

Equipment

  • 9-inch springform pan
  • Food Processor (for crumbs)
  • Electric Mixer
  • Large mixing bowl

Method
 

  1. Mix crushed Nilla Wafers, melted butter, and 1/4 cup sugar. Press firmly into a 9-inch springform pan. Freeze for 10 minutes.
  2. Slice 2 bananas and arrange them in a single layer over the bottom of the chilled crust.
  3. Whisk pudding mix and cold milk until thickened (about 2 minutes). Set aside.
  4. Beat softened cream cheese and 1/2 cup sugar until smooth. Add vanilla and the thickened pudding. Mix well.
  5. Gently fold in the whipped topping until smooth and fluffy.
  6. Pour filling over the banana layer in the pan. Smooth the top.
  7. Refrigerate for at least 6 hours or overnight until firm.
  8. Top with extra whipped cream, banana slices, and crushed wafers before serving.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not use 'Cook & Serve' pudding. Leftovers keep for 3 days in the fridge.