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No-Bake Banana Pudding Cheesecake

No-Bake Banana Pudding Cheesecake is a luscious dessert that combines the comforting flavors of creamy cheesecake and sweet bananas, all nestled in a crunchy graham cracker crust. Perfect for any occasion, this simple yet impressive treat requires no baking, making it an easy option for gatherings or cozy nights in. Serve chilled to enjoy its rich and smooth texture, and watch as it quickly becomes a favorite among family and friends.

  • Total Time: 30 minute
  • Yield: Serves 12 1x

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tsp vanilla extract
  • 2 cups whipped topping (Cool Whip)
  • 2 ripe bananas, sliced (plus extra for garnish)
  • 1 box (3.4 oz) instant banana pudding mix

Instructions

  1. 1. Create the crust: In a bowl, mix graham cracker crumbs with melted butter until combined. Press firmly into the bottom of a springform pan.
  2. 2. Prepare the filling: Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix well.
  3. 3. Incorporate whipped topping and pudding mix into the cream cheese mixture until fluffy.
  4. 4. Gently fold in sliced bananas to the filling mixture.
  5. 5. Pour the filling over the crust, smoothing the top with a spatula.
  6. 6. Chill in the refrigerator for at least 4 hours or overnight for best results.
  7. 7. Garnish with additional banana slices before serving.
  • Author: Ashley Adams
  • Prep Time: 20 minutes
  • Cook Time: None
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (90g)
  • Calories: 290
  • Sugar: 19g
  • Sodium: 210mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

Keywords: For added flavor, consider using chocolate or vanilla pudding mix instead of banana. Ensure your cream cheese is at room temperature for a smoother mixture. Leftovers can be stored in an airtight container in the fridge for up to three days.