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No-Bake Banana Pudding Cheesecake

No-Bake Banana Pudding Cheesecake

  • Author: admin
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian (can be adapted to Gluten-Free and Vegan)

Description

A luscious no-bake banana pudding cheesecake combining creamy cheesecake texture, fresh bananas, and classic banana pudding flavor. This easy-to-make, refrigerator-set dessert features a crunchy graham cracker crust and a fluffy filling, perfect for parties, potlucks, or family treats without heating your kitchen.

Ingredients

Scale

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) instant banana pudding mix
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping (such as Cool Whip)
  • 3–4 fresh bananas, sliced

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and mix with melted butter until the consistency resembles damp sand. Press firmly into the bottom of your serving pan to create a sturdy base. Refrigerate while preparing the filling.
  2. Mix the Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth. Gradually add sweetened condensed milk and vanilla extract, mixing until fully combined. Stir in the banana pudding mix, then gently fold in the whipped topping to create a light, fluffy texture.
  3. Add Fresh Bananas: Slice fresh bananas and gently fold most into the cheesecake filling, reserving a few slices for garnish. This enhances natural banana flavor and adds texture.
  4. Assemble and Chill: Pour the cheesecake mixture evenly over the chilled crust. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to allow layers to set and flavors to meld.
  5. Garnish Before Serving: Once set, decorate the top with reserved banana slices and optional toppings such as whipped cream, crushed nuts, or caramel drizzle for an attractive finish.

Notes

  • Chill thoroughly for at least 4 hours or overnight for the best texture and clean slices.
  • Use ripe bananas with brown spots for maximum sweetness and flavor.
  • Soften cream cheese to room temperature before mixing to avoid lumps.
  • Toss banana slices in lemon juice if preparing ahead to prevent browning.
  • Experiment with layering pudding and bananas separately for a visual effect.
  • This recipe is adaptable for gluten-free, vegan, or chocolate variations.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Freeze portions wrapped tightly for longer storage; thaw overnight in the fridge before serving.
  • Serve chilled; do not reheat to maintain creamy texture.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (1/8 of recipe)
  • Calories: 320
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 11g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 55mg

Keywords: banana pudding, no bake cheesecake, banana dessert, easy cheesecake, no oven dessert

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Find it online: https://dishesbyme.com/no-bake-banana-pudding-cheesecake/