Description

A silky, creamy no bake banana pudding cheesecake that is simple to make with pantry staples and fresh bananas. Perfect for hot-weather get-togethers and requires no oven.

Ingredients

Scale

2 cups vanilla wafers, crushed (about 60g)
6 tablespoons unsalted butter, melted (85g)
16 ounces cream cheese, softened (450g)
14 ounces sweetened condensed milk (397g)
3 large ripe but firm bananas
2 teaspoons vanilla extract
8 ounces whipped topping, thawed (225g)
3.4 ounces instant banana pudding mix (96g)
1 ½ cups milk (360ml), whole or 2%

Instructions

Crush vanilla wafers until you have about 2 cups of crumbs. Mix them with the melted butter until evenly combined. Press this mixture firmly into the bottom of your 9-inch springform pan to form an even layer. Refrigerate while making the filling.
In a medium bowl, whisk together the banana pudding mix and milk until smooth. Set aside to thicken.
In a large bowl, beat the softened cream cheese until creamy and smooth using a mixer. Slowly add sweetened condensed milk and vanilla extract, beating until fully combined and silky.
Fold the thickened pudding into the cream cheese mixture gently but thoroughly.
Gently fold the whipped topping into the cream cheese and pudding mixture until smooth and fluffy. Then fold in about 2 sliced bananas, reserving a few slices for garnish.
Pour the filling over the chilled crust, spreading evenly. Arrange reserved banana slices on top. Cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight until firm.
Release the springform and slice carefully. Optionally, sprinkle crushed vanilla wafers or a dusting of cinnamon on top before serving.

Notes

Use ripe but firm bananas to avoid watery filling. Soften cream cheese before mixing to prevent lumps. Fold whipped topping gently to keep filling light and airy. Crush vanilla wafers by hand for better texture. Chill cheesecake overnight for best slicing results. If bananas brown during chilling, wipe gently or add fresh slices before serving.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 320
Sugar: 25
Sodium: 210
Fat: 16
Saturated Fat: 9
Carbohydrates: 38
Fiber: 1
Protein: 5

Keywords: banana pudding cheesecake, no bake cheesecake, Labor Day dessert, easy cheesecake, no oven dessert, banana dessert, summer dessert