Hello and welcome to my channel! Today, we are making a delicious no-bake banana pudding cheesecake. Stick around while we make something boxed but better!
Ingredients:
1/2 box of vanilla wafers
4 tablespoons melted unsalted butter
1/3 cup white chocolate chips
2 tablespoons milk
1 (8-ounce) block cream cheese, room temperature
1 small box instant banana pudding mix
1 teaspoon vanilla extract (optional)
1 cup milk
2 medium-sized bananas (or more, to taste)
1 cup heavy cream
1 teaspoon granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon instant vanilla pudding mix
Instructions:
For the Crust:
Crush Vanilla Wafers: Pour half a box of vanilla wafers into a blender and crush into fine crumbs (about 1 cup).
Combine with Butter: In a bowl, mix the crumbs with 4 tablespoons of melted unsalted butter until fully moistened.
Form the Crust: Press the mixture firmly into the bottom and sides of a 9-inch pie plate. Refrigerate while preparing the filling.
For the Cheesecake Filling:
Melt White Chocolate: In a microwave-safe bowl, add 1/3 cup of white chocolate chips and 2 tablespoons of milk. Melt in 10-20 second intervals, stirring between each interval.
Add Cream Cheese: Once melted, add 1 (8-ounce) block of room temperature cream cheese, 1 small box of instant banana pudding mix, and 1 teaspoon of vanilla extract (if using). Mix with a hand mixer on high speed until well incorporated.
Incorporate Milk: Gradually add 1 cup of milk, 1/4 cup at a time, blending well after each addition to prevent lumps. Scrape down the sides of the bowl as needed.
Assemble the Cheesecake:
Fill the Crust: Remove the crust from the refrigerator and scoop in the banana cheesecake filling. Smooth it out with a spatula until even.
Refrigerate: Cover the cheesecake and refrigerate while preparing the toppings.
For the Toppings:
Make Whipped Cream: In a bowl, combine 1 cup of heavy cream, 1 teaspoon of granulated sugar, 1/2 teaspoon of vanilla extract, and 1 tablespoon of instant vanilla pudding mix. Whip on high speed until stiff peaks form.
Prepare Bananas: Chop 2 medium-sized bananas (or more if desired).
Assemble Toppings: Remove the cheesecake from the refrigerator and evenly distribute the banana slices on top. Spread the whipped cream over the bananas, creating a zigzag design with your spatula if desired.
Decorate: Sprinkle vanilla wafer crumbs on top and place one whole vanilla wafer in the center.
Chill and Serve:
Chill: Allow the cheesecake to chill in the refrigerator overnight or for at least 2 hours before serving.
Enjoy:
Thank you for joining me. I had a lot of fun and I hope you did too! If you have any questions, feel free to ask them in the comments section below, and I will do my best to answer them.
Hello and welcome to my channel! Today, we are making a delicious no-bake banana pudding cheesecake. Stick around while we make something boxed but better!
Ingredients:
1/2 box of vanilla wafers
4 tablespoons melted unsalted butter
1/3 cup white chocolate chips
2 tablespoons milk
1 (8-ounce) block cream cheese, room temperature
1 small box instant banana pudding mix
1 teaspoon vanilla extract (optional)
1 cup milk
2 medium-sized bananas (or more, to taste)
1 cup heavy cream
1 teaspoon granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon instant vanilla pudding mix
Instructions:
For the Crust:
Crush Vanilla Wafers: Pour half a box of vanilla wafers into a blender and crush into fine crumbs (about 1 cup).
Combine with Butter: In a bowl, mix the crumbs with 4 tablespoons of melted unsalted butter until fully moistened.
Form the Crust: Press the mixture firmly into the bottom and sides of a 9-inch pie plate. Refrigerate while preparing the filling.
For the Cheesecake Filling:
Melt White Chocolate: In a microwave-safe bowl, add 1/3 cup of white chocolate chips and 2 tablespoons of milk. Melt in 10-20 second intervals, stirring between each interval.
Add Cream Cheese: Once melted, add 1 (8-ounce) block of room temperature cream cheese, 1 small box of instant banana pudding mix, and 1 teaspoon of vanilla extract (if using). Mix with a hand mixer on high speed until well incorporated.
Incorporate Milk: Gradually add 1 cup of milk, 1/4 cup at a time, blending well after each addition to prevent lumps. Scrape down the sides of the bowl as needed.
Assemble the Cheesecake:
Fill the Crust: Remove the crust from the refrigerator and scoop in the banana cheesecake filling. Smooth it out with a spatula until even.
Refrigerate: Cover the cheesecake and refrigerate while preparing the toppings.
For the Toppings:
Make Whipped Cream: In a bowl, combine 1 cup of heavy cream, 1 teaspoon of granulated sugar, 1/2 teaspoon of vanilla extract, and 1 tablespoon of instant vanilla pudding mix. Whip on high speed until stiff peaks form.
Prepare Bananas: Chop 2 medium-sized bananas (or more if desired).
Assemble Toppings: Remove the cheesecake from the refrigerator and evenly distribute the banana slices on top. Spread the whipped cream over the bananas, creating a zigzag design with your spatula if desired.
Decorate: Sprinkle vanilla wafer crumbs on top and place one whole vanilla wafer in the center.
Chill and Serve:
Chill: Allow the cheesecake to chill in the refrigerator overnight or for at least 2 hours before serving.
Enjoy:
Thank you for joining me. I had a lot of fun and I hope you did too! If you have any questions, feel free to ask them in the comments section below, and I will do my best to answer them.
0 servings
