No Bake Banana Pudding Cheesecake

No Bake Banana Pudding Cheesecake 🍌🍰

If you’re a fan of creamy, rich desserts with a burst of banana flavor, this No Bake Banana Pudding Cheesecake is going to be your new favorite treat! This recipe combines the classic flavors of banana pudding with the creamy texture of cheesecake, all on top of a buttery vanilla wafer crust. The best part? No baking required!

Ingredients

For the Crust:

• 3 1/2 cups vanilla wafers 🍪
• 2 tablespoons brown sugar 🍯
• 1/2 cup unsalted butter, melted 🧈

For the Banana Pudding Cheesecake:

• 24 ounces cream cheese, softened 🧀
• 1/2 cup powdered sugar 🍚
• 1 (3.4-ounce) box of instant banana cream pudding mix 🍌
• 1/4 cup plain Greek yogurt 🥄
• 16 ounces whipped topping, thawed and divided in half 🍦
• 2 bananas, sliced 🍌

Instructions

1️⃣ Prepare the Crust: Start by greasing a 9-inch springform pan with butter or shortening. Place the vanilla wafers and brown sugar into a food processor and blend until you have fine crumbs. While the processor is running at low speed, slowly pour in the melted butter until the crumbs are well coated and begin to clump together. Firmly press the crumbs into the bottom of the prepared springform pan. Place the pan in the freezer for 20 minutes to set the crust. ❄️

2️⃣ Make the Cheesecake Filling: While the crust is chilling, it’s time to prepare the cheesecake filling. In a large mixing bowl, use an electric mixer to blend the softened cream cheese and powdered sugar until smooth. Add in the banana cream pudding mix and Greek yogurt, mixing until fully combined. Then, gently fold in 8 ounces of the thawed whipped topping using a low-speed setting until the mixture is thick and creamy. 🍥

3️⃣ Assemble the Cheesecake: Once your crust is set and chilled, arrange the sliced bananas in a single layer over the crust. Carefully spoon the banana pudding cheesecake filling over the bananas, spreading it out evenly with a spatula. Top the cheesecake with the remaining 8 ounces of whipped topping, spreading it out smoothly. Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. ⏳

4️⃣ Serve: When you’re ready to serve, run a thin knife around the edge of the cheesecake to loosen it from the pan, then carefully release the outer ring of the springform pan. Garnish the cheesecake with additional whipped cream, vanilla wafers, or banana slices as desired. Serve chilled and enjoy the creamy, banana-filled goodness! 🍌🍰

Additional Tips

• Storage: Keep any leftovers refrigerated for up to 3 days. The flavors meld beautifully over time, making it an even more delightful treat the next day.
• Variations: You can switch out the banana pudding mix for another flavor if you prefer, such as vanilla or chocolate, to create a different version of this cheesecake.

Prep Time: 20 minutes
Chilling Time: 4 hours+
Total Time: 4 hours 20 minutes
Servings: 8-10

This No Bake Banana Pudding Cheesecake is perfect for summer gatherings, potlucks, or whenever you need a dessert that’s both impressive and easy to make. Enjoy!

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