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–+ servings

Banana Pudding Crunch Cheesecake

A creamy and smooth cheesecake layered with banana pudding on a crunchy graham cracker crust, perfect for any occasion.
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Prep Time 20 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 10 servings
Calories 350 kcal

Ingredients
  

Crust

  • 2 cups crushed graham crackers These form the base of your crust; can substitute with digestive biscuits or Oreo cookies.
  • 1/2 cup melted butter

Cheesecake Filling

  • 2 cups cream cheese, softened Can substitute with reduced-fat cream cheese or Greek yogurt.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipped topping Use a spatula for folding to maintain texture.

Banana Layer

  • 2 ripe bananas sliced Freshly sliced to prevent browning.

Pudding Layer

  • 1 cup banana pudding mix Can substitute with instant custard powder.
  • 2 cups milk Can use non-dairy alternatives.

Optional Topping

  • 1 cup crushed peanuts or walnuts Optional for added crunch.

Instructions
 

Preparation

  • In a bowl, mix the crushed graham crackers and melted butter until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan.
  • Beat softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy.
  • Combine banana pudding mix and milk in another bowl. Whisk until thickened.
  • Gently fold the whipped topping into the banana pudding mixture until well blended.

Layering

  • Layer half of the sliced bananas over the crust, then half of the pudding mixture on top.
  • Repeat the layering process with the remaining bananas and pudding mixture.
  • Sprinkle optional crushed peanuts or walnuts on top.

Chilling

  • Refrigerate the cheesecake for at least 4 hours or until firmly set.
  • For best results, chill overnight.

Serving

  • Remove from the springform pan, slice, and serve chilled.

Notes

Serve with coffee or tea, and consider garnishing with banana slices or caramel sauce. This cheesecake can be made ahead of time and stored in the refrigerator for up to 5 days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 15g
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