Let me tell you, this no bake banana pudding cheesecake is my absolute go-to dessert when I want something that’s both creamy and totally satisfying! There’s just something magical about the combination of velvety cheesecake and sweet banana pudding that makes it so irresistible. Plus, I love that it’s a no-bake recipe—seriously, who doesn’t want a simple dessert that doesn’t require turning on the oven? You can whip it up quickly, and after a few hours in the fridge, you have a show-stopping treat that’s perfect for gatherings or just a cozy night in. Trust me, once you try it, you’ll be hooked!
Ingredients for No Bake Banana Pudding Cheesecake
- 2 ripe bananas, sliced
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups milk
- 1 package (9 oz) graham cracker crumbs
- 1/2 cup unsalted butter, melted
- Whipped cream for topping
How to Prepare No Bake Banana Pudding Cheesecake
Making this no bake banana pudding cheesecake is easier than you might think! Just follow these simple steps, and you’ll have a delicious dessert that everyone will love. Trust me, it’s all about layering those flavors and letting them chill out in the fridge.
Step-by-Step Instructions
- First, grab a bowl and mix together the graham cracker crumbs and melted butter until it resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
- In another bowl, beat the softened cream cheese and powdered sugar until it’s smooth and creamy. You want to make sure there are no lumps here—just a velvety texture!
- Now, add in the heavy cream and whip it all together until it’s light and fluffy. This step is key for that dreamy cheesecake texture!
- Next, stir in the instant banana pudding mix and milk. Mix until everything is well combined and you see that beautiful banana flavor starting to shine through.
- It’s time to build your layers! Start by placing half of the banana slices on top of the crust, followed by half of the creamy cheesecake mixture. Spread it evenly for the best results.
- Repeat this layering process with the remaining banana slices and cheesecake mixture. You’ll end up with a lovely, tall cheesecake!
- Now, pop it in the refrigerator for at least 4 hours, or until it’s set. This chilling time is super important, so don’t rush it!
- Finally, just before serving, top it off with a generous dollop of whipped cream. Wow, it’s going to look so good!
Why You’ll Love This Recipe
- Quick and easy to prepare—no oven required!
- Creamy layers of banana pudding and cheesecake create a delightful flavor combination.
- Perfect for gatherings or a cozy night in—everyone will be asking for seconds!
- Uses simple ingredients you probably already have on hand.
- Can be made ahead of time, making it a stress-free dessert option.
Tips for Success
To ensure your no bake banana pudding cheesecake turns out perfectly, start with ripe bananas—this adds extra sweetness and flavor. When mixing the cream cheese and powdered sugar, be sure to beat until completely smooth to avoid any lumps in your cheesecake. For the whipped cream, make sure it’s cold; this helps achieve that light, fluffy texture we all love! If you want to make it even more special, consider adding a pinch of cinnamon to the banana layers for a subtle spice. And don’t rush the chilling time; letting it set properly is crucial for the best slice!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Each slice of this no bake banana pudding cheesecake contains approximately 350 calories, 20g of fat, 5g of protein, and 40g of carbohydrates. Enjoy it as a delightful treat, but remember to savor it in moderation!
FAQ Section
Can I use other fruits instead of bananas? Absolutely! While bananas are the star of this no bake banana pudding cheesecake, you can swap them out for strawberries or peaches for a fruity twist. Just be sure to adjust the pudding flavor accordingly!
How long does it need to chill? It’s best to chill the cheesecake for at least 4 hours, but if you can wait overnight, that’s even better! This allows all those delicious flavors to meld together.
Can I make this cheesecake gluten-free? Yes! Simply use gluten-free graham cracker crumbs for the crust, and you’re good to go. It’ll be just as delightful!
What if I don’t have a springform pan? No worries! You can use any cake pan or even a glass dish. Just make sure to line it with parchment paper for easy removal.
How should I store leftovers? Keep any leftovers covered in the refrigerator. It’ll stay fresh for about 3-4 days, though I doubt it will last that long!
Storage & Reheating Instructions
To store your delicious no bake banana pudding cheesecake, simply keep it covered in the refrigerator. It will stay fresh for about 3-4 days, but I doubt it’ll last that long! If you need to reheat, I recommend enjoying it chilled since it’s meant to be a cool treat. Just slice off what you want and dig in—no reheating needed!
For more delicious cheesecake recipes, check out this collection of no-bake cheesecake recipes.
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No Bake Banana Pudding Cheesecake for Sweet Moments
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A creamy, no-bake dessert featuring layers of banana pudding and cheesecake.
Ingredients
- 2 ripe bananas, sliced
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups milk
- 1 package (9 oz) graham cracker crumbs
- 1/2 cup unsalted butter, melted
- Whipped cream for topping
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Add heavy cream and beat until fluffy.
- Mix in instant banana pudding and milk. Stir until well combined.
- Layer half of the banana slices on top of the crust.
- Spread half of the cheesecake mixture over the bananas.
- Repeat the layers with remaining bananas and cheesecake mixture.
- Chill in the refrigerator for at least 4 hours or until set.
- Top with whipped cream before serving.
Notes
- Use ripe bananas for better flavor.
- Adjust sugar based on your preference.
- Keep leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: no bake banana pudding cheesecake
