No-Bake Banana Cream Cheesecakes

No-Bake Banana Cream Cheesecakes

While I love a good baked cheesecake, I am a horrible baker. I’ve told you guys this before. I fully admit this. I have a brand spanking new cheesecake pan sitting in my cupboard just waiting for me to work up enough guts to make a baked cheesecake. The no-bake cheesecake is basically fool-proof. Therefore I love it. I have made pumpkin cheesecakes and Irish Cream cheesecakes. The base for these little no-bake cheesecakes is the same: cream cheese and Cool Whip. From there, you can do whatever you want! For these no-bake banana cream cheesecakes, I used instant banana cream pudding. So easy!

No-Bake Banana Cream Cheesecakes

I will tell you that the banana flavor in this recipe is not overwhelming. If you want a stronger banana flavor, you can add a layer of sliced bananas in between the graham cracker crust and the filling or on top for garnish. Though I have never tried it, you can also consider using banana extract (you can buy imitation or natural versions of this on Amazon). I also noticed that these did not set quite as much as my other no-bake cheesecake recipes. This is probably due to the pudding, but believe me, these little guys are so scrumptious!

No-Bake Banana Cream Cheesecakes

No-Bake Banana Cream Cheesecakes


  • 3/4 cup graham cracker crumbs (divided; you can also use crushed Nilla Wafers)
  • 3 tbs. unsalted butter, melted
  • 1 (8-ounce) package reduced fat cream cheese, softened
  • 1 (3.4-ounce) package JELL-O fat free sugar free banana cream instant pudding
  • 1 1/3 cup skim milk
  • 1 (8-ounce) tub Lite Cool Whip
  • Optional Toppings: Cool Whip, nuts, graham cracker crumbs, sliced banana


  1. Divide the graham cracker crumbs evenly amongst your individual serving bowls (I used 6). Carefully drizzle the melted butter over the crumbs in each bowl. This will help the crumbs set. Stick the bowls into the freezer.
  2. In a medium bowl, whisk together the instant pudding mix and milk. Let set for about 5 minutes.
  3. In a large mixing bowl, beat together the cream cheese and pudding. Fold in the Cool Whip until well-combined.
  4. Remove the bowls from the freezer. Spoon or pipe the filling evenly into each serving bowl. Place the bowls into an airtight container and refrigerate for at least 2 hours (I like to do mine overnight).
  5. Garnish with extra Cool Whip and any other desired garnishes.

Calories per serving: 280 calories (without topping)

Feel free to play around with the regular, reduced fat, fat free, and sugar free versions of the Cool Whip, pudding, and the cream cheese. Keep in mind that if you use all fat free products, the cheesecakes may not set as well (however, they still taste good!).

My serving bowls are from Pier 1 Imports

All images and text ©

No-Bake Banana Cream Cheesecakes



  1. These look so refreshing. Yum! I love no-bake cheesecake.

  2. I love everything about this recipe, the cute little glasses, the individual serving, and the yummy banana cheesecake combination… gorgeous dessert, thanks for sharing.

  3. Oh, I can imagine how creamy and decadent seeming this would be even as it was not too bad for you. Want…… Now…….

  4. These sound amazing! :)

  5. I love a good no bake anything. :) This looks like a perfect treat. :)

  6. I love these kind of desserts! Your banana cream cheesecake looks amazing!!

  7. Oh yum, your cheesecakes look divine!

  8. I love no-bake cheesecakes! They’re so good and no fuss with the baking… these look delicious!!

  9. You say you don’t bake but you still come up with some amazing desserts. This looks great!

  10. i’m always looking for lighter desserts! sounds yummy

  11. I love all cheesecake & these look so cute!! I am here for you when you are ready to tackle baked cheesecakes!

  12. Um, hoooow adorable are these no-bake banana cheesecakes, girl!? Banana pudding happens to be my favorite, so I KNOW I’d go crazy over these little jars of heaven. Amazing pictures, too!

  13. I love all cheesecakes, whether baked or no-bake. I’ve done plenty of pumpkin versions but never a banana one. Guess that one is up next! :)

  14. what a simple yummy and great idea for easy recipe :)

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  18. I’ve never seen a .9-ounce package of pudding mix. Is it really .9 (point nine) or is that a typo? Please help, these look really good and I’m ready to make them :-D

    • Oh goodness, thank you for pointing this out Stacey. No clue where .9 came from! I have updated this in the recipe. It’s one 3.4 ounce box.

  19. Hi. We dont have Cool Whip where I live. What could be used as an alternative?

  20. This is getting back to low cost, no additives. For a delicious dessert we put in a spoon full of orange marmalade. No other sugar.

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  22. These look amazing! Love this idea!

  23. This looked so good I had to make it, but it came out runny! Where did I go wrong, was I suppose to head the putting mixture?

    • Hi Janice, I’m sorry it was so runny. Like I do state in the post though, it is supposed to be a little runny and doesn’t set quite like regular cheesecakes since it has pudding in the mixture, but it shouldn’t be super runny. A couple of things to keep in mind: If you are using lower fat cream cheese (or fat free), it will probably be more runny as there is not enough fat to help it hold up. Overmixing can also be an issue. If you decide to try it again, you can also try using less of the pudding mix!

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