Description
A creamy and indulgent no-bake cheesecake layered with banana flavor and crunchy vanilla wafers, perfect for any occasion.
Ingredients
Scale
- 2 cups vanilla wafer cookies
- 1/2 cup unsalted butter, melted
- 2 packages (3.4 ounces each) instant banana pudding mix
- 3 cups cold milk
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 ounces) whipped topping
- Bananas, sliced (for topping)
- Additional vanilla wafers (for garnish)
Instructions
- Prepare the crust: In a medium bowl, combine the crushed vanilla wafers and melted butter. Press this mixture into the bottom of a 9-inch springform pan, ensuring an even layer.
- Mix the pudding: In a mixing bowl, whisk together the instant banana pudding mix and cold milk until well combined. Set aside for a few minutes to allow it to thicken up.
- Blend the cream cheese: In a separate bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until it’s creamy and free of lumps.
- Fold in the whipped topping: Gently fold the whipped topping into the cream cheese mixture, incorporating air for a light texture.
- Combine pudding and cream cheese mixture: Add the thickened pudding mixture into the cream cheese blend and gently fold until fully combined, taking care not to deflate the airy texture.
- Pour and smooth: Pour the banana pudding cheesecake filling over the crust in the springform pan, smoothing the top with a spatula.
- Chill until set: Refrigerate for at least 240 minutes, allowing the cheesecake to set completely.
- Garnish and serve: Before serving, top with sliced bananas and garnish with additional vanilla wafers for that classic look. Enjoy every heavenly bite!
Notes
Best made a day ahead for optimal flavor. Store in an airtight container in the fridge for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 260mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg