Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 ripe bananas, sliced
- 1 (12 ounce) container whipped topping, thawed
Instructions
- Step 1: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the sweetened condensed milk until well combined. Stir in vanilla extract.
- Step 3: Arrange a layer of banana slices over the graham cracker crust.
- Step 4: Gently fold half of the whipped topping into the cream cheese mixture. Pour the mixture over the banana layer.
- Step 5: Top with remaining whipped topping and banana slices.
- Step 6: Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days to maintain its texture and prevent the bananas from browning.
- Since it's a no-bake cheesecake, there's no reheating needed – just enjoy it straight from the fridge!
- Garnish each slice with extra banana slices and a sprinkle of crushed graham crackers for a delightful presentation.
- For a more intense banana flavor, consider mashing one of the bananas and incorporating it into the cream cheese mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American