Ingredients:
Crust:
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
1/4 cup granulated sugar
Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
1/2 cup granulated sugar
One box (3.4 oz) of quick banana pudding mix
1 cup cold milk
2 large bananas, sliced
1 tsp vanilla extract
Topping:
1 cup whipped cream
Vanilla wafers for garnish
Sliced bananas for garnish
Instructions:
Prepare the Crust:
Mix graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
Press the mixture firmly into the bottom of a 9-inch springform pan to produce the crust.
While preparing the filling, place in the refrigerator to cool.
Make the Cheesecake Filling:
Beat cream cheese and powdered sugar in a large bowl until smooth and creamy.
Whip heavy cream with granulated sugar in a separate bowl until stiff peaks form.
Work the whipped cream into the cream cheese mixture very gently.
Whisk banana pudding mix and cold milk in another bowl until thickened.
Blend the cream cheese mixture until smooth, then add the pudding mixture and vanilla extract.
Assemble the Cheesecake:
Remove the crust from the refrigerator.
Cover the crust with a thin layer of the cheesecake filling.
Top with a layer of sliced bananas.
Spread the remaining cheesecake filling over the banana layer.
Once set, cover and chill for at least 4 hours.
Add the Topping:
Before serving, spread a layer of whipped cream over the top of the cheesecake.
Add more sliced bananas and vanilla wafers as garnish.
Serve:
The cheesecake should be carefully taken out of the springform pan.
Slice and serve chilled.
Enjoy this delightful No Bake Banana Pudding Cheesecake!