We originally created this recipe for our friends at The Shabby Creek Cottage.
You absolutely have to try Banana Pudding Cheesecake. Come on…two classic desserts combined into something new and fabulously delicious? Yes, I said FABULOUS! Banana pudding + vanilla wafers = Forrest + Jenny. This is carved into a tree somewhere, I am sure of it.
Banana Pudding Cheesecake is all the things.
For this easy, no-bake dessert recipe, we started with a thick layer of vanilla wafer cookie crust. This has to be my favorite part. You can’t have banana pudding without vanilla wafers. I tossed the wafers into a plastic bag and crushed them with my heavy glass measuring cup. You can also do this with a rolling pin, heavy can…or for you pros out there, a food processor. 🙂
But I have to know: do you like your banana pudding with a lot of bananas?
Or just a few? In our house, we like very thinly sliced bananas. This way you get just the perfect bite of banana with every spoonful. If you are bananas about bananas feel free to hook your Banana Pudding Cheesecake up with more.
Ingredients Needed:
- Vanilla wafers
- Butter
- Banana
- French vanilla instant pudding
- Milk
- Vanilla extract
- Sugar
- Cream cheese
- Whipped topping
To make this Banana Pudding Cheesecake super special, we added two family recipes. First, my father in law’s Top-Secret Pudding. Everyone always begged him for his homemade recipe for pudding. And here it is.
Add the French vanilla pudding mix and milk into a large jar. Then, add more vanilla and sugar. More vanilla and sugar are always a good thing. Cover, shake, done. That’s it! Pour this thick and creamy super-vanilla pudding over the bananas. Top with a layer of vanilla wafers.
My husband said he used to drink this pudding straight from the jar!
How to Make Banana Pudding Cheesecake:
- Place 48 vanilla wafers in a large plastic bag and seal. With a heavy can or pin, crush the wafers until they are coarse crumbs. Pour into the bottom of an 8×12 dish.
- Next, add the melted butter to the crumbs. Stir with a spoon until the crumbs are moist. Using the spoon or your hands, press the crust evenly into the bottom of the pan. Freeze for 5 minutes because you want the crust to be firm.
- Remove the pan from the freezer. Evenly layer the banana slices on top of the crust.
- In a quart sized jar, combine the pudding mix, milk, 1 teaspoon of vanilla and 3 tablespoons of sugar. Seal tightly with a lid. Shake vigorously for 3 minutes. Evenly pour the pudding mixture over the bananas. Top with a layer of vanilla wafers.
- In a large mixing bowl, combine the softened cream cheese with the remaining sugar and vanilla. Beat until smooth and creamy. Fold the whipped topping in by hand. Evenly spread the cheesecake mixture on top of the pudding and wafers.
- Then, cover and refrigerate for 1 hour before serving. Decorate with additional vanilla wafers before serving if desired.
More Sweet Treats to Try:
Deep Dish Lemon Ice Box Pie
Fresh + Light Homemade Strawberry Milkshakes
Vanilla Swirl Dark Chocolate Brownies
Easy Southern Ambrosia Salad
No Bake Mini Key Lime Pies
For the easy no-bake cheesecake, try this lightened up version of my grandmother’s recipe. Mix softened cream cheese, vanilla and sugar. Then fold in a tub of whipped topping. Spread evenly over the top. So good. (You know how I said the crust was my favorite part? I lied. THIS is my favorite part.)
TIP: To ensure your cheesecake filling is smooth and creamy, let the cream cheeese soften to room temperature before mixing.
To the fridge for a little while, then decorate with more vanilla wafers and serve. Your family is going to love you for this Banana Pudding Cheesecake recipe! That is, if you decide to share.
Tips + Tricks for the Best Banana Pudding Cheesecake:
- For super fine vanilla wafer crumbs, pulse in a food processor.
- You can also use a classic graham cracker crust for this recipe if you prefer for a more “cheesecake” style dessert.
- Be sure to use ice cold milk when making the pudding because that will make it nice and thick.
- If you want super-banana flavor, substitute the French vanilla pudding for banana flavor.
- Start with room temperature cream cheese for the cheesecake filling because that will ensure the results will be smooth and creamy with no lumps.
- For cute, personal desserts, layer the ingredients in small mason jars and tie a spoon on with jute cord. So adorable and simply Southern.
- This no-bake banana cheesecake recipe is even better on the second day, just like a traditional banana pudding. You might want to make a double recipe.
- This easy dessert recipe can be lighted up by using sugar free pudding, low fat cheesecake, and sugar free whipped topping. You can also leave out the crust for banana cheesecake parfaits if you’d like.
Banana Pudding Cheesecake is the perfect dessert to bring to Easter dinner, family gatherings, spring + summer cookouts and so much more. Everyone will be raving about the recipe.
Banana Pudding Cheescake
Ingredients
- 12 ounce box vanilla wafers
- 1/3 cup butter melted
- 1 large banana thinly sliced
- 3.4 ounces box instant French vanilla pudding mix
- 2 cups cold milk
- 1 1/2 teaspoon vanilla flavoring divided
- 8 ounces cream cheese softened
- 1/3 cup sugar plus, divided
- 3 tablespoons sugar
- 8 Ounces Whipped topping Normal sized tub
Instructions
- Place 48 vanilla wafers in a large plastic bag and seal. With a heavy can or pin, crush the wafers until they are coarse crumbs. Pour into the bottom of an 8×12 dish.
- Add the melted butter to the crumbs. Stir with a spoon until the crumbs are moist. Using the spoon or your hands, press the crust evenly into the bottom of the pan. Freeze for 5 minutes.
- Remove the pan from the freezer. Evenly layer the banana slices on top of the crust.
- In a quart sized jar, combine the pudding mix, milk, 1 teaspoon of vanilla and 3 tablespoons of sugar. Seal tightly with a lid. Shake vigorously for 3 minutes. Evenly pour the pudding mixture over the bananas. Top with a layer of vanilla wafers.
- In a large mixing bowl, combine the softened cream cheese with the remaining sugar and vanilla. Beat until smooth and creamy. Fold the whipped topping in by hand. Evenly spread the cheesecake mixture on top of the pudding and wafers.
- Cover and refrigerate for 1 hour before serving. Decorate with additional vanilla wafers before serving if desired.
There is no cream cheese listed in the ingredients of the print recipe. How much? Is anything else missing?
So sorry! My fingers got ahead of me while typing. I have added in the cream cheese and everything else is on there. Thanks for letting me know. 🙂