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Banana Cream Cheesecake

Banana cream cheesecake is a no-bake banana cheesecake with a golden vanilla wafer crust and a pale yellow banana cream filling. Chill until firm, then finish with whipped cream, banana slices, and a caramel drizzle for a creamy banana dessert slice.
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Prep Time 30 minutes
chilling 6 hours
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

vanilla wafer crust
  • 2 cup vanilla wafers finely crushed
  • 5 tbsp butter melted
  • 2 tbsp sugar
banana cream filling
  • 16 oz cream cheese softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 box (3.4 oz) instant banana pudding mix dry
  • 0.5 cup whole milk cold
  • 2 cups whipped topping folded in
  • 3 bananas ripe, sliced
topping
  • 1.5 cups whipped topping or whipped cream
  • caramel drizzle for garnish
  • banana slices extra, for garnish

Equipment

  • 1 springform pan
  • 1 electric mixer

Method
 

Make the crust
  1. Mix the crushed vanilla wafers, melted butter, and sugar until evenly combined, then press firmly into the bottom of a 9-inch springform pan. Chill for 20 minutes to set the base.
Make the banana cream filling
  1. Beat the cream cheese until completely smooth using an electric mixer, scraping the sides as needed. Add the sweetened condensed milk, dry instant banana pudding mix, and cold whole milk, then beat until smooth and thick.
  2. Fold in 2 cups whipped topping until airy and fully combined. Keep the filling thick so it holds its shape when layered.
Assemble and chill
  1. Pour half the filling over the chilled crust, then arrange banana slices in a single layer. Pour the remaining filling over the bananas and smooth the top for an even surface.
  2. Refrigerate for at least 6 hours or overnight until firm. Do not slice until fully set for clean, creamy layers.
Serve
  1. Spread whipped cream over the top right before serving to keep it fresh and light. Garnish with extra banana slices and caramel drizzle just before serving.

Notes

Pro tip: ensure the cream cheese is fully softened and beat until completely smooth so the filling stays silky and lump-free. Refrigerate covered for up to 4 days; freezing is not recommended for best texture. For a lighter option, use low-fat cream cheese and reduced-fat whipped topping if available, keeping the pudding mix the same.