No Bake Banana Cream Pudding Cheesecake Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine crushed graham crackers and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
• STEP 2.In another mixing bowl, beat cream cheese until smooth. Add in the banana cream pudding mix and beat until well combined.
• STEP 3.Fold in the whipped topping until the mixture is smooth and creamy. Pour the filling over the crust in the springform pan.
• STEP 4.Refrigerate the cheesecake for at least 4 hours or until set.
• STEP 5.Before serving, top the cheesecake with sliced bananas and a dollop of whipped cream. Enjoy!

Cooking Tips

• Make sure the cream cheese is softened before beating to ensure a smooth and creamy filling.
• For a stronger banana flavor, you can add a teaspoon of banana extract to the filling mixture.
• To prevent the crust from sticking to the pan, you can line the bottom of the springform pan with parchment paper.

Storage and Serving

• Store the cheesecake in the refrigerator, covered, for up to 3 days.
• Serve chilled and garnish with additional sliced bananas and whipped cream, if desired.