Description

Indulge in the creamy, dreamy goodness of this No Bake Banana Pudding Cheesecake. Layers of vanilla wafer crust, luscious banana cheesecake filling, and fresh banana slices make this dessert a delightful treat for any occasion.

Ingredients

For the Crust:

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

For the Filling:

2 (8 oz) blocks cream cheese, softened
1 cup powdered sugar
1 (3.4 oz) box instant banana pudding mix
1 cup cold milk
1 teaspoon vanilla extract
2 cups whipped topping (such as Cool Whip)

For the Layers:

2 ripe bananas, sliced
Extra vanilla wafers for layering and garnish

For the Topping:

Additional whipped topping and banana slices (optional)

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Instructions

Prepare the Crust: In a medium bowl, combine vanilla wafer crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
Create the Filling: In a large bowl, beat softened cream cheese and powdered sugar until smooth. Whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Add the pudding to the cream cheese mixture and beat until fully combined. Fold in the whipped topping.
Assemble the Cheesecake: Layer banana slices and vanilla wafers over the crust. Spread half the cheesecake mixture on top. Add another layer of banana slices and wafers, then top with the remaining cheesecake mixture. Refrigerate for at least 6 hours or overnight.
Final Touch: Before serving, garnish with more whipped topping, banana slices, and crushed vanilla wafers if desired.

Notes

Use firm, just-ripe bananas to avoid browning.
For added flavor, mix a little cinnamon into the crust or filling.