No Bake Banana Pudding Cheesecake
No Bake Banana Pudding Cheesecake is the perfect dessert for any occasion. It’s easy to make, requires no baking, and is sure to impress your family and friends. All the banana lovers in your life will rave about this simple dessert.
During the warm weather months, we love to make no-bake cheesecakes because they are light and refreshing, and you don’t even have to turn on the oven. If you are looking for more no-bake cheesecake recipes, try this No-Bake Oatmeal Creme Pie Cheesecake or this No-Bake Chocolate Cheesecake with Oreo Crust.
Table of contents
Why You’ll Love This Recipe
- No need to heat up the house: With this recipe, there’s no need to turn on the oven and heat up your kitchen. It’s perfect for those hot summer days when you still want a delicious treat without breaking a sweat.
- Make it ahead of time: One of the best things about this no-bake cheesecake is that you can make it ahead of time and have it ready for whenever you need it
- Great for an occasion: From birthdays to summer BBQs, this no-bake cheesecake is the perfect dessert for any occasion. You can even customize it with different toppings to fit the theme of your event.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The crust of this banana cheesecake is made with a mixture of graham crackers and vanilla wafers. This makes the crust flavorful and adds a nice crunch to each bite.
Variations
- Crust: We like the mixture of vanilla wafers and graham crackers for the crust; however, you can use all vanilla wafers or all graham crackers. You can also try using other types of cookies or even pretzels for a unique twist. Just make sure to adjust the amount of butter accordingly.
- Toppings: The sky’s the limit when it comes to toppings for cheesecake! Some popular options include fresh fruit, chocolate sauce, caramel drizzle, and crushed nuts. Get creative and have fun with it!
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a double boiler, over medium heat, whisk together the sweetened condensed milk, egg yolks, and cornstarch. Continue to stir until the mixture starts to simmer and thickens.
- Place the nilla wafers, graham crackers, brown sugar and salt into a food processor and pulse until you get crumbs. Add in the melted butter and pulse to combine. Press the cookie mixture into the bottom of a 9” springform pan, pushing the sides up about halfway.
- In a small bowl, heat the water and vanilla until simmering in the microwave. Sprinkle the gelatin over the top and stir. Let it sit while combining the rest of the filling.
- In a large bowl, mix 2 cups of heavy cream, cream cheese, mascarpone and salt. Beat with an electric hand mixer until smooth.
- Add in the chilled pudding and beat until smooth and creamy.
- Slice the bananas and lay them in a flat layer over the entire surface of the cheesecake. Top with the remaining cheesecake mix and smooth.
- To garnish, beat the remaining heavy cream (1 cup) and the powdered sugar together until stiff peaks form.
- Place the whipped cream into a piping bag and create swirls around the edges of the cheesecake. Decorate with extra nilla wafers.
Expert Tips
- It is crucial that all of your ingredients are at room temperature before beginning the recipe. This will ensure that they all combine smoothly and evenly.
- For an extra creamy texture, use full-fat cream cheese and heavy cream in this recipe.
- If you plan to remove your cheesecake from the springform pan, we recommend that you remove the sides and slip it off the bottom before you decorate it with whipped cream and graham crackers.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! Cheesecake is a fantastic make-ahead dessert. You can prepare it up to 2-3 days in advance and store it in the refrigerator, covered tightly with plastic wrap or foil. This even allows the flavors to deepen and improves the texture.
Yes, cheesecake freezes beautifully! Once it has cooled completely and set, wrap it in plastic wrap and a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator when you’re ready to enjoy it.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Bake Banana Pudding Cheesecake
Equipment
- double boiler
- Whisk
- small bowl
- Food processor
- 9″ Springform Pan
- large bowl
- Electric mixer
- large mixing bowl
Ingredients
Pudding Mixture
- 14 ounces sweetened condensed milk
- 2 eggs yolks
- 1 tablespoon cornstarch
Crust
- 6 ounces Nilla wafers
- 6 sheets graham crackers
- 3 Tablespoons brown sugar
- ½ cup melted butter
- ½ teaspoon salt
Gelatin
- 1 Tablespoon water
- 2 teaspoons vanilla
- 2 teaspoons unflavored gelatin powder
Whipped Topping
- 3 cups heavy cream
- 8 ounces cream cheese softened
- 8 ounces mascarpone cheese softened
- ½ teaspoon salt
- 2-3 medium sized bananas
- 2 Tablespoons powdered sugar
Instructions
- In a double boiler, over medium heat, whisk together the sweetened condensed milk, egg yolks and cornstarch. Continue to stir until the mixture starts to simmer and thickens.
- Remove from heat and transfer to a small bowl and cover with plastic wrap to prevent a film forming on top of the pudding mixture.
- Place the bowl in the refrigerator to chill.
- To make the crust, place the nilla wafers, graham crackers, brown sugar and salt into a food processor and pulse until you get crumbs.
- Add in the melted butter and pulse to combine.
- Press the cookie mixture into the bottom of a 9” springform pan, pushing the sides up about halfway.
- In a small bowl, heat the water and vanilla until simmering in the microwave.
- Sprinkle the gelatin over the top and stir. Let it sit while combining the rest of the filling.
- Place the pan into the refrigerator to chill for at least 30 minutes.
- In a large bowl, mix 2 cups of heavy cream, cream cheese, mascarpone and salt.
- Beat with an electric hand mixer until smooth.
- Add in the chilled pudding and beat ‘until smooth and creamy.
- Reheat the gelatin mixture for 10-15 seconds until it’s smooth when stirred.
- Add the gelatin mixture to the cheesecake mix and beat until fully incorporated.
- Spoon about half of the cheesecake into the springform pan and smooth in an even layer.
- Slice the bananas and lay them in a flat layer over the entire surface of the cheesecake.
- Top with the remaining cheesecake mix and smooth.
- Place the cheesecake in the refrigerator to chill for at least 8 hours, preferably overnight.
- To garnish, beat the remaining heavy cream (1 cup) and the powdered sugar together until stiff peaks form.
- Place the whipped cream into a piping bag and create swirls around the edges of the cheesecake.
- Decorate with extra nilla wafers.
- Slice and serve!
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
