No Bake Banana Pudding Cheesecake

A slice of this dessert with a bite taken out of the front of it with a fork.

No Bake Banana Pudding Cheesecake

This No Bake Banana Pudding Cheesecake is one of the easiest dessert to prepare with a homemade vanilla wafer crust, no bake banana pudding cheesecake filling, and layers of fresh bananas and whipped cream.

Course Cheesecake, Dessert

Cuisine American

Keyword banana cheesecake, banana cream cheesecake, no bake banana pudding cheesecake

Prep Time 15

Chill Time 8

Total Time 8 15

Servings

Calories 462kcal

Author Jessica - Together as Family

Equipment

Ingredients

Nilla Wafer Crust

50 Nilla wafer cookies (not the mini's)
8 tablespoons (1 stick) salted butter melted
1/4 cup packed light brown sugar

Banana Pudding Cheesecake

2 bars (8 oz each) cream cheese room temperature
1/2 cup powdered sugar
1 box (3.4 oz) instant banana cream pudding mix
1 cup sour cream room temperature
1 teaspoon vanilla extract
2 cups whipped topping (Cool Whip or homemade)
1 large banana sliced

Toppings & Garnish

Nilla wafer cookies (regular size or mini size)
sliced banana
whipped cream (homemade or spray can)

Instructions

Make The Crust

Add the Nilla wafer cookies into a food processor. Pulse for about 30 seconds or until they're in fine crumbs. Add in the melted butter and brown sugar. Pulse again until combined and the mixture resembles wet sand.
50 Nilla wafer cookies, 8 tablespoons (1 stick) salted butter, 1/4 cup packed light brown sugar
Press the crust mixture into the bottom and slightly up the sides of an ungreased 9-inch springform pan.
^{* Lightly damp your fingers in water if you're having trouble getting the crust pressed into the pan.}
Cover the springform pan with plastic wrap and place it in the freezer while you prepare the rest.

Make The Cheesecake Filling

In a mixing bowl, using an electric hand mixer, beat the cream cheese and powdered sugar (for about 2-3 minutes )until it's combined and fluffy.
2 bars (8 oz each) cream cheese, 1/2 cup powdered sugar
Add in the banana cream instant pudding mix, sour cream, and vanilla extract. Beat for 1-2 minutes until the mixture is thick and creamy.
1 box (3.4 oz) instant banana cream pudding mix, 1 cup sour cream, 1 teaspoon vanilla extract
Fold in the whipped topping using a spatula and gently mix it in until combined.
2 cups whipped topping

Assemble The Cheesecake

Remove the springform pan from the freezer. Spread half of the banana cheesecake mixture over top the crust into an even layer.
Place a single layer of sliced bananas, in a circular pattern, for the next layer.
1 large banana
Pour the remaining cheesecake mixture over top the bananas and spread it out evenly., making sure to smooth the top with a spatula.

Chill & Serve

Cover the springform pan with plastic wrap and place it in the fridge to chill for at least 8 hours, or overnight is even better.
When ready to serve, decorate the top of the cheesecake with the whipped cream, Nilla wafer cookies (crush them or leave them whole), and fresh banana slices.
^{* If you know you won't be serving all the cheesecake, I recommend only decorating the slices before serving rather than the entire cheescake. The toppings don't hold up well in the fridge as leftovers.}
Nilla wafer cookies, sliced banana, whipped cream
To serve, run a knife along the inside edge of the springform pan and then remove the outer ring. Cut into slices and serve chilled.

Video

Notes

If you don't own a food processor, not to worry! Simply add the vanilla wafers into a gallon-size Ziploc bag and use a rolling pin or meat pounder to crush them into fine crumbs. You can also use a mini food chopper if you have one of those. It may need to be done in batches.

Use room temperature cream cheese and sour cream. Using room temperature dairy products ensures they mix easily and yield the most creamy smooth cheesecake. If the dairy ingredients are too cold (especially the cream cheese) it will add lumps to the cheesecake batter that are very heard to beat or mix smooth.

Add the whipped cream very slowly and using a gentle hand to mix it. Take care not to overmix to keep the added air in the cheesecake, thus creating a perfect fluff each time.

Run serving and cutting utensils under hot water when slicing and serving your cheesecake. This will ensure clean, beautiful sides, and your cheesecake will be released easily.

For more banana flavor try using a box of banana cream instant pudding mix! No need to prepare it beforehand, simply dump the dry instant pudding powder into the mixing bowl.

Nutrition