No-Bake Banana Pudding Cheesecake Cups

Silky, creamy, and layered with nostalgia—these individual desserts blend the classic flavors of banana pudding and cheesecake into one irresistible bite. With a buttery vanilla wafer crust, a luscious banana-infused filling, and fresh fruit on top, they’re no-bake magic in a cup: ready in minutes, chilled to perfection, and gone before you know it.

Why You’ll Love This Recipe

This isn’t just another dessert—it’s comfort food reinvented. Inspired by Southern banana pudding and retro Jell-O-era treats, these mini cheesecakes deliver big flavor without turning on the oven. They’re rich but not heavy, sweet but refreshingly bright, and perfect for potlucks, baby showers, or satisfying a late-night craving.

Perfect for:

• Make-ahead parties and holiday gatherings
• Kids’ treats and lunchbox surprises
• No-cook summer desserts
• Fans of Nilla wafers and banana cream pie

Ingredients (Makes 12 Mini Cups)

For the Crust

• 1 cup (about 60g) crushed vanilla wafers (Nilla Wafers or store brand)
• 3 tbsp (45g) unsalted butter, melted

For the Cheesecake Filling

• 8 oz (225g) cream cheese, softened to room temperature
• ½ cup (120ml) sweetened condensed milk (not evaporated milk)
• ½ cup (100g) ripe banana, mashed (~1 medium banana)
• 1 tsp pure vanilla extract
• Pinch of lemon juice (keeps banana from browning)

For the Topping

• 1–2 bananas, thinly sliced
• Extra crushed vanilla wafers
• Optional: whipped cream or caramel drizzle for flair

For Serving

• 12 small jars, glasses, or clear cups (4-oz size ideal)

Step-by-Step Instructions

1. Make the Crust

In a small bowl:

• Mix crushed vanilla wafers and melted butter until the texture resembles wet sand.
• Divide evenly among 12 cups or jars (~1–2 tbsp each).
• Press down firmly with the back of a spoon or small glass to form a compact base.

2. Whip the Filling

In a medium bowl using a hand mixer:

• Beat softened cream cheese on medium speed 1 minute until smooth and fluffy.
• Add sweetened condensed milk, mashed banana, vanilla, and lemon juice.
• Beat another 1–2 minutes until thick, glossy, and fully blended.

3. Layer & Chill

• Spoon filling over crusts, filling almost to the top.
• Smooth tops with an offset spatula or damp finger.
• Cover and refrigerate at least 4 hours, preferably overnight, for firm, sliceable texture.

4. Top & Serve

Just before serving:

• Arrange banana slices on top of each cup.
• Sprinkle with extra crushed wafers.
• Add a dollop of whipped cream or drizzle of caramel if desired.

Serve cold, straight from the fridge.

You Must Know

• Use ripe bananas —they mash smoothly and taste sweeter.
• Sweetened condensed milk is key —it adds sweetness and structure.
• Don’t skip lemon juice —prevents browning and balances flavor.
• Tastes better the next day! Flavors deepen overnight.
• Freezer-friendly? Not recommended—condensed milk can separate when thawed.

Storage Tips

• Store covered in the fridge for up to 3 days.
• If storing longer than a few hours, add banana slices just before serving to prevent sogginess.
• Keep chilled—these are best cold!

Ingredient Substitutions

Serving Suggestions

• Serve on a platter with colorful picks.
• Great for dessert tables, birthdays, or weekend brunches.
• Double the batch and gift in mini jars with ribbons.
• Pair with coffee, tea, or chocolate milk.

Cultural Context

Rooted in American Southern kitchens and vintage no-bake traditions, this recipe honors the joy of simple pleasures. Found at church suppers, family reunions, and creative homes alike, it celebrates how humble ingredients—when layered with love—become something unforgettable.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd.
• Want more tang? Add 1 tbsp Greek yogurt to the filling.
• Make ahead: Assemble unbaked cups 1–2 days ahead. Chill before topping.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I make them in regular glasses?
A: Absolutely! Use 6-oz jars and double the layers for taller servings.

Q: Why did my filling turn out runny?
A: Likely under-whipped or warm ingredients. Chill everything well and beat until thick.

Q: Is this gluten-free?
A: Only if using GF vanilla wafers or cookies.

Q: Can I freeze them?
A: Not recommended—the texture may become grainy after thawing.

Q: Can I use canned banana?
A: No—fresh is best. Canned versions are too mushy and overly sweet.

Allergy Information

Contains: dairy (butter, cream cheese, condensed milk), wheat (in most cookies).
Gluten-free option: Use certified GF cookies.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed cookies and condensed milk.

Nutrition Facts (Per Cup – Approximate)

Based on 12 servings

• Calories: 190
• Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 23g
• Fiber: 1g
• Sugar: 16g
• Protein: 3g
• Sodium: 120mg

These cups don’t shout. They sit quietly in the fridge, cool and inviting, saying everything a great dessert should: “Unwrap me. Eat me. This is good.” That’s how the best ones begin—not with silence, but with banana, boldness, and someone who says, “Let’s make it together.”