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Banana Pudding Crunch Cheesecake

A layered, creamy banana pudding cheesecake with a crunchy Nilla wafer crust, perfect for potlucks and family gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert, Party, Potluck
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups crushed Nilla wafers
  • 1/2 cup unsalted butter, melted
Filling
  • 1 package (8 oz) cream cheese, softened Ensure it's at room temperature for easy mixing.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping
  • 2 ripe bananas, sliced Use ripe but firm bananas to avoid a watery filling.
  • 1 package (3.4 oz) instant banana pudding mix
  • 2 cups milk Whole milk recommended.
  • 1 cup crushed graham crackers (for topping) Optional, for added crunch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed Nilla wafers and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. Bake for 10 minutes and let it cool.
  4. In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract while mixing. Fold in the whipped topping.
  5. In a separate bowl, prepare the banana pudding mix by whisking it with milk until thickened. Fold the sliced bananas into the pudding.
Combine and Chill
  1. Combine the cream cheese mixture and banana pudding mixture until well combined.
  2. Pour this filling over the cooled crust and smooth the top.
  3. Top with crushed graham crackers and refrigerate for at least 4 hours or until set.

Notes

Use a warm knife to slice for neat pieces and consider garnishing with banana slices or crushed graham crackers before serving. Store in the refrigerator for up to 4 days.