Banana Pudding Cheesecake
This easy no-bake banana pudding cheesecake is an effortless dessert that can be prepared in minutes with no cooking required.
Servings: 12
Calories: 921kcal
Equipment
Ingredients
- 2 packages instant banana cream pudding (3.4 ounce packets)
- 1 ¾ cup sweetened coconut milk (can substitute regular milk)
- 16 ounces cream cheese (softened)
- 9" prepared graham cracker pie crust
- 1 ripe banana (sliced)
- whipped topping for serving
Instructions
- Prepare pudding by adding coconut milk to a mixing bowl with the banana cream pudding packets. Mix for two minutes, until smooth.
- In a separate bowl, begin beating the cream cheese with a hand mixer to lighten it, and then slowly add pudding to the cream cheese a little bit at a time. Mix well to fully incorporate each batch of pudding before adding more.
- Add the cheesecake filling to the prepared pie crust and place in the refrigerator to chill and firm up. I recommend at least 4 hours, but overnight is best.
- Prior to serving, place sliced bananas on top of the cheesecake, slice, and serve with whipped topping as desired.
Notes
To easily soften cream cheese: Place it in a microwave safe bowl and microwave until warmed and softened, or place the unopened packages in hot water to soften while preparing pudding.
IF YOU LIKED THIS RECIPE check out my Butterfinger Pie recipe too!
Nutrition
Calories: 921kcal | Carbohydrates: 103g | Protein: 10g | Fat: 53g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Cholesterol: 38mg | Sodium: 826mg | Potassium: 324mg | Fiber: 4g | Sugar: 40g | Vitamin A: 515IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 4mg