Description
A no-bake, rich Banana Pudding Cheesecake layered with cream cheese, whipped cream, and banana pudding over a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz (454 g) cream cheese, softened
- 1 cup powdered sugar
- 2 cups heavy whipping cream (for filling)
- 1/2 cup granulated sugar (for whipping cream)
- 1 package (3.4 oz / ~96 g) instant banana pudding mix
- 1 cup cold milk
- 2 large bananas, sliced (for layering)
- 1 tsp vanilla extract
- 1 cup whipped cream (for topping)
- Vanilla wafers for garnish
- Sliced bananas for garnish
Instructions
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar; mix until moistened. Press into a 9-inch springform pan to form the crust. Chill.
- In a large bowl, beat cream cheese and 1 cup powdered sugar until smooth.
- In another bowl, whip heavy whipping cream with 1/2 cup sugar until stiff peaks form. Gently fold whipped cream into the cream cheese mixture.
- Whisk instant banana pudding mix with cold milk until thickened. Fold pudding into cream cheese mixture.
- Spread a layer of cheesecake filling over crust; add sliced bananas, then top with remaining filling. Smooth the top.
- Cover and refrigerate for at least 4 hours until set.
- Spread whipped cream over top before serving and garnish with additional sliced bananas and vanilla wafers.
Notes
This cheesecake can be made a day in advance for the best flavor. To prevent bananas from browning, add them just before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 700
- Sugar: 42g
- Sodium: 350mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg