Easy Banana Pudding Cheesecake
Indulge in the perfect fusion of two classic desserts with this Easy Banana Pudding Cheesecake! Featuring a buttery vanilla wafer crust, layers of fresh banana slices, and a creamy no-bake cheesecake filling infused with banana pudding, this dessert is a dreamy treat that’s as simple to make as it is delicious. With only 25 minutes of prep and no baking required, it’s an effortless showstopper for any occasion. Topped with whipped cream and extra vanilla wafers for added flair, this recipe delivers a nostalgic, tropical twist to your dessert table. Perfect for banana lovers, this luscious cheesecake serves 8 and is sure to impress family and friends with its rich, velvety texture and bold banana flavor.
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Recipe Information
Ingredients
- 2 cups Vanilla wafer cookies
- 0.5 cup Unsalted butter
- 16 oz Cream cheese
- 0.5 cup Granulated sugar
- 1 cup Heavy whipping cream
- 3.4 oz Banana pudding mix
- 1.5 cups Milk
- 1 tsp Vanilla extract
- 2 medium Bananas
- 1 cup Whipped topping
- 6 pieces Additional vanilla wafer cookies
Instructions
Prepare the crust by combining the crushed vanilla wafers and melted butter in a medium-sized mixing bowl. Stir until the mixture resembles wet sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly distributed. Chill in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy, about 2 minutes.
In a separate small bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes.
Gently fold the prepared pudding into the cream cheese mixture until well combined.
In another bowl, whip the heavy whipping cream and vanilla extract until soft peaks form. Carefully fold the whipped cream into the cream cheese and pudding mixture to create a light and fluffy filling.
Remove the crust from the refrigerator. Arrange an even layer of sliced bananas on top of the crust.
Pour and spread the cheesecake filling over the bananas, smoothing the top with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight to set.
Before serving, garnish with additional whipped topping, crushed vanilla wafer cookies, or banana slices, if desired.
Slice, serve, and enjoy the creamy goodness of this easy banana pudding cheesecake!
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.6 g | 65% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 505 mg | 22% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 39.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 144 mg | 11% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 282 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
