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Banana Pudding Cheesecake Recipe

Banana Pudding Cheesecake

This no-bake banana pudding cheesecake combines creamy cheesecake filling, fresh bananas, and a buttery vanilla wafer crust for a nostalgic, crowd-pleasing dessert.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups vanilla wafers crushed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy cream
  • 1 tsp lemon juice
  • 2–3 ripe bananas sliced
  • 1 tbsp lemon juice to prevent browning
  • whipped cream for topping
  • vanilla wafers and banana slices for garnish

Method
 

  1. In a bowl, mix crushed vanilla wafers, granulated sugar, and melted butter until evenly coated. Press firmly into the bottom of a 9-inch springform pan to form the crust.
  2. Beat cream cheese until smooth. Gradually mix in powdered sugar and vanilla extract until fully combined.
  3. In a separate bowl, whip heavy cream and lemon juice until stiff peaks form. Gently fold into the cream cheese mixture.
  4. Toss banana slices with lemon juice. Spread half of the cheesecake filling over the crust, then layer half of the bananas on top.
  5. Add remaining cheesecake filling, then top with the remaining banana slices.
  6. Cover and refrigerate for at least 4 hours or overnight until fully set.
  7. Before serving, top with whipped cream and garnish with vanilla wafers and banana slices if desired. Slice and serve.

Notes

For extra banana flavor, add a layer of banana pudding between the cheesecake and banana slices.