No-Bake Banana-Caramel Cheesecake recipe

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Ingredients

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

Nutrition Info

387.5 calories
carbohydrate: 40 g
cholesterol: 31.4 mg
fat: 23.3 g
fiber: 1.1 g
protein: 5.2 g
saturatedFat: 15.8 g
servingSize: -
sodium: 234 mg
sugar: 18.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

1 10-inch cheesecake

Recipe Note

So easy to make! I made this experimentally for my roomie's birthday. Took 1/2 hour to prepare and refrigerated it overnight. I took it out the next morning. In 10 minutes, 4 skinny girls devoured 3/4 of the pie. It was the best breakfast I've ever had.

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