Description
Creamy banana pudding cheesecake on a vanilla wafer crust, topped with whipped cream—nostalgia in every bite
Ingredients
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1½ cups crushed vanilla wafers
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¼ cup melted unsalted butter
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8 oz cream cheese, softened
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½ cup granulated sugar
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1 tsp vanilla extract
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1 (3.4 oz) box instant banana pudding mix
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¾ cup cold milk
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1 cup heavy whipping cream
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Crushed vanilla wafers (for garnish)
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Optional: Drizzle of sweetened condensed milk or melted white chocolate
Instructions
1. Prepare the Crust:
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Mix crushed vanilla wafers with melted butter until evenly moistened.
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Press the mixture firmly into the bottom of a parchment-lined 8×8-inch dish.
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Place in the refrigerator to set while preparing the filling.
2. Make the Cheesecake Filling:
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In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
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In a separate bowl, whisk the banana pudding mix with cold milk for 2 minutes until thickened.
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Fold the pudding into the cream cheese mixture until fully combined.
3. Whip the Cream:
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Beat the heavy whipping cream on high speed until stiff peaks form.
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Gently fold the whipped cream into the banana cheesecake mixture until light and fluffy.
4. Assemble:
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Spread the cheesecake filling evenly over the chilled crust.
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Sprinkle crushed vanilla wafers on top.
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Cover the dish and refrigerate for at least 4 hours, or overnight for best results.
5. Garnish and Serve:
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Drizzle sweetened condensed milk or white chocolate over the top just before serving.
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Slice into bite-sized squares and serve chilled.
Notes
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This recipe is perfect for holidays, potlucks, brunches, and birthday parties.
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Don’t skip the chilling step—it helps the bars set and intensifies the flavor.
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Want to impress? Serve each piece with a banana chip and whipped cream on top
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American