Creamy No-Bake Banana Pudding Cheesecake

Who doesn’t love the classic combination of creamy banana pudding and tangy cheesecake? This decadent no-bake dessert brings those beloved flavors together in one utterly irresistible treat. With its smooth, silky texture and the perfect balance of sweet banana and rich cream cheese, this Banana Pudding Cheesecake is an absolute showstopper – yet it’s surprisingly easy to make.

The best part? There’s no need to turn on your oven. This no-bake cheesecake comes together quickly using just a few simple ingredients. Whether you’re hosting a party, bringing a dish to a potluck, or simply craving an indulgent dessert, this Banana Pudding Cheesecake is sure to impress. Creamy, dreamy, and oh-so-delicious, one bite and you’ll be hooked!

Ingredients

Crust:

• 1 1/2 cups graham cracker crumbs or crushed cookies
• 5 tablespoons unsalted butter, melted

Cheesecake Filling:

• 24 ounces (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup heavy cream
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 2 teaspoons alcohol free vanilla extract
• 1 packet (1 tablespoon) unflavored gelatin (optional, for extra firmness)

Toppings:

• 1 cup whipped cream
• 1/4 cup caramel sauce
• 1 banana, thinly sliced (optional)
• 1 cup crushed vanilla sandwich cookies (such as Nilla Wafers)

Instructions

1. Grease a 9-inch springform pan and set aside.
2. Make the crust: In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
3. Make the cheesecake filling: In a large bowl, beat the cream cheese with a handheld mixer until smooth and creamy, about 2-3 minutes. Gradually add the sugar and beat until well incorporated.
4. In a separate bowl, use the handheld mixer to whip the heavy cream to stiff peaks.
5. Fold the whipped cream, mashed bananas, and alcohol free vanilla extract into the cream cheese mixture until fully combined and no streaks remain.
6. If using gelatin, bloom it according to the package instructions. Once bloomed, gently fold the gelatin into the cheesecake batter.
7. Pour the cheesecake filling into the prepared crust. Smooth the top with a spatula.
8. Refrigerate the cheesecake for at least 4-6 hours, or until completely set.
9. Once set, release the springform pan and transfer the cheesecake to a serving plate or cake stand.
10. Top the chilled cheesecake with whipped cream, drizzles of caramel sauce, sliced banana (if using), and crushed vanilla cookies.
11. Serve chilled and enjoy!

Cooking Tips

1. Use ripe, flavorful bananas for the best banana flavor. Overripe bananas will work perfectly.
2. Be careful not to overmix the batter, as this can introduce air bubbles and affect the smooth texture.
3. Letting the cheesecake chill thoroughly, at least 4-6 hours or overnight, is crucial for achieving the perfect firm and creamy consistency.
4. Consider adding a touch of cinnamon or nutmeg to the crust for a subtle spice note that complements the banana and caramel flavors.

Serving Suggestions

Serve chilled slices of the Banana Pudding Cheesecake with extra whipped cream, caramel sauce, and crushed vanilla cookies on the side. This dessert pairs beautifully with a cup of coffee, tea, or a glass of cold milk.

For a stunning presentation, consider garnishing the top of the cheesecake with additional banana slices or a drizzle of caramel. This no-bake stunner is sure to be the star of any gathering, whether it’s a special occasion or a casual get-together with friends and family.