This no-bake Banana Cream Cheesecake features layers of creamy cheesecake, banana pudding, and fresh bananas in a graham cracker crust. It’s the perfect refreshing dessert for warm days!
Ingredients
For the Crust and Topping:
½ cup unsalted butter, melted
1 ¾ cups graham cracker crumbs (about 11 graham crackers)
¼ cup sugar
For the Filling:
1 (8 ounce) package cream cheese, softened
½ cup sugar
1 (8 ounce) package Cool Whip, thawed, divided
4 ripe but not brown bananas, sliced
1 ¾ cups milk
1 (3.4 ounce) package instant banana cream pie pudding mix
Instructions
Make the Crust:
Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with oil.
In a mixing bowl, combine the melted butter, graham cracker crumbs, and sugar until well mixed.
Reserve ½ cup of the mixture for topping, then press the remaining mixture firmly into the bottom and slightly up the sides of the prepared pan.
Bake for about 7 minutes, then allow to cool completely before filling.
Layer the Bananas:
Once the crust is cool, arrange half of the sliced bananas evenly over the crust. Set aside.
Prepare the Filling:
Using an electric mixer, beat together the softened cream cheese and sugar until smooth.
Gently fold in 2 cups of Cool Whip until combined. Spread this mixture over the layer of bananas.
Add More Bananas:
Arrange the remaining banana slices over the cream cheese layer.
Make the Pudding Layer:
In a separate bowl, whisk together the milk and instant pudding mix. Let it sit for 2 minutes to thicken.
Fold in the remaining Cool Whip, then spread this mixture over the bananas.
Finish and Chill:
Sprinkle the reserved crust crumbs on top.
Refrigerate for at least 4 hours before slicing and serving.
Enjoy!
This cool and creamy cheesecake is a delightful way to celebrate bananas and is sure to be a crowd-pleaser! 🍌✨
