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.
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
How to Make It
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.
Helpful Tips
- Room Temperature Ingredients: Ensure cream cheese is softened to avoid lumps.
- Banana Preservation: To prevent bananas from browning, you can lightly brush them with lemon juice before layering.
- Whipping Cream: Chill your bowl and beaters before whipping the cream for better results.
Serving Suggestions
- Pair with a cup of hot coffee or a glass of cold milk for a delightful dessert experience.
- Serve at a summer picnic or family gathering to impress your guests.
FAQs
- Can I use a different type of crust?
Yes, you can use a vanilla wafer crust or even a chocolate cookie crust for a different flavor profile. - Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance and stored in the refrigerator until ready to serve. - What if I don’t have a springform pan?
You can use a regular pie dish, but note that it might be harder to slice and serve cleanly.
Servings
- This recipe serves approximately 8-10 slices.
Preparation Time
- 30 minutes
Chilling Time
- At least 4 hours
Enjoy this delectable No Bake Banana Pudding Cheesecake, a perfect blend of creamy cheesecake and classic banana pudding flavors!
Recipe Card
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.
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.