Go Back
+ servings
A single square of banana cream cheesecake topped with whipped cream and a banana slice.
Print Recipe
5 from 200 votes

Banana Cheesecake

With its rich flavor and subtle sweetness, this Banana Cream Cheesecake puts a simple, creamy twist on classic banana pudding. A bit of extra crunch from the light and buttery no-bake crust adds a satisfying complexity to the texture, making this treat versatile enough to fit any occasion.
Prep Time20 minutes
Chill Time8 hours
Total Time8 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: banana bars, banana cheesecake, banana pudding cheesecake, no bake cheesecake
Servings: 9
Author: Jill

Equipment

  • Refrigerator

Ingredients

  • 3 cups Nilla Wafer cookie crumbs (approximately one 11-ounce box)
  • 1/2 cup butter melted
  • 1 pint heavy whipping cream
  • 3/4 cup sugar
  • 24 ounces cream cheese (3 8-ounce packages) softened
  • 2 packages instant banana cream pudding mix (3.4 ounces each)
  • optional garnish: whipped topping and banana slices

Instructions

  • In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 8x8-inch baking pan (a 9x9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps.
  • In a large metal mixing bowl (I like to place the bowl in the freezer for 10 minutes so it's cold), with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.
  • In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add the dry pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.
  • Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
  • Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.

Notes

  • To Store: Cover with plastic wrap and store in the refrigerator for up to three days. Serve chilled.
  • To Freeze: Wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight. OR: Coat completely with chocolate ganache and serve frozen.