Description
This Banana Pudding Crunchy Cheesecake is a dreamy no-bake dessert that combines the rich creaminess of cheesecake with the comforting flavors of banana pudding and a buttery vanilla wafer crust. Perfect for any occasion, this indulgent treat is a must-try for those who love quick high-protein meals, healthy recipes, and easy dessert ideas.
Ingredients
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For the Crust:
- 1 ½ cups crushed vanilla wafers
- ½ cup melted butter
For the Cheesecake Filling:
- 2 blocks (226g each) cream cheese, softened
- ½ cup sugar
- 2 cups whipped cream
- 1 teaspoon vanilla extract
For the Layer:
- 2 ripe bananas, sliced
- 1 cup banana pudding mix
- 2 cups milk
For the Topping:
- Crushed vanilla wafers
- Sliced bananas for garnish
Instructions
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Prepare the Crust:
In a bowl, mix crushed vanilla wafers and melted butter.
Press the mixture into the bottom of a springform pan.
Chill in the refrigerator for 30 minutes. -
Make the Cheesecake Filling:
In a bowl, beat cream cheese and sugar until smooth.
Gently fold in whipped cream and vanilla extract. -
Layer It Up:
Spread half of the cheesecake filling over the chilled crust.
Add a layer of sliced bananas and banana pudding mixture (prepared by mixing banana pudding mix with milk).
Top with the remaining cheesecake filling and smooth it out. -
Chill:
Refrigerate for at least 4 hours or overnight to set completely.
-
Serve:
Just before serving, top with crushed vanilla wafers and sliced bananas for extra crunch and flavor.
Slice and enjoy!
Notes
- Be sure to let the cheesecake set for at least 4 hours (or overnight) to ensure it holds its shape.
- You can use a regular pie dish if you don’t have a springform pan.
- For added flavor, you can drizzle caramel or chocolate sauce on top before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg