This easy no-bake banana pudding cheesecake recipe is an effortless dessert that can be prepared in minutes, with no cooking required!
This easy cheesecake recipe is so simple, anyone can do it. The cheesecake filling is loaded with banana flavor from a simple mixture of banana cream pudding and cream cheese that is blended with coconut milk for an additional layer of flavor and served on a traditional graham cracker crust. Skip the baking, skip the water bath, skip all of the hard work, and just enjoy each sweet bite the easy way!
Ingredients & Substitutions
- Instant banana cream pudding mix - Rather than making a banana cheesecake, you can also make this with other pudding flavors. Vanilla pudding would be a good substitute.
- Sweetened coconut milk - If you don't enjoy the flavor of coconut, use regular milk instead.
- Cream cheese
- Prepared graham cracker pie crust - These can be purchased already made at your local grocery store. Or you can make your own homemade cheesecake crust. Alternatively, a vanilla wafer crust is a great substitute.
- Ripe bananas
- Whipped Cream or Topping - Such as Cool whip or Reddi Wip.
If you wish to enhance the classic flavor of cheesecake you can even add a splash of lemon juice to the cream cheese mixture, which gives your no bake cheesecake batter a slightly sour tanginess. A bit of vanilla extract can be added as well for a delicious twist. As always, play around with the recipe and make it your own!
How to make it
Begin making this banana pudding cheesecake recipe by preparing your filling. Add the sweetened coconut milk to a large bowl with the instant pudding mix and mix well for two minutes to combine. You can use a whisk, but a hand mixer set on low speed is easiest.
Next, begin beating your cream cheese in a separate large mixing bowl to lighten the texture. You will want to ensure your cream cheese is softened beforehand. The easiest way to do this is to set the unopened packets in hot water for ten minutes.
For best results, slowly add your banana pudding mix to the cream cheese in small batches, mixing well to fully combine before adding more. This prevents lumps from forming. Once fully combined, add the cheesecake mixture to your prepared graham cracker crust.
Let the cheesecake rest in the refrigerator to firm up for a minimum of four hours, but letting it rest overnight is even better. When ready to serve, place slices of fresh bananas over the top in a single layer and serve with whipped topping.
Storing Leftover Cheesecake
Any leftover banana pudding cheesecake can be stored in your refrigerator for about one week. However, to protect the flavor you will want to place it in an airtight container or cover it with plastic wrap. I do not recommend storing it with fresh banana slices over the top as they will oxidize the longer they are exposed to air.
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Banana Pudding Cheesecake
- 2 packages instant banana cream pudding (3.4 ounce packets)
- 1 ¾ cup sweetened coconut milk (can substitute regular milk)
- 16 ounces cream cheese (softened)
- 9" prepared graham cracker pie crust
- 1 ripe banana (sliced)
- whipped topping for serving
- Prepare pudding by adding coconut milk to a mixing bowl with the banana cream pudding packets. Mix for two minutes, until smooth.
- In a separate bowl, begin beating the cream cheese with a hand mixer to lighten it, and then slowly add pudding to the cream cheese a little bit at a time. Mix well to fully incorporate each batch of pudding before adding more.
- Add the cheesecake filling to the prepared pie crust and place in the refrigerator to chill and firm up. I recommend at least 4 hours, but overnight is best.
- Prior to serving, place sliced bananas on top of the cheesecake, slice, and serve with whipped topping as desired.
This recipe was originally published on February 13, 2019, on FoxValleyFoodie.com.