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No-bake desserts have surged in popularity over the past few years, captivating the hearts of dessert lovers everywhere. They offer a delightful way to enjoy sweet treats without the need for an oven, making them perfect for hot summer days or anytime you want to whip up something special without much fuss. Among the myriad of no-bake options, the No-Bake Banana Pudding Cheesecake stands out as a creamy, luscious dessert that combines the comforting flavors of banana pudding with the rich texture of cheesecake.

No-Bake Banana Pudding Cheesecake

Discover the irresistible No-Bake Banana Pudding Cheesecake, a creamy masterpiece that's perfect for any occasion. This dessert combines the luscious flavors of banana pudding with a rich cheesecake filling, all on a delightful graham cracker crust. Easy to prepare and sure to impress, it's a favorite for summer gatherings or cozy family meals. Follow simple steps to create layers of bananas and smooth filling that will keep everyone coming back for seconds. Enjoy a sweet treat that looks as good as it tastes!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

2 cups heavy whipping cream

1 teaspoon vanilla extract

1 package (3.4 oz) instant vanilla pudding mix

2 cups whole milk

3 ripe bananas, sliced

For the topping:

Whipped cream (for decoration)

Sliced bananas (for decoration)

Vanilla wafers (for garnish)

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Instructions
 

Prepare the Crust:

    - In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.

      - Press the mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Chill in the refrigerator for about 15 minutes to set.

        Make the Cheesecake Filling:

          - In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

            - Gradually add the powdered sugar and continue to mix until fully incorporated and creamy.

              - In another bowl, whisk together the instant vanilla pudding mix and whole milk until thickened (this takes about 2 minutes).

                - Gently fold the pudding mixture into the cream cheese mixture until combined.

                  - In a separate bowl, whip the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture until no streaks remain.

                    Assemble the Cheesecake:

                      - Layer half of the sliced bananas at the bottom of the chilled crust.

                        - Pour half of the cheesecake filling over the bananas and spread evenly.

                          - Add another layer of the remaining banana slices, followed by the rest of the cheesecake filling. Smooth the top with a spatula.

                            - Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                              Serve:

                                - Once set, carefully release the sides of the springform pan.

                                  - Top the cheesecake with whipped cream, additional banana slices, and garnish with vanilla wafers.

                                    - Slice and serve chilled, enjoying the delightful layers of banana pudding and creamy cheesecake!

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                                        Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 8-10