Banana Cream Cheesecake
This no-bake Banana Cream Cheesecake features layers of creamy cheesecake, banana pudding, and fresh bananas in a graham cracker crust. Its the perfect refreshing dessert for warm days!
Ingredients
For the Crust and Topping:
cup unsalted butter, melted
1 cups graham cracker crumbs about 11 graham crackers
cup sugar
For the Filling:
1 8 ounce package cream cheese, softened
cup sugar
1 8 ounce package Cool Whip, thawed, divided
4 ripe but not brown bananas, sliced
1 cups milk
1 3.4 ounce package instant banana cream pie pudding mix
Instructions
Make the Crust:
Preheat your oven to 350F 175C. Spray a 9-inch springform pan with oil.
In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar until well mixed.
Reserve cup of the mixture for topping, then press the remaining mixture firmly into the bottom and slightly up the sides of the prepared pan.
Bake for about 7 minutes, then allow to cool completely before filling.
Layer the Bananas:
Once the crust is cool, arrange half of the sliced bananas evenly over the crust. Set aside.
Prepare the Filling:
Using an electric mixer, beat together the softened cream cheese and sugar until smooth.
Gently fold in 2 cups of Cool Whip until combined. Spread this mixture over the layer of bananas.
Add More Bananas:
Arrange the remaining banana slices over the cream cheese layer.
Make the Pudding Layer:
In a separate bowl, whisk together the milk and instant pudding mix. Let it sit for 2 minutes to thicken.
Fold in the remaining Cool Whip, then spread this mixture over the bananas.
Finish and Chill:
Sprinkle the reserved crust crumbs on top.
Refrigerate for at least 4 hours before slicing and serving.
Enjoy!
This cool and creamy cheesecake is a delightful way to celebrate bananas and is sure to be a crowd-pleaser!