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Banana Cream Cheesecake

Banana Cream Cheesecake tastes just like the one from Cheesecake Factory. This is an easy no bake recipe that's perfect for dessert!
Course Dessert
Cuisine American
Keyword Banana Cheesecake, Banana Cream Cheesecake, Easy Banana Cheesecake, No Bake Cheesecake
Prep Time 25 minutes
Chill Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings 8
Calories 838kcal
Author Jen


  • 11 oz Vanilla Wafer Cookies
  • 1 1/2 cup Sugar divided
  • 4 tbsp melted Butter
  • 16 oz Cream Cheese softened
  • 1/4 tsp Vanilla Extract
  • 16 oz Heavy Cream
  • 1 box Banana Pudding
  • 1 3/4 cup Cold Milk
  • 3 small Bananas peeled and sliced divided


  • Put vanilla wafers in the food processor and pulse until finely chopped.
  • Add 3/4 cup sugar and melted butter and pulse to incorporate.
  • Grease bottom and sides of 9" springform pan.
  • Press mixture into bottom and slightly up sides of the pan.
  • Place in the freezer for 30 minutes.
  • Beat cream cheese, vanilla, and remaining sugar until smooth.
  • In a medium bowl, combine pudding mix and milk. Whisk until dissolved.
  • Set aside.
  • Once pudding has set add 1/2 of the pudding to the cream cheese mixture and fold to incorporate.
  • Spread mixture over crust in prepared pan. Set aside.
  • Place a single layer of banana slices over the cheesecake layer in the pan.
  • Whip heavy cream until peaks form.
  • Add remaining pudding to whipped cream and fold to incorporate.
  • Spread whipped cream mixture over banana layer in pan.
  • Refrigerate for at least 6 hours.


Garnish with some of the remaining banana slices and Cool-Whip if desired.


Calories: 838kcal | Carbohydrates: 83g | Protein: 8g | Fat: 55g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 436mg | Potassium: 385mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1885IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 1mg