No oven needed with this beautiful, layered NO BAKE Banana Cream Cheesecake! You'll love the cookie crust with the creamy cheesecake, fresh bananas, banana pudding and whipped topping!
Prep Time20 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs20 minutesmins
Course: Desserts
Cuisine: American
Keyword: banana, banana cream pie, banana pudding, birthday, cheesecake, nilla wafers, no bake, no bake treats, pudding
In a food processor, grind the vanilla wafers (reserving about 6 of them for the garnish) until a fine crumb. Add in the melted butter and combine together with a fork.
Pour crust mixture into bottom of springform pan and press firmly to create a thick crust! Set aside.
For the Cheesecake:
Beat cream cheese with sugar for 3-4 minutes until light and fluffy. Add in whipping cream and vanilla and beat an additional 2-3 minutes, scraping down the sides of the bowl as needed.
Pour cheesecake filling into prepared crust.
To assemble:
Once you have poured your cheesecake filling onto your crust, add your sliced bananas to the top of the cheesecake.
Get your pudding mixture out of the refrigerator and pour that over the sliced bananas.
Top everything with 8 oz of the thawed Cool Whip.
Refrigerate entire cake for at least 3 hours.
When ready to serve, use your 6 reserved cookies and crush them. Sprinkle over the top of the Cool Whip.
Notes
Cool whip garnish: You will have 4 ounces of cool whip left after chilling the cake. Use a frosting bag to pipe the extra cool whip along the border of the no bake banana cheesecake!
Storing: Keep this (and all no bake cheesecakes) in the refrigerator when it's not being eaten.