Description
A creamy no bake banana cheesecake with a crunchy vanilla wafer crust, perfect for an easy chilled dessert.
Ingredients
- For the Vanilla Wafer Crust:
- 2 1/4 cups vanilla wafer crumbs
- 1/4 cup packed light brown sugar
- 1/3 cup melted butter
- For the Banana Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1 package instant banana pudding mix, 3.4 ounces
- 3/4 cup cold milk
- 1 ripe banana, mashed
- 2 cups whipped topping
- For the Toppings:
- 1 cup whipped topping
- 1 banana, sliced
- 10 mini vanilla wafers
- 2 tablespoons vanilla wafer crumbs
Instructions
- Combine vanilla wafer crumbs, brown sugar, and melted butter in a medium bowl until evenly coated.
- Press the crumb mixture into the bottom and slightly up the sides of a lightly greased 9 inch springform pan. Refrigerate the crust while preparing the filling.
- Beat the cream cheese in a large mixing bowl until completely smooth and creamy.
- Whisk together the banana pudding mix and cold milk in a separate bowl for 2 minutes until thickened.
- Add the pudding mixture and mashed banana to the cream cheese. Beat until smooth and fully combined.
- Fold 2 cups whipped topping into the banana mixture until light and fluffy.
- Spread the filling evenly into the chilled crust and smooth the top with a spatula.
- Cover the cheesecake and refrigerate for at least 2 hours or until fully set.
- Before serving, pipe or spread the remaining whipped topping over the cheesecake. Top with banana slices, mini vanilla wafers, and the reserved vanilla wafer crumbs.
- Slice and serve chilled.
Notes
- Serve the cheesecake within a few hours of adding the banana slices on top to keep them fresh.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No Bake
- Cuisine: American