This Banana Pudding Cheesecake is about to become your new favorite dessert! It is a take on the classic banana pudding that combines the creaminess of a no bake cheesecake with the intense banana flavor, vanilla wafers, and fresh banana slices.
❤️ Why You'll Love Banana Pudding Cheesecake
No bake cheesecake: there is no need to turn on the oven for this no bake recipe, no water bath or split cheesecake worries!
Great banana pudding flavor: Banana Pudding Cheesecake has great banana flavor and is sure to become one of your new favorite things!
Crowds pleaser: this delicious twist on the classic banana pudding dessert is a crowd favorite, it's great for potlucks, family dinner, or game day gatherings.
🥘 Ingredients
Vanilla wafer cookies: I prefer Nabisco Nilla's
Salted butter: eliminates the need for any salt to be added to the
Banana pudding mix: be sure to use instant pudding.
Whole milk: feel free to use 2% milk if desired.
Cream cheese
Heavy whipping cream
Pure vanilla extract
Fresh bananas: use bananas that have no green, are bright yellow with no brown spots.
🔪 Instructions
- Using a food processor, blend 1-½ cups of vanilla wafers into fine crumbs.
- Add crumbs, butter, and ⅓ cup of sugar to a medium bowl and mix together until the crumb mixture becomes firm and bound.
- Place the crust mixture in a pie pan and press firmly it into the bottom of the pan evenly going up the sides of the pan slighlty. Set aside.
- Add the banana pudding mix and milk to a large bowl and using an electric mixer, combine on low speed until there are no clumps. Set aside pudding mixture to let it thicken.
- In a separate large bowl, whip the softened cream cheese using an electric mixer on low speed, until mixture is creamy.
- Add the sugar, vanilla, and heavy cream to the cream cheese and continue to mix on medium speed until medium peaks form.
- Fold the cream cheese mixture into the pudding with a rubber spatula until fully incorporated and creamy. Set aside.
- Dice 1 ½ bananas into small bite-size pieces. Fold the diced banana into the cheesecake mixture.
- Transfer the cheesecake mixture to the prepared pie crust using the back of a spoon to evenly smooth the mixture over the crust.
- Slice the remaining bananas and place the slices flat onto the cheesecake. Cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours.
- To serve, lightly crush the remaining wafers into crumbles and spread across the top of the cheesecake.
- Serve with whipped cream dollops and vanilla wafers for good measure.
🥄 Equipment
Food processor
Medium and large mixing bowl
Pie plate or Springform pan
Rubber spatula
Electric mixer
🥫Storage
Refrigerate: store leftover cheesecake in an airtight container for 3 - 4 days.
Freezer: store cheesecake in a freezer safe container up to 2 months.
To serve: thaw cheesecake overnight in the fridge.
📖 Variations
- Make a graham cracker crust by substituting graham crackers for the vanilla wafers.
- If you don't have a food processor, you can crush the cookies in a blender or place in a large ziplock bag and crush fine with a rolling pin.
- Do not use plant-based milk. It will not work to thicken the instant pudding mix. It must be diary milk.
💭 Tips
Room Temperature Ingredients: Make sure your cream cheese and other cheesecake filling ingredients are at room temperature for a smooth and lump-free filling.
Chill Time: Allow the cheesecake to chill in the refrigerator for at least 4-6 hours, or overnight if possible. This will ensure it sets properly and develops the best flavor.
Fresh Bananas: Use ripe but firm bananas to prevent them from becoming too mushy in the cheesecake.
📚 More Delicious Banana Recipes
This recipe for Classic Banana Bread is a great use for overripe bananas.
Banana Pudding Poke Cake is a retro recipe full of moist delicious cake and banana pudding.
Banana lovers will enjoy these Banana Cake Cookies with Chocolate, Walnuts, and Oatmeal.
Berried Cheesecake Cups are baked in a muffin pan with no crust. A delicious bite sized cheesecake treat.
This Coconut Banana Bread with Lime Glaze is one of my best banana recipes!
Blueberry Banana Bread is the combination of juicy fresh blueberries in a moist banana bread loaf.
I love this Maple Walnut Banana Bread recipe made with pure maple syrup.
🍽 Serve with..
Serve each slice of Banana Pudding Cheesecake with an extra dollop of whipped cream and a sprinkle of crushed vanilla wafers for that perfect finishing touch. Pair it with a cup of coffee or a glass of cold milk for the most delicious dessert experience.
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📖 Recipe
The Best Banana Pudding Cheesecake: Easy No Bake Recipe
Equipment
- 8" Pie plate , or Springform pan
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Ingredients
- 2 cups vanilla wafers divided
- ⅔ cup white sugar divided
- ¼ cup butter softened
- 3.4 ounces instant banana pudding mix
- 1 cup whole milk
- 8 ounces cream cheese softened
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 bananas
- extra vanilla wafers for toppings (optional)
- Whipped cream for toppings (optional)
Instructions
- Using a food processor, blend 1-½ cups of vanilla wafers into fine crumbs.
- Add crumbs, butter, and ⅓ cup of sugar to a medium bowl and mix together until the crumb mixture becomes firm and bound.
- Place the crust mixture in a pie pan and press firmly it into the bottom of the pan evenly going up the sides of the pan slighlty. Set aside.
- Add the banana pudding mix and milk to a large bowl and using an electric mixer, combine on low speed until there are no clumps. Set aside pudding mixture to let it thicken.
- In a separate large bowl, whip the softened cream cheese using an electric mixer on low speed, until mixture is creamy.
- Add the sugar, vanilla, and heavy cream to the cream cheese and continue to mix on medium speed until medium peaks form.
- Fold the cream cheese mixture into the pudding with a rubber spatula until fully incorporated and creamy. Set aside.
- Dice 1 ½ bananas into small bite-size pieces. Fold the diced banana into the cheesecake mixture.
- Transfer the cheesecake mixture to the prepared pie crust using the back of a spoon to evenly smooth the mixture over the crust.
- Slice the remaining bananas and place the slices flat onto the cheesecake. Cover the cheesecake tightly with plastic wrap and refrigerate for at least 4 hours.
- To serve, lightly crush the remaining wafers into crumbles and spread across the top of the cheesecake.
- Serve with whipped cream dollops and vanilla wafers for good measure.
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