Description
No Bake Banana Pudding Cheesecake is a dreamy, creamy dessert that layers all the comforting flavors of banana pudding with the richness of cheesecake—without turning on your oven. Here’s a fresh, step-by-step version of the recipe written in new words and style.
Ingredients
Crust Base
- 2 cups crushed vanilla wafers – sweet, crisp, and the perfect nod to classic banana pudding.
- 6 tablespoons melted unsalted butter – adds richness and binds the crumbs into a firm crust.
- 2 tablespoons granulated sugar – boosts sweetness and balances the buttery base.
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened – the smooth, tangy star of the show.
- 1 can (14 oz) sweetened condensed milk – gives sweetness and velvety body to the filling.
- 1 cup cold heavy whipping cream – whipped until fluffy for that light, airy texture.
- 1 package (3.4 oz) instant banana pudding mix – infuses banana flavor while helping the filling set.
- 1 teaspoon pure vanilla extract – enhances flavor depth.
- 1 tablespoon fresh lemon juice – cuts through richness with a bright tang.
Banana Pudding Layers & Topping
- 3–4 ripe but firm bananas, sliced – sweet, fresh fruitiness in every layer.
- Extra vanilla wafers – for layering and garnish.
- Whipped cream or Cool Whip – optional, for a pillowy topping.
- Crushed wafer crumbs – optional, for finishing flair and crunch.
Instructions
Step 1: Make the Crust
Crush the vanilla wafers in a food processor until finely ground (or smash them in a zip-top bag with a rolling pin if you’re old-school). Mix the crumbs with melted butter and sugar until the texture feels like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, using a glass or measuring cup to smooth it out. Chill in the fridge while preparing the filling.
Step 2: Prepare the Cheesecake Mixture
Beat the softened cream cheese with a mixer until silky smooth. Slowly stream in the sweetened condensed milk, mixing until fully incorporated and lump-free. Scrape down the bowl as needed.
Step 3: Whip the Cream
In a separate chilled bowl, beat the heavy cream until stiff peaks form (when the cream stands tall without collapsing). Don’t overdo it, or it’ll turn grainy.
Step 4: Combine Everything
Fold the whipped cream gently into the cream cheese mixture, working in two batches to keep it fluffy. Stir in the pudding mix, vanilla extract, and lemon juice just until blended—stop as soon as there are no streaks.
Step 5: Layer the Dessert
Take the crust from the fridge. Add a layer of sliced bananas, then a layer of vanilla wafers. Spread half the cheesecake filling over the top. Repeat with more bananas, more wafers, and the rest of the filling. Smooth the surface.
Step 6: Chill Until Set
Cover the pan with plastic wrap and refrigerate at least 6 hours, though overnight is best. This allows the cheesecake to firm up so it slices cleanly.
Step 7: Garnish & Enjoy
Run a thin knife around the edges before releasing the springform pan. Top with whipped cream, extra bananas, and crushed wafers just before serving. Slice, serve cold, and bask in compliments.