Banana Pudding Cheesecake Parfaits (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
226g cream cheese, softened
02 -
100g granulated sugar
03 -
60ml sour cream or plain Greek yogurt
04 -
1 teaspoon vanilla extract
→ Banana Pudding Layer
05 -
96g package instant vanilla pudding mix
06 -
360ml cold milk (whole or 2%)
07 -
120ml heavy cream, whipped to stiff peaks or 1 cup Cool Whip
08 -
2-3 ripe bananas, sliced
→ Crumble/Base
09 -
150g Nilla Wafers, crushed (or graham crackers)
10 -
57g unsalted butter, melted (optional)
→ Optional Garnishes
11 -
Extra Nilla Wafers (whole or crushed)
12 -
Whipped cream
13 -
Banana slices
14 -
Caramel drizzle
# Instructions:
01 -
In a medium bowl (about 2-liter capacity), use an electric hand mixer or stand mixer with paddle attachment to beat the softened cream cheese and sugar until smooth and creamy. Add in the sour cream or yogurt and vanilla extract, and mix until well combined.
02 -
In a separate medium bowl (about 2-liter capacity), whisk together the instant vanilla pudding mix and cold milk until it begins to thicken (approximately 2 minutes). Gently fold in whipped heavy cream or Cool Whip until just combined.
03 -
If using melted butter, combine it with the Nilla Wafer crumbs in a small bowl and mix well for a cohesive base. For a looser crumble, skip the butter.
04 -
Using serving glasses or jars (180-240ml capacity), layer the ingredients in the following order: a layer of Nilla Wafer crumbs (with or without butter), a layer of sliced bananas, a layer of the cheesecake mixture, and a layer of the banana pudding mixture. Repeat layers until full, ending with the pudding or cheesecake layer as desired.
05 -
Cover the parfaits with plastic wrap and refrigerate for at least 2 hours or preferably 4 hours or overnight to allow the flavors to meld and the Nilla Wafers to soften slightly.
06 -
Before serving, garnish each parfait with extra Nilla Wafers (whole or crushed), whipped cream, banana slices, and/or a drizzle of caramel sauce.