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No-Bake Banana Pudding Cheesecake

No-Bake Banana Pudding Cheesecake

No-Bake Banana Pudding Cheesecake is a creamy, smooth dessert that combines the rich tanginess of cheesecake with the sweet nostalgia of classic banana pudding. Easy to prepare without any oven time, this luscious and versatile treat is perfect for quick weeknight desserts or special occasions.

  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

For the Crust

  • 1 1/2 cups crushed vanilla wafers
  • 5 tbsp melted butter

For the Filling

  • 8 oz cream cheese, softened
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk
  • 1 cup whipped topping (such as Cool Whip)
  • 3–4 fresh ripe bananas, sliced

Instructions

  1. Prepare the Crust: Crush the vanilla wafers into fine crumbs using a food processor or rolling pin inside a bag. Mix the crumbs thoroughly with melted butter until the mixture feels like damp sand. Press this mixture evenly into the base of a springform pan or serving dish. Chill in the refrigerator while preparing the filling.
  2. Make the Pudding Filling: In a bowl, whisk together the instant vanilla pudding mix with cold milk until the mixture thickens. Let it set for a few minutes to reach a smooth, creamy consistency.
  3. Blend the Cream Cheese: In a separate bowl, beat the softened cream cheese until smooth and fluffy, ensuring there are no lumps for a silky texture.
  4. Combine the Layers: Gently fold the prepared pudding into the whipped topping to keep the mixture light and airy. Then, mix in the whipped cream and pudding combination with the cream cheese until fully incorporated and smooth.
  5. Layer with Bananas: Arrange sliced bananas evenly over the chilled crust. Pour the cheesecake filling over the bananas and smooth the top with a spatula for an even finish.
  6. Chill and Set: Refrigerate the assembled cheesecake for at least 4 hours or overnight to allow the flavors to meld and the filling to firm up beautifully without baking.

Notes

  • Use ripe but firm bananas to avoid a watery filling.
  • Chill the cream cheese before whipping for a smoother texture.
  • Press the crust firmly and evenly into the pan to prevent crumbling when serving.
  • Gently fold pudding and whipped topping to maintain an airy filling.
  • Refrigerate at least 4 hours to ensure the cheesecake sets properly.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 350
  • Sugar: 24g
  • Sodium: 210mg
  • Fat: 22g
  • Saturated Fat: 12g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 50mg

Keywords: no bake cheesecake, banana pudding, creamy dessert, easy dessert, banana cheesecake, no bake dessert, family dessert