Imagine biting into a creamy, banana-flavored cheesecake with a crunchy vanilla wafer crust that melts in your mouth. This no-bake banana pudding cheesecake with vanilla wafer crust is a dessert that’s both nostalgic and indulgent. It combines the best parts of classic banana pudding and cheesecake into a single, crowd-pleasing treat.

Whether you’re making this for a family gathering, a potluck, or just to satisfy your sweet tooth, this dessert is easy to prepare and guarantees smiles all around.

Ingredients: What You’ll Need

For the Vanilla Wafer Crust

Ingredient	Quantity
Crushed Nilla Wafers	1 ½ cups
Butter (melted)	5 tbsp
Sugar	2 tbsp
Sea salt	Pinch

For the Cheesecake Filling

Ingredient	Quantity
Cream cheese (softened)	12 oz (1 ½ blocks)
Sugar	½ cup
Whipped topping	1 ½ cups
Instant banana pudding mix	1 (3.4 oz) package
Whole milk	1 ¾ cups

For the Topping

Ingredient	Quantity
Whipped topping	As desired
Banana (sliced)	½
Nilla Wafers	9

Step-by-Step Guide to Banana Pudding Cheesecake

1. Prepare the Pan

1. Line an 8″x8″ baking pan with parchment paper, leaving an overhang on the sides. This will make removing the cheesecake easier after it’s set.

2. Make the Vanilla Wafer Crust

1. In a medium bowl, combine the crushed Nilla Wafers, melted butter, sugar, and a pinch of sea salt.
2. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the crust mixture firmly into the bottom of the prepared pan to create an even layer.
4. Freeze the crust while you prepare the filling.

3. Create the Cream Cheese Base

1. In a large bowl, beat the softened cream cheese with a hand or stand mixer until it’s light and fluffy.
2. Add the sugar and mix until well combined and smooth.
3. Gently fold in the whipped topping using a spatula. Set this mixture aside.

4. Make the Banana Pudding

1. In another bowl, whisk together the banana pudding mix and milk. Whisk for about 2 minutes until the mixture thickens.
2. Refrigerate the pudding for 3 minutes to allow it to set properly.

5. Combine the Filling

1. Fold the prepared banana pudding into the cream cheese mixture. Be gentle to maintain the fluffy texture.
2. Mix until the filling is smooth and well combined.

6. Assemble the Cheesecake

1. Remove the crust from the freezer and spread the filling evenly over it.
2. Use a spatula to smooth the top for a clean finish.

7. Chill and Set

1. Cover the pan with plastic wrap or aluminum foil.
2. Freeze the cheesecake for at least 4 hours or overnight until it’s completely set.

8. Garnish and Serve

1. Once the cheesecake is set, lift it out of the pan using the parchment overhang and place it on a cutting board.
2. Slice the cheesecake into 9 squares.
3. Top each square with a dollop of whipped topping, a slice of banana, and a Nilla Wafer.

Tips for Perfect Banana Pudding Cheesecake

• Use Room-Temperature Ingredients: Softened cream cheese blends more smoothly, ensuring a creamy filling without lumps.
• Crush the Wafers Finely: A fine crumb makes for a more cohesive crust that holds together well.
• Chill Thoroughly: Freezing the cheesecake ensures clean slices and helps the layers set properly.
• Serve Immediately After Garnishing: Bananas can brown quickly, so garnish just before serving for the freshest look.

Nutritional Information

Serving Size	Calories	Protein	Carbohydrates	Fat
1 Square	300	4g	32g	18g

FAQs About Banana Pudding Cheesecake

1. Can I use homemade whipped cream instead of whipped topping?

Yes, homemade whipped cream works beautifully. Beat 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form and use it in place of whipped topping.

2. Can I make this cheesecake in a round springform pan?

Absolutely! A 9-inch springform pan works well. The slicing process will be slightly different, but the result is just as delicious.

3. How long can I store this cheesecake?

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze it without the garnish for up to 2 months.

4. Can I use other pudding flavors?

While banana pudding is the classic choice, vanilla or chocolate pudding could also be fun variations for this recipe.

5. Can I make this recipe gluten-free?

Yes! Use gluten-free vanilla wafers for the crust, and ensure all other ingredients are labeled gluten-free.

6. How can I prevent the bananas from browning?

Toss the banana slices in lemon juice or pineapple juice before placing them on the cheesecake. This will help slow the browning process.

Why You’ll Love This Dessert

Banana pudding cheesecake with vanilla wafer crust is more than just a dessert—it’s a combination of nostalgia and indulgence. The creamy filling is light yet flavorful, the crust is perfectly crunchy, and the banana and whipped topping garnish adds a fresh, elegant touch. Whether you’re a fan of banana pudding or cheesecake, this recipe bridges the best of both worlds.

Final Thoughts

Now that you know how to make banana pudding cheesecake with vanilla wafer crust, it’s time to bring this delectable dessert to life. With its no-bake simplicity and irresistible flavor, it’s bound to become a favorite in your recipe collection.

Call to Action

Gather your ingredients, roll up your sleeves, and start creating this masterpiece. Share it with friends and family or savor it yourself—you deserve it. Happy baking!

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