How do I keep the bananas from turning brown in the cheesecake?

You can keep your bananas looking fresh by choosing firm, just-ripe bananas and spreading them under layers of the pudding or filling so they’re shielded from air. Another trick is to toss the slices in a little lemon juice before placing them.

Can I use store-bought instant pudding instead of making homemade banana pudding?

Yes, you definitely can. Using a boxed banana (or even vanilla) instant pudding mix simplifies things and still gives you lots of flavor. It’s a convenient shortcut for the filling of your no-bake banana pudding cheesecake.

What size pan should I use for this dessert?

A 9-inch springform pan is ideal because it allows you to easily remove and present your dessert cleanly. If you don’t have one, a 9 × 13 inch baking pan works too (you’ll just end up with a thinner layer).

Can I make this ahead of time for a party?

Absolutely. In fact, this dessert shines when made ahead. Chill it for at least 4 hours—and overnight is even better—so all the layers set firmly. Just add any fresh banana slices or garnish right before serving to keep things looking great.

No-Bake Banana Pudding Cheesecake – 5 Irresistible Reasons You’ll Love It

Description

This no-bake banana pudding cheesecake combines creamy banana pudding filling, rich cream cheese, and a buttery vanilla wafer crust — the perfect easy dessert for any occasion.

Ingredients

Scale

2 cups crushed vanilla wafers (or graham cracker crumbs)
½ cup unsalted butter, melted
2 tablespoons brown sugar
24 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 package (3.4 ounces) instant banana pudding mix
1 cup cold milk
1½ cups whipped topping
2 ripe bananas, sliced thin
Additional whipped topping
Crushed wafers or banana slices for garnish

Cook Mode Prevent your screen from going dark

Instructions

Crush the vanilla wafers and mix with melted butter and brown sugar.
Press the mixture firmly into the bottom of a springform pan to form the crust. Chill while making the filling.
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the vanilla extract, banana pudding mix, and milk; mix until thickened.
Fold in the whipped topping gently until the mixture is light and fluffy.
Spread a layer of filling over the crust, add banana slices, then top with remaining filling.
Smooth the top, add whipped topping, and sprinkle with crushed wafers.
Chill for at least 4 hours or overnight before serving.

Notes

Use firm, ripe bananas for the best texture.
Brush banana slices with lemon juice to prevent browning.
Make one day ahead for the perfect set and flavor.