No Bake Banana Pudding Cheesecake

It’s hard not to love the flavor of banana pudding. It’s one of those desserts that has been around for years and is versatile enough to be served almost anywhere, anytime. I love bananas in everything from pancakes to cookies!

No-Bake Banana Pudding Cheesecake

The classic flavor of banana pudding that everyone loves is upgraded in this easy no-bake banana pudding cheesecake.

A pre-made graham cracker crust is filled to the brim with the best creamy filling of vanilla pudding, heavy cream, cream cheese, sugar and milk.

A layer of sliced bananas and Nilla Wafers is placed in the middle for a sweet surprise when you cut in.

INGREDIENTS NEEDED:

• cream cheese
•  granulated sugar 
• heavy cream 
• vanilla extract 
• instant vanilla pudding mix 
• whole milk 
• prepared graham cracker crust 
• bananas
• Nilla Wafers 
• whipped topping

HOW TO MAKE BANANA PUDDING CHEESECAKE?

1. In a large bowl of a stand mixer or using a hand mixer beat the softened cream cheese for 2-3 minutes until light and fluffy and no clumps remain
2. Add the granulated sugar and continue to beat for another minute
3. Pour in the heavy cream and vanilla extract and beat on medium-high until light and fluffy. Set aside.
   
4. In a separate bowl, whisk the pudding mix and whole milk together until combined. Place in the fridge to thicken for about 3 minutes
5. Fold the pudding mixture into the cheesecake mixture until combined.
   
6. Pour half of the filling into the graham cracker crust and smooth the top with a spatula
7. Add a single layer of sliced bananas and Nilla Wafers overtop of the mixture and press down gently.
   
8. Pour the remaining filling over top and smooth with a spatula
9. Place the cheesecake in the fridge to firm up for at least 6-hours and up to overnight
10. When ready to serve, top with whipped topping, banana slices and Nilla wafers.
    

STORE & FREEZING INSTRUCTIONS

Leftovers of this banana pudding cheesecake can be stored in a sealed airtight container in the fridge for up to 3-days.

The banana slices might start to brown slightly, but they will still taste delicious.

To freeze this cheesecake, stop after Step 8, cover and freeze for up to 3-months. Allow the cheesecake to thaw overnight prior to serving.

TIPS FOR MAKING BANANA PUDDING CHEESECAKE:

1. This recipe can also be made using a homemade graham cracker crust in a 9-inch springform pan
2. If you’d like to increase the banana flavour, try using banana pudding mix rather than vanilla
3. If your cheesecake feels too soft to slice after chilling in the fridge, place it in the freezer for 30-minutes to firm up more.

OTHER RECIPES YOU MIGHT ENJOY

• PECAN PIE CHEESECAKE
• HOMEMADE CHEESECAKE
• NEW YORK STYLE CHEESECAKE
• SOPAPILLA CHEESECAKE BARS