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No Bake Banana Pudding Cheesecake

Enjoy the delicious fusion of banana pudding and cheesecake in this easy, no-bake dessert, perfect for family gatherings or special occasions.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups vanilla wafers, crushed Crush into fine pieces.
  • 0.5 cups ½ cup unsalted butter, melted Use unsalted for best flavor.
For the cheesecake filling
  • 16 oz 2 packages (8 oz each) cream cheese, softened Make sure cream cheese is at room temperature.
  • 1 cup 1 cup powdered sugar Add more for extra sweetness, if desired.
  • 2 cups 2 cups heavy whipping cream Whip until stiff peaks form.
  • 1 package 1 package (3.4 oz) instant vanilla pudding mix Ensure it is instant pudding mix.
  • 2 cups 2 cups cold milk Whole milk is preferred.
For layering and topping
  • 2 ripe 2 ripe bananas, sliced Use spot-free bananas for best results.
  • optional Additional banana slices and whipped cream for topping For added presentation and flavor.

Method
 

Preparation
  1. In a mixing bowl, combine the crushed vanilla wafers and melted butter. Stir until the mixture resembles wet sand.
  2. Press this mixture evenly into the bottom of a 9-inch springform pan. Set aside.
  3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  4. In a separate bowl, whisk together the instant pudding mix and cold milk. Pour the pudding mixture into the cream cheese mixture and blend until fully combined.
  5. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese-pudding mixture.
Assembly
  1. Pour half of the cheesecake filling onto the prepared crust.
  2. Layer sliced bananas over the filling, then pour the remaining filling on top. Smooth it out evenly.
  3. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Serving
  1. Release the sides of the springform pan.
  2. Top with additional banana slices and whipped cream just before serving, if desired.

Notes

Store in the refrigerator for up to three days. Freezing individual slices is an option for later enjoyment. Avoid microwaving to maintain texture.