No Bake Banana Cream Cheesecake

Photo Credit: Shugary Sweets

This no-bake cheesecake recipe is the perfect dessert recipe to make when you don't want to use the oven and can be enjoyed any time of year. This beautiful layered no-bake banana cheesecake recipe has a cookie crust with creamy cheesecake, fresh bananas, banana pudding and whipped topping. The ingredients you will need for the pudding include banana cream pudding mix and milk. For the cookie crust, you will need wafter cookies and unsalted butter. The cheesecake filling uses cream cheese, sugar, whipping cream and vanilla extract. And the topping uses Cool Whip, fresh bananas and some crushed wafers. For the full step by step instructions for this no-bake cheesecake recipe, you'll want to look at the Shugary Sweets site. This dessert recipe is sure to be your new favorite.

Bananas are a fruit that is always good to have around. The nice thing about bananas is if you don't use them right away you can always freeze them for use in smoothie recipes and dessert recipes later. Bananas go through a color change, from when they are first picked and green to when the bananas are mushy and brown. Bananas are the only fruit that develops better with color, aroma, texture, and sweetness as they ripen after harvest, and this is a process that happens quickly. The tiny seeds within the banana release a ripening hormone, which is a mixture of ethylene gas and carbon dioxide, that causes the bananas to have somewhat of a small window for eating. When choosing bananas, the best color stage to buy is when they are right in the middle of the spectrum, which is mostly yellow with a small amount of green at both of the ends. You want to choose bananas that are already ripe which is yellow with brown spots if you are going to use them immediately, and bananas that are still slightly but not overly green for use later. You want to pick bananas that are bright in color, full and plump, and avoid bananas that have bruises, are moist, and have dark areas on the skin, which are usually a signal that the fruit inside is bruised. A banana that is dull and gray in color indicates the bananas have been either chilled or overheated during storage.

Ripe bananas will show no trace of green skin. If you are not able to easily break the stem of a banana to peel, then it is not yet ripe. If the skin is difficult to separate from the banana fruit, the banana is most likely too starchy and bitter to eat without first cooking and could cause digestive distress if eaten raw. The fullest flavor comes from bananas that begin to develop those tiny dark specks, which are known as sugar specks. Bananas should be stored at room temperature away from both direct heat and sunlight. You may also want to keep bananas by themselves as they will hasten the ripening of other fruits that are in their vicinity. In the summer bananas will ripen more quickly, while their ripening is a bit slower in the winter time. There are ways to help speed up and slow down the ripening process of bananas. To slow down ripening, refrigerate the bananas for several days. Although the skins will turn brown, the banana itself will be fine. For full flavor, allow the refrigerated banana to come to room temperature before consuming.

You will find this no-bake cheesecake recipe on the Shugary Sweets site. On the site, you will find dessert recipes, no-bake treats, breakfast and brunch recipes, main dish recipes, side dish recipes, soup and salad recipes and more. **

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