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Easy No-Bake Banana Cream Cheesecake

A square slice of banana cream cheesecake with a graham cracker crust, topped with whipped cream and fresh banana slices.
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This recipe delivers a rich and creamy banana cream cheesecake without turning on the oven. It features a buttery graham cracker crust, a smooth banana cream cheese filling, and a light whipped topping, making it a perfect, crowd-pleasing make-ahead dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1/2 cup heavy cream, cold
  • 2 ripe bananas, mashed
  • 1 (3.4 ounce) package instant banana pudding mix
  • 1 cup cold milk (for pudding)
  • 1 cup heavy cream, cold (for topping)
  • 1/4 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • Sliced fresh bananas and optional caramel sauce for garnish

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill the crust in the freezer for 15 minutes while you prepare the filling.
  2. Make the cheesecake filling base: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 cup powdered sugar, 1 teaspoon vanilla extract, and sour cream until fully incorporated and creamy.
  3. Prepare the banana pudding layer: In a separate small bowl, whisk the instant banana pudding mix with 1 cup cold milk until slightly thickened, about 2 minutes. Fold the mashed bananas into the pudding mixture.
  4. Combine fillings: Gently fold the banana pudding mixture into the cream cheese base until just combined. Do not overmix.
  5. Assemble the cheesecake: Spread the cream cheese mixture evenly over the chilled crust. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
  6. Prepare the whipped topping: In a chilled bowl, beat 1 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
  7. Top and serve: Once the cheesecake is set, carefully remove the sides of the springform pan. Spread the whipped topping over the cheesecake. Arrange fresh banana slices on top and drizzle with caramel sauce, if desired. Slice and serve cold.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • Use Nilla wafers instead of graham crackers for a banana pudding cheesecake variation.
  • If you want a firmer, more stable topping, use a stabilized whipped cream recipe or substitute with frozen whipped topping (like Cool Whip).
  • This dessert tastes best when made a day ahead, allowing the flavors to fully meld.

Nutrition

Find it online: https://hearthbite.com/banana-cream-cheesecake/