If you're searching for a dessert that combines the creamy goodness of cheesecake with the comforting flavors of banana pudding, look no further! This No Bake Banana Cream Pudding Cheesecake is not only a breeze to make, but it's also a showstopper that will have your friends and family begging for seconds. With its luscious layers of whipped cream, fresh bananas, and a buttery graham cracker crust, this delightful treat is perfect for any occasion. Best of all, it requires no baking—just chill, slice, and serve! Dive into our easy-to-follow recipe and discover how you can whip up this irresistible dessert in just 20 minutes!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups milk
Instructions
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan or rectangular baking dish, creating an even, compact crust. Place the crust in the refrigerator to chill and set while preparing the filling.
- In a large mixing bowl, whip the heavy cream using an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff, glossy peaks develop.
- In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth and slightly thickened, about 2 minutes.
- Gently fold the pudding mixture into the whipped cream, creating a light and creamy filling. Be careful not to deflate the whipped cream while mixing.
- Slice the ripe bananas into thin, even rounds.
- Remove the crust from the refrigerator and layer half of the banana slices evenly over the graham cracker base.
- Pour half of the cream mixture over the banana layer, spreading it carefully to cover the bananas completely.
- Add another layer of banana slices on top of the cream mixture.
- Finish by pouring the remaining cream mixture over the second layer of bananas, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set completely.
- Before serving, garnish with additional banana slices, a sprinkle of graham cracker crumbs, or a drizzle of caramel sauce if desired.
- Slice and serve chilled, keeping any leftovers refrigerated.
Tips
- Chill Your Ingredients: For the best results, make sure your heavy cream is well chilled before whipping. This helps achieve the light and airy texture that makes the cheesecake so delicious.
- Use Ripe Bananas: Choose ripe bananas for a sweeter flavor and softer texture. They should be slightly speckled for the best taste.
- Don’t Rush the Chilling: While it may be tempting to dig in right away, allowing the cheesecake to chill for at least 4 hours (or overnight) helps the flavors meld beautifully and ensures a firmer texture.
- Garnish Creatively: Elevate your cheesecake with fun toppings! Consider adding a drizzle of chocolate or caramel sauce, a sprinkle of crushed graham crackers, or even some toasted coconut for an extra touch.
- Be Gentle When Folding: When combining the pudding mixture with the whipped cream, fold gently to maintain the airy texture. This step is crucial for achieving that light, fluffy filling.
- Experiment with Flavors: Don’t hesitate to add your twist! Try incorporating a hint of cinnamon or nutmeg, or even swap out the vanilla pudding for butterscotch for a different flavor profile. With these tips, you’ll be well on your way to creating a stunning No Bake Banana Cream Pudding Cheesecake that will impress everyone at your next gathering!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 55g
Protein: 6g
Fat: 34g
Saturated Fat: 20g
Cholesterol: 100mg
