Description
A delightful no-bake dessert combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding.
Ingredients
3 cups graham cracker crumbs
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) + 5 tablespoons salted butter, melted
4 (8-ounce) packages full-fat cream cheese, softened
1 3/4 cups heavy whipping cream
1 3.4-ounce box instant banana cream pudding mix
1 tablespoon vanilla bean paste or extract
1 teaspoon almond extract
Optional toppings: banana cream pudding, mini Nilla wafers, banana slices, fresh mint
Instructions
1. Preheat oven to 350°F (175°C). Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until it resembles wet sand. Press into a 9×13-inch pan and bake for 10 minutes. Let cool.
2. In a large bowl, beat cream cheese until smooth. In another bowl, whisk heavy cream and pudding mix until thick. Combine with cream cheese mixture.
3. Add vanilla bean paste and almond extract. Mix well.
4. Pour filling over cooled crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight.
5. Slice into bars. Top with pudding, Nilla wafers, banana slices, and mint if desired.
Notes
To prevent banana browning, slice them fresh and optionally toss in lemon juice.
Make up to 2 days ahead and store covered in the fridge. Can freeze up to 3 weeks.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 430
- Sugar: 18g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg