Banana Pudding Crunch Cheesecake – A Lighter Southern-Inspired Delight

Creamy, dreamy, and irresistibly nostalgic, this Banana Pudding Crunch Cheesecake blends all the best parts of two classic desserts into one lighter treat. With a crunchy vanilla wafer crust, velvety banana-flavored cheesecake, and a sprinkle of crispy topping, this no-fuss dessert brings Southern charm to your table—without the heaviness of traditional recipes. Ideal for celebrations or anytime you’re craving comfort with a healthier twist.

Why You’ll Love This Recipe

• Creamy & Crunchy Layers – A smooth banana filling with a delightful cookie crunch.
• Lower-Calorie Indulgence – Lighter ingredients mean you can enjoy more with less guilt.
• No-Bake Simplicity – No oven needed—just mix, chill, and serve.
• Perfect for Sharing – A crowd-pleaser that feels indulgent but fits a mindful lifestyle.

Ingredients

For the Crust

• 1 cup crushed reduced-fat vanilla wafers
• 2 tbsp light butter, melted

For the Filling

• 8 oz fat-free cream cheese, softened
• 1 small box (1 oz) sugar-free instant banana cream pudding mix
• 1 cup skim milk
• 1 cup light whipped topping (such as Cool Whip Free)
• 1 ripe banana, mashed (optional for extra banana flavor)

For the Topping

• 2 tbsp crushed vanilla wafers
• Optional: a few banana slices or a dollop of whipped topping for garnish

Instructions

1. Make the Crust
In a bowl, mix crushed vanilla wafers with melted butter until well combined. Press firmly into the bottom of a 9-inch pie dish or springform pan. Place in the freezer while you prepare the filling.

2. Prepare the Filling
In a mixing bowl, beat the softened cream cheese until smooth. Add the pudding mix and skim milk, and beat until thick and creamy. Fold in the whipped topping and mashed banana (if using) until fully blended.

3. Assemble
Pour the banana cheesecake filling over the prepared crust and smooth the top with a spatula.

4. Add the Crunch
Sprinkle the top with the remaining crushed vanilla wafers for a satisfying crunch.

5. Chill
Cover and refrigerate for at least 4–6 hours, or overnight for best texture and flavor.

6. Serve
Slice into 8 portions. Garnish with extra whipped topping or banana slices just before serving, if desired.

Nutritional Info (Per Slice, Approximate)

Calories: 170
Carbs: 20g
Fat: 6g
Protein: 5g
Fiber: 1g
(Smart choice for sweet cravings! Adjust for your plan and serving size.)

Tips for Success

• Go Bananas (or Not): The mashed banana adds real fruit flavor, but you can skip it if you prefer a cleaner pudding taste.
• Use a Springform Pan: For perfect presentation and easy slicing.
• Add Texture: Want more crunch? Layer crushed wafers between the filling or sprinkle granola on top.
• Make It Mini: Divide into individual ramekins or cupcake liners for perfect portion control.

Why This Recipe Works

It’s the best of both worlds—cheesecake richness and banana pudding nostalgia—made lighter with thoughtful ingredient swaps. The flavor is comforting and familiar, while the texture is irresistibly creamy with just the right amount of crunch. Ideal for entertaining or a well-deserved personal treat.

Banana Pudding Crunch Cheesecake is your go-to dessert when you want a taste of the South without the sugar overload. Light, luscious, and layered with love, this no-bake beauty is easy to make, hard to resist, and friendly to your goals. Whether you’re planning a special occasion or simply treating yourself, one bite will have you coming back for more.