Easy Banana Pudding No Bake Cheesecake

4.37 from 41 votes

A vanilla wafer crust is topped with banana pudding inspired cheesecake filling with fresh bananas.

Prep Time20

Chill2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 381kcal

Pulse the vanilla wafers into a fine crumb using a food processor or blender. {If you don't have a food processor or blender then add cookies to a zipper bag and crush with a rolling pin} Mix together vanilla wafer crumbs, brown sugar and melted butter, stir until crumbs are completely coated. Pour crumbs into a lightly greased 9" spring form pan and press into the bottom and partially up the sides of pan. Refrigerate the crust until the filling is prepared.

In a mixing bowl, beat cream cheese until smooth. In a separate bowl combine the banana pudding and milk together, mixing until thick and incorporated. Add the banana pudding mixture to the cream cheese, along with the mashed banana and mix to combine until smooth. Finally, add whipped topping to mixture and gently mix. Add cheesecake mixture into prepared vanilla wafer crust, cover with plastic wrap and refrigerate for 2-4 hours.
To serve, add whipped topping to a piping bag with a star tip {or a zipper bag} and pipe the whipped topping all over the top of the cheesecake. Go back and place whole mini vanilla wafers and banana slices around the edge of the cheesecake as desired. Sprinkle with any leftover vanilla wafer crumbs. Leftovers can be stored in the refrigerator covered tightly for 3-4 days.