Description
This No-Bake Banana Pudding Cheesecake is a chilled, creamy dessert that combines the richness of classic cheesecake with the nostalgic flavor of banana pudding. It features a buttery graham cracker crust, a fluffy banana-infused cheesecake layer, and a topping of whipped cream, fresh bananas, and crushed wafers — all without ever needing to turn on the oven.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 tbsp granulated sugar (optional)
For the Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (thawed)
For the Topping:
- 1 1/2 cups whipped topping
- 2 ripe bananas, sliced (for serving)
- 1/2 cup crushed vanilla wafers or granola
- Optional: mint leaves for garnish
Instructions
- Combine graham cracker crumbs, melted butter, and sugar. Press firmly into a 9-inch springform pan. Chill.
- Beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing well.
- In another bowl, whisk banana pudding mix with milk until thickened. Let sit 2-3 minutes.
- Add pudding to the cream cheese mixture and blend until fully incorporated.
- Gently fold in whipped topping using a spatula.
- Spread mixture over the crust. Smooth the top.
- Top with a layer of whipped topping.
- Cover and refrigerate for at least 4 hours or overnight.
- Before serving, top with fresh banana slices, crushed wafers or granola, and optional mint.
- Prep Time: 25 minutes
- Chill Time: 4 hours