No Bake Banana Pudding Cheesecake w/ Nilla Wafer Crust


2 (11 oz) boxes of Nilla Wafers
1/2 cup of unsalted butter, melted
1/4 cup of brown sugar
2 (8 oz packs) of cream cheese, softened
3/4 cup of sugar
2 cups (1 pint) of heavy whipping cream, cold
1 tsp of vanilla extract
1 (3.4 oz) box of instant vanilla pudding mix
1 cup of milk
4 oz of Cool Whip
3-4 bananas
Crush 1 (11oz) box of Nilla wafers
In a bowl stir together crushed wafers, brown sugar, and melted butter
Spray a 9 inch springform pan with cooking spray
Press mixture into the bottom and about half inch up the sides of a springform pan
Place in refrigerator until firm
Cheesecake Mixture:
In a bowl beat softened cream cheese until fluffy
Add in sugar, then beat until smooth
Add in cold heavy whipping cream and vanilla extract
Beat mixture for 3-4 minutes until thick (see video)
Place in refrigerator
Banana Pudding Mixture:
Mix instant vanilla pudding and milk until it is creamy and has no lumps
Stir in Cool Whip
Add the banana pudding to the cheesecake mixture and stir until combined
Pour half the banana pudding cheesecake mixture into your prepared crust
Add a layer of vanilla wafers and sliced bananas
Pour remaining banana pudding cheesecake mixture on top and smooth with a spatula
Decorate the top of cheesecake with vanilla wafer crumbs, cool whip, vanilla wafers and banana slices
Remove cheesecake from springform pan before slicing. Serve cold.
Cheesecake can be stored in refrigerator for 5 days. To freeze, wrap leftover cheesecake in cling wrap and foil and store in freezer for up to 3 months.
Ryan Little – Spirit –
Ashton Edminster – Deep –
Ryan Little – Whoa. –



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