Ingredients
Scale
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 3 ripe bananas, sliced
- 1 cup banana pudding mix
- 2 cups milk
- 1 cup whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
- Bake the crust for 10 minutes, then let it cool.
- In another bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well.
- In a separate bowl, whip the heavy cream until soft peaks form. Fold into the cream cheese mixture.
- Layer half of the sliced bananas on the crust, followed by half of the cream cheese mixture.
- Prepare banana pudding with milk according to package instructions and layer it over the cream cheese mixture.
- Add the remaining bananas and top with the last of the cream cheese mixture.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream before serving.
Notes
- For best results, use ripe bananas.
- Let the cheesecake sit overnight for better flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg