Description
A deliciously creamy no-bake cheesecake featuring layers of banana pudding, cream cheese, and a crunchy vanilla wafer crust, perfect for any gathering.
Ingredients
Scale
- 2 1/2 cups finely crushed vanilla wafer cookies
- 7 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 24 oz full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 package instant banana cream pudding mix
- 3/4 cup cold whole milk
- 1 1/4 cups cold heavy whipping cream
- 1 large ripe banana, mashed very smooth
- 1 package instant vanilla pudding mix
- 1 1/2 cups cold whole milk
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 medium bananas, sliced
- 1/3 cup crushed vanilla wafer cookies, for topping
Instructions
- Lightly grease a 9-inch springform pan and line the bottom with parchment paper. Mix vanilla wafer crumbs, melted butter, and granulated sugar until evenly moistened. Press the mixture firmly into the bottom of the pan to form a thick crust. Chill for 30 minutes.
- In a small bowl, whisk the banana cream pudding mix with 3/4 cup cold milk until very thick and let it stand for 5 minutes.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and fluffy. Mix in vanilla, lemon juice, mashed banana, and thick banana pudding mixture.
- In a separate chilled bowl, whip 1 1/4 cups heavy cream to stiff peaks. Gently fold this into the banana cheesecake mixture until light and creamy.
- Spoon the filling over the chilled crust and smooth the top. Cover and refrigerate the cheesecake for at least 8 hours, preferably overnight.
- For the pudding layer, whisk the vanilla pudding mix with 1 1/2 cups cold milk until thick, then spread a thin layer over the cheesecake and refrigerate for another 30 minutes.
- Beat 1 cup cold heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe swirls around the edge of the cheesecake.
- Before serving, arrange fresh banana slices on top and sprinkle crushed vanilla wafer cookies in the center.
Notes
Store leftovers tightly covered in the refrigerator for 3 to 5 days. This cheesecake can also be frozen for up to 1 month without toppings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: no-bake, cheesecake, banana pudding, dessert, easy recipe