Indulge in the creamy, dreamy world of our No Bake Banana Pudding Cheesecake—a dessert that brings together the best of both worlds: the rich, velvety texture of cheesecake and the nostalgic flavors of classic banana pudding. This delightful treat is perfect for any occasion, whether it’s a family gathering, a special celebration, or simply a well-deserved indulgence. The beauty of this recipe lies in its simplicity—no need for an oven, just a bit of chilling time to set the layers perfectly. Let’s dive into this luscious dessert that’s sure to impress your guests and satisfy your sweet tooth!
History of Banana Pudding Cheesecake
The origin of banana pudding dates back to the late 19th century in the United States, where it became a beloved Southern staple. The combination of vanilla wafers, bananas, and custard-like pudding has evolved over time, leading to creative adaptations like the Banana Pudding Cheesecake. This no-bake version adds the creamy delight of cheesecake, making it a quick and easy dessert without compromising on flavor or texture. It’s the perfect fusion of tradition and innovation, capturing the essence of a classic dessert while introducing a modern twist.
Ingredients
Crust
- 2 cups (200 g) graham cracker crumbs
- 1/2 cup (115 g) unsalted butter, melted
- 1/4 cup (50 g) granulated sugar
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2 cups (480 ml) heavy whipping cream
- 1/2 cup (100 g) granulated sugar
- 1 package (3.4 oz or 96 g) instant banana pudding mix
- 1 cup (240 ml) cold milk
- 2 large bananas, sliced
- 1 teaspoon vanilla extract
Topping
- 1 cup (240 ml) whipped cream
- Vanilla wafers (for garnish)
- Sliced bananas (for garnish)
Instructions
Prepare the Crust
- Combine Ingredients: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Form the Crust: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust. Make sure it’s compact to hold the filling properly.
- Chill: Place the crust in the refrigerator to chill and set while you prepare the cheesecake filling.
Make the Cheesecake Filling
- Cream the Cheese: In a large mixing bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy. This ensures no lumps remain, giving your cheesecake a perfect texture.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream with the granulated sugar until stiff peaks form. This whipped cream adds lightness to the cheesecake filling.
- Fold and Mix: Gently fold the whipped cream into the cream cheese mixture until fully combined, taking care not to deflate the whipped cream.
- Prepare the Pudding: In another bowl, whisk the instant banana pudding mix with cold milk for about 2 minutes until it thickens.
- Combine Everything: Add the thickened pudding mixture and vanilla extract into the cream cheese and whipped cream mixture. Mix until smooth and well incorporated.
Assemble the Cheesecake
- Layer the Filling: Remove the crust from the refrigerator. Spread a thin layer of the cheesecake filling over the crust as the base layer.
- Add Bananas: Place a single layer of sliced bananas on top of the cheesecake filling. This adds a fresh, fruity flavor to every bite.
- Finish the Filling: Spread the remaining cheesecake filling over the banana layer, smoothing the top with a spatula for an even finish.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, or until the cheesecake is firm and set. Overnight chilling is recommended for best results.
Add the Topping
- Whipped Cream Layer: Before serving, spread a generous layer of whipped cream over the top of the cheesecake, adding a light, airy finish.
- Garnish: Decorate with additional sliced bananas and vanilla wafers around the edge or on top of the whipped cream for an attractive presentation and extra crunch.
Serve
- Remove from Pan: Carefully release the cheesecake from the springform pan, ensuring the sides are clean and intact.
- Slice and Enjoy: Cut into slices and serve chilled. This cheesecake is best enjoyed fresh and cold, with the perfect blend of creamy filling, crunchy crust, and sweet banana flavor.
Nutrition Information (per serving, makes 12 servings)
- Calories: 430
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 95mg
- Sodium: 250mg
- Total Carbohydrates: 35g
- Dietary Fiber: 1g
- Sugars: 25g
- Protein: 6g
This No Bake Banana Pudding Cheesecake is an effortless yet impressive dessert that captures the comforting flavors of banana pudding with the rich creaminess of cheesecake. It’s a crowd-pleaser that will have everyone asking for seconds, making it a perfect addition to your recipe collection. Enjoy the simplicity and deliciousness of this no-bake delight!
