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Banana Cream Cheesecake

Banana cream cheesecake with a golden vanilla wafer crust and a silky, no-bake banana cream filling. Folded whipped topping plus banana slices create a creamy banana pudding cheesecake look, finished with whipped cream and caramel drizzle.
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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
  • 0.5 banana slices extra, for garnish
  • 0.25 caramel drizzle for garnish

Equipment

  • 1 springform pan

Method
 

Make the vanilla wafer crust
  1. Mix the crushed vanilla wafers, melted butter, and sugar until evenly combined, then press firmly into the bottom of a 9-inch springform pan for a compact crust.
  2. Refrigerate the crust for 20 minutes to set before adding the filling, so it stays firm when sliced.
Make the banana cream filling
  1. Beat the cream cheese until completely smooth, then add the sweetened condensed milk, dry instant banana pudding mix, and cold whole milk.
  2. Beat until smooth and thick, then fold in 2 cups whipped topping until airy and fully combined for a lighter texture.
Assemble and chill
  1. Pour half the filling over the crust, arrange banana slices in a single layer, then pour the remaining filling over the bananas and smooth the top.
  2. Refrigerate for at least 6 hours or overnight until firm, so the cheesecake slices cleanly.
Top and serve
  1. Spread whipped topping (or whipped cream) over the top in an even layer, covering the surface completely.
  2. Garnish with extra banana slices and caramel drizzle just before serving for the freshest look and flavor.

Notes

For clean slices, chill overnight and run a warm knife around the rim before cutting. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the banana cream and whipped topping can weep after thawing. To make it nut-free and dairy-forward, keep the vanilla wafer brand dairy-free if needed and use dairy-free whipped topping/condensed-style milk in place of the dairy ingredients.