No-Bake Banana Pudding Cheesecake.

Merry Christmas! It is Thursday, December 25, 2025. Here in Agadir, the evening is likely winding down with the soft sound of the Atlantic. After a day of heavy cooking and warm celebrations, a “no-bake” dessert is a gift to yourself. It saves precious oven space and provides a cool, creamy finish to a day of indulgence.

This Banana Pudding Cheesecake is a soulful hybrid. It takes the nostalgic, “wafer-and-pudding” comfort of a classic Southern banana pudding and stabilizes it with the tangy richness of a cheesecake. Because it’s no-bake, the texture is lighter and more mousse-like than a traditional baked New York cheesecake, making it the perfect “grand finale” that won’t leave you feeling overextended.¹

The Build: Layer by Layer

This dessert relies on a specific layering technique to ensure that every bite has the perfect ratio of crunch, fruit, and cream.

1. The Nilla Crust

2 cups Nilla Wafer Crumbs: (About 60 wafers, crushed).
5 tbsp Unsalted Butter: Melted.
1 tbsp Sugar & a pinch of Salt.

2. The Cheesecake Filling

16 oz (2 blocks) Cream Cheese: Softened to room temperature (essential for a smooth texture).
1 box (3.4 oz) Instant Banana Cream Pudding Mix.
1 cup Whole Milk: Cold.
1 tsp Vanilla Extract.
8 oz Whipped Topping (like Cool Whip): Thawed, or 2 cups of stabilized whipped cream.²

3. The “Pudding” Elements

3-4 Ripe Bananas: Sliced into rounds.
Extra Nilla Wafers: For the border and topping.

Instructions: The Assembly

1. Construct the Base

In a medium bowl, combine the wafer crumbs, melted butter, sugar, and salt. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.

Pro Tip: Use the bottom of a flat measuring cup to pack the crumbs tightly. Chill the crust in the freezer for 10 minutes while you make the filling.

2. The Pudding-Cheesecake Hybrid

In a large bowl, beat the softened cream cheese until it is completely smooth and fluffy.

In a separate small bowl, whisk the instant pudding mix with the milk for 2 minutes until it begins to thicken.³
Add the thickened pudding and vanilla extract to the cream cheese and beat until combined.

3. The “Fold”

Gently fold in about half of the whipped topping (4 oz) into the cream cheese mixture. This lightens the density, giving it that signature “mousse” feel.

4. The Layering (The Secret to Success)

Pour half of the cheesecake filling over the chilled crust.
Create a solid layer of sliced bananas over the filling.
Top with the remaining cheesecake filling and smooth the top with a spatula.

5. The Long Chill

Cover the pan with plastic wrap and refrigerate for at least 6 hours, though overnight is best. No-bake cheesecakes need this time for the pudding and cream cheese to “set” into a sliceable structure.

6. The Final Flourish

Before serving, spread the remaining whipped topping over the top. Decorate with a ring of whole Nilla wafers and fresh banana slices.

Texture & Flavor Insights

Element	Sensation	Why it works
The Crust	Buttery & Softening	As it sits, the wafers absorb a little moisture, turning into a “cake-like” base.
The Filling	Tangy & Velvety	The cream cheese cuts the sugary sweetness of the instant pudding.
The Bananas	Fresh & Floral	Provides the only “real” fruit flavor to balance the artificial banana cream.

Protecting the Bananas (Avoiding the “Brown”)

The biggest fear with banana desserts is oxidation (the bananas turning brown). Here is how to keep your cheesecake looking fresh:

The “Hide” Method: By layering the bananas inside the cheesecake filling, you cut off their exposure to oxygen, keeping them yellow for much longer.⁴
The Citrus Splash: Toss your banana slices in a tablespoon of lemon or pineapple juice before layering. The acid slows the browning process significantly.
The Last-Minute Garnish: Only add the bananas to the top of the cake right before you bring it to the table.

FAQ

Can I use cooked pudding instead of instant?

I don’t recommend it for this specific no-bake recipe. Instant pudding contains thickening agents that work with the cream cheese to provide the structural integrity needed to slice the cake.

Can I make this “Skinny”?

Yes. You can use low-fat cream cheese (Neufchâtel) and sugar-free pudding mix. However, avoid “fat-free” cream cheese, as it contains too much water and the cake will not set.

How do I get a clean slice?

Run a thin knife under hot water, wipe it dry, and make your cut. Repeat the hot water rinse between every single slice for that professional “bakery” look.

A Sweet Christmas Conclusion

As you enjoy this Christmas night in Agadir, let this dessert be a reminder that the best things often come from simple, thoughtful combinations. It is a nostalgic nod to the past with a sophisticated cheesecake twist.

Would you like me to find a recipe for a “Homemade Salted Caramel Drizzle” to pour over each slice for an extra layer of decadence?