Instructions
Step 1. Prepare the Crust:
- Combine vanilla wafer crumbs and melted butter in a bowl until they resemble wet sand.
- Press mixture firmly into the bottom of a 9‑in (23 cm) springform pan. Chill in the fridge while mixing other layers.
Step 2. Make the Pudding Layer:
- Whisk milk and instant pudding mix together for 2 minutes until thickened.
- In a chilled bowl, whip the heavy cream with vanilla extract to stiff peaks.
- Fold whipped cream gently into the pudding until smooth.
- Layer half of the pudding mixture into the chilled crust. Top with sliced bananas and a sprinkle of wafer pieces. Add the remaining pudding on top. Return to fridge.
Step 3. Make the Cheesecake Layer:
- Beat softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
- In a separate chilled bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture until light and fluffy.
- Spread cheesecake mixture evenly over the chilled pudding layer. Smooth the top.
Step 4. Chill and Set:
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, until fully set.
Step 5. Add Finishing Touches:
- Just before serving, top with whipped cream, extra banana slices, and crumbled wafer pieces for texture and presentation.
Step 6. Serve:
- Carefully remove the springform ring, slice, and enjoy this luscious no‑bake Banana Pudding Cheesecake.