Description
This Banana Pudding Crunch Cheesecake is a luscious no-bake dessert that combines creamy banana-flavored cheesecake with a crunchy vanilla wafer crust and topping. With layers of smooth cream cheese filling infused with instant banana pudding and finished with fresh banana slices and a buttery, crunchy wafer topping, it’s an irresistible treat perfect for any occasion.
Ingredients
Scale
Crust
- 2 1/2 cups vanilla wafer crumbs
- 1/2 cup unsalted butter, melted
- 2 tablespoons brown sugar (optional)
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 package (3.4 oz) instant banana cream pudding mix
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Topping
- 1 cup crushed vanilla wafers
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brown sugar
- Fresh banana slices
- Optional: whipped cream swirls or extra wafers
Instructions
- Prepare the crust. Pulse vanilla wafers in a food processor to make fine crumbs. In a bowl, combine these crumbs with melted unsalted butter and brown sugar, mixing thoroughly. Press this mixture evenly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling to set the crust.
- Make the cheesecake filling. Using a mixer, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar, sour cream, instant banana cream pudding mix, vanilla extract, and salt. Mix well until the mixture is fully combined and creamy with no lumps.
- Whip the heavy cream. In a separate chilled bowl, whip the heavy whipping cream with the powdered sugar until stiff peaks form, indicating it’s light and airy.
- Combine fillings. Gently fold the whipped cream into the cream cheese mixture, ensuring you keep the mixture light and fluffy without deflating the whipped cream.
- Assemble and chill. Pour the creamy filling onto the chilled crust, smoothing the top with a spatula for an even layer. Cover and refrigerate the cheesecake for at least 6 hours or overnight to allow it to set properly.
- Prepare the crunchy topping. Mix crushed vanilla wafers with melted butter and brown sugar. Toast this mixture briefly in a pan over medium heat until it’s golden and fragrant. Let it cool completely to maintain the crunch.
- Garnish and serve. Before serving, sprinkle the cooled crunchy topping onto the set cheesecake. Arrange fresh banana slices on top and add optional whipped cream swirls or extra wafers for decoration. Slice and enjoy!
Notes
- For best results, chill the cheesecake overnight to ensure it sets firmly.
- Use ripe but firm bananas for the topping to avoid mushiness.
- Press the crust firmly and evenly for a sturdy base.
- You can replace vanilla wafers with gluten-free wafers to make the crust gluten-free.
- Ensure the heavy cream bowl and attachments are chilled for better whipping results.
- Store leftover cheesecake covered in the refrigerator for up to 3 days.
