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No-Bake Banana Pudding Cheesecake

Servings: 2 pies


  • 2 8oz packages of cream cheese, softened
  • 1 scant cup sugar 2 tablespoons less than 1 cup - fill up 1 cup and remove 2 tablespoons
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 3.4 oz package instant vanilla pudding
  • 1-3/4 cup whole milk
  • 2 prepared graham cracker crumb crusts
  • 3 bananas sliced, plus more slices for garnish
  • 30 Nilla wafers plus more for garnish
  • whipped cream for serving


  • In a large bowl with a hand mixer (or in a stand mixer fitted with the whisk attachment) beat the cream cheese until smooth & fluffy.
  • Add the sugar, beat to combine. Add the heavy cream & vanilla extract; keep beating until stiff peaks form. Set aside.
  • In a separate bowl, whisk together the pudding mix and milk. Let the pudding stand for 3 minutes in the fridge so that it sets up. Fold it into the cheesecake mixture until combined.
  • Pour half the filling evenly between two graham cracker crusts. Add a single layer of sliced bananas & then a single layer of Nilla wafers. Top with the other half of the filling. Smooth the top & garnish with crushed Nilla wafers. Refrigerate until the cheesecake is firm, at least 6 hours or overnight.
  • When serving, top with whipped cream, fresh sliced bananas, & a couple Nilla wafers (if desired).