Banana Cream Cheesecake
This Banana Cream Cheesecake recipe is a creamy, sweet no bake twist on a classic banana cream pie with layers of pudding, ripe bananas, and cheesecake, all in a graham cracker crust.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 -12
- 3-4 ripe bananas thinly sliced
- 1 8 ounce package cream cheese, softened
- 1/2 cup sugar
- 1 8 ounce tub whipped topping, thawed and divided
- 1 3.4 ounce package instant vanilla or banana pudding
- 1 3/4 cup cold milk
For the Crust
- 1.5-2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter melted
In a medium mixing bowl, add crust ingredients, and stir until combined.
Pour graham cracker mixture into a 9" pie dish. Use a flat-bottomed glass or cup to push down evenly in the dish.
Bake at 350 for 5-7 minutes. Then set aside to cool completely.
In a medium mixing bowl, add pudding and milk. Whisk for 2 minutes, then let stand. Set aside.
In a separate mixing bowl, add cream cheese and sugar and beat until smooth.
Fold in 2 cups whipped topping. Set aside.
Arrange half of the banana slices on the cooled crust. Then layer as follows: Spread all of the cream cheese mixture on the bananas. Then spread half of the pudding mixture, the remaining bananas, and finally the remaining half of the pudding mixture.
Chill for 1-2 hours until set in the middle.
Top with the remaining whipped topping.