Introduction
If you’re looking for a refreshing and delightful dessert to cool down on warm days, look no further than this no-bake Banana Cream Cheesecake. This incredible dessert features layers of creamy cheesecake, luscious banana pudding, and fresh banana slices, all nestled in a buttery graham cracker crust. It’s an indulgent treat that will surely impress your family and friends!
Detailed Ingredients with measures
For the Crust and Topping:
– 1 cup unsalted butter, melted
– 1 ½ 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
Prep Time
Preparation Time: 20 minutes
Cook Time, Total Time, Yield
Cook Time: 7 minutes
Total Time: 4 hours 27 minutes (including chilling)
Yield: Serves 10-12
Enjoy this cool and creamy cheesecake as a sweet end to your meal or a tasty treat any time of the day!
Detailed Directions and Instructions
Make the Crust:
Preheat your oven to 350F (175C). 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 1/2 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!
Notes
Ripeness of Bananas:
Make sure to use ripe but not brown bananas for the best flavor and texture.
Cool Whip Alternatives:
If you prefer to make your own whipped cream, you can substitute with homemade whipped cream.
Springform Pan:
Using a springform pan makes it easier to remove the cheesecake once set.
Chilling Time:
For best results, allow the cheesecake to chill overnight, if possible, to fully set the layers.
