Description
A creamy no-bake banana pudding cheesecake layered with vanilla wafers, fresh bananas, and rich cheesecake filling—smooth, nostalgic, and incredibly easy to make.
Ingredients
- 2 cups vanilla wafer crumbs
- 1/2 cup melted butter
- 500g cream cheese, softened
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 package instant banana pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 2 bananas, sliced
- Extra vanilla wafers for garnish
Instructions
- Mix vanilla wafer crumbs with melted butter and press into the bottom of a springform pan or serving dish.
- Refrigerate the crust while preparing the filling.
- In a bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing well.
- In another bowl, whisk banana pudding mix with cold milk until thickened.
- Fold banana pudding into the cream cheese mixture.
- In a separate bowl, whip heavy cream until soft peaks form.
- Fold whipped cream gently into the cheesecake mixture.
- Layer sliced bananas over the crust.
- Spread cheesecake filling evenly on top.
- Chill for at least 4 hours or overnight.
- Garnish with extra banana slices and vanilla wafers before serving.
Notes
- Use ripe bananas for the best flavor.
- Add a little lemon juice to bananas to reduce browning.
- Chill overnight for cleaner slices and better texture.
- Store covered in the fridge for up to 3 days.
- Use banana cream pudding mix for stronger banana flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American