Description

This No-Bake Banana Pudding Cheesecake is a creamy, luscious dessert combining the classic flavors of banana pudding with a smooth cheesecake filling atop a crunchy vanilla wafer crust. Perfect for warm weather or any occasion, it requires no oven time and sets beautifully in the fridge for a delightful, easy-to-make treat.

Ingredients

For the crust:

2 cups vanilla wafer crumbs
1/3 cup unsalted butter, melted

For the filling:

2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 (3.4 oz) box instant banana cream pudding mix
1 cup cold milk
1 teaspoon vanilla extract
1 1/2 cups whipped topping or whipped cream

For assembly:

2 ripe bananas, sliced
Additional vanilla wafers for garnish
Extra whipped topping for topping (optional)

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Instructions

Prepare the crust: In a medium bowl, combine the vanilla wafer crumbs and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place it in the refrigerator to chill while you prepare the filling.
Make the filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. In a separate bowl, whisk together the banana pudding mix and cold milk for 2 minutes until the mixture thickens slightly. Let this sit for 5 minutes to fully set, then gently fold it into the cream cheese mixture along with the vanilla extract. Finally, fold in the whipped topping until completely incorporated, creating a light and creamy filling.
Assemble the cheesecake: Arrange a single layer of sliced bananas evenly over the chilled crust. Spoon the cheesecake filling over the banana layer, smoothing the top with a spatula. Cover the pan and refrigerate for at least 6 hours or overnight to allow the cheesecake to set fully.
Garnish and serve: Before serving, optionally top the cheesecake with extra whipped topping, additional banana slices, and crushed or whole vanilla wafers for decoration and texture.

Notes

To prevent the bananas from browning, slice and add them just before serving if you prefer not to layer them inside the cheesecake to maintain freshness and color.
Store leftover cheesecake covered in the refrigerator for up to 3 days to preserve flavor and texture.
This cheesecake is not suitable for freezing, as freezing may alter its creamy texture negatively.