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Banana Cream Cheesecake

Banana cream cheesecake is a no-bake banana cheesecake with a golden vanilla wafer crust and a thick, silky banana cream filling. Slice it into lush layers with visible banana slices, topped with whipped cream and caramel drizzle for a classic banana pudding cheesecake vibe.
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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
  • 1 can (14 oz) sweetened condensed milk
  • 1 box (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
  • caramel drizzle for garnish
  • banana slices extra, for garnish

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the vanilla wafer 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. Aim for an even, compact layer with no loose crumbs at the edges.
  2. Refrigerate the crust for 20 minutes to set before adding the filling. You should see the crust look slightly firm and hold together when lightly pressed.
Prepare the banana cream filling
  1. Beat the cream cheese until completely smooth, scraping the bowl as needed. Stop when there are no lumps and the texture looks creamy.
  2. Add sweetened condensed milk, dry instant banana pudding mix, and cold whole milk, then beat until smooth and thick. The mixture should thicken to a spoonable, custard-like consistency.
  3. Fold in 2 cups whipped topping until airy and combined. Mix just until no streaks remain so the filling stays light.
Assemble and chill
  1. Pour half of the filling over the crust, then arrange banana slices in a single layer. Place slices close together so you can see banana in each slice.
  2. Pour the remaining filling over the bananas and smooth the top. Press lightly to level without disturbing the banana layer underneath.
  3. Refrigerate for at least 6 hours or overnight until firm. The cheesecake should jiggle only slightly at the center when ready.
Top and serve
  1. Spread whipped cream over the top right before serving. Cover the surface fully so the top looks smooth and creamy.
  2. Garnish with extra banana slices and caramel drizzle just before serving. Add the drizzle last so it stays glossy on the chilled cheesecake.

Notes

Pro tip: for clean slices, run a hot knife under warm water, wipe, then cut—repeat between slices. Store covered in the refrigerator up to 4 days; freeze not recommended because the banana topping and whipped texture can soften. For a dairy-light option, use reduced-fat cream cheese and a light whipped topping if desired, keeping the rest unchanged for best thickness.