No Bake Banana Cream Cheesecake
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No Bake Banana Cream Cheesecake
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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!
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Ingredients
For the Pudding:
- 1 box Banana Cream Pudding mix 3.4 ounce
- 1 ¾ cup milk
For the Crust:
- 1 box Nilla Wafers cookies 11 ounce
- ¾ cup unsalted butter melted
For the Cheesecake:
- 2 packages cream cheese, softened 8 ounce each
- ½ cup granulated sugar
- 2 Tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
For the Topping:
- 12 ounce Cool Whip thawed, divided
- 3 large bananas sliced
- 6 Nilla Wafers crushed, for garnish
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Instructions
For the 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.
Notes
- Cool whip garnish: You will have 4 ounces of cool whip left after chilling the cake. Use a frosting bag to pipe the extra cool whip along the border of the no bake banana cheesecake!
- Storing: Keep this (and all no bake cheesecakes) in the refrigerator when it's not being eaten.
Nutrition Information
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Serving
1slice
Calories
363kcal
(18%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
24g
(37%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
6g
Cholesterol
44mg
(15%)
Sodium
220mg
(9%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 363kcal | 18% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 220mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
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