Description

A gelatin-set, sliceable no-bake banana pudding cheesecake tart with a vanilla wafer crust and a fresh banana layer bound with instant pudding mix to reduce weeping.

Ingredients

Scale

Vanilla wafer crust: 2 cups vanilla wafer crumbs (about 200 g), finely crushed
6 tbsp unsalted butter, melted (about 85 g)
1 tbsp granulated sugar (about 12 g), optional but helpful for flavor
Banana layer (citrus-less binder): 3 medium bananas, sliced (about 1 1/2 cups / 270 g), not over-ripe
2 tbsp instant vanilla pudding mix (about 15 g)
2 tbsp whole milk (about 30 ml)
1 tbsp granulated sugar (about 12 g)
Gelatin-set cheesecake filling: 24 oz cream cheese, softened (about 680 g)
1/2 cup granulated sugar (about 100 g)
2 tsp vanilla extract
2 1/4 tsp unflavored gelatin powder (about 7 g)
1/4 cup cold water (about 60 ml)
1 cup heavy cream, cold (about 240 ml)
2 tbsp powdered sugar (about 15 g), for stabilizing the whipped cream
Optional top (thin swirl): 1/2 cup heavy cream (about 120 ml)
1/2 tsp vanilla extract
1 tbsp powdered sugar (about 7 g)
Pinch of salt

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Instructions

Make the crust. In a medium bowl, stir vanilla wafer crumbs, melted butter, and (if using) sugar until the mixture looks like wet sand and holds together when you press it.
Press and chill. Press crumbs firmly into a 9-inch tart pan (including the bottom and up the sides if you like). Chill in the refrigerator for at least 30 minutes, until firm.
Bind the banana layer. In a small bowl, whisk instant pudding mix with milk and sugar until you get a thick, lightly spreadable paste. Toss banana slices with the paste just until coated. Let sit 5 minutes while you prepare the filling (this helps the coating cling).
Soften gelatin. Sprinkle gelatin over cold water in a small microwave-safe bowl. Let stand 5 minutes to bloom.
Dissolve gelatin. Microwave in 10–15 second bursts, stirring each time, until gelatin is fully dissolved and the mixture is clear. Cool slightly so it’s warm, not hot.
Mix cheesecake base. In a large bowl, beat softened cream cheese with granulated sugar and vanilla until smooth and lump-free.
Fold in gelatin. Pour the warm gelatin into the cream cheese mixture while mixing on low (or slowly drizzling). Mix just until incorporated.
Whip the cream. In a separate bowl, whip cold heavy cream with powdered sugar until you reach soft-to-medium peaks (it should look fluffy but still pourable).
Combine. Fold whipped cream into the cheesecake base in 2–3 additions until smooth and airy. Avoid overmixing so the filling stays light.
Assemble the tart. Remove the crust from the fridge. Spread the coated banana slices evenly over the crust.
Fill and smooth. Pour cheesecake filling over the banana layer and smooth the top with a spatula.
Optional thin top swirl. If using, whip the optional cream + powdered sugar + vanilla + pinch of salt to soft peaks, then spoon a thin layer on top and swirl lightly. Keep it minimal for clean slicing.
Chill until slice-stable. Refrigerate at least 6 hours (overnight is best) until the center no longer jiggles and the layers look set.
Slice and serve. For the cleanest cuts, wipe the knife between slices and use straight downward pressure. Unmold carefully after chilling.

Notes

For the best sliceable texture, don’t rush the final chill—this tart depends on gelatin structure. If your bananas are very ripe, expect more moisture; coating them well with the pudding binder helps. If the tart seems soft after the minimum chill, give it another 1–2 hours before slicing.