Description
Indulge in this creamy No-Bake Banana Pudding Cheesecake, where velvety textures meet sweet banana slices for a delightful dessert experience perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping
- 3 ripe bananas, sliced
- 2 tbsp milk
Instructions
- Create the Crust: Mix graham cracker crumbs and melted butter until crumbly. Press firmly into a 9-inch springform pan.
- Prepare the Filling Base: Beat softened cream cheese until smooth. Gradually mix in powdered sugar and vanilla until fluffy.
- Add Whipped Topping: Gently fold whipped topping into the cream cheese mixture to achieve an airy texture.
- Layer Bananas: Place sliced bananas over the crust and pour half of the cheesecake mixture on top.
- Complete Layering: Pour remaining filling over bananas and spread evenly. Chill for at least 4 hours or overnight.
- Serve It Up: Remove from the springform pan, garnish with extra whipped topping and banana slices, then slice and enjoy!
- Prep Time: 20 minutes
- Cook Time: None (Chill time not included)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For variety, substitute bananas with strawberries or blueberries; adding chopped nuts can provide a satisfying crunch. Store leftovers in an airtight container in the fridge for up to three days; serve cold for best taste.