No-Bake Banana Pudding Cheesecake

In a large bowl, beat the cream cheese and granulated sugar together 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.

Add the instant banana pudding mix and vanilla extract to the mixture, and beat until well combined.

Gently fold in the sliced bananas.

Assemble the Cheesecake:

Pour the filling over the prepared crust, spreading it out evenly.

Smooth the top with a spatula.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until firm.

Prepare the Topping:

In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form.

Spread the whipped cream over the chilled cheesecake.

Optionally, garnish with additional vanilla wafer crumbs and sliced bananas.

Serve:

Carefully remove the sides of the springform pan.

Slice and serve chilled.

Enjoy!

Calories: Approximately 450 kcal per slice | Servings: Makes about 12 servings