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Banana Cream Cheesecake

banana cream cheesecake is a no-bake banana dessert with a buttery vanilla wafer crust and a silky, pudding-thick banana cream filling. Layer banana slices inside and chill until firm for clean, sliceable wedges topped with whipped cream and caramel drizzle.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Vanilla Wafer Crust
  • 2 cups 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
  • extra banana slices for garnish
  • caramel drizzle for garnish

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Mix the crushed vanilla wafers, melted butter, and sugar until the crumbs look evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan, then refrigerate for 20 minutes until set.
Make the banana cream filling
  1. Beat the cream cheese until completely smooth, scraping the bowl as needed for a silky texture. Add the sweetened condensed milk, dry instant banana pudding mix, and cold whole milk, then beat until smooth and thick.
  2. Fold in the whipped topping until airy and combined, with no streaks remaining. Pour half the filling over the chilled crust.
  3. Arrange the banana slices in a single layer over the first layer of filling. Pour the remaining filling on top and smooth the surface so it’s level.
Chill and finish
  1. Refrigerate the cheesecake for at least 6 hours or overnight until firm to the touch. Spread whipped topping over the top just before serving for a fresh, fluffy look.
  2. Garnish with extra banana slices and caramel drizzle right before serving. Slice with a clean cut so the banana cream filling holds its shape.

Notes

For the smoothest filling, ensure the cream cheese is fully softened before beating. Refrigerate covered up to 4 days; freeze without the whipped topping and caramel for up to 1 month, then thaw overnight in the fridge and add fresh topping before serving. For a lighter swap, use low-fat cream cheese and low-fat whipped topping (texture may be slightly softer but still thick when chilled).