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–+ servings

Banana Pudding Cheesecake

A delightful no-bake dessert that combines the flavors of banana pudding and cheesecake, featuring a crispy Nilla Wafer crust and layers of fresh bananas.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 2 cups Nilla Wafers Crushed for crust
  • 1/2 cup Butter Melted for crust
Filling Ingredients
  • 16 oz Cream cheese Room temperature
  • 1 pkg Instant banana pudding mix
  • 1 cup Milk
  • 1 cup Heavy cream For whipping
  • 1/2 cup Sugar
  • 3 medium Bananas For layering and garnish

Method
 

Preparation
  1. Start by heating your oven to 350°F (175°C).
  2. Crush the Nilla Wafers, combine with melted butter, and press the mixture into the base of a springform pan to create the crust.
  3. In a mixing bowl, beat the cream cheese until it becomes smooth and creamy.
  4. Gradually add the instant banana pudding mix and milk to the cream cheese, mixing thoroughly until there are no lumps.
  5. Gently fold in the whipped heavy cream until well combined for a light texture.
  6. Pour the creamy filling over the crust, smoothing the top with a spatula.
  7. Chill in the refrigerator for at least 4 hours or until fully set.
  8. Before serving, top with sliced bananas and an extra dollop of whipped cream if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 20g

Notes

Ensure all ingredients are at room temperature for a smooth filling. Use a springform pan for easy removal and presentation.

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