Ingredients
- 1 cup Biscoff cookie crumbs
- 2 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1 package instant banana pudding mix (about 3.4 oz)
- 1 1/2 cups cold milk
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
- 1 banana, sliced
- Extra Biscoff crumbs or cookie pieces for topping
Instructions
- In a bowl, mix Biscoff cookie crumbs with melted butter until combined.
- Spoon mixture into the bottom of serving cups and press down to form a crust.
- In another bowl, beat softened cream cheese until smooth.
- Add sweetened condensed milk and vanilla extract to the cream cheese and mix until creamy.
- In a separate bowl, whisk banana pudding mix with cold milk until thickened.
- Fold the pudding into the cream cheese mixture.
- Gently fold in whipped topping until smooth and fully incorporated.
- Layer the cheesecake mixture over the Biscoff crust in the cups.
- Add banana slices, then repeat layers if desired.
- Top with extra Biscoff crumbs or cookie pieces.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use just-ripe bananas for best texture.
- Substitute Biscoff cookies with graham crackers or vanilla wafers if needed.
- Homemade whipped cream can replace whipped topping.
- Can be assembled in a small baking dish instead of cups.
- Do not freeze; serve chilled for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
