No-Bake Banana Pudding Cheesecake

 

Ingredients

2 cups vanilla wafer crumbs

6 tbsp unsalted butter, melted

1 tbsp granulated sugar

1/4 tsp salt

16 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

1 box (3.4 oz) instant vanilla pudding mix

1 tsp vanilla extract

2 cups heavy whipping cream, chilled

3 large ripe bananas, sliced

1 tbsp lemon juice

1/2 cup whipped cream

12 whole vanilla wafers

1/4 cup crushed vanilla wafers

Directions

Combine vanilla wafer crumbs, melted butter, sugar, and

salt in a bowl. Press firmly into the bottom and 1 inch up

the sides of a 9-inch springform pan. Chill in the freezer

for 15 minutes.

In a large bowl, beat the softened cream cheese until

smooth and fluffy.

Gradually beat in the sweetened condensed milk, dry

pudding mix, and vanilla extract until well combined and

thickened.

In a separate chilled bowl, whip the heavy cream until

stiff peaks form. Gently fold the whipped cream into the

cream cheese mixture until no streaks remain.

Toss banana slices with lemon juice to prevent

browning.

Pour half of the cheesecake filling over the crust. Top

with a single layer of sliced bananas and whole vanilla

wafers.

Spread the remaining filling over the banana layer and

smooth the top with a spatula.

Cover and refrigerate for at least 6 hours, preferably

overnight. Garnish with additional whipped cream and

crushed wafers before slicing.