Description
This No Bake Banana Pudding Cheesecake is a luscious, creamy dessert featuring a buttery graham cracker crust layered with a smooth banana-flavored cream cheese filling, slices of fresh bananas, and topped with whipped cream and crunchy vanilla wafers. Perfect for warm weather or when you want a delicious cheesecake without using the oven.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
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. Mix well, then press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling to allow the crust to set.
- Make the Cheesecake Filling: Using a mixer, beat the softened cream cheese together with powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream together with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined, ensuring a light and airy texture.
- Add Banana Pudding Mixture: In another bowl, whisk the instant banana pudding mix with cold milk until it thickens, about 2 minutes. Stir this pudding mixture and vanilla extract into the cream cheese and whipped cream blend carefully, incorporating all ingredients evenly.
- Assemble the Cheesecake: Spread half of the cheesecake filling evenly over the chilled crust. Arrange sliced bananas over this layer, then cover with the remaining cheesecake filling. Smooth the top with a spatula. Refrigerate the cheesecake for at least 4 hours to set properly.
- Add the Topping: Before serving, spread the whipped cream evenly over the set cheesecake. Garnish the top with additional sliced bananas and vanilla wafers for a decorative and flavorful finish.
- Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve it chilled for best flavor and texture.
Notes
- Use ripe but firm bananas to prevent excessive browning and mushiness in the layers.
- Make sure the cream cheese is fully softened for a smooth filling without lumps.
- For a stronger banana flavor, you can add a splash of banana extract along with vanilla extract.
- If you want a firmer crust, briefly bake the pressed crust in the oven at 350°F (175°C) for 8-10 minutes before chilling.
- Store leftovers covered in the refrigerator for up to 3 days.
- You can substitute vanilla wafers with crushed graham crackers or chopped nuts for garnish.
