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Banana Cream Cheesecake

Banana cream cheesecake with a golden vanilla wafer crust and a pale, silky banana pudding filling—no-bake and set in the fridge. Each slice shows banana slices inside and is finished with whipped cream and caramel drizzle for a 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: 420
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
  • 0.25 caramel drizzle for garnish

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Mix the crushed vanilla wafers, melted butter, and sugar until evenly combined.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  3. Refrigerate the crust for 20 minutes to firm it up.
Make the banana cream filling
  1. Beat the cream cheese until completely smooth, scraping the sides as needed.
  2. Add the sweetened condensed milk, dry instant banana pudding mix, and cold whole milk, then beat until smooth and thick.
  3. Fold in the whipped topping until airy and fully combined.
Assemble and chill
  1. Pour half the filling over the crust and smooth it into an even layer.
  2. Arrange the sliced bananas in a single layer over the filling.
  3. Pour the remaining filling over the bananas and smooth the top.
  4. Refrigerate for at least 6 hours or overnight until firm.
Top and serve
  1. Spread whipped cream (or whipped topping) over the chilled cheesecake top.
  2. Garnish with extra banana slices and caramel drizzle just before serving, then slice.

Notes

For clean slices, chill overnight and wipe your knife between cuts. Store covered in the refrigerator for up to 4 days; freeze is not recommended because whipped topping can weep when thawed. For a slightly lighter option, use light whipped topping instead of regular, keeping the same amount for proper set.