How to Make No Bake Banana Pudding Cheesecake

Step 1 - Make the vanilla wafer crust: Place the vanilla wafers in a large zip-lock bag, seal completely, and crush with a rolling pin until you have fine, uniform crumbs with no large intact pieces remaining. Transfer to a bowl and mix thoroughly with the melted butter until every crumb is evenly moistened and the mixture holds together when pressed between your fingers. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan using the flat bottom of a measuring cup, working from the center outward and up the sides approximately one inch. Refrigerate the crust while you prepare the filling — a minimum of fifteen minutes of chilling firms the butter in the crust and prevents it from crumbling when the filling is added.

Step 2 - Make the pudding base: In a medium bowl, whisk the instant banana cream pudding mix with 1.5 cups of cold whole milk for two full minutes until the mixture is thick and fully set. Set aside in the refrigerator for five minutes to firm completely. The pudding should be thick enough to hold a ribbon on the surface when the whisk is lifted — if it is still loose after five minutes, refrigerate for an additional three minutes.

Step 3 - Beat the cream cheese base: In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed for two to three minutes until completely smooth with no lumps — any lumps in the cream cheese at this stage will remain as lumps in the finished filling because no subsequent step will break them down. Add the powdered sugar and vanilla extract and beat for one additional minute until fully incorporated and the mixture is light and smooth. The cream cheese must be at genuine room temperature — cold cream cheese will not beat smooth and will produce a lumpy, dense filling regardless of how long it is beaten.

Step 4 - Combine and fold: Add the set pudding to the cream cheese mixture and beat on low speed until fully incorporated and uniform in color. Do not overmix at this stage — beat only until the pudding and cream cheese are completely blended with no visible streaks. Add the thawed Cool Whip and fold it in gently with a large rubber spatula using slow, deliberate bottom-to-top folding motions until fully incorporated and the filling is light, airy, and uniform. The finished filling should look mousse-like and hold soft peaks when the spatula is lifted.

Step 5 - Assemble the layers: Remove the chilled crust from the refrigerator. Arrange a single layer of banana slices directly on top of the crust, covering the surface completely. Add a layer of whole vanilla wafers over the banana slices, pressing them gently into the fruit. Pour approximately half of the cheesecake filling over the wafer and banana layer and spread evenly to the edges of the pan. Add a second layer of banana slices over the first filling layer, then pour and spread the remaining filling over the top, smoothing it completely flat with an offset spatula. Cover the pan tightly with plastic wrap and refrigerate for a minimum of six hours — overnight produces the best, firmest result and the cleanest slices.