Banana Pudding Cheesecake is a deliciously creamy dessert that combines the flavors of classic banana pudding with rich cheesecake. This no-bake cheesecake is layered with fresh bananas and a vanilla wafer crust, making it a perfect treat for any occasion!

Ingredients

For the Crust:

• 1 1/2 cups vanilla wafers, crushed
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 16 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 teaspoon lemon juice

For the Banana Layer:

• 2-3 ripe bananas, sliced
• 1 tablespoon lemon juice (to prevent browning)

For Topping:

• Whipped cream (for garnish)
• Additional vanilla wafers and banana slices (for garnish)

Timing

Making Banana Pudding Cheesecake takes about 20 minutes for preparation and at least 4 hours for chilling.

Instructions

Step 1: Prepare the Crust

1. Mix Crust Ingredients: In a medium bowl, combine the crushed vanilla wafers, granulated sugar, and melted butter. Mix until the crumbs are well coated.
2. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.

Step 2: Prepare the Cheesecake Filling

1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract, mixing until well combined.
3. Whip Heavy Cream: In a separate bowl, whip the heavy cream and lemon juice until stiff peaks form.
4. Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined.

Step 3: Layer the Cheesecake

1. Add Banana Layer: Toss the sliced bananas with lemon juice to prevent browning. Spread half of the cheesecake filling over the crust, then layer half of the sliced bananas on top.
2. Add Remaining Filling: Spread the remaining cheesecake filling over the bananas, followed by the rest of the banana slices.

Step 4: Chill the Cheesecake

1. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to set.

Step 5: Serve

1. Garnish: Before serving, top with whipped cream and additional vanilla wafers and banana slices, if desired.
2. Slice and Enjoy: Carefully remove the sides of the springform pan, slice the cheesecake, and enjoy!

Nutritional Information

Here’s a quick overview of the nutritional content of Banana Pudding Cheesecake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	320
Protein	4g
Fat	22g
Carbohydrates	30g
Sugar	15g

Tips for Customization

• Add More Flavor: Incorporate a teaspoon of banana extract into the cheesecake filling for a stronger banana flavor.
• Nutty Crunch: Add chopped nuts, such as walnuts or pecans, to the crust for added texture.
• Chocolate Twist: Swirl in some melted chocolate into the cheesecake filling for a chocolate-banana flavor.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be kept for a short time.

Conclusion

Banana Pudding Cheesecake is a delightful and creamy dessert that brings together the best of both worlds—banana pudding and cheesecake. This no-bake treat is sure to impress your family and friends!

FAQs

Can I make this cheesecake ahead of time?

Yes! This cheesecake can be made a day in advance, allowing the flavors to meld beautifully.

What can I serve with this cheesecake?

This cheesecake pairs wonderfully with a cup of coffee or a glass of cold milk for a delightful dessert experience.