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Banana Pudding Cheesecake

A delightful no-bake dessert that combines the flavors of banana pudding and cheesecake for a creamy treat that’s perfect for any occasion.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert, No-Bake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 package Nilla Wafers Perfect for a crisp crust.
  • 1/2 cup unsalted butter, melted Helps bind the crust together.
Filling Ingredients
  • 2 packages (3.4 ounces each) instant banana pudding mix Adds rich banana flavor.
  • 2 cups milk Essential for the pudding.
  • 8 ounces cream cheese, softened Creates a creamy texture.
  • 1 cup whipped cream Lightens the filling.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • to taste banana slices for garnish Adds a fresh touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Crush the Nilla Wafers and mix with melted butter. Press into the bottom of a springform pan to form a crust.
  3. In a bowl, combine the instant banana pudding mix and milk, whisking until smooth.
  4. In another bowl, beat the softened cream cheese until smooth. Add the banana pudding mixture and mix well.
  5. Gently fold in the whipped cream and vanilla extract.
  6. Pour the filling into the prepared crust and smooth the top.
  7. Refrigerate for at least 4 hours until set.
  8. Before serving, garnish with banana slices.

Notes

For the best texture, ensure cream cheese is at room temperature before mixing. Let the cheesecake chill for at least 4 hours to set properly. You can add mashed ripe bananas for an extra banana flavor. Garnish just before serving to keep bananas fresh.