Description
Indulge in the creamy, dreamy goodness of this No-Bake Banana Pudding Cheesecake. A delightful fusion of classic banana pudding and luscious cheesecake, this dessert is a guaranteed crowd-pleaser!
Ingredients
Scale
Crust:
- 2 cups crushed vanilla wafer cookies
- 1/2 cup unsalted butter, melted
Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (3.4-ounce) box instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup heavy cream, whipped to stiff peaks
Topping:
- 2 bananas, sliced
- extra whipped cream and crushed vanilla wafers for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine crushed vanilla wafers and melted butter. Press firmly into the bottom of a 9-inch springform pan to form a crust. Refrigerate while preparing the filling.
- Make the Filling: In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mixing until creamy. In a separate bowl, whisk together banana pudding mix and cold milk until thickened. Fold pudding mixture into the cream cheese mixture until smooth. Gently fold in the whipped cream until fully incorporated.
- Assemble and Chill: Pour filling over the prepared crust and smooth the top. Cover and refrigerate for at least 4 hours or overnight to set.
- Serve: Before serving, top with sliced bananas, whipped cream, and crushed wafers.
Notes
- Dip banana slices in a little lemon juice to prevent browning if preparing ahead.
- This cheesecake sets best when chilled overnight.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 27g
- Sodium: 380mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
