Description
Indulge in the delightful flavors of banana pudding and cheesecake with this easy no-bake dessert recipe. Creamy and decadent, this no-bake banana pudding cheesecake is a perfect treat for any occasion.
Ingredients
Scale
For the Crust:
- 2 cups crushed vanilla wafer cookies
- 1/2 cup unsalted butter, melted
For the Filling:
- 2 (8 oz) blocks cream cheese, softened
- 1 cup powdered sugar
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 1/2 cups whipped topping, plus more for garnish
- 2 ripe bananas, sliced
- Extra vanilla wafers and banana slices for topping
Instructions
- Prepare the Crust: Combine crushed vanilla wafers and melted butter. Press into the bottom of a 9-inch springform pan and chill.
- Make the Filling: Beat cream cheese until smooth. Add powdered sugar. In a separate bowl, mix banana pudding with cold milk. Fold pudding into cream cheese mixture, then fold in whipped topping.
- Assemble: Layer banana slices over the chilled crust. Spread half of the cheesecake filling over the bananas. Repeat with another layer of bananas and filling. Refrigerate for at least 6 hours.
- Serve: Top with whipped topping, banana slices, and vanilla wafers before serving.
Notes
- For extra stability, freeze the crust for 15 minutes before adding the filling.
- To prevent browning, add banana slices on top just before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg
