No Bake Banana Pudding Cheesecake (Printable)

Creamy banana pudding and cheesecake layers in individual cups with fresh bananas and crispy vanilla wafer toppings

# 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)

# Directions:

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 the 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 Hints:

01 -
  • The individual portions mean everyone gets their own perfect little serving with no fighting over the last slice
  • You can make them ahead and pull them out right when guests arrive looking impressive with zero last minute work
02 -
  • The whipping cream must be extremely cold or it will not whip to stiff peaks no matter how long you beat it
  • Fold the whipped cream into the cream cheese mixture with light gentle motions because overmixing will deflate all the air and make your cheesecake layer dense instead of fluffy
03 -
  • Use a piping bag for the layers if you want picture perfect edges without smearing
  • Let the cream cheese sit on the counter for a full hour before starting to ensure zero lumps in your filling

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