No-Bake Banana Pudding Cheesecake is a luscious and creamy dessert that captures the nostalgic flavors of classic banana pudding in a delightful cheesecake form. With its buttery graham cracker crust and layers of smooth banana pudding filling, this treat is both visually appealing and delicious.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup banana pudding mix (instant)
- 2 cups milk
- 2 ripe bananas, sliced
- Optional: whipped cream and crushed vanilla wafers for topping
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create the crust. Set aside.
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gradually add the banana pudding mix and milk to the cream cheese mixture, beating until well combined.
- Gently fold the whipped cream into the banana pudding mixture until fully incorporated.
- Layer half of the sliced bananas on the crust, then pour half of the banana pudding cheesecake mixture on top. Repeat with the remaining bananas and pudding mixture.
- Smooth the top and refrigerate for at least 4 hours, or until set.
- Before serving, top with whipped cream and crushed vanilla wafers, if desired.
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