Description

A luscious and creamy banana cheesecake layered over a buttery graham cracker crust, topped with fresh banana slices and crunchy vanilla wafer crumbles—no oven required, just pure banana bliss.

Ingredients

Units Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons brown sugar
16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (3.4 oz) box instant banana pudding mix
1 cup cold milk
1 1/2 cups crushed vanilla wafers
2 bananas, sliced
1/2 cup crushed vanilla wafers (for topping)
Whipped cream or caramel drizzle (optional)

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Instructions

In a bowl, mix graham cracker crumbs, melted butter, and brown sugar until combined. Press into the bottom of a springform pan. Chill for 15 minutes.
In a separate bowl, whisk together banana pudding mix and cold milk until thickened. Set aside.
Beat cream cheese until smooth. Add powdered sugar and vanilla, then fold in banana pudding and mix until combined.
Whip heavy cream to stiff peaks and gently fold into the banana cheesecake mixture. Stir in crushed vanilla wafers.
Spread filling evenly over crust and smooth the top. Cover and refrigerate for at least 6 hours or overnight.
Before serving, top with sliced bananas, more crushed wafers, and a drizzle of caramel or whipped cream if desired.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
Use ripe but firm bananas for best flavor and presentation.
Cheesecake can be made a day in advance and stored chilled.

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 25g
Sodium: 300mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 90mg