Banana Cream Cheesecake Dessert
No bake banana cream cheesecake dessert with a buttery graham cracker crust, creamy banana pudding cheesecake layer, and whipped topping
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INGREDIENTS
Crust
- 2 cups graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Cheesecake Banana Pudding Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 boxes instant banana cream pudding mix 3.4 oz each
- 3 cups cold whole milk
- 8 oz whipped topping thawed.
Fruit and Topping
- 3 medium ripe bananas sliced
- 2 tbsp lemon juice optional
- 2 cups whipped topping thawed or 2 cups sweetened whipped cream
- ½ cup crushed vanilla wafers optional.
INSTRUCTIONS
Crust
- Heat oven to 350 F
- mix graham cracker crumbs butter sugar salt until evenly moistened
- press firmly into a 9x13 inch dish
- bake 8 to 10 minutes then cool completely.
Filling
- Beat cream cheese powdered sugar and vanilla until smooth
- whisk pudding mix with cold milk until thickened about 2 minutes
- beat pudding into cream cheese mixture until fully combined
- fold in whipped topping until light and uniform.
Assemble and Chill
- Toss banana slices with lemon juice if using
- layer bananas over cooled crust
- spread cheesecake mixture evenly over bananas
- top with remaining whipped topping
- chill at least 4 hours or overnight for clean slices
- garnish with more banana slices and crushed wafers just before serving.
Notes
1. Use full fat cream cheese for best set; Chill overnight for the neatest squares; Add banana slices right before serving to minimize browning; Substitute vanilla pudding plus 1 tsp banana extract if needed; Swap graham crackers for vanilla wafer crumbs in the crust
Nutrition
Calories: 420kcal | Carbohydrates: 46g | Protein: 6g | Fat: 25g