Description
A delightful twist on banana pudding and cheesecake, perfect for summer BBQs and family gatherings.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup banana puree (approximately 2 ripe bananas)
- 1 teaspoon vanilla extract
- 2 cups whipped cream or whipped topping
- Banana slices (for garnish)
- Optional: chocolate shavings or crumbs (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- In a mixing bowl, combine the graham cracker crumbs with the melted butter until well mixed. Firmly press this mixture into the bottom of your prepared baking pan to form a crust.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy.
- Add the banana puree and vanilla extract to the cream cheese mixture, mixing until everything is well incorporated.
- Gently fold in the whipped cream until fully blended with the banana mixture.
- Pour the cheesecake filling over the crust and spread it evenly across the top.
- Refrigerate for at least 4 hours, or until the cheesecake is fully set.
- Once set, cut into squares, garnish with banana slices, and sprinkle with optional chocolate shavings before serving.
Notes
For a non-dairy option, substitute cream cheese with vegan cream cheese and use coconut whipped topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg