This no-bake banana cream cheesecake is the perfect dessert for those who crave the comforting flavors of banana cream pie and the creamy indulgence of cheesecake—all without ever turning on the oven. Rich, velvety, and loaded with fresh bananas and a luscious cream cheese filling, this dessert is both easy to make and hard to resist. With a buttery graham cracker crust and layers of banana slices topped with whipped cream, it’s a crowd-pleaser ideal for any occasion, from casual family dinners to special celebrations. Whether you’re an experienced baker or just beginning, this no-bake cheesecake recipe delivers amazing results with minimal effort and maximum flavor.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 ripe bananas, sliced
- 2 tablespoons lemon juice (to prevent bananas from browning)
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar (for whipped cream)
- Banana slices and crushed graham crackers for topping (optional)
Instructions
- Prepare the Crust
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish, making sure it’s evenly distributed. Place it in the refrigerator to set while you prepare the filling. - Prepare the Bananas
Slice the bananas and gently toss them with lemon juice to prevent discoloration. Set aside. These banana slices will form a flavorful layer between the crust and the filling. - Make the Banana Pudding Mixture
In a mixing bowl, combine the banana pudding mix and cold milk. Whisk for about 2 minutes until it thickens. Let it sit for 5 minutes to fully set. - Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add in 1 cup powdered sugar and vanilla extract, beating again until well combined and creamy. Fold in the prepared banana pudding gently, being careful not to deflate the mixture. - Layer the Cheesecake
Remove the crust from the fridge. Arrange a single layer of banana slices over the crust. Spread the cheesecake filling evenly on top of the banana layer. Smooth the top with a spatula. - Chill the Cheesecake
Cover the cheesecake with plastic wrap or foil and refrigerate for at least 6 hours or overnight. This allows the cheesecake to fully set and develop a rich, smooth texture. - Make the Whipped Cream Topping
In a separate bowl, whip the heavy cream with 1/4 cup powdered sugar until stiff peaks form. This will be your topping. You can also use store-bought whipped cream for convenience. - Garnish and Serve
Once the cheesecake is set, remove it from the fridge. Top with the whipped cream, banana slices, and crushed graham crackers if desired. For a cleaner presentation, pipe the whipped cream around the edges. Slice and serve chilled.