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Banana Cream Cheesecake

Banana cream cheesecake with a golden vanilla wafer crust and a silky, no-bake banana cream filling made with instant banana pudding mix. Chill until firm, then top with whipped cream, banana slices, and caramel drizzle for a slice-worthy creamy banana dessert.
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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
  • 14 oz sweetened condensed milk 1 can
  • 3.4 oz instant banana pudding mix dry
  • 0.5 cup whole milk cold
  • 2 cup whipped topping folded in
  • 3 bananas ripe, sliced
Topping
  • 1.5 cup whipped topping or whipped cream
  • 0.33 bananas extra slices for garnish
  • 0.25 cup caramel drizzle for garnish

Equipment

  • 1 stand mixer

Method
 

Make the crust
  1. Mix crushed vanilla wafers, melted butter, and sugar until evenly combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the refrigerator for 20 minutes.
Make the banana cream filling
  1. Beat the cream cheese until completely smooth. Add 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 completely combined. Pour half the filling over the crust and smooth the surface.
  3. Arrange banana slices in a single layer over the first layer of filling. Pour the remaining filling over the bananas and smooth the top.
Chill and finish
  1. Refrigerate the cheesecake for at least 6 hours or overnight until firm. Spread whipped cream over the top just before serving.
  2. Garnish the top with extra banana slices and caramel drizzle right before serving. Slice and serve after chilling sets.

Notes

Pro tip: make sure the cream cheese is fully softened so the filling turns silky and lump-free. Refrigerate covered for up to 4 days; freezer is not recommended because the dairy-based filling can lose texture after thawing. For a lighter option, use reduced-fat cream cheese and a reduced-calorie whipped topping (texture may be slightly softer but still sets with the same chill time).