No Bake Banana Pudding Cheesecake is a delightful and easy-to-make dessert that combines the classic flavors of banana pudding with the creamy richness of cheesecake. This no-bake dessert is perfect for warm weather or any occasion when you want a delicious treat without turning on the oven.
The base typically consists of a buttery graham cracker crust, which adds a crunchy texture to complement the smooth filling. The filling is made with a mixture of cream cheese, sweetened condensed milk, and banana pudding mix, creating a luscious and creamy texture. Fresh banana slices are often added for extra flavor and a touch of freshness. The cheesecake is then topped with whipped cream and more banana slices or crushed cookies for a delightful finishing touch.
This dessert is not only delicious but also easy to prepare, making it a great choice for gatherings, parties, or simply satisfying a sweet tooth. Its combination of creamy cheesecake and the nostalgic taste of banana pudding makes it a crowd-pleaser.
Ingredients
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
2 large bananas, sliced
1 tsp vanilla extract
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 butter, and granulated sugar.
Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.
Chill in the refrigerator while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
In another bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until it thickens.
Add the pudding mixture and vanilla extract to the cream cheese mixture and mix until smooth.
Assemble the Cheesecake:
Remove the crust from the refrigerator.
Spread a thin layer of the cheesecake filling over the crust.
Add a layer of sliced bananas on top.
Spread the remaining cheesecake filling over the banana layer, smoothing the top with a spatula.
Cover and refrigerate for at least 4 hours, or until the cheesecake is set.
Add the Topping:
Before serving, spread a layer of whipped cream over the top of the cheesecake.
Garnish with additional sliced bananas and vanilla wafers.
Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled.
