No-Bake Banana Pudding Cheesecake (Print)
Creamy banana cheesecake dessert with layers of vanilla wafers and bananas.
# Ingredients:
→ Crust
01 -
2 cups crushed vanilla wafers
02 -
1/2 cup unsalted butter, melted
→ Cheesecake Filling
03 -
3 (8 oz) packages cream cheese, softened
04 -
1 cup granulated sugar
05 -
1 (3.4 oz) package instant banana pudding mix
06 -
1 cup cold whole milk
07 -
2 teaspoons vanilla extract
08 -
1 1/2 cups heavy whipping cream, chilled
09 -
3 large bananas, sliced
→ Topping
10 -
Whipped cream (optional)
11 -
Extra vanilla wafers
12 -
Banana slices for garnish
# Directions:
01 -
Combine the crushed vanilla wafers and melted butter in a medium bowl. Mix until evenly combined. Press the mixture into the bottom of a 9-inch springform pan, packing tightly with the back of a spoon. Place in the freezer to set while preparing the filling.
02 -
Beat the cream cheese and sugar in a large bowl until smooth and creamy. In a separate bowl, whisk the banana pudding mix and cold milk until thickened. Combine the pudding mixture, vanilla extract, and cream cheese mixture by beating until fully integrated. In another bowl, whip the heavy cream to stiff peaks and gently fold into the cheesecake mixture.
03 -
Spread half of the cheesecake filling over the prepared crust. Layer banana slices evenly over the filling, then top with the remaining cheesecake filling. Smooth the surface for an even layer.
04 -
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight for optimal texture.
05 -
Before serving, top with whipped cream, extra vanilla wafers, and banana slices for garnish. Slice and serve.
# Notes:
01 -
This no-bake cheesecake requires ample refrigeration time for the best texture and flavor.