Ingredients
Scale
- 2 cups crushed vanilla wafer cookies (about 50 cookies)
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 1 (3.4 oz) box instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped topping (like Cool Whip)
- Extra whipped topping (optional)
- Crushed vanilla wafers (optional)
- Banana slices (add just before serving, optional)
Instructions
- Preheat oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper.
- Mix crushed vanilla wafers and melted butter, press into pan, and bake for 10 minutes. Let cool slightly.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and mashed banana.
- Spread mixture over crust and bake for 25–30 minutes or until set. Cool completely, then refrigerate for at least 2 hours.
- Whisk pudding mix and milk for 2 minutes until thick, then fold in whipped topping.
- Spread pudding layer over chilled cheesecake and smooth the top.
- Chill for at least 1 more hour or overnight.
- Before serving, top with whipped topping, crushed wafers, and banana slices if desired.
Notes
For extra banana flavor, add an extra mashed banana to the cheesecake layer. Swap in graham crackers for the crust or drizzle with caramel for a twist. Store covered in the fridge up to 4 days. Freeze the base before adding pudding if needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake + Baked
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 18g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: banana, cheesecake, dessert, pudding, no bake, easy dessert