Description
This No Bake Banana Pudding Cheesecake is a creamy, luscious dessert featuring a buttery Nilla wafer crust topped with a smooth banana pudding-infused cheesecake filling. Easy to prepare in just 25 minutes of active work, it requires chilling overnight to set perfectly, making it a delightful treat for banana and cheesecake lovers alike.
Ingredients
Crust
- 1½ cups (180g) Nilla wafer crumbs (about 50 cookies)
- 3 tablespoons light brown sugar
- 6 tablespoons (85g) unsalted butter, melted
Filling
- 16 ounces cream cheese (two 8-ounce bricks), at room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (57g) sour cream
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream
- 3.4 ounces banana pudding mix (one small box)
For Garnish
- Fresh banana slices
- Whole Nilla wafers
- Whipped cream
Instructions
- Prepare your pan: Grease an 8-inch square baking pan or line it with parchment paper, leaving some overhang on the sides to easily lift out the bars later.
- Create the cookie crust: Place the Nilla wafers in a food processor and pulse until they break down into fine crumbs. Add the brown sugar and melted butter, then pulse again until the mixture resembles wet sand and is thoroughly combined.
- Form the crust base: Pour the crumb mixture into your prepared pan and firmly press the crumbs into an even, compact layer across the bottom using the flat bottom of a measuring cup to create a solid base for your cheesecake.
- Chill the crust: Place the crust in the freezer for about 20 minutes or in the refrigerator for 30-40 minutes to firm up while you prepare the cheesecake filling.
- Beat the cream cheese base: In a large bowl, use a hand mixer or stand mixer with the paddle attachment to beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2 minutes. Stop and scrape down the sides and bottom of the bowl to avoid lumps.
- Add flavor enhancers: Beat in the sour cream and vanilla extract just until fully incorporated with the cream cheese mixture, taking care not to overmix.
- Prepare the pudding mixture: In a separate small bowl or measuring cup, stir together the heavy whipping cream and banana pudding mix until the pudding powder is completely dissolved and the mixture thickens.
- Complete the filling: Gradually add the pudding mixture to the cream cheese mixture in three additions, beating well after each addition to ensure a smooth, lump-free filling.
- Assemble and chill: Pour the creamy cheesecake filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.
- Serve and garnish: Once chilled and set, slice the cheesecake into bars. Garnish each piece with fresh banana slices, a dollop of whipped cream, and a whole Nilla wafer for an attractive presentation.
Notes
- The crust can be chilled in the freezer or refrigerator–freezing is quicker.
- Room temperature cream cheese ensures a smooth batter without lumps.
- Use a hand or stand mixer for best results when beating the cream cheese base.
- Be careful not to overmix after adding sour cream and vanilla to keep the filling light and creamy.
- Allow the cheesecake to chill long enough to fully set for clean slices and best texture.
- Garnish just before serving to prevent sogginess of wafers and banana slices.
