Print

Decadent No-Bake Banana Cream Cheesecake with Vanilla Wafer Crust

A perfect slice of banana cream cheesecake with a graham cracker crust, creamy filling, whipped topping, and fresh banana slices.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy, no-bake banana cream cheesecake featuring a buttery vanilla wafer crust and smooth cream cheese filling. This dessert is easy to prepare and tastes like a rich banana cream pie hybrid.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 ripe bananas, mashed
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • Banana slices, for garnish

Instructions

  1. Prepare the crust: Combine vanilla wafer crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust for at least 15 minutes while you prepare the filling.
  2. Make the cream cheese base: In a large bowl, beat the softened cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract, and sour cream until the mixture is smooth and light. Fold in the mashed bananas gently.
  3. Prepare the pudding layer: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2 minutes. Fold this pudding mixture into the cream cheese and banana mixture until just combined.
  4. Assemble the cheesecake: Spread the cream cheese filling evenly over the chilled vanilla wafer crust. Cover the pan and refrigerate for at least 4 hours, or until the cheesecake is firm.
  5. Prepare the topping: In a chilled bowl, whip the heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  6. Finish and serve: Once the cheesecake is set, carefully spread the whipped cream topping over the surface. Arrange fresh banana slices on top for garnish. Release the springform pan sides before slicing and serving.

Notes

  • For a firmer crust, bake the vanilla wafer crust at 350°F (175°C) for 10 minutes, then cool completely before adding the filling.
  • Use very ripe bananas for the best flavor in the filling.
  • You can substitute graham cracker crumbs for vanilla wafers if you prefer a different base flavor.
  • This dessert tastes best when made ahead of time, allowing the flavors to meld during chilling.

Nutrition

Find it online: https://kitchenslang.com/banana-cream-cheesecake-recipe/