No Bake Banana Pudding Cheesecake
A delightful no bake dessert that combines the flavors of classic banana pudding and creamy cheesecake, making it the perfect sweet treat for warm days.
Ingredients
Crust Ingredients
- 1 cup Vanilla wafer cookies or graham crackers, crushed For the crust base.
- 1/4 cup Butter, melted Helps the crust hold together.
Cheesecake Filling Ingredients
- 8 oz Cream cheese, softened Full fat makes it richer.
- 1 pkg Instant banana pudding mix Or vanilla if banana is unavailable.
- 2 cups Cold milk For mixing the pudding.
- 1/4 cup Powdered sugar For sweetness and texture.
- 1 tsp Vanilla extract A splash makes a big difference.
- 2 cups Whipped topping or homemade whipped cream For the filling.
- 2 medium Fresh bananas, sliced Add right before layering for presentation.
- 1 pinch Salt Optional.
- 1/4 cup Extra cookie crumbs Optional, for topping.
Instructions
Preparation
- Make the crust by crushing cookies into fine crumbs and stirring in melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan or deep pie dish and refrigerate.
- In a bowl, whisk together the instant pudding mix and cold milk. Let it sit for about 2-3 minutes to thicken.
- In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix again until creamy.
- Combine the thickened pudding into the cream cheese mixture and beat until smooth. Gently fold in whipped topping.
- Spread a layer of filling over the crust, add a layer of banana slices, and sprinkle in crushed cookies. Repeat until filling is used up and smooth the top.
- Cover and refrigerate for at least 6 hours, preferably overnight. Before serving, top with cookie crumbs, extra whipped topping, and banana slices.
Notes
For best results, chill longer than 6 hours and add bananas just before serving to prevent browning. Use cold milk for the pudding to ensure it sets properly.