Ingredients
Scale
- 1 ½ cups vanilla wafer cookies, crushed
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- ¾ cup powdered sugar, sifted
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 (3.4-ounce) box instant banana pudding mix
- 2 cups cold milk (whole or 2%)
- 1 cup ripe bananas, sliced
- Additional crushed vanilla wafers or whole wafers for garnish
- Whipped cream (optional)
- Thin banana slices or a sprinkle of cinnamon for garnish
Instructions
- Crush the vanilla wafers into fine crumbs and mix them with melted butter until it resembles wet sand. Press two tablespoons into each cup and chill in the fridge.
- In a medium bowl, whisk the instant banana pudding mix with cold milk until thickened, about two minutes. Gently fold in one cup of sliced ripe bananas.
- In a large bowl, beat softened cream cheese with powdered sugar until smooth. In another bowl, whip heavy cream with vanilla extract until soft peaks form, then gently fold it into the cheesecake mixture.
- Spoon half of the cheesecake mixture over each crust layer in the cups followed by a layer of banana pudding mix. Repeat if your cups are tall enough and finish with another dollop of cheesecake.
- Top with crushed vanilla wafers or whole wafers and add banana slices or whipped cream if desired. Chill for at least two hours before serving for flavors to meld.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg