No-Bake Banana Cream Pudding Cheesecake (Print Version)
Easy no-bake banana cream pudding cheesecake recipe. A simple, delicious dessert that's perfect for any occasion! Pure comfort.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 30 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Dairy-Free Option Available
# Ingredients:
→ Main Ingredients
01 -
1 ½ cups graham cracker crumbs
02 -
6 ounces cream cheese, softened
03 -
1 cup powdered sugar
04 -
1 teaspoon vanilla extract
05 -
1 package instant banana pudding mix
06 -
2 cups whole milk
→ Seasonings & Spices
07 -
Pinch of salt (optional)
→ Garnish & Toppings
08 -
Whipped cream
09 -
Banana slices
→ Optional Extras
10 -
Chocolate sauce
11 -
Caramel sauce
# Instructions:
01 -
Crush graham crackers. Mix with melted butter. Press into springform pan.
02 -
Beat cream cheese until fluffy. Add powdered sugar and vanilla, mix well.
03 -
Whisk together banana pudding mix and milk until smooth. Let it sit to thicken.
04 -
Fold half the pudding into the cream cheese. Spread half the cream cheese mixture in the crust. Top with remaining pudding and cream cheese. Smooth.
05 -
Refrigerate for at least 4 hours, or overnight, to set.
06 -
Release from pan. Top with whipped cream and banana slices. Add chocolate or caramel if desired.
# Notes:
01 -
Room temperature cream cheese is key for a smooth filling.
02 -
Store leftovers covered in the fridge for up to 3 days. Don't microwave!
03 -
Digestive biscuits make a great crust substitute.
04 -
Serve with a cup of coffee or a glass of cold milk.
# Equipment Needed:
01 -
Springform pan
02 -
mixing bowls
03 -
rolling pin
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350 calories
Total Fat: 20 grams
Total Carbohydrate: 40 grams
Protein: 5 grams