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| No-Bake Banana-Caramel Cheesecake |
"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."
Ingredients :
- 40 vanilla wafers (such as Nilla®), crushed into fine crumbs
- 1/4 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
- 3/4 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1 (16 ounce) container whipped topping (such as Cool Whip®)
- 2 tablespoons caramel syrup, or to taste
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 2H30M |
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- 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.
- 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.
- 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.
Notes :
- You can use dulce de leche syrup instead of caramel syrup if desired.
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