No-Bake Banana Pudding Cheesecake
This no-bake banana pudding cheesecake is a creamy, delicious, and easy-to-make dessert that combines the flavors of classic banana pudding with rich cheesecake. With a buttery vanilla wafer crust, a smooth banana-infused cheesecake filling, and a whipped topping, this no-bake treat is perfect for parties, potlucks, or a simple homemade dessert.
Servings: 4 servings
Calories: 350kcal
Cost: $5
Ingredients
For the Crust:
- 1 ½ cups vanilla wafer crumbs
- ¼ cup melted butter
For the Cheesecake Filling:
- 2 ripe bananas, mashed
- 16 oz cream cheese, softened
- ½ cup sweetened condensed milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
For Topping:
- Sliced bananas
- Whipped cream
- Crushed vanilla wafers
- Caramel drizzle (optional)
Instructions
- Prepare the Crust: Crush vanilla wafers and mix with melted butter. Press the mixture into the bottom of a springform pan and chill in the refrigerator.
- Make the Cheesecake Filling: In a mixing bowl, beat cream cheese until smooth. Add mashed bananas, sweetened condensed milk, vanilla pudding mix, and vanilla extract. Mix until fully combined.
- Fold in Whipped Cream: Gently fold in the whipped cream to create a light, fluffy texture.
- Assemble the Cheesecake: Pour the filling over the crust and smooth the top with a spatula.
- Chill and Set: Refrigerate for at least 4 hours, or until firm.
- Garnish and Serve: Before serving, top with sliced bananas, whipped cream, and crushed vanilla wafers. Drizzle with caramel if desired.
Notes
- To prevent bananas from browning, brush them lightly with lemon juice before placing them on the cheesecake.
- This cheesecake can be made a day in advance and stored in the refrigerator.
- To make it gluten-free, use gluten-free vanilla wafers for the crust.