Description
No-Bake Banana Pudding Cheesecake
Ingredients
Scale
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped)
- 2 ripe bananas (mashed)
- 1 cup banana pudding mix (instant)
- For topping:
- 1–2 ripe bananas (sliced)
- Whipped cream (for garnish)
- Nilla wafers (for garnish, optional)
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Add the mashed bananas and banana pudding mix to the cream cheese mixture. Mix until smooth.
- Gently fold in the whipped heavy cream until fully incorporated, being careful not to deflate the mixture.
- Pour the cheesecake filling over the prepared crust in the springform pan, spreading it evenly.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
- Once set, remove the cheesecake from the refrigerator. Top with sliced bananas and dollops of whipped cream. Optionally, add Nilla wafers for extra crunch.
- Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled.
Notes
- Make sure the cream cheese is softened for easy mixing.
- Use ripe bananas for better flavor.
- Chill the cheesecake for at least 4 hours for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg