No Bake Banana Pudding Cheesecake Cups (Print View)
Individual cups featuring velvety cheesecake, sweet banana pudding, and crunchy wafer crumbs in layers.
# Ingredient List:
→ Crust
01 - 1 cup vanilla wafer cookies, crushed into fine crumbs
02 - 2 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 - 8 oz cream cheese, softened to room temperature
04 - 1/3 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 cup cold heavy whipping cream
→ Banana Pudding Layer
07 - 1 package (3.4 oz) 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 crumbs for garnish
11 - Extra fresh banana slices for topping
12 - Whipped cream for garnish (optional)
# How to Make:
01 - Combine crushed vanilla wafers and melted butter in a small bowl. Mix thoroughly until all crumbs are evenly moistened. Distribute approximately 2 tablespoons of the mixture into the bottom of each of 6 serving cups. Press down gently with the back of a spoon to create a firm, even crust layer.
02 - In a medium mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Using a hand mixer on medium speed, beat the mixture for 2-3 minutes until completely smooth and creamy, with no lumps remaining. Scrape down the sides of the bowl as needed to ensure even mixing.
03 - In a separate clean bowl, whip the cold heavy cream using a hand mixer on high speed. Continue whipping until stiff peaks form when the beaters are lifted. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, being careful not to deflate the air incorporation.
04 - In another bowl, whisk together the instant banana pudding mix and cold milk. Whisk vigorously for 2 minutes until the pudding begins to thicken noticeably. Set aside to allow the pudding to fully set while you prepare the assembly.
05 - Spoon approximately half of the cheesecake filling over the prepared crust in each cup. Use a small spoon or offset spatula to spread the filling evenly, creating a smooth layer that covers the crust completely.
06 - Arrange a layer of fresh banana slices over the cheesecake filling in each cup. Place the slices in a single, slightly overlapping layer to ensure every bite contains banana. Work quickly to minimize banana oxidation.
07 - Divide the prepared banana pudding evenly among the 6 cups, spooning it over the banana slices. Use the back of the spoon to spread the pudding gently and create an even layer that completely covers the bananas.
08 - Spoon the remaining cheesecake filling over the pudding layer in each cup. Smooth the top with a small spatula or spoon for a neat, professional appearance.
09 - Sprinkle each cup generously with additional crushed vanilla wafer crumbs. Top with extra fresh banana slices and add a dollop of whipped cream if desired. Arrange the toppings attractively for visual appeal.
10 - Cover each cup individually with plastic wrap or place all cups on a tray and cover loosely. Refrigerate for a minimum of 2 hours, or up to 24 hours, to allow flavors to meld and the layers to set properly. Serve chilled directly from the refrigerator.
# Expert Advice:
01 -
- The combination of tangy cheesecake and sweet banana pudding feels like eating two desserts at once
- Individual portions mean everyone gets their own perfect serving with no fighting over the last piece
- No oven required makes these a lifesaver during hot weather or holiday kitchen chaos
02 -
- Toss your banana slices in a little lemon juice before layering to keep them from turning brown if you're making these ahead
- The pudding layer needs the full two minutes of whisking or it will have a strange grainy texture
- These actually taste better after sitting overnight—the layers meld together into something extraordinary
03 -
- Room temperature cream cheese makes all the difference between silky smooth and frustrating lumps
- Press the crust down firmly but don't compact it too tightly or it becomes impossible to get a spoon through