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No Bake Banana Pudding Cheesecake
Ingredients
For the crust:
1 ½ cups vanilla wafer crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
For the cheesecake filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 cup banana pudding (instant or homemade)
2 ripe bananas, sliced
For the topping: 1 cup heavy whipping cream (for whipped topping) 2 tablespoons powdered sugar 1 teaspoon vanilla extract Additional banana slices and crushed vanilla wafers for garnish
Instructions
Prepare the crust:
In a medium bowl, combine vanilla wafer crumbs, melted butter, and granulated sugar.
Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling. 
Make the cheesecake filling:
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. 
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. 
Fold in the banana pudding until well combined.
Assemble the cheesecake:
Layer the sliced bananas over the chilled crust.
Pour the cheesecake filling over the bananas and smooth the top with a spatula. 
Cover and refrigerate for at least 4 hours or until set (overnight is best). 
Prepare the topping:
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. 
Spread the whipped cream over the set cheesecake. 
Garnish and serve:
Top with additional banana slices and crushed vanilla wafers for garnish. 
Slice and enjoy! 
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