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No Bake Banana Pudding Cheesecake

A delectable no-bake cheesecake that combines creamy cheesecake with the classic flavors of banana pudding, served on a buttery Nilla wafer crust.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 50 cookies 50 Nilla wafer cookies Adds a delightful crunch and sweetness.
  • 8 tablespoons 8 tablespoons salted butter (melted) Brings richness and binds the crust.
  • 1/4 cup 1/4 cup packed light brown sugar Adds caramel flavor and depth.
For the filling
  • 16 oz 2 bars (8 oz each) cream cheese (room temperature) Provides a smooth and luscious base.
  • 1/2 cup 1/2 cup powdered sugar Sweetens the filling.
  • 1 box 1 box (3.4 oz) instant banana cream pudding mix Infuses strong banana flavor.
  • 1 cup 1 cup sour cream (room temperature) Adds tanginess.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the flavors.
  • 2 cups 2 cups whipped topping (Cool Whip or homemade) Lightens the filling.
  • 1 large 1 large banana (sliced) Fresh bananas for topping.
For decoration
  • N/A N/A Nilla wafer cookies (for decoration) Adds crunch and visual appeal.
  • N/A N/A Sliced banana (for garnish) Provides a vibrant touch.
  • N/A N/A Whipped cream (homemade or spray can) Adds a fluffy finish.

Method
 

Preparation
  1. Add the Nilla wafer cookies into a food processor and pulse for about 30 seconds until they’re crushed into fine crumbs.
  2. Add in the melted butter and brown sugar, then pulse again until combined.
  3. Transfer the crust mixture into a 9-inch springform pan and press it evenly along the bottom and sides.
  4. Cover the pan with plastic wrap and freeze while preparing the filling.
Filling
  1. Beat the cream cheese with powdered sugar in a mixing bowl until fluffy.
  2. Mix in the banana cream pudding mix, sour cream, and vanilla extract until thick and creamy.
  3. Gently fold in the whipped topping until well combined.
Assembly
  1. Spread half of the cheesecake mixture over the crust, smoothing it into an even layer.
  2. Add a layer of sliced bananas on top.
  3. Pour the remaining cheesecake mixture over the bananas and smooth the top.
  4. Cover with plastic wrap and chill in the fridge for at least 8 hours.
  5. Top with whipped cream, crushed Nilla wafers, and fresh banana slices before serving.
  6. Run a knife along the edge of the pan before removing the outer ring to serve.

Notes

Ensure cream cheese and sour cream are at room temperature. Refrigerating the cheesecake overnight yields the best texture.