Banana Pudding Crunch Cheesecake

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This Banana Pudding Crunch Cheesecake is a showstopper dessert that combines everything you love about banana pudding with the creamy richness of a classic cheesecake and the irresistible texture of a buttery cookie crunch topping. Whether you’re hosting a special celebration or just want to elevate your weekend dessert game, this no-bake delight will have everyone asking for seconds.

With a velvety banana cream cheesecake filling nestled over a buttery vanilla wafer crust and topped with whipped cream, fresh banana slices, and a golden crumble, it’s layered with flavor and texture in every bite. The best part? You don’t even need to turn on your oven—perfect for warm days or last-minute cravings.

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What Kind of Crust Works Best for Banana Pudding Crunch Cheesecake?

The ideal crust for this cheesecake is made with crushed vanilla wafers. These cookies are classic to banana pudding and bring that nostalgic flavor into the base. Their crumbly texture, when mixed with melted butter, forms a sturdy and flavorful foundation that perfectly complements the creamy filling.

For extra crunch, you can blend in some crushed butter cookies or even golden Oreos if you want a twist. Just make sure the crust is pressed tightly into the pan so it holds its shape.

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Ingredients for the Banana Pudding Crunch Cheesecake

Vanilla Wafer Cookies
Essential for the crust, these cookies create a base that brings that signature banana pudding flavor to life.

Unsalted Butter
Used to bind the cookie crumbs together into a buttery, firm crust.

Cream Cheese
The star of the cheesecake layer, giving it a rich, smooth, and tangy taste.

Banana Instant Pudding Mix
Adds that authentic banana flavor and helps stabilize the filling.

Heavy Whipping Cream
Whipped to soft peaks and folded into the filling for a light, mousse-like texture.

Powdered Sugar
Sweetens the whipped cream and enhances the creamy layers without adding graininess.

Bananas
Fresh slices are used for both flavor and garnish.

Crushed Cookie Topping
A mix of leftover vanilla wafers (or butter cookies) sprinkled on top for crunch.

Whipped Cream (optional)
To decorate the top and give the dessert that classic pudding parfait look.

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How To Make the Banana Pudding Crunch Cheesecake

Step 1: Make the Crust

Crush the vanilla wafers using a food processor or a zip-top bag and rolling pin until you get fine crumbs. Mix them with melted butter until evenly coated. Press this mixture firmly into the bottom of a springform pan. Chill in the fridge while preparing the filling.

Step 2: Prepare the Banana Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the banana pudding mix and continue beating until fully combined.

In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese-pudding mixture, being careful not to deflate the whipped cream.

Step 3: Assemble and Chill

Pour the banana cheesecake filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until set.

Step 4: Garnish and Serve

Before serving, top the cheesecake with crushed cookie topping, dollops of whipped cream, and fresh banana slices arranged decoratively around the edge. Slice and enjoy the creamy-crunchy goodness!

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How to Serve and Store Banana Pudding Crunch Cheesecake

This dessert is best served chilled straight from the fridge. For the cleanest slices, dip your knife in hot water and wipe it between cuts.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you’re adding fresh banana slices on top, it’s best to do that just before serving to prevent browning. You can also freeze the cheesecake (without bananas) for up to one month—wrap tightly in plastic wrap and foil.

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Frequently Asked Questions

Can I use banana extract instead of pudding mix?

Yes, you can substitute the pudding mix with banana extract and a little cornstarch, but the pudding mix gives it more body and an authentic flavor.

What if I don’t have a springform pan?

A deep pie dish or an 8×8 pan can work in a pinch. Just note that serving slices might be a bit trickier.

Can I make this ahead of time?

Absolutely! This cheesecake needs several hours to chill, so it’s ideal to make a day ahead.

How do I prevent the bananas on top from browning?

Brush banana slices with lemon juice to help slow down browning if you’re prepping them a few hours in advance.

Can I use cool whip instead of fresh whipped cream?

Yes, Cool Whip works as a convenient substitute. It won’t be quite as airy but still delicious.

Is this cheesecake gluten-free?

Not unless you use gluten-free cookies for the crust. Most vanilla wafers contain gluten.

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Want More Cheesecake Ideas with a Twist?

If this Banana Pudding Crunch Cheesecake made your taste buds sing, try these next-level cheesecake treats too:

• Caramel Reeses Oreo Cheesecake for a salty-sweet flavor bomb.
• Strawberry Cheesecake Donut Holes for handheld bites of joy.
• Cookies & Cream Cheesecake Deep-Fried Oreos if you’re craving indulgence with crunch.
• Strawberry Cheesecake Banana Pudding for another creamy layered dessert.
• Strawberry Cheesecake Cupcakes for cheesecake in cupcake form.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

Let me know in the comments how yours turned out! Did you try a different cookie for the crust? Add caramel drizzle? I love seeing how you put your own spin on it.

Looking for more no-bake ideas and creamy creations? Follow along on Pinterest – Life with Nina for fresh daily inspiration!

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