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No Bake Banana Cheesecake

No Bake Banana Cheesecake


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Ingredients

  • 2 Cups non dairy whipped topping
  • 16 Ounces cream cheese, softened
  • 1/3 Cup granulated sugar
  • 2 overripe bananas
  • 1 readymade graham cracker crust
  • 1 ripe banana (optional for topping)

Directions

Place whipped topping, cream cheese, and sugar in a bowl and blend with an electric mixer.

Mash the bananas separately. Combine bananas with the cream cheese mixture and mix with a spoon until smooth.

Spoon mixture into pie crust, top with sliced bananas if desired, and refrigerate for 3 hours to set.

Nutritional Facts

Servings6

Calories Per Serving557

Folate equivalent (total)50µg13%

Riboflavin (B2)0.2mg12.8%


Banana Cream Cheesecake

I LOVE banana cream pie. In fact, when my grandma came to visit me after my first baby was born, I begged her to make her delicious banana cream pie during her stay. It was amazing, as always. So I can’t begin to tell you how excited I am about this creamy, banana recipe.

I’m not really sure if this is considered a Fall pie, but I wanted to share it anyway. I mean it’s absolutely delicious, and will definitely be a hit no matter when you make it. So we’ll just call it an anytime-pie so we can eat it whenever, wherever, even the holidays.

This (almost) no bake Banana Cream Cheesecake is filled with classic banana cream pie ingredients, like pudding and ripe bananas, and now we’ve added even more yummy with layers of no bake cheesecake, all inside a simple but tasty graham cracker crust.


  • 40 vanilla wafers (such as Nilla®), crushed into fine crumbs
  • ¼ cup butter, melted
  • 2 tablespoons white sugar
  • 2 bananas, sliced, divided
  • 1 teaspoon lemon juice, or to taste
  • 2 (8 ounce) packages 1/3-less-fat cream cheese, softened
  • ¾ cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) container whipped topping (such as Cool Whip®)
  • 2 tablespoons caramel syrup, or to taste

Mix wafer crumbs, butter, and white sugar together in a bowl. Press firmly into the bottom and sides of a 10-inch pie pan. Layer 1/2 the banana slices over the crust, starting at the center and working outwards. Squeeze a small drop of lemon juice onto each banana slice.

Beat cream cheese, confectioners' sugar, and vanilla extract in another bowl using an electric mixer until fluffy. Fold whipped topping into the filling until well combined.

Spread filling mixture over the crust. Top with the remaining banana slices in a decorative pattern. Squirt the remaining lemon juice over the banana slices. Cover with plastic wrap refrigerate until set, 2 hours to overnight. Drizzle caramel syrup over individual slices just before serving.


No Bake Banana Split Cheesecake Recipe

NO BAKE BANANA SPLIT CHEESECAKE – Easy and quick summer dessert recipe for refreshing sweet treat. Always a hit with the family!

This dreamy, creamy and easy dessert is perfect pairing of light and refreshing flavors with just the right amount of sweetness. I love simple and tasty desserts and this No Bake Banana Split Cheesecake are definitely at the top of my list!

One of the best things about this dessert, other than it is delicious, is that it is NO BAKE! No oven, perfect for summer. This dessert starts with a base of graham cracker crusts then top the graham cracker crusts with cream cheese filling and then top with sliced bananas, drained pineapple chunks and fresh sliced strawberries. Then top with Cool Whip and before serving drizzle with chocolate syrup, garnish with pecans or walnuts and maraschino cherries.

This cheesecake was simply amazing! It is light, easy and fast to make. So if you are in a hurry or if you not a baker this cheesecake is perfect for you. No Bake Banana Split Cheesecake is perfect cake to celebrate the warm weather and family fun. So grab up your ingredients and let’s get to make some fabulous No Bake Banana Split Cheesecake.

This cheesecake is perfect for last minute dessert, and will definitely impress your guests. My kids loved helping me assemble it. I think it only took us 15 minutes. The hardest part is letting it chill in the refrigerator. I am always very satisfied with bananas, pineapple and strawberries I really like them. They give freshness to every dessert. No Bake Banana Split Cheesecake is something that you can’t go wrong with when you are feeding a crowd of hungry quests. While it’s easy to make, it is even easier to eat, so be prepared for an empty dish in record time! If you like the taste of banana split you will love this awesome summer cheesecake. Enjoy!

Related Posts - More recipes you might like:

Best Ever Frozen Cheesecake Brownies, is easy to make from scratch recipe, which is a delicious summer dessert, that&hellip

NO BAKE SUMMER BERRY CHEESECAKE - Perfect treat to beat the heat. The red, white and blue cake layers&hellip

NO BAKE PINEAPPLE CHEESECAKE - is quick and easy dessert recipe for refreshing summer sweet treat! This delicious dessert&hellip

NO BAKE SUMMER ORANGE CREAMSICLE CHEESECAKE - is a light dessert recipe that is perfect for summer. This amazing&hellip


No-Bake Banana Pudding Cheesecake Recipe

  • 12 oz box vanilla wafers
  • 1/3 cup butter, melted
  • 1 large banana, thinly sliced
  • 3.4 oz box instant French vanilla pudding mix
  • 2 cups cold milk
  • 1 1/2 tsp vanilla flavoring, divided
  • 1/3 cup plus 3 TB sugar, divided
  • 8 oz. cream cheese
  • 8 oz. whipped topping

Place 48 vanilla wafers in a large plastic bag and seal. With a heavy can or pin, crush the wafers until they are coarse crumbs. Pour into the bottom of an 8合 dish.

Add the melted butter to the crumbs. Stir with a spoon until the crumbs are moist. Using the spoon or your hands, press the crust evenly into the bottom of the pan. Freeze for 5 minutes.

Remove the pan from the freezer. Evenly layer the banana slices on top of the crust.

In a quart sized jar, combine the pudding mix, milk, 1 teaspoon of vanilla and 3 tablespoons of sugar. Seal tightly with a lid. Shake vigorously for 3 minutes. Evenly pour the pudding mixture over the bananas. Top with a layer of vanilla wafers.

In a large mixing bowl, combine the softened cream cheese with the remaining sugar and vanilla. Beat until smooth and creamy. Fold the whipped topping in by hand. Evenly spread the cheesecake mixture on top of the pudding and wafers.

Cover and refrigerate for 1 hour before serving. Decorate with additional vanilla wafers before serving if desired.


Banana Pudding Cheesecake

Banana pudding makes our heart sing &mdash it's the world's perfect dessert: Classy enough to serve at a wedding, trashy enough to bring in an aluminum baking sheet to a barbecue. We've turned our classic recipe for Banana Pudding (bookmark it, seriously) into just about any dessert you can imagine: cheesecake bars, poke cake, and now this cheesecake .

(8-oz.) block cream cheese, softened

(3.4-oz.) package instant vanilla pudding mix

prepared graham cracker crust

bananas, sliced, plus more slices for garnish

Whipped topping, for garnish

Crushed Nilla Wafers, for garnish

  1. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain.
  2. Add sugar and beat until combined. Add heavy cream and vanilla and beat until medium-stiff peaks form. Set aside.
  3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
  4. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top.
  5. Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
  6. Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.

BUY NOW Pyrex Bakeware Scalloped Pie Plate, $9, amazon


No Bake Banana Cheesecake

This easy homemade no bake cheesecake recipe is luscious and super simple. Plus, it’s bursting with banana flavor!

I had a vision for a really easy show stopping dessert for the Fourth of July using mini graham cracker crusts and my favorite easy cheesecake. I really enjoy cheesecakes but I have absolutely zero patience for the real thing. And with my not so amazing baking skills I long ago decided to rely on easy no bake recipes are the way to go.

I decided to put the cheesecakes in the shape of an American flag. I used blueberry and strawberry for the red and blue. For the white I used coconut and banana cheesecakes. If you didn’t want to make four batches you could always just make the banana cheesecakes and forgo the coconut ones.

I liked the crunch of the banana chips on top of the banana cheesecakes to give it a bit of texture. If you would rather you could top the banana cheesecakes with just some whipped cream or fresh bananas.

These cheesecakes are perfect for a party because it’s easy for everyone to grab their favorite flavor. The 2 ingredient banana cheesecakes mean they whip up in a flash and because they are so simple you can let the kids help you too.

For the other cheesecakes in the flag:

What is your go to dessert for the Fourth of July?


No Bake Banana Rum Cheesecake

No Bake Banana Rum Cheesecake is the tastiest way to get dessert on the table quickly!

Since I’m not a baker I like to find recipes that I can impress my guests with that even I can pull off. This No Bake Banana Rum Cheesecake definitely fits the bill. For one: it doesn’t require baking (hence the name), and for two: with a quick banana rum topping, this cheesecake seems like it was bought at a bakery instead of made in only minutes.

All you need to do is mix together graham cracker crumbs, melted butter and some sugar and press it into a springform pan to make the crust. I like to use four of these 4 1/2″ pans to make them individual – a big individual portion but that’s how I roll – but this recipe will also work perfectly in a regular sized 9″ springform pan.

Press in the crumbs in the bottom of the pan nice and thick and then spoon in the filling. I mixed a little bit of rum in this filling – not rum extract – but dark rum. But if you do want to keep this alcohol free you can substitute a half teaspoon of rum extract instead.

While the cheesecake is firming up in the fridge, you can make the boozy banana topping. This topping is almost like what you’d make for bananas foster – one of my favorite desserts – but instead of ice cream were going to spoon it over our no-bake cheesecake. It’s butter, brown sugar, rum and bananas cooked together for a few minutes… and that’s all there is to it! You can make these the day before and then make the topping right before serving.

Even though these No Bake Banana Rum Cheesecake won’t take you long to make, you don’t have to tell anyone that. Let your guests think you baked all day!


Banana Pudding Cheesecake

You guys! I am so excited today to be sharing the most DELICIOUS no bake cheesecake I’ve ever had the pleasure to sink my teeth into. My husband said, and I quote, “This cheesecake is off the chain!!” My boys were fighting over who got to split the last slice and I was almost in tears when it was completely devoured less that 24 hours after it was first served.

I am not kidding. You HAVE to make this cheesecake….and when you do, you’ll know why it’s imperative that you buy my dear friend Julianne’s new book: No-Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More. It’s going to rock your world.

Don’t just buy one…buy ten! This gorgeous and inspired book is going to be your friend’s favorite Christmas gift this year. Get one for your sister, your mom, and your mother-in-law and then have a no-bake cook off for fun.

Recipes like Mocha Mud Pie Ice Cream Cupcakes, Peanut Butter Cup Cheesecake Bars, and Hot Mess Nutella Snickers Pie (making that one tomorrow!) – each and every no-bake dessert is a winner. You seriously can’t go wrong here.

So let’s talk about this Banana Cream Pudding Cheesecake. Each layer is made from scratch and this is one recipe where you don’t want to cut corners.

A vanilla wafer crust, decadent pudding that borders on custard it is so rich, a fabulously easy cheesecake layer, and all topped with freshly whipped cream. Each layer is perfection.

The only change I made to Julianne’s recipe was subbing in banana extract for the vanilla extract in the pudding but you could go either way.

I also thought it would be fun to top the cheesecake with banana chips and I love the added texture and color it brings to this glorious dessert.

Serve this cheesecake at your next party, potluck, or get together and get ready for the compliments to start to roll in!


How do I make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.



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