This easy no-bake banana cheesecake combines the creamy richness of cheesecake with the sweet, light tropical flavor of bananas.
This simple dessert comes together in no time. It’s made with condensed milk, cream cheese, and ripe bananas on a buttery vanilla wafer crust. It’s the perfect dessert for a hot summer day or when craving a quick and delicious treat.
- Prep Time: 20 minutes
- Chill Time: 3 hours
- Total Time: 3 hours and 20 minutes
- Servings: 12
- Prep Level: Beginner +
Why You’ll Love This Recipe
- Quick and simple
- Rich, creamy texture
- Deliciously nostalgic
- Great make-ahead dessert
Ingredients
What You Will Need
Crust:
- Vanilla wafers
- Brown sugar
- Unsalted butter
Cheesecake:
- Cream cheese
- Condensed milk
- Lemon juice
- Vanilla extract
- Instant banana cream pudding mix
- Fresh bananas
Whipped Cream Topping:
- Heavy cream
- Confectioners’ sugar
Helpful Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- 8-inch square baking pan
How To Make
1. Make the Crust
Place the cookies in a food processor and pulse until you have fine crumbs. (see FAQ’s)
Combine the cookie crumbs, melted butter, and brown sugar in a bowl and stir until completely mixed.
Press the mixture firmly into the bottom of the pan.
2.Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy. Add the sweetened condensed milk and beat until fully incorporated.
Mix in the lemon juice and vanilla extract to the cream cheese mixture. Gradually pour in the pudding mix and beat until combined and smooth.
Layer fresh banana slices on top of the prepared crust.
Spoon the filling over the layer of banana slices and spread evenly.
3. Make the Topping
In a separate bowl, beat the heavy whipping cream, gradually adding in the powdered sugar. Beat for 2 to 3 minutes or until soft peaks form. (see FAQ’s)
Spread the whipped cream on top of the cheesecake layer.
4. Chill and Serve
Refrigerate the cheesecake for at least 3 hours or until fully set.
Top with fresh banana slices and additional Nilla wafers. For extra indulgence, drizzle with warm caramel or homemade chocolate sauce by Sweets & Thank you.
Complete measurements and times are at the bottom of the post.
Tips & Tricks
- Use ripe bananas for the best flavor. They’re naturally sweeter.
- Soften the cream cheese. Room temperature cream cheese blends smoother without lumps.
- Firmly press the crust into the pan to decrease crumbling. Use the palm of your hand or the bottom of a glass.
- For best results, allow plenty of fridge time for setting.
- Chilling your bowl and beaters before whipping cream helps the cream whip faster and fluffier.
How To Store
Keep the cheesecake covered with plastic wrap or in an airtight container in the fridge for 3 to 4 days.
Frequently Asked Questions
Yes! It’s actually better to make it ahead so it has time to set. Prepare it for up to 24 hours in advance and store it in the fridge until ready to serve.
Toss banana slices in a little lemon juice before using to prevent browning.
Use a food processor for fine crumbs or place wafers in a zip-top plastic bag and crush with a rolling pin.
Absolutely! Substitute with an 8 ounce tub of whipped topping for convenience.
Looking for more easy desserts? Check out some of my favorites:
Black Bottom Cupcakes with Mini Chocolate Chips
Easy Bread Pudding with Rum Sauce
Easy No Bake Banana Cheesecake Delight (with Pudding)
This easy no-bake banana cheesecake combines the creamy richness of cheesecake with the sweet, light tropical flavor of bananas. This delicious dessert comes together in no time. It's made with condensed milk, cream cheese, and ripe bananas on a buttery vanilla wafer crust.
Ingredients
- 1.5 cups cookie crumbs (about 50 wafers)
- 3 tablespoons light brown sugar
- 6 tablespoons melted butter – unsalted
- 8 ounces cream cheese at room temperature
- 1 can of sweetened condensed milk – 14 ounces
- 1/4 cup lemon juice
- 1 teaspoon pure vanilla extract
- 2 medium bananas – sliced
- 1 pint heavy whipping cream (2 cups)
- 3 to 4 tablespoons confectioners’ sugar (powdered sugar)
Instructions
- Place the cookies in a food processor and pulse a few times until you have fine crumbs. (see FAQ’s)
- Combine the crushed nilla wafers, melted butter, and brown sugar in a bowl and stir until completely mixed.
- Press the mixture firmly into the bottom of the pan. (see Tips) Chill in the fridge while you prepare the filling.
- In a large bowl, beat the cream cheese until smooth and creamy on low speed.
- Add the sweetened condensed milk and beat until fully incorporated.
- Mix in the lemon juice and vanilla extract to the cream cheese mixture.
- Pour in the instant banana pudding mix a little at a time and beat until combined and smooth.
- Layer fresh banana slices on top of the prepared crust.
- Spoon the filling over the layer of banana slices and spread evenly.
- Beat the heavy whipping cream in a chilled bowl on medium-high speed. Gradually add in the powdered sugar. Beat until soft peaks form.
- Spread the whipped cream over the cheesecake layer.
- Refrigerate the cheesecake for at least 3 hours or until fully set.
- Top with fresh banana slices and additional Nilla wafers. For extra indulgence, drizzle with. warm caramel or chocolate sauce.
Notes
Helpful Equipment
- Large mixing bowl
- Electric hand mixer or stand mixer
- 8-inch square baking pan
Top Tips
Use ripe bananas for the best flavor. They're naturally sweeter.
Soften the cream cheese. Room temperature cream cheese blends smoother without lumps.
Firmly press the crust into the pan to decrease crumbling. Use the palm of your hand or the bottom of a glass.
Allow plenty of fridge time for best results.
Chill your whipped cream tools. Chilling your bowl and beaters before whipping cream helps the cream whip faster and fluffier.
Leave a Reply