No Bake Banana Pudding Cheesecake with Vanilla Wafer Crust
No bake cheesecake with a vanilla wafer crust, banana pudding filling, and fresh banana layers, chilled until set.
Equipment
- 9-inch springform pan
- Food processor
- Hand mixer
- piping bag
Ingredients
Main Ingredients
- 40 to 50 vanilla wafer cookies plus more for topping
- ¼ cup brown sugar
- ½ cup unsalted butter melted, 1 stick
- 1 pinch kosher salt
- 16 oz cream cheese room temperature
- ½ cup powdered sugar
- 3.4 oz instant banana pudding mix 1 box
- 1 tsp pure vanilla extract
- 1 cup sour cream room temperature
- 2 cup whipped topping thawed, plus more for topping
- 2 bananas sliced and divided
Instructions
Cooking
- Make the crust. Pulse the wafers fine, mix in the brown sugar, butter, and salt, and press into a 9 inch springform pan.
- Freeze. Cover the pan and freeze it while you make the filling.
- Mix the filling. Beat the cream cheese and powdered sugar until fluffy, then beat in the pudding mix, vanilla, and sour cream until thick.
- Fold. Fold in the whipped topping until smooth.
- Layer and chill. Spread half the filling over the crust, add banana slices, cover with the rest, then refrigerate at least 5 hours.
- Decorate. Pipe whipped topping on top, add banana slices and wafers, and release the pan ring before slicing.
Notes
Substitutions: Use a graham cracker crust or chocolate pudding mix for a different flavor.
Tips: Soften the cream cheese fully and chill at least 5 hours for clean slices.
Storage: Refrigerate covered for up to 3 days and add fresh bananas only when serving.