NO BAKEBanana Pudding Cheesecake
A delicious mix between traditional cheesecake and a classic banana pudding!
Nilla Wafer Crust50 Nilla wafer cookies 8 tablespoons butter 1/4 cup light brown sugarCheesecake2 bars cream cheese 1/2 cup powdered sugar 1 box instant banana cream pudding 1
ToppingsNilla wafer cookies Sliced bananas Whipped Cream
Add the Nilla wafer cookies into a food processor. Pulse for about 30 seconds or until they're in fine crumbs.
Add in the melted butter and brown sugar. Pulse again until combined and the mixture resembles wet sand.
Press the crust mixture into the bottom and slightly up the sides of an ungreased 9-inch springform pan.
Cover the springform pan with plastic wrap and place it in the freezer while you prepare the rest.
In a mixing bowl, using an electric hand mixer, beat the cream cheese and powdered sugar until it's combined and fluffy.
Add in the banana cream instant pudding mix, sour cream, and vanilla extract. Beat for 1-2 minutes until the mixture is thick and creamy.
Fold in the whipped topping using a spatula and gently mix it in until combined.
Remove the springform pan from the freezer. Spread half of the banana cheesecake mixture over top the crust into an even layer.
Place a single layer of sliced bananas, in a circular pattern, for the next layer.
Pour the remaining cheesecake mixture over top the bananas and spread it out evenly.
Cover the springform pan with plastic wrap and chill for at least 8 hours. When ready to serve, decorate with whipped cream, wafer cookie, and banana slices.
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