Ingredients
- Graham Crackers: 1 1/2 cups, crushed
- Unsalted Butter: 6 tablespoons, melted
- Cream Cheese: 16 ounces, softened
- Sweetened Condensed Milk: 1 (14 ounce) can
- Banana Cream Instant Pudding Mix: 3.4 ounce box
- Milk: 1 1/2 cups
- Bananas: 3 medium, sliced
- Whipped Topping: 8 ounces, thawed
Instructions
- Step 1: In a medium bowl, combine the crushed graham crackers and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk and continue to beat until well combined.
- Step 3: In a separate bowl, whisk together the banana cream instant pudding mix and milk until smooth. Let it sit for a minute to thicken slightly.
- Step 4: Gently fold the pudding mixture into the cream cheese mixture until evenly combined.
- Step 5: Arrange a layer of sliced bananas over the graham cracker crust. Pour the cream cheese mixture over the bananas, spreading it evenly.
- Step 6: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely. Before serving, top with whipped topping and garnish with additional banana slices, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, but note the bananas might brown slightly over time.
- Since this is a no-bake dessert, there's no need for reheating – it's best enjoyed chilled straight from the fridge!
- For a delightful presentation, try dusting the top with crushed graham crackers or drizzling with caramel sauce before serving.
- Chef's secret: To prevent the banana slices from browning too quickly, toss them with a little lemon juice before layering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American