No Bake Banana Pudding Cheesecake Cups (Printable Version)

Individual cups layered with creamy cheesecake and banana pudding over crunchy vanilla wafer crusts, finished with fresh banana slices.

# What You Need:

→ Crust

01 - 1 cup vanilla wafer cookies, crushed
02 - 2 tablespoons unsalted butter, melted

→ Cheesecake Filling

03 - 8 oz cream cheese, softened
04 - 1/3 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 cup heavy whipping cream, cold

→ 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, sliced

→ Topping

10 - Additional vanilla wafer crumbs
11 - Fresh banana slices
12 - Whipped cream (optional)

# How-To:

01 - Combine crushed vanilla wafers and melted butter in a small bowl. Mix until evenly moistened. Spoon about 2 tablespoons into the bottom of each serving cup and press lightly to form the crust.
02 - Beat cream cheese, sugar, and vanilla extract with a hand mixer in a medium bowl until smooth and creamy.
03 - Whip cold heavy cream in a separate bowl until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
04 - Whisk together banana pudding mix and cold milk for 2 minutes until thickened.
05 - Layer cheesecake filling over the crust in each cup, using about half the mixture.
06 - Add a layer of sliced bananas over the cheesecake filling.
07 - Spoon banana pudding over the banana layer, dividing evenly among cups.
08 - Top with remaining cheesecake mixture.
09 - Sprinkle each cup with additional wafer crumbs, more banana slices, and a dollop of whipped cream if desired.
10 - Cover and refrigerate the cups for at least 2 hours before serving.

# Expert Hints:

01 -
  • They come together faster than you can debate what movie to watch after dinner
  • The individual portions make everyone feel special, plus you can customize each cup
  • No oven required means your kitchen stays cool even in July
02 -
  • Cold bananas brown faster than you expect, so toss them in a splash of lemon juice if you are making these ahead
  • The longer these chill, the better they hold their shape when you scoop them
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping cream
  • The cheesecake layer should be thick enough to hold its shape when dolloped with a spoon

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