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No-Bake Southern Banana Pudding Cheesecake

No-Bake Southern Banana Pudding Cheesecake

Creamy no-bake banana pudding cheesecake with vanilla wafer crust, fresh bananas, and whipped topping
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Prep Time 25 minutes
Total Time 25 minutes
Servings 12

INGREDIENTS

Vanilla Wafer Crust

  • 2 cups vanilla wafer crumbs
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
  • pinch of salt.

Banana Pudding Cheesecake Filling

  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 box instant banana cream pudding mix 3.4 oz
  • 1 cup cold milk
  • 1 tbsp vanilla extract
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar for whipping cream
  • 2 medium ripe bananas sliced.

Topping and Garnish

  • 1 1/2 cups whipped topping or extra whipped cream
  • 10 to 12 vanilla wafers crushed
  • 1 banana sliced for topping optional.

INSTRUCTIONS

Crust

  • Mix vanilla wafer crumbs
  • melted butter
  • sugar
  • and salt until evenly moistened
  • press firmly into the bottom and slightly up the sides of a 9 inch springform pan or deep pie dish
  • chill crust in the refrigerator while making filling.

Filling

  • Beat cream cheese and powdered sugar until smooth
  • whisk pudding mix with cold milk until thickened about 2 minutes then beat into cream cheese along with vanilla
  • in a separate bowl whip heavy cream with 2 tbsp powdered sugar to stiff peaks then fold into the cheesecake mixture until no streaks remain.

Assemble and Chill

  • Arrange a single layer of banana slices over the chilled crust
  • spread cheesecake filling evenly over bananas and smooth the top
  • cover and refrigerate at least 6 hours and preferably overnight for clean slices.

Serve

  • Top with whipped topping
  • sprinkle with crushed vanilla wafers
  • add fresh banana slices just before serving
  • slice and serve chilled.

Notes

1. Use full-fat cream cheese for best set; swap banana cream pudding mix with vanilla pudding mix plus 1/2 tsp banana extract; add bananas on top right before serving to reduce browning; for a firmer slice freeze 30 minutes before cutting; store covered in the refrigerator up to 3 days

Nutrition

Calories: 430kcal | Carbohydrates: 48g | Protein: 6g | Fat: 24g