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No-Bake Banana Pudding Cheesecake

This No-Bake Banana Pudding Cheesecake combines all the best elements of a classic banana pudding with the creamy, rich texture of cheesecake.
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Ingredients Equipment Method Notes

Ingredients
  

  • Crust:
  • 2 cups vanilla wafer crumbs
  • 6 tbsp butter melted
  • Filling:
  • 16 oz cream cheese softened
  • ½ cup sugar
  • 1 package 3.4 oz instant banana pudding mix
  • 1 cup cold milk
  • 8 oz whipped topping
  • 2 bananas sliced
  • Topping optional:
  • Extra whipped topping
  • Additional banana slices
  • Crushed vanilla wafers

Equipment

  • 9-inch Springform Pan: For easy removal of the cheesecake.
  • Mixing Bowls: For preparing the crust, filling, and topping.
  • Electric Mixer: For a smooth, creamy filling.
  • Spatula: For spreading the layers evenly.

Method
 

  1. Prepare Crust: Crush vanilla wafers, mix with melted butter, and press into a springform pan. Chill.
  2. Make Filling: Beat cream cheese and sugar until smooth. Add pudding mix and milk, mixing well.
  3. Fold and Layer: Fold in whipped topping, then layer banana slices over crust. Spread filling over bananas.
  4. Chill: Refrigerate for at least 4 hours until firm.
  5. Garnish: Top with whipped topping, banana slices, and crushed wafers. Serve chilled.

Notes

Keep this dessert refrigerated and enjoy within 2-3 days for the best flavor and texture.