How to make this easy No Bake Banana Cream Cheesecake Recipe:
- Start by making your pudding first. I used a box of Jello Instant Banana Cream Pudding and prepared according to the package. Refrigerate until you’re ready to assemble the cheesecake (at least 5 minutes)
- Next, get your 9-inch springform pan ready by greasing the bottom with baking spray! Set this aside.
- For the crust, grind a box of vanilla wafers in your food processor (if you want to save about 6 of them for the garnish you can). You want this to be a fine crumb that you can mix with the melted butter. Press into bottom of prepared pan.
- For the cheesecake, beat your cream cheese for several minutes until fluffy. Add in cream and vanilla, beat again and pour over crust.
- Next you’ll add sliced bananas then pudding mixture. Top with Cool Whip 🙂
- Refrigerate at least three hours. When ready to serve, crust your remaining cookies over the top of the cake and pipe on some of your extra Cool Whip. ENJOY.
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No Bake Banana Cream Cheesecake Recipe:
No Bake Banana Cream Cheesecake
yield: 10 SERVINGS
prep time:20 MINUTES, PLUS 3 HOUR CHILL TIME
No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You'll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!
INGREDIENTS:
FOR THE PUDDING:
- 1 box (3.4 oz) Banana Cream Pudding mix
- 1 3/4 cup milk (I used skim milk)
FOR THE CRUST:
- 1 box (11 oz) Nilla Wafers cookies
- 3/4 cup unsalted butter, melted
FOR THE CHEESECAKE:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 Tbsp heavy whipping cream
- 1 tsp vanilla extract
FOR THE TOPPING:
- 12 oz Cool Whip, thawed, divided
- 3 large bananas, sliced
- 6 Nilla Wafers, crushed, for garnish
DIRECTIONS:
for Pudding
- Prepare pudding mixture first so that it has a few minutes to chill and thicken before assembling the cheesecake.
- In a small bowl, whisk together the pudding mix and milk until smooth. Refrigerate for 5 minutes, until ready to assemble.
FOR THE CRUST:
- Lightly grease the bottom of a 9-inch springform pan with baking spray. Set aside.
- In a food processor, grind the vanilla wafers (reserving about 6 of them for the garnish) until a fine crumb. Add in the melted butter and combine together with a fork.
- Pour crust mixture into bottom of springform pan and press firmly to create a thick crust! Set aside.
FOR THE CHEESECAKE:
- Beat cream cheese with sugar for 3-4 minutes until light and fluffy. Add in whipping cream and vanilla and beat an additional 2-3 minutes, scraping down the sides of the bowl as needed.
- Pour cheesecake filling into prepared crust.
TO ASSEMBLE:
- Once you have poured your cheesecake filling onto your crust, add your sliced bananas to the top of the cheesecake.
- Get your pudding mixture out of the refrigerator and pour that over the sliced bananas.
- Top everything with 8 oz of the thawed Cool Whip.
- Refrigerate entire cake for at least 3 hours.
- When ready to serve, use your 6 reserved cookies and crush them. Sprinkle over the top of the Cool Whip.
- With your remaining 4 oz of Cool Whip, add it to a piping bag and add some festive swirls to the edges of your cheesecake. Serve and enjoy!
Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights
