No-Bake Banana Pudding Cheesecake
A creamy no-bake cheesecake infused with banana pudding flavor, layered with sliced bananas and topped with crushed vanilla wafers in a buttery graham cracker crust.
Ingredients
- Cream Cheese: 2 packages (8 ounces each), softened
- Instant Banana Pudding Mix: 1 box (3.4 ounces)
- Sweetened Condensed Milk: 1 can (14 ounces)
- Whipped Topping: 1 tub (8 ounces), thawed
- Vanilla Extract: 1 teaspoon
- Graham Cracker Crumbs: 1½ cups
- Butter: 6 tablespoons, melted
- Ripe Bananas: 2 large, sliced
- Vanilla Wafers: 10–12, crushed
Instructions
- Preheat Your Equipment: Lightly grease a springform pan or line with parchment paper.
- Combine Ingredients: In a bowl, mix graham cracker crumbs and melted butter. Press into the base of your pan to form the crust.
- Prepare Your Cooking Vessel: Freeze the crust while you prepare the filling.
- Assemble the Dish: Beat cream cheese until smooth. Add pudding mix, sweetened condensed milk, and vanilla extract. Mix until creamy. Fold in whipped topping.
- Cook to Perfection: Pour half the filling over the crust. Add a layer of sliced bananas, then top with remaining filling.
- Finishing Touches: Smooth the top and sprinkle crushed vanilla wafers. Garnish with more banana slices if desired.
- Serve and Enjoy: Chill for at least 4 hours or overnight before slicing and serving cold.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Chill overnight for best texture and flavor.
- Prevent browning bananas by tossing them in a bit of lemon juice.
- Fold whipped topping gently to keep the filling light and airy.
Find it online: https://tastyze.com/no-bake-banana-pudding-cheesecake/