No Bake Banana Pudding Cheesecake (Printable Version)
# What You'll Need:
→ Crust
01 -
200 g crushed vanilla wafer cookies
02 -
85 g unsalted butter, melted
03 -
25 g granulated sugar
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
200 g granulated sugar
06 -
5 ml vanilla extract
07 -
96 g instant banana pudding mix
08 -
360 ml cold whole milk
09 -
360 ml heavy whipping cream
10 -
3 medium ripe bananas, sliced
→ Topping (optional)
11 -
Whipped cream or whipped topping
12 -
Crushed vanilla wafers
13 -
Sliced bananas
# Step-by-Step Directions:
01 -
Crush vanilla wafers into fine crumbs and combine with melted butter and sugar until mixture resembles wet sand. Press firmly into the base of a springform pan and refrigerate for a minimum of 20 minutes.
02 -
Whisk banana pudding mix with cold whole milk in a large bowl until smooth and slightly thickened. Set aside to thicken further.
03 -
Beat heavy whipping cream in a chilled bowl until stiff peaks form, providing a light and airy texture.
04 -
Beat softened cream cheese, granulated sugar, and vanilla extract until fluffy and smooth. Incorporate the banana pudding mixture, then gently fold in the whipped cream to maintain airiness.
05 -
Spread half of the cheesecake filling over the chilled crust. Layer with sliced bananas, then cover with remaining filling evenly.
06 -
Cover and refrigerate for at least 6 hours or overnight to allow the filling to set firmly for clean slices.
07 -
Decorate the top with piped whipped cream, additional banana slices, and a sprinkle of crushed vanilla wafers before serving.
# Helpful Notes:
01 -
Ensure cream cheese is fully softened to avoid lumps. This dessert is best served chilled and fresh. Store-bought whipped topping can be substituted for whipped cream if needed.