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No Bake Banana Pudding Cheesecake

Indulge in the creamy, delightful flavors of this No Bake Banana Pudding Cheesecake! Combining the classic taste of banana pudding with a rich cheesecake filling, this dessert is perfect for any occasion. With a graham cracker crust, luscious banana layers, and a whipped cream topping, it’s sure to be a crowd-pleaser.
Prep Time30 minutes
chilling time4 hours
Total Time4 hours 30 minutes
Course: cake
Cuisine: American
Keyword: No Bake Banana Pudding Cheesecake
Yield: 8

Materials

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.