This No Bake Banana Pudding Cheesecake is a deliciously creamy dessert that combines the classic flavors of banana pudding with the rich texture of cheesecake. Perfect for those who love easy, no-bake treats, this cheesecake is ideal for impressing guests or enjoying a sweet indulgence at home. Made with a buttery graham cracker crust, a smooth banana-flavored cheesecake filling, and topped with whipped cream and fresh banana slices, it’s a dessert that’s both satisfying and simple.
Ingredients:
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1/2 cup granulated sugar
1 package (3.4 oz) instant banana pudding mix
1 cup cold milk
2 large bananas, sliced
1 tsp vanilla extract
For the Topping:
1 cup whipped cream
Vanilla wafers for garnish
Sliced bananas for garnish
Directions:
Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix well until crumbs are evenly coated with butter.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Chill in the refrigerator while preparing the filling.
Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese and powdered sugar until smooth and creamy.
In a separate bowl, whip heavy cream with granulated sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
In another bowl, whisk together instant banana pudding mix and cold milk for about 2 minutes until thickened.
Add the pudding mixture and vanilla extract to the cream cheese mixture. Mix until smooth and well integrated.
Assemble the Cheesecake:
Remove the crust from the refrigerator.
Spread a thin layer of cheesecake filling over the crust.
Arrange a layer of sliced bananas on top of the filling.
Spread the remaining cheesecake filling over the banana layer, smoothing the top with a spatula.
Cover and refrigerate for at least 4 hours, or until the cheesecake is set.
Add the Topping:
Before serving, spread a layer of whipped cream over the top of the cheesecake.
Garnish with additional sliced bananas and vanilla wafers for a decorative touch.
Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve chilled.
Serving Tips:
Chill Well: Ensure the cheesecake is fully chilled before serving. This helps it set properly and makes it easier to slice.
Remove from Pan Carefully: Use a knife to gently loosen the edges of the cheesecake from the pan before removing the springform ring. This helps prevent cracks.
Slice with Warm Knife: For cleaner slices, dip your knife in hot water, wipe it dry, and then cut the cheesecake. Repeat as needed.
Garnish Just Before Serving: Add the whipped cream, sliced bananas, and vanilla wafers just before serving to keep them fresh and visually appealing.
Serve Chilled: This cheesecake is best served cold. It can be stored in the refrigerator until ready to serve.
Storage Tips:
Refrigerate: Store any leftovers in the refrigerator. Cover the cheesecake with plastic wrap or aluminum foil to prevent it from absorbing other odors in the fridge.
Keep Fresh: The cheesecake will stay fresh for up to 5 days in the refrigerator. If you need to store it longer, consider freezing it.
Freezing: To freeze, cover the cheesecake with plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
Avoid Toppings: If possible, store the cheesecake without the whipped cream, bananas, and vanilla wafers on top. Add these toppings just before serving to maintain their texture and flavor.
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FAQs:
Can I use a different type of cookie for the crust?
Yes, you can use other types of cookies if you prefer. For example, you could use digestive biscuits, vanilla wafers, or even Oreo cookies for a different flavor profile. Just make sure to adjust the amount of butter accordingly to achieve the right consistency for the crust.
How long does the No Bake Banana Pudding Cheesecake need to chill?
The cheesecake should chill in the refrigerator for at least 4 hours to allow it to set properly. For the best results, you can let it chill overnight. This will help the flavors meld and the texture become firm and creamy.
Can I make this cheesecake in advance and freeze it?
Yes, you can freeze the cheesecake if you need to prepare it in advance. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving. Note that the texture of the bananas and whipped cream might be slightly affected by freezing.
Can I substitute the instant banana pudding mix with homemade banana pudding?
You can use homemade banana pudding instead of instant pudding mix, but be aware that it may alter the texture and setting of the cheesecake. Homemade pudding might be more liquid, so ensure it’s fully chilled and thickened before incorporating it into the cream cheese mixture.
Conclusion:
This No Bake Banana Pudding Cheesecake is a must-try for any dessert lover. Its rich, creamy texture and delightful banana flavor will make it a favorite at any gathering or a sweet treat for a relaxing evening. Enjoy the perfect blend of banana pudding and cheesecake in every bite!
📖 Recipe:
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No Bake Banana Pudding Cheesecake
- Total Time: 4 hour 20 minutes (including chilling)
- Yield: 8 servings
- Diet: Vegetarian
Description
If you’re searching for a delectable, easy-to-make dessert that combines the rich flavors of banana pudding and cheesecake, look no further than this No Bake Banana Pudding Cheesecake. This creamy, mouthwatering treat is perfect for impressing guests or simply enjoying a sweet indulgence without the hassle of baking. With a delightful graham cracker crust, a luscious cheesecake filling, and fresh banana slices, this dessert is as impressive as it is simple.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1/2 cup granulated sugar
1 package (3.4 oz) instant banana pudding mix
1 cup cold milk
2 large bananas, sliced
1 tsp vanilla extract
For the Topping:
1 cup whipped cream
Vanilla wafers for garnish
Sliced bananas for garnish
Instructions
- Prepare the Crust:
- In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator.
- Make the Cheesecake Filling:
- Beat cream cheese and powdered sugar until smooth. Whip heavy cream with granulated sugar until stiff peaks form and fold into cream cheese mixture.
- Whisk banana pudding mix with cold milk until thickened, then mix into the cream cheese mixture with vanilla extract.
- Assemble the Cheesecake:
- Spread a layer of cheesecake filling over the chilled crust. Add sliced bananas, then top with remaining cheesecake filling. Smooth the top and refrigerate for at least 4 hours.
- Add the Topping:
- Before serving, spread whipped cream over the cheesecake and garnish with sliced bananas and vanilla wafers.
- Serve:
- Remove from the springform pan, slice, and serve chilled.
Notes
For best results, chill the cheesecake overnight.
Use ripe but firm bananas to avoid overly mushy texture.
For a firmer filling, ensure the pudding mix is well integrated and the cheesecake is properly chilled.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 8 servings
