No Bake Banana Pudding Cheesecake is the perfect dessert for any occasion. It's creamy, delicious, and easy to make without needing to turn on the oven. With layers of banana pudding, cheesecake filling, and a graham cracker crust, this dessert will surely be a hit. Serve it chilled and garnished with fresh banana slices and vanilla wafers for a delightful treat that everyone will love. It’s great for potlucks, family gatherings, or just a sweet indulgence at home.
No Bake Banana Pudding Cheesecake is the perfect dessert for any occasion. It's creamy, delicious, and easy to make without needing to turn on the oven. With layers of banana pudding, cheesecake filling, and a graham cracker crust, this dessert will surely be a hit. Let’s gather the ingredients you’ll need to create this mouth-watering treat.
INGREDIENTS
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 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
- Topping:
- 1 cup whipped cream
- Vanilla wafers for garnish
- Sliced bananas for garnish
INSTRUCTIONS
- Step 1: Prepare the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while you prepare the filling.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. In another bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until it thickens. Add the pudding mixture and vanilla extract to the cream cheese mixture and mix until smooth.
- Step 3: Assemble the Cheesecake
- Remove the crust from the refrigerator. Spread a thin layer of the cheesecake filling over the crust. Add a layer of sliced bananas on top. 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.
- Step 4: 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.
- Step 5: Serve
- Carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Serving and Storage Tips
- Serve the No Bake Banana Pudding Cheesecake chilled for the best flavor and texture.
- If you like, you can drizzle some caramel sauce over the top for an extra layer of sweetness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- For the best presentation, garnish each slice with a fresh banana slice and a vanilla wafer right before serving.
Helpful Notes
- Make sure the cream cheese is fully softened to avoid lumps in your cheesecake filling.
- If you prefer a firmer crust, you can bake the crust at 350°F for 10 minutes before cooling and adding the filling.
- Feel free to use different flavors of pudding mix if you want to experiment with other variations of this recipe.
Tips from well-known chefs
- Chef Ina Garten suggests using fresh, high-quality ingredients for the best results in your cheesecake.
- Chef Gordon Ramsay recommends allowing the cheesecake to chill overnight for the best texture and flavor.
- Chef Nigella Lawson advises slicing bananas just before serving to prevent them from browning.