No Bake Banana Pudding Cheesecake

No Bake Banana Pudding Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the classic flavors of banana pudding. With a crunchy vanilla wafer crust, creamy banana pudding cheesecake filling, and fluffy whipped topping, this dessert is sure to impress.

Why Make No Bake Banana Pudding Cheesecake

No Bake Banana Pudding Cheesecake is the perfect dessert for any occasion. Not only is it easy to make, but it also doesn’t require any baking, making it ideal for hot summer days or when you need a quick and delicious dessert. Plus, with its combination of creamy cheesecake and banana pudding flavors, it’s sure to be a hit with everyone.

How to Make No Bake Banana Pudding Cheesecake

Prepare the Crust:

1. Grease a 9-inch springform pan with butter or shortening.
2. In a food processor, blend the vanilla wafers and brown sugar until they become fine crumbs.
3. Slowly pour in the melted butter while the food processor runs at low speed until the crumbs are coated and start to clump together.
4. Firmly press the crumbs into the bottom of the springform pan, and place it in the freezer for 20 minutes.

Make the Cheesecake Filling:

1. In a large bowl, use an electric mixer to blend the cream cheese and powdered sugar until smooth.
2. Blend in the pudding mix and yogurt.
3. Mix in 8 ounces of the whipped topping with the electric mixer at low speed to avoid deflating it, until the mixture is thick and smooth.

Assemble the Cheesecake:

1. Place the banana slices in a single layer over the frozen crust.
2. Spoon the banana pudding cheesecake filling over the bananas and carefully smooth it out evenly.
3. Spread the remaining 8 ounces of whipped topping on top of the cheesecake.
4. Cover it loosely with plastic wrap, and let it chill in the refrigerator for at least 4 hours, but overnight is best.

Serve:

1. When ready to serve, run a thin knife around the edge of the cheesecake and carefully release the outer ring of the springform pan.
2. Top with whipped cream, vanilla wafers, or banana slices, and serve chilled.

Serving Suggestions

No Bake Banana Pudding Cheesecake is delicious on its own, but you can also top it with whipped cream, vanilla wafers, or additional banana slices for an extra special touch. Serve it chilled for the perfect end to any meal.

Storage Information

Store any leftovers in the refrigerator, covered, for up to 3 days. Make sure to wrap the cheesecake tightly in plastic wrap or aluminum foil to prevent it from absorbing any odors from the refrigerator.

Some Techniques or Tips

• Make sure to press the crust firmly into the bottom of the springform pan to ensure it holds together when slicing the cheesecake.
• For best results, chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving to allow it to set properly.
• Feel free to customize the cheesecake with your favorite toppings, such as chocolate shavings, caramel sauce, or chopped nuts.

FAQs about No Bake Banana Pudding Cheesecake

1. Can I use a different type of pudding mix?

• Yes, you can use any flavor of instant pudding mix you like in this recipe. Vanilla or white chocolate pudding would also work well.

2. Can I use store-bought whipped topping instead of making my own?

• Yes, you can use store-bought whipped topping instead of making your own. Just make sure to thaw it according to the package instructions before using it in the recipe.

3. Can I freeze this cheesecake?

• Yes, you can freeze this cheesecake for up to 1 month. Make sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.

RECIPE

INGREDIENTS:

Crust:

• 3 1/2 cups vanilla wafers
• 2 tablespoons brown sugar
• 1/2 cup unsalted butter, melted

Banana Pudding Cheesecake:

• 24 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 3.4-ounce box instant banana cream pudding mix
• 1/4 cup plain Greek yogurt
• 16 ounces whipped topping, thawed and divided in half
• 2 bananas, sliced

INSTRUCTIONS:

Prepare the Crust:

1. Grease a 9-inch springform pan with butter or shortening.
2. In a food processor, blend the vanilla wafers and brown sugar until they become fine crumbs.
3. Slowly pour in the melted butter while the food processor runs at low speed until the crumbs are coated and start to clump together.
4. Firmly press the crumbs into the bottom of the springform pan, and place it in the freezer for 20 minutes.

Make the Cheesecake Filling:

1. In a large bowl, use an electric mixer to blend the cream cheese and powdered sugar until smooth.
2. Blend in the pudding mix and yogurt.
3. Mix in 8 ounces of the whipped topping with the electric mixer at low speed to avoid deflating it, until the mixture is thick and smooth.

Assemble the Cheesecake:

1. Place the banana slices in a single layer over the frozen crust.
2. Spoon the banana pudding cheesecake filling over the bananas and carefully smooth it out evenly.
3. Spread the remaining 8 ounces of whipped topping on top of the cheesecake.
4. Cover it loosely with plastic wrap, and let it chill in the refrigerator for at least 4 hours, but overnight is best.

Serve:

1. When ready to serve, run a thin knife around the edge of the cheesecake and carefully release the outer ring of the springform pan.
2. Top with whipped cream, vanilla wafers, or banana slices, and serve chilled.

We recommend: Banana Cake with Cream Cheese Frosting