This No Bake Banana Pudding Cheesecake is the perfect blend of creamy cheesecake and classic banana pudding flavors. With a buttery graham cracker crust, a rich banana-flavored cheesecake filling, and a light, fluffy topping, this dessert is sure to be a hit at any gathering. Plus, it’s incredibly easy to make without ever turning on your oven!
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
1. Prepare the Crust:
- Mix the Crust Ingredients: In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand and is fully combined.
- Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a flat measuring cup to press the crust down evenly and firmly. Once pressed, place the crust in the refrigerator to set while you prepare the filling.
2. Make the Cheesecake Filling:
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream with the granulated sugar until stiff peaks form. This will take about 3-4 minutes on high speed. Set the whipped cream aside.
- Prepare the Banana Pudding: In a separate bowl, combine the instant banana pudding mix with the cold milk. Whisk until the pudding starts to thicken, then set it aside to firm up slightly.
- Beat the Cream Cheese: In another large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Make sure there are no lumps, as this will affect the texture of the cheesecake.
- Combine the Filling: Add the thickened banana pudding to the cream cheese mixture and mix until well combined. Then, gently fold in the whipped cream until the filling is light and fluffy. Be careful not to overmix to keep the filling airy.
- Add the Bananas: Fold in the sliced bananas, ensuring they are evenly distributed throughout the filling.
- Fill the Crust: Pour the cheesecake filling over the prepared graham cracker crust, spreading it out evenly with a spatula. Smooth the top as much as possible to create a nice, even surface.
3. Chill the Cheesecake:
- Refrigerate: Cover the cheesecake with plastic wrap or aluminum foil and place it in the refrigerator for at least 4 hours, or preferably overnight, to allow the cheesecake to set fully.
4. Prepare the Topping and Garnish:
- Whip the Cream: If you haven’t already prepared the whipped cream for the topping, whip 1 cup of heavy cream until stiff peaks form.
- Garnish: Once the cheesecake has fully set, remove it from the refrigerator. Spread the whipped cream evenly over the top of the cheesecake. Garnish with additional vanilla wafers around the edges and sliced bananas in the center or however you prefer.
5. Serve and Enjoy:
- Slice and Serve: Carefully remove the cheesecake from the springform pan and place it on a serving platter. Slice into pieces and serve chilled. Each bite will be a delightful combination of creamy banana flavor, tangy cheesecake, and the satisfying crunch of graham cracker crust.
- Storage: Store any leftovers in the refrigerator, covered, for up to 3 days. If you plan to keep it longer, consider adding the banana slices just before serving to prevent them from browning.
Tips for Success:
- Ensure Cream Cheese is Softened: To avoid lumps in your cheesecake filling, make sure the cream cheese is fully softened before mixing. You can leave it at room temperature for about 30 minutes or microwave it in 10-second intervals until it reaches the right consistency.
- Use Fresh Bananas: Fresh, ripe bananas will provide the best flavor and texture for this cheesecake. Avoid using overripe bananas, as they can become too mushy.
- Chill for Best Results: Allowing the cheesecake to chill overnight ensures that it sets properly and the flavors develop fully. This patience pays off with a more delicious and firm cheesecake.
- Customize Your Topping: While the recipe calls for whipped cream, you can also top this cheesecake with a banana pudding layer, chocolate shavings, or even a drizzle of caramel sauce for added flair.
This No Bake Banana Pudding Cheesecake is a showstopper that combines the nostalgic flavors of banana pudding with the creamy decadence of cheesecake. It’s a dessert that’s as easy to make as it is to enjoy, making it a great choice for any occasion. Whether you’re hosting a party or simply treating yourself, this cheesecake is sure to impress with its rich, velvety texture and delightful banana flavor.
