No Bake Banana Pudding Cheesecake

Crust

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

Cheesecake Filling

16 oz cream cheese, softened

1 cup powdered sugar

2 cups heavy whipping cream

1/2 cup granulated sugar

1 package (3.4 oz) instant banana pudding mix

1 cup cold milk

2 large bananas, sliced

1 tsp vanilla extract

Topping

1 cup whipped cream

Vanilla wafers for garnish

Sliced bananas for garnish

Instructions

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.

Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust.

Chill in the refrigerator while you prepare the filling.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

In another bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until it thickens.

Add the pudding mixture and vanilla extract to the cream cheese mixture and mix until smooth.

Assemble the Cheesecake:

Remove the crust from the refrigerator.

Spread a thin layer of the cheesecake filling over the crust.

Add a layer of sliced bananas on top.

Spread the remaining cheesecake filling over the banana layer, smoothing the top with a spatula.

Cover and refrigerate for at least 4 hours, or until the cheesecake is set.

Add the Topping:

Before serving, spread a layer of whipped cream over the top of the cheesecake.

Garnish with additional sliced bananas and vanilla wafers.

Serve:

Carefully remove the cheesecake from the springform pan.

Slice and serve chilled.