No-Bake Banana Pudding Cheesecake Cups

Serves 4 · 20 min prep

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1 (3.4 oz) box vanilla instant pudding mix
• 1 cup cold whole milk
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp pure vanilla extract
• 2 medium ripe bananas
• 24 cookies vanilla wafer cookies
• as needed extra vanilla wafers and banana slices for garnish

Instructions

1. 1In a large bowl, beat the softened cream cheese with a hand mixer on medium speed for 1 minute until completely smooth and free of lumps.
2. 2Add the sweetened condensed milk and beat another 30 seconds until fully incorporated and silky.
3. 3In a separate bowl, whisk the vanilla pudding mix with the cold whole milk for 2 minutes until thickened; let stand 3 minutes to set further.
4. 4Fold the thickened pudding into the cream-cheese mixture until no streaks remain and the filling is uniform.
5. 5In a clean chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed for 2–3 minutes until stiff peaks form.
6. 6Gently fold half of the whipped cream into the banana-pudding cheesecake base to lighten it, then fold in the remaining whipped cream until fluffy.
7. 7Crush 16 vanilla wafers into coarse crumbs and divide evenly among four 8-oz clear cups or jars as the bottom layer.
8. 8Slice one banana into thin rounds and layer half the slices over the crumbs in each cup.
9. 9Spoon or pipe the cheesecake filling evenly over the banana layer, filling each cup three-quarters full.
10. 10Crush the remaining 8 wafers and sprinkle over the filling; top with remaining banana slices and a final dollop of any leftover whipped cream if desired.
11. 11Cover and refrigerate at least 2 hours (or overnight) so the wafers soften slightly and flavors meld.
12. 12Just before serving, add a fresh banana slice and a whole vanilla wafer on top of each cup for a pretty finish.