Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 3/4 cup salted butter, melted
- 8 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3.4 oz instant vanilla pudding mix
- 2 cups heavy cream
- 3–4 medium ripe bananas, sliced
- 16 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1/3 cup heavy cream
- 1 1/4 cups powdered sugar
Instructions
- In a bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 20 minutes to set.
- In a mixing bowl, beat the cream cheese and vanilla extract for the pudding cream layer until smooth.
- Add the instant vanilla pudding mix and heavy cream, then beat until thick and fluffy.
- Arrange sliced bananas evenly over the chilled crust.
- Spread the pudding cream mixture over the bananas and smooth the surface.
- In another bowl, beat the cream cheese for the cheesecake layer until smooth.
- Add vanilla extract, heavy cream, and powdered sugar, beating until light and creamy.
- Spread the cheesecake mixture over the pudding layer and smooth the top.
- Cover and refrigerate for at least 4 hours or until fully set.
- Slice and serve chilled.
Notes
- Lightly brush banana slices with lemon juice to slow browning.
- This dessert is ideal for making ahead and chilling overnight.
- Banana pudding mix can replace vanilla pudding for stronger banana flavor.
- Top with whipped cream, caramel drizzle, or chocolate sauce for extra indulgence.
- Keep the cheesecake refrigerated until serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 320mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
