#NO #BAKE #BANANA #PUDDING #CHEESECAKE
NO BAKE BANANA PUDDING CHEESECAKE
Banana Pudding Cheesecake – Two classic desserts mashed up into one delectable no-bake treat!
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:
2 large egg yolks, slightly beaten
1/3 cup (64 g) granulated sugar
2 tbsp (16 g) all-purpose flour
Dash of salt
1 ½ cups (355 ml) heavy whipping cream
½ tsp vanilla extract
For the crust:
11 oz (312 g) vanilla wafers
8 tbsp (115 g) unsalted butter
For the cheesecake:
16 oz (454 g) cream cheese, softened
½ cup (96 g) granulated sugar
2 tbsp (30 ml) heavy whipping cream
1 tsp vanilla extract
For the topping:
2 cups (473 ml) heavy whipping cream
1 ½ cups (195 g) powdered sugar
2 whole bananas, sliced
6–8 vanilla wafers, crushed
DIRECTIONS
Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
Banana Pudding Cheesecake – Two classic desserts mashed up into one delectable no-bake treat!
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:
2 large egg yolks, slightly beaten
1/3 cup (64 g) granulated sugar
2 tbsp (16 g) all-purpose flour
Dash of salt
1 ½ cups (355 ml) heavy whipping cream
½ tsp vanilla extract
For the crust:
11 oz (312 g) vanilla wafers
8 tbsp (115 g) unsalted butter
For the cheesecake:
16 oz (454 g) cream cheese, softened
½ cup (96 g) granulated sugar
2 tbsp (30 ml) heavy whipping cream
1 tsp vanilla extract
For the topping:
2 cups (473 ml) heavy whipping cream
1 ½ cups (195 g) powdered sugar
2 whole bananas, sliced
6–8 vanilla wafers, crushed
DIRECTIONS
Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.
In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.
