GET THE RECIPE HERE.
Oh, banana pudding how we love thee. No matter what form we eat you in — poke cake, cupcakes, or good ol’ classic—we fall for you … hard. My new favorite? CHEESECAKE. As a dessert lover, cheesecake and banana pudding are both very important to me. When deciding how to go about developing a banana pudding cheesecake, I was kinda stumped. I had to make it PERFECT.
I knew I wanted to make a no-bake cheesecake because one allure of banana pudding is how easily it comes together: no oven, no fancy ingredients, definitely no water bath. So you start with a ready-made graham cracker crust (you’re welcome). Next you make the filling: Cream cheese, sugar, and heavy cream, plus vanilla pudding.
To mimic the layered effect of traditional banana pudding, I added only half the mixture to the crust, then topped with a layer of sliced bananas and Nilla Wafers before adding the rest of the mixture. While the cheesecake firms in the fridge or freezer, the Nilla Wafers soften in the best way.
This is *the* perfect dessert for a spring or summer bbq — or, ya know, whenever you’d rather not on the oven.
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