Picture this: a creamy, dreamy banana cheesecake that’s basically a hug in dessert form, and guess what? You don’t even have to bake it!
A darling no-bake dessert, my Banana Pudding Cheesecake is creamy, sweet, and oh-so-refreshing. An easy version of the classic banana pudding, this cheesecake is made with layers of luscious cream cheese filling and fresh banana slices.
Using crushed vanilla wafers and melted butter for the crust provides just the right amount of flavor and texture.
No Bake Banana Pudding Cheesecake Recipe Ingredients
- Vanilla Wafer Cookies: Provide a crispy, sweet base rich in carbohydrates.
- Unsalted Butter: Adds creaminess and enhances the crust’s richness.
- Cream Cheese: Creates the creamy texture with a tangy flavor profile.
- Powdered Sugar: Sweetens the filling with a velvety smooth finish.
- Heavy Whipping Cream: Gives the cheesecake a light, airy texture.
- Bananas: Add natural sweetness and a boost of potassium.
- Instant Vanilla Pudding Mix: Thickens and flavors the cheesecake seamlessly.
- Milk: Provides moisture, calcium, and smooth consistency.
No Bake Banana Pudding Cheesecake Recipe Ingredient Quantities
- 30 vanilla wafer cookies, crushed
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1/2 cup granulated sugar
- 3 large bananas, sliced
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- Additional vanilla wafers and banana slices for garnish (optional)
How to Make this No Bake Banana Pudding Cheesecake Recipe
1. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Mix until well combined and press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a big mixing bowl, combine the room-temperature cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat at medium speed for at least 2 minutes, or until smooth and creamy. Unplug the mixer and set it aside.
3. In another bowl, whip the heavy cream and the sugar until stiff peaks are formed. Then, gently fold the whipped cream into the cream cheese mixture.
4. Spread the cream cheese mixture, half of it, onto the prepared crust in the springform pan.
5. Distribute the sliced bananas evenly over the cream cheese layer.
6. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until you see it begin to thicken.
7. Carefully blend the pudding with the leftover cream cheese mix.
8. Evenly spread the mixture of pudding and cream cheese over the layer of bananas in the springform pan.
9. Wrap the cheesecake in plastic and refrigerate it. Let it chill out for at least 4 hours, or until it has set.
10. To serve, take the cheesecake out of the springform pan. If you want, you can garnish it with more vanilla wafers and banana slices. Then slice the cheesecake and eat it.
No Bake Banana Pudding Cheesecake Recipe Equipment Needed
1. Medium bowl
2. 9-inch springform pan
3. Big mixing bowl
4. Electric mixer
5. Additional bowl (for whipping cream)
6. Whisk
7. Spoon or spatula (for mixing and folding)
8. Plastic wrap
9. Knife (for slicing bananas and cheesecake)
10. Measuring cups and spoons
FAQ
- Can I use a different type of cookie for the crust?Certainly, graham crackers or digestive biscuits can be substituted for the vanilla wafer cookies.
- How long does the cheesecake need to chill?For best results, allow the cheesecake to set in the refrigerator for at least 4 hours. Chill it until it is completely set.
- Can I use light cream cheese instead of regular?Yes, light cream cheese can be used. However, it may alter the texture, making it slightly less rich and creamy.
- What can I do if I don’t have a food processor to crush the cookies?Put the cookies into a sealed plastic bag and smash them with a rolling pin until they are reduced to tiny crumbs.
- How can I prevent the bananas from turning brown?Apply a thin layer of lemon juice over the banana slices before inserting them into the cheesecake to keep them from oxidizing and turning brown.
- Is there a substitute for the instant pudding mix?A substitute could be a homemade vanilla custard. What instant custard mix does is make the recipe easier and quicker.
- Can I prepare the cheesecake in advance?This cheesecake can indeed be prepared a day ahead of time and stored in the refrigerator until it is ready to be served.
No Bake Banana Pudding Cheesecake Recipe Substitutions and Variations
Using crushed graham crackers in place of vanilla wafer cookies results in a different texture for the crust.
For a more intense flavor, use mascarpone cheese instead of cream cheese.
Substitute maple syrup for powdered sugar to get a hint of maple flavor.
Instead of heavy whipping cream, use half-and-half cream to achieve a lighter consistency.
Substituting dark brown sugar for granulated sugar gives a deeper, more pronounced molasses flavor.
Pro Tips
1. Cream Cheese Temperature: Ensure the cream cheese is completely softened to room temperature before mixing. This will prevent lumps and create a smoother, creamier filling.
2. Whipping Cream Tips: Chill both the mixing bowl and beaters before whipping the heavy cream. Cold equipment helps achieve better volume and firmer peaks.
3. Preventing Banana Browning: To prevent the sliced bananas from browning, lightly coat them with lemon juice before placing them in the cheesecake. This adds a slight tang and keeps the bananas looking fresh.
4. Crust Consistency: When pressing the vanilla wafer crust into the pan, use the bottom of a flat measuring cup or glass for an even and firm layer. This helps ensure that the crust holds together well when serving.
5. Refrigeration Time: For the best results, let the cheesecake set in the refrigerator overnight. This allows the layers to firm up fully and for the flavors to meld together perfectly.
No Bake Banana Pudding Cheesecake Recipe
My favorite No Bake Banana Pudding Cheesecake Recipe
Equipment Needed:
1. Medium bowl
2. 9-inch springform pan
3. Big mixing bowl
4. Electric mixer
5. Additional bowl (for whipping cream)
6. Whisk
7. Spoon or spatula (for mixing and folding)
8. Plastic wrap
9. Knife (for slicing bananas and cheesecake)
10. Measuring cups and spoons
Ingredients:
- 30 vanilla wafer cookies, crushed
- 6 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1/2 cup granulated sugar
- 3 large bananas, sliced
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- Additional vanilla wafers and banana slices for garnish (optional)
Instructions:
1. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Mix until well combined and press the mixture into the bottom of a 9-inch springform pan to form the crust.
2. In a big mixing bowl, combine the room-temperature cream cheese, powdered sugar, and vanilla extract. Using an electric mixer, beat at medium speed for at least 2 minutes, or until smooth and creamy. Unplug the mixer and set it aside.
3. In another bowl, whip the heavy cream and the sugar until stiff peaks are formed. Then, gently fold the whipped cream into the cream cheese mixture.
4. Spread the cream cheese mixture, half of it, onto the prepared crust in the springform pan.
5. Distribute the sliced bananas evenly over the cream cheese layer.
6. In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until you see it begin to thicken.
7. Carefully blend the pudding with the leftover cream cheese mix.
8. Evenly spread the mixture of pudding and cream cheese over the layer of bananas in the springform pan.
9. Wrap the cheesecake in plastic and refrigerate it. Let it chill out for at least 4 hours, or until it has set.
10. To serve, take the cheesecake out of the springform pan. If you want, you can garnish it with more vanilla wafers and banana slices. Then slice the cheesecake and eat it.
