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No Bake Banana Pudding Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 78 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

This No Bake Banana Pudding Cheesecake is a creamy, luscious dessert combining the rich flavors of classic banana pudding with smooth cheesecake, all set on a buttery graham cracker crust. It requires no oven time, making it an easy and impressive treat perfect for warm days or when you want a quick, crowd-pleasing dessert.

Ingredients

Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1/2 cup granulated sugar
  • 1 package (3.4 oz) instant banana pudding mix
  • 1 cup cold milk
  • 1 tsp vanilla extract
  • 2 large bananas, sliced

Topping

  • 1 cup whipped cream
  • Vanilla wafers for garnish
  • Sliced bananas for garnish

Instructions

  1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Chill in the refrigerator while preparing the filling.
  2. Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the light, airy texture.
  3. Prepare Banana Pudding Mixture: Whisk the instant banana pudding mix with cold milk until the mixture thickens. Then, fold this pudding mixture into the cream cheese and whipped cream filling along with the vanilla extract, blending everything evenly.
  4. Assemble the Cheesecake: Spread half of the cheesecake filling onto the chilled crust. Layer the sliced bananas evenly over this filling. Top the bananas with the remaining cheesecake filling and smooth the surface with a spatula. Refrigerate the assembled cheesecake for at least 4 hours to allow it to set completely.
  5. Add the Topping: Just before serving, spread the whipped cream evenly over the top of the cheesecake. Garnish with additional sliced bananas and vanilla wafers for a decorative and flavorful finish.
  6. Serve: Carefully remove the cheesecake from the springform pan. Slice into 8 portions and serve chilled for the best texture and flavor experience.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • Use ripe bananas for the best natural sweetness and flavor.
  • Refrigerate the cheesecake for at least 4 hours, preferably overnight, for optimal set and flavor melding.
  • Vanilla wafers can be substituted with chopped nuts or cookie crumbs if preferred.
  • Handle the sliced bananas gently to prevent bruising and browning before layering and garnish.

Find it online: https://slsrecipes.com/no-bake-banana-pudding-cheesecake-recipe-2/