Description
This No Bake Banana Pudding Cheesecake is a creamy, luscious dessert combining rich cream cheese, sweet banana pudding, and a buttery graham cracker crust. Perfect for those looking for an easy, refrigerator-set cheesecake bursting with banana flavor and topped with whipped cream, vanilla wafers, and fresh banana slices.
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 the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix well until the crumbs are fully coated. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place it 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, ensuring no lumps remain. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form have developed. Gently fold the whipped cream into the cream cheese mixture until combined, creating a light and airy base for your cheesecake.
- Prepare the Banana Pudding Layer: In another bowl, whisk the instant banana pudding mix with cold milk until thick and smooth according to package instructions. Fold the thickened banana pudding into the cream cheese mixture along with the vanilla extract. Mix gently until evenly blended to keep the fluffy texture.
- Assemble the Cheesecake: Spread a layer of the cheesecake filling evenly over the chilled crust in the springform pan. Arrange a layer of sliced bananas on top of this filling. Then cover the bananas with the remaining cheesecake filling, smoothing the surface with a spatula. Cover and refrigerate the cheesecake for at least 4 hours to allow it to set properly.
- Add the Topping: Just before serving, spread the whipped cream evenly over the top of the set cheesecake. Garnish with additional sliced bananas and vanilla wafers arranged decoratively for added texture and flavor appeal.
- Serve: Carefully remove the cheesecake from the springform pan. Slice the cheesecake into 8 servings and serve chilled for the best flavor and texture.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use ripe but firm bananas to avoid mushiness in the cheesecake layers.
- You can prepare the cheesecake a day in advance for sharper banana flavor and easier slicing.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
- Optionally, add chopped nuts or chocolate chips to the filling for extra texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
