No Bake Banana Pudding Cheesecake Cups (Print Version)
Individual cups layered with creamy cheesecake filling, banana pudding, fresh bananas, and buttery vanilla wafer crust.
# What You'll Need:
→ Crust
01 - 1 cup vanilla wafer cookies, crushed into fine crumbs
02 - 2 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 8 ounces cream cheese, softened to room temperature
04 - 1/3 cup granulated white sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 cup cold heavy whipping cream
→ Banana Pudding Layer
07 - 1 package (3.4 ounces) instant banana pudding mix
08 - 1 1/4 cups cold whole milk
09 - 2 ripe bananas, peeled and sliced into 1/4-inch rounds
→ Topping
10 - Additional crushed vanilla wafer cookies for garnish
11 - Fresh banana slices for garnish
12 - Whipped cream for topping (optional)
# How-To Steps:
01 - Combine crushed vanilla wafers and melted butter in a small bowl, mixing until crumbs are evenly moistened. Distribute approximately 2 tablespoons into the bottom of each serving cup and press firmly with the back of a spoon to create a compact crust layer.
02 - Beat softened cream cheese, granulated sugar, and vanilla extract in a medium bowl using a hand mixer on medium-high speed until completely smooth and free of lumps, approximately 2-3 minutes.
03 - In a chilled separate bowl, whip cold heavy cream with electric beaters until stiff peaks form, being careful not to overwhip. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until fully incorporated and no white streaks remain.
04 - Whisk instant banana pudding mix and cold whole milk together in a clean bowl for 2 minutes until mixture begins to thicken. Set aside to finish setting while assembling layers.
05 - Spoon approximately half of the cheesecake filling over the prepared crust in each cup, using the back of a spoon to spread evenly and create a smooth surface.
06 - Arrange a single layer of fresh banana slices over the cheesecake filling, ensuring even distribution among all cups.
07 - Divide the prepared banana pudding evenly among cups, spooning it carefully over the banana layer to maintain distinct layers.
08 - Top each cup with the remaining cheesecake mixture, spreading smoothly to cover the pudding layer completely.
09 - Sprinkle additional crushed vanilla wafers over each cup, top with fresh banana slices, and add a dollop of whipped cream if desired. Cover cups loosely with plastic wrap and refrigerate for at least 2 hours or up to 24 hours before serving to allow flavors to meld and layers to set.
# Expert Tips:
01 -
- The texture combination of creamy cheesecake meeting smooth banana pudding is something you did not know you needed until now
- Individual cups mean everyone gets their own perfect portion with that satisfying top layer of crunch
02 -
- The chilling time is not optional because the layers need time to set properly or they will slide when served
- Tossing the banana slices in a little lemon juice prevents browning without affecting the taste
03 -
- Crush the vanilla wafers in a ziplock bag with a rolling pin for the most evenly sized crumbs
- A dash of cinnamon mixed into the crust adds warmth that complements the banana beautifully