Description
Creamy no bake banana pudding cheesecake blends classic Southern dessert flavors with a rich, silky texture. Vanilla wafer crust and fresh banana layers create a delightful summer treat you’ll savor to the last delicious bite.
Ingredients
Scale
Crust:
- 2 cups (473 ml) graham cracker crumbs
- 1/2 cup (113 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar
- 2 cups (473 ml) heavy whipping cream
- 1/2 cup (100 grams) granulated sugar
- 1 package (3.4 ounces / 96 grams) instant banana pudding mix
- 1 cup (240 ml) cold milk
- 1 teaspoon vanilla extract
- 2 large bananas, sliced
Garnish:
- 1 cup whipped cream
- Vanilla wafers
- Sliced bananas
Instructions
- Craft a buttery graham cracker foundation by mixing crumbs with melted butter and sugar. Press the mixture firmly into a 9-inch springform pan, creating an even base. Refrigerate for 15 minutes to set.
- Whip cream cheese and powdered sugar until velvety smooth. In a separate bowl, beat heavy cream with sugar until peaks form. Delicately fold whipped cream into cream cheese mixture.
- Prepare banana pudding by whisking instant mix with cold milk for 2 minutes until thickened. Incorporate pudding and vanilla extract into cream cheese blend, stirring until uniform and creamy.
- Retrieve chilled crust and spread a thin layer of cheesecake filling. Arrange banana slices across the initial layer. Carefully cover with remaining filling, smoothing the surface with a spatula.
- Refrigerate the assembled dessert for 4-6 hours, allowing it to completely set and develop rich flavors. Ensure the cheesecake is firm and chilled.
- Prior to serving, crown the cheesecake with a generous layer of whipped cream. Elegantly garnish with fresh banana slices and crisp vanilla wafers.
- Release the cheesecake from springform pan, slice into elegant portions, and serve thoroughly chilled for maximum enjoyment.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly without overworking the mixture.
- Crush graham crackers finely for a compact, even crust that holds together beautifully when slicing the cheesecake.
- Choose ripe but firm bananas to prevent excess moisture and maintain the cheesecake’s structural integrity during chilling.
- Fold whipped cream gently to preserve its airy texture, creating a lighter, more delicate cheesecake filling that melts in your mouth.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 466
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg