No-Bake Banana Pudding Cheesecake

 

Ingredients:

For the crust:

• 2 cups vanilla wafer crumbs (about 50 wafers, crushed)
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 2 cups heavy cream, cold
• 16 oz (450 g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 package (3.4 oz) instant banana pudding mix
• 1 1/4 cups cold milk
• 3 ripe bananas, sliced

For topping:

• Extra whipped cream, for garnish
• Additional vanilla wafers, crushed or whole, for garnish
• Banana slices, for garnish

Instructions:

Make the crust:

1. In a medium bowl, mix the vanilla wafer crumbs with the melted butter until the mixture resembles wet sand.
2. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Refrigerate while preparing the filling.

Prepare the cheesecake filling:

1. In a large bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside.
2. In another large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
3. In a separate bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes, or until it begins to thicken.
4. Add the banana pudding mixture to the cream cheese mixture and mix until combined.
5. Gently fold the whipped cream into the banana cream cheese mixture until smooth and fluffy.

Assemble the cheesecake:

1. Remove the crust from the refrigerator. Place a layer of sliced bananas on top of the crust.
2. Pour the cheesecake filling over the banana layer, spreading it evenly. Smooth the top with a spatula.

Chill the cheesecake:

Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.

Garnish and serve:

Before serving, garnish the cheesecake with extra whipped cream, crushed or whole vanilla wafers, and banana slices.

Tips:

Prevent browning: To prevent the banana slices from browning, dip them in lemon juice before placing them in the cheesecake.

Storage: 

1. Store the cheesecake covered in the refrigerator for up to 3 days.
2. This No-Bake Banana Pudding Cheesecake combines the comforting flavors of banana pudding with a creamy cheesecake texture, creating a perfect dessert for any