No Bake Banana Pudding Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
1½ cups (180g) Nilla wafer crumbs (about 50 cookies)
02 -
3 tablespoons light brown sugar
03 -
6 tablespoons (85g) unsalted butter, melted
→ For the cheesecake filling
04 -
16 ounces cream cheese (two 8-ounce bricks), at room temperature
05 -
½ cup (100g) granulated sugar
06 -
¼ cup (57g) sour cream
07 -
1 teaspoon vanilla extract
08 -
1 cup (240ml) heavy whipping cream
09 -
3.4 ounces banana pudding mix (one small box)
→ For garnish
10 -
Fresh banana slices
11 -
Whole Nilla wafers
12 -
Whipped cream
# Instructions:
01 -
Grease an 8-inch square baking pan or line it with parchment paper, leaving some overhang on the sides to easily lift out the bars later.
02 -
Place the Nilla wafers in a food processor and pulse until they break down into fine crumbs. Add the brown sugar and melted butter, then pulse again until everything is well combined and resembles wet sand.
03 -
Pour the crumb mixture into your prepared pan and use the flat bottom of a measuring cup to firmly press the crumbs into an even layer across the bottom of the pan. Create a solid, compact base for your cheesecake.
04 -
Place the crust in the freezer for about 20 minutes (or in the refrigerator for 30-40 minutes) to firm up while you prepare the cheesecake filling.
05 -
In a large bowl using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy, about 2 minutes. Stop and scrape down the sides and bottom of the bowl to ensure there are no lumps.
06 -
Beat in the sour cream and vanilla extract just until they're fully incorporated into the cream cheese mixture. Don't overmix at this stage.
07 -
In a separate small bowl or measuring cup, stir together the heavy whipping cream and banana pudding mix until the pudding powder completely dissolves. The mixture will become quite thick.
08 -
Gradually add the pudding mixture to the cream cheese mixture in three additions, beating well after each addition until fully incorporated. This approach helps ensure a smooth, lump-free filling.
09 -
Pour the creamy cheesecake filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight until the filling is completely set.
10 -
When ready to serve, slice the chilled cheesecake into bars. Top each piece with fresh banana slices, a dollop of whipped cream, and a whole Nilla wafer right before serving for the perfect presentation.
# Notes:
01 -
For the best texture, make sure your cream cheese is fully softened to room temperature before beating.
02 -
If you don't have a food processor, place the Nilla wafers in a sealed plastic bag and crush them with a rolling pin until finely ground.
03 -
Add the banana slices just before serving to prevent them from browning.
04 -
These bars can be prepared up to 2 days in advance and kept refrigerated until ready to serve (just add the fresh banana garnish right before serving).