Ultimate Banana Pudding Cheesecake Delight
This no-bake banana pudding cheesecake is the ultimate creamy dessert with a vanilla wafer crust, whipped topping, and fresh banana slices. It’s nostalgic, easy, and irresistibly delicious!
- Prep Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 10 slices
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust:
2 ¼ cups vanilla wafer crumbs
¼ cup packed light brown sugar
⅓ cup butter, melted
Filling:
8 oz cream cheese, softened
1 (3.4 oz) box instant banana pudding mix
¾ cup milk (1%)
1 ripe banana, mashed
8 oz whipped topping (e.g., Cool Whip)
Topping:
10–12 mini vanilla wafers
1 banana, sliced
1 cup whipped topping
Extra vanilla wafer crumbs (optional)
Instructions
Prepare the Crust: Pulse vanilla wafers into fine crumbs. Mix with brown sugar and melted butter. Press mixture into the bottom and sides of a greased 9-inch springform pan. Chill in the fridge while preparing the filling.
Make the Filling: Beat softened cream cheese until smooth. In a separate bowl, whisk pudding mix with milk until thickened. Add mashed banana. Combine with cream cheese, then fold in whipped topping until smooth.
Assemble: Spread half of the filling over the crust. Arrange banana slices over the top, then add the remaining filling. Smooth the surface. Cover and refrigerate for 2–4 hours.
Top and Serve: Before serving, top with piped whipped topping, mini vanilla wafers, sliced bananas, and extra wafer crumbs if desired. Slice and enjoy!
Notes
Soften cream cheese fully to avoid lumps.
Use ripe bananas for sweetness and creamy texture.
Chill for at least 2 hours to allow the cheesecake to firm up.
To prevent bananas from browning, slice just before serving and brush with lemon juice if desired.
Store leftovers covered in the fridge for up to 3 days.
