Description

This Banana Pudding Cheesecake is a luscious no-bake dessert combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding and vanilla wafer cookies. The velvety cream cheese mixture flavored with instant banana pudding and layered with fresh bananas creates a delightful treat perfect for any occasion. Topped with whipped cream, cookie crumbs, and banana slices, this cheesecake offers a perfect balance of texture and taste.

Ingredients

Scale

Crust

40-50 vanilla wafer cookies (150-188 grams, plus more for topping)
¼ cup brown sugar (53 grams)
½ cup salted butter (113 grams, melted; 1 stick)

Cheesecake Filling

16 ounces cream cheese (454 grams, room temperature; 2 bricks)
½ cup powdered sugar (57 grams)
3.4 ounces instant banana pudding mix (96 grams; 1 box)
1 teaspoon pure vanilla extract (4 grams)
1 cup sour cream (227 grams, room temperature)
2 cups whipped topping (120 grams, thawed if frozen; plus more for topping)
2 bananas (sliced and divided)

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Instructions

Crush the Cookies: Using a food processor, pulse the vanilla wafers for 30 seconds or until well crushed into fine crumbs.
Combine Crust Ingredients: Add the brown sugar and melted butter to the crushed cookies and pulse again until thoroughly combined, achieving a wet sand consistency.
Press Crust Into Pan: Press the cookie mixture firmly into the bottom and about a quarter up the sides of a 9-inch springform pan using slightly damp fingers for easier handling.
Freeze the Crust: Cover the pan with plastic wrap and place it in the freezer while preparing the cheesecake filling to firm up.
Mix Cream Cheese and Sugar: In a medium bowl, use a hand mixer to beat the cream cheese and powdered sugar until well combined and fluffy, approximately 3 minutes.
Add Pudding Mix and Flavorings: Incorporate the instant banana pudding mix, vanilla extract, and sour cream into the cream cheese mixture. Beat well until the mixture is thick and creamy, about 2 minutes.
Fold in Whipped Topping: Gently fold the whipped topping into the cheesecake mixture using a rubber spatula until fully incorporated, preserving the light texture.
Layer Cheesecake Filling: Remove the crust from the freezer and spread half of the cheesecake mixture evenly over the crust.
Add Banana Slices: Arrange one banana’s worth of banana slices in a circular pattern over the cheesecake layer to cover it completely.
Top with Remaining Filling: Pour the remaining cheesecake mixture over the banana layer and smooth the top with a spatula or icing knife.
Chill to Set: Cover the pan again with plastic wrap and refrigerate for at least 5 hours or preferably overnight to allow the cheesecake to set properly.
Decorate with Whipped Topping: Once set, use a clean piping bag fitted with a star tip to pipe small whipped cream flowers around the rim of the cheesecake.
Add Final Garnishes: Place alternating slices of the remaining banana and vanilla wafer cookies on the edge, decorating atop each whipped cream flower.
Release from Pan: Carefully run a knife along the inside edge of the springform pan to loosen, then remove the outer ring.
Serve: Cut the cheesecake into 10 slices and serve chilled for the best texture and flavor. Enjoy your decadent banana pudding cheesecake!

Notes

Using room temperature cream cheese and sour cream ensures a smooth and creamy filling.
Freezing the crust before adding the filling helps maintain structure and prevents sogginess.
For best results, allow the cheesecake to chill overnight for full set and flavor development.
Customize the topping by adding chopped nuts or caramel drizzle if desired.
Store leftovers covered in the refrigerator for up to 3 days.