🍌 No Bake Banana Pudding Cheesecake

Here’s a rich, creamy, and ultra-easy No Bake Banana Pudding Cheesecake that combines two Southern favorites — banana pudding and cheesecake — into one dreamy dessert!

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🍌 No Bake Banana Pudding Cheesecake

Prep Time: 20 minutes
Chill Time: 4 hours or overnight
Total Time: ~4 hours 20 minutes
Servings: 8–10 slices

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📝 Ingredients:

Crust:

• 2 cups vanilla wafer crumbs (about 50 cookies)
• 6 tablespoons unsalted butter, melted

Filling:

• 2 (8 oz) packages cream cheese, softened
• 1 cup powdered sugar
• 1 (3.4 oz) box instant banana pudding mix
• 1½ cups cold milk
• 1 teaspoon vanilla extract
• 1½ cups whipped topping (Cool Whip), thawed
• 2–3 ripe bananas, sliced

Topping (optional):

• More whipped topping
• Extra banana slices or vanilla wafers for garnish

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👩‍🍳 Instructions:

1. Make the crust:
   Mix vanilla wafer crumbs and melted butter in a bowl until well combined.
   Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
2. Prepare banana pudding:
   In a bowl, whisk together banana pudding mix and milk. Let sit for 5 minutes until thickened.
3. Make the cheesecake filling:
   In a separate bowl, beat cream cheese and powdered sugar until smooth.
   Stir in vanilla extract and the thickened banana pudding. Fold in whipped topping.
4. Assemble:
   Layer sliced bananas over the chilled crust.
   Spread the banana cheesecake mixture evenly on top.
5. Chill:
   Refrigerate for at least 4 hours, or preferably overnight, until set.
6. Serve:
   Top with more whipped topping and garnish with banana slices and vanilla wafers before serving.

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✅ Tips:

• Use ripe but firm bananas to prevent browning.
• Line the springform pan with parchment paper for easier removal.
• For more flavor, drizzle a little caramel sauce before serving!
• Store covered in the fridge for up to 3 days.