Go Back
The Boat Shed Kitchen

Banana Cheesecake with Nilla Wafer

This indulgent banana cheesecake with Nilla Wafers is a layered, no-bake dessert featuring a buttery cookie crust, silky cheesecake-pudding filling, and fresh bananas. It’s topped with fluffy whipped cream and crushed cookies for the ultimate creamy-crunchy combo.
Print Recipe Pin Recipe
Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 12
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 ½ cups finely crushed Nilla Wafers
  • 4 tablespoons melted unsalted butter
  • Pinch kosher salt
For the Cheesecake Filling
  • 2 8-oz blocks cream cheese, softened
  • ¾ cup granulated sugar
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 3.4-oz package instant vanilla pudding mix
  • 1 ¾ cups whole milk
  • 5 –6 large ripe bananas sliced
  • 48 Nilla Wafers plus more crushed for garnish
  • Cool Whip or whipped cream for topping

Method
 

  1. Stir crushed Nilla Wafers, melted butter, and salt.
  2. Press into bottom of 11x7 baking dish.
  3. Beat cream cheese and sugar until fluffy.
  4. Add heavy cream and vanilla; beat to stiff peaks.
  5. Whisk pudding mix and milk; let thicken 5 minutes.
  6. Fold into cream cheese mixture.
  7. Pour half filling over crust. Layer bananas and Nilla Wafers.
  8. See full steps with tips & photos → https://theboatshedcafe.com/banana-cheesecake-with-nilla-wafer/

Notes

• For best flavor, use bananas that are ripe but still firm.
• You can substitute homemade whipped cream if preferred.
• Store any leftovers covered in the fridge for up to 3 days.