Banana Cream Cheesecake is a luscious and creamy dessert that combines the delightful flavors of bananas and cheesecake. This no-bake treat is perfect for any occasion, offering a rich and satisfying taste with every bite.
Ingredients:
– cup unsalted butter, melted
– 1 cups graham cracker crumbs about 11 graham crackers
– cup sugar
– 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
Directions:
- Prepare Crust:
– Preheat the oven to 350F. Spray a 9-inch springform pan with oil.
– In a mixing bowl, stir together melted butter, graham cracker crumbs, and sugar until well combined. Remove 1/2 cup of the mixture and set aside. Press the remaining mixture into the prepared springform pan, covering the bottom and starting up the sides.
– Bake in the preheated oven for about 7 minutes. Cool completely before filling.
- Layer Bananas:
– Once the crust is cool, arrange half of the sliced bananas in the crust. Set aside.
- Prepare Filling:
– Using an electric mixer, beat together cream cheese and sugar until smooth. Fold in 2 cups of Cool Whip. Spread the mixture over the banana layer.
- Add More Bananas:
– Arrange the rest of the bananas over the cream cheese mixture.
- Make Pudding Layer:
– In a separate bowl, whisk together milk and instant pudding mix. Let set for 2 minutes. Fold in the remaining Cool Whip. Spread over the banana layer.
- Finish with Crumbs:
– Sprinkle the remaining crust crumbs on top.
- Chill:
– Refrigerate for at least 4 hours before slicing and serving.
Details:
– Prep Time: 30 minutes
– Cooking Time: 10 minutes
– Total Time: 4 hours 40 minutes
– Servings: 10