Description
This No Bake Banana Pudding Cheesecake is a creamy and indulgent dessert that combines the rich flavors of banana pudding and cheesecake without the need for baking. Featuring a graham cracker crust, smooth cream cheese filling, and layers of fresh bananas, it’s topped with whipped cream, vanilla wafers, and more banana slices for an irresistible treat perfect for warm days or any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 1 tsp vanilla extract
- 2 large bananas, sliced
Topping
- 1 cup whipped cream
- Vanilla wafers for garnish
- Sliced bananas for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Place the pan in the refrigerator to chill and set while you prepare the filling.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. In a separate chilled bowl, whip the heavy cream along with granulated sugar until stiff peaks form, indicating the cream is airy and stable. Gently fold the whipped cream into the cream cheese mixture, blending carefully to retain the fluffy texture.
- Incorporate Banana Pudding: Whisk the instant banana pudding mix with cold milk until it thickens according to package instructions. Fold this pudding mixture into the cream cheese and whipped cream blend. Add vanilla extract and mix gently until combined for enhanced banana flavor.
- Assemble the Cheesecake: Spread a layer of the cheesecake filling over the chilled graham cracker crust evenly. Layer the sliced bananas on top of the filling. Then, cover the bananas with the remaining cheesecake filling, smoothing the top to create an even surface. Refrigerate the assembled cheesecake for at least 4 hours to allow it to set completely.
- Add the Topping: Before serving, spread the whipped cream evenly over the chilled cheesecake’s surface. Garnish the top with additional sliced bananas and vanilla wafers to add texture and appealing decoration.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake into 8 servings and serve chilled for a refreshing and creamy dessert experience.
Notes
- For best results, ensure cream cheese is softened to room temperature to avoid lumps.
- Use ripe but firm bananas to prevent browning and maintain texture within the cheesecake.
- This cheesecake can be prepared a day ahead and stored covered in the refrigerator to develop flavors further.
- To avoid watery filling, slice bananas just before assembling the cheesecake.
- Vanilla wafers add a nice crunch but can be omitted or replaced with crushed nuts for variation.
