No Bake Banana Cheesecake (Printable Version)
# What You'll Need:
→ Vanilla Wafer Crust
01 -
2 ¼ cups vanilla wafer crumbs
02 -
¼ cup packed brown sugar
03 -
⅓ cup melted butter
→ Banana Pudding Cheesecake Filling
04 -
8 ounces softened cream cheese
05 -
3.4 ounce box banana pudding mix
06 -
¾ cup milk (1% used)
07 -
8 ounce whipped topping
08 -
1 ripe banana, mashed
→ Toppings
09 -
10-12 mini vanilla wafers
10 -
1 banana, sliced
11 -
1 cup whipped topping
# How to Make It:
01 -
Pulse vanilla wafers into fine crumbs using a food processor or blender. Alternatively, place cookies in a zipper bag and crush with a rolling pin. Combine vanilla wafer crumbs, brown sugar, and melted butter, stirring until crumbs are completely coated. Pour mixture into a lightly greased 9-inch springform pan and press into the bottom and partially up the sides. Refrigerate the crust while preparing the filling.
02 -
In a mixing bowl, beat cream cheese until smooth. In a separate bowl, combine banana pudding mix and milk, mixing until thick and fully incorporated. Add the banana pudding mixture to the cream cheese along with the mashed banana, and mix until smooth. Gently fold in the whipped topping until combined. Transfer the cheesecake mixture into the prepared vanilla wafer crust.
03 -
Cover the cheesecake with plastic wrap and refrigerate for 2-4 hours until firm and set.
04 -
Add whipped topping to a piping bag fitted with a star tip (or use a zipper bag with corner snipped) and pipe decoratively around the top of the cheesecake. Arrange mini vanilla wafers and banana slices around the edge as desired. Sprinkle with any leftover vanilla wafer crumbs. Serve chilled.
# Handy Tips:
01 -
Leftovers can be stored in the refrigerator covered tightly for 3-4 days.