No Bake Banana Pudding Cheesecake (Printable)

Creamy cheesecake meets classic banana pudding in these adorable individual servings with buttery crust.

# What You'll Need:

→ Crust

01 - 1 cup vanilla wafer cookies, crushed
02 - 2 tbsp unsalted butter, melted

→ Cheesecake Filling

03 - 8 oz cream cheese, softened
04 - 1/3 cup granulated sugar
05 - 1 tsp pure vanilla extract
06 - 1 cup heavy whipping cream, cold

→ Banana Pudding Layer

07 - 1 package (3.4 oz) instant banana pudding mix
08 - 1 1/4 cups cold whole milk
09 - 2 ripe bananas, sliced

→ Topping

10 - Additional vanilla wafer crumbs
11 - Fresh banana slices
12 - Whipped cream (optional)

# How-To Steps:

01 - Combine crushed vanilla wafers and melted butter in a small bowl. Mix until evenly moistened. Spoon about 2 tablespoons into the bottom of each serving cup and press lightly to form the crust.
02 - Beat cream cheese, sugar, and vanilla extract in a medium bowl with a hand mixer until smooth and creamy.
03 - Whip cold heavy cream in a separate bowl until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully combined.
04 - Whisk together banana pudding mix and cold milk for 2 minutes until thickened.
05 - Layer cheesecake filling over the crust in each cup, using about half the mixture.
06 - Add a layer of sliced bananas over the cheesecake filling.
07 - Spoon banana pudding over the banana layer, dividing evenly among cups.
08 - Top with remaining cheesecake mixture.
09 - Sprinkle each cup with additional wafer crumbs, more banana slices, and a dollop of whipped cream if desired.
10 - Cover and refrigerate the cups for at least 2 hours before serving.

# Expert Advice:

01 -
  • The individual portions mean everyone gets their own perfect little layered masterpiece
  • You can make these a day ahead and actually enjoy your own party for once
02 -
  • The bananas will start to brown after about an hour, so toss them gently in a little lemon juice before layering if you want them to stay picture perfect
  • These cups need that full two hour chill time, the texture transforms from slightly loose to perfectly sliceable
03 -
  • If your cream cheese isn't softening fast enough, cut it into cubes and let it sit for 15 minutes instead of microwaving, which can cause it to melt and separate
  • Stop folding the whipped cream into the cheesecake mixture the moment you no longer see white streaks, overworking will deflate all that air you just whipped in

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