Description
This no-bake Banana Pudding Crunch Cheesecake combines everything we love about banana pudding—sweet bananas, vanilla wafers, and creaminess—with a rich, velvety cheesecake twist. Topped with crunchy cookie crumbles and whipped cream, it’s the ultimate dessert for banana lovers.
Ingredients
2 cups vanilla wafer cookies, crushed (plus extra for topping)
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 package (3.4 oz) banana instant pudding mix
1 1/2 cups heavy whipping cream
3/4 cup powdered sugar
2 bananas, sliced
1 cup whipped cream, for topping (optional)
Instructions
1. Crush vanilla wafers into fine crumbs. Mix with melted butter until evenly moistened.
2. Press the mixture firmly into the bottom of a springform pan. Chill in the fridge.
3. In a large bowl, beat cream cheese until smooth. Add banana pudding mix and beat to combine.
4. In a separate bowl, whip heavy cream and powdered sugar until soft peaks form.
5. Gently fold whipped cream into the cream cheese mixture until fully incorporated.
6. Pour the banana cheesecake filling over the crust. Smooth the top.
7. Cover and refrigerate for at least 4 hours or overnight until set.
8. Before serving, top with crushed cookies, whipped cream, and fresh banana slices.
9. Slice with a hot knife for clean cuts and serve chilled.
Notes
For a firmer crust, chill for 30 minutes before adding the filling.
Use room temperature cream cheese to avoid lumps.
Add banana slices just before serving to keep them fresh and avoid browning.
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 22g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: Banana pudding cheesecake, no-bake cheesecake, banana dessert