Easy No-Bake Banana Pudding Cheesecake Recipe
This no-bake banana pudding cheesecake combines creamy cheesecake, sweet bananas, and a crunchy graham cracker crust for a simple and delightful dessert.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups graham cracker crumbs finely crushed
- 0.5 cup unsalted butter melted
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream whipped to stiff peaks
- 3 large bananas sliced
- 1 package instant banana pudding mix 3.4 oz
- 1.5 cups milk cold
- 0.5 cup vanilla wafer cookies for garnish
Instructions
Preparation Steps
- Mix the graham cracker crumbs and melted butter in a bowl, then press the mixture into the bottom of a 9-inch springform pan to create the crust.
- In a separate bowl, beat the cream cheese with the powdered sugar and vanilla extract until smooth.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Layer the sliced bananas over the crust, then spread the cheesecake mixture on top.
- Prepare the instant banana pudding with cold milk following package instructions, then spread it over the cheesecake layer.
- Refrigerate the cheesecake for at least 4 hours or overnight to set.
- Before serving, garnish with vanilla wafer cookies and additional sliced bananas if desired.
Notes
For best results, use fresh, ripe bananas and serve chilled for the most refreshing taste.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg