Description
A luscious no-bake banana pudding cheesecake featuring a graham cracker crust, creamy banana-flavored cheesecake filling, and topped with whipped cream, vanilla wafers, and fresh banana slices. Perfectly chilled to set, this dessert is indulgent yet effortless.
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 graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly and press evenly into the bottom of a 9-inch springform pan. Place in the refrigerator to chill and set the crust firmly.
- Make the Cheesecake Filling: Beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form, then gently fold this whipped cream into the cream cheese mixture to maintain aeration.
- Incorporate Banana Pudding: Whisk the instant banana pudding mix with cold milk until it thickens according to package instructions. Add the banana pudding along with vanilla extract into the cream cheese mixture and combine gently to create a smooth, banana-flavored cheesecake filling.
- Assemble the Cheesecake: Spread a layer of the cheesecake filling evenly over the chilled crust. Layer sliced bananas over the filling, then cover with the remaining cheesecake filling. Smooth the top surface and refrigerate the assembled cheesecake for at least 4 hours to fully set.
- Add the Topping: Just before serving, spread whipped cream over the top of the chilled cheesecake. Garnish with additional sliced bananas and vanilla wafers for added decoration and texture.
- Serve: Carefully remove the cheesecake from the springform pan, slice into 8 pieces, and serve chilled for a refreshing and creamy dessert experience.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing and smoother texture.
- Use cold milk to help banana pudding mix thicken properly.
- Refrigerate at least 4 hours or overnight for best results and optimal firmness.
- Handle the springform pan gently to avoid cracking the crust or filling.
- For extra banana flavor, you can also mash one banana into the filling before assembly.
