Banana Cheesecake Delight

A creamy, no-bake cheesecake with layers of banana pudding, fresh bananas, and a buttery graham cracker crust. Perfect for summer days or when you need a refreshing, sweet indulgence.

INGREDIENTS :

½ cup unsalted butter, melted.
¼ cup sugar.
1 ¾ cups graham cracker crumbs (about 11 graham crackers).
1 (8-ounce) package cream cheese, softened.
½ cup sugar.
1 (8-ounce) package Cool Whip, thawed, divided.
4 ripe bananas, sliced (not overly ripe).
1 ¾ cups milk.
1 (3.4-ounce) package instant banana cream pie pudding mix.

INSTRUCTIONS :

Begin by heating your oven to 350°F (175°C) and greasing a 9-inch springform pan with oil.
Mix melted butter, graham cracker crumbs, and sugar together. Keep ½ cup aside for topping.
Press the rest of the crumb mixture into the pan’s base and slightly up the sides.
Bake for about 7 minutes and let it cool completely before adding any filling.
Layer half of the banana slices over the cooled crust evenly.
In a bowl, beat cream cheese and sugar until smooth. Add 2 cups of Cool Whip slowly.
Spread this cheese mixture over the banana slices in the crust.
In a separate bowl, whisk milk and instant pudding mix until it thickens, which takes around 2 minutes.
Combine the remaining Cool Whip into the pudding until soft.
Pour the pudding mix over the layered bananas smoothly.
Sprinkle the previously set aside graham cracker crumbs on the pudding surface.
Chill the cheesecake in the fridge for at least 4 hours to ensure it sets properly.
Slice, serve chilled, and relish the rich flavors of Banana Cream Cheesecake!.