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No-Bake Nutter Butter Banana Pudding Cheesecake

No-Bake Nutter Butter Banana Pudding Cheesecake

Cost $20, save $15

Source: Recommended by CookPal

  • 120 Min
  • 10 Servings
  • $20

INGREDIENTS

  • Cookies & Crust

    • 🧈 5 tablespoons butter, melted

  • Cheesecake Base

    • 2 (8-ounce packages) cream cheese, softened
    • 1 (8-ounce) can sweetened condensed milk
    • 2 cups heavy whipping cream, divided
    • 1 (3.4-ounce) package vanilla instant pudding mix
    • 1/2 (3.4-ounce) package banana instant pudding mix
    • 1 1/2 teaspoons vanilla extract
    • 🧂 1/8 teaspoon salt
    • 3 tablespoons peanut butter, plus more for topping
    • 2 tablespoons powdered sugar

STEPS

1

Pulse cookies in a food processor until finely crushed. Add melted butter and pulse until combined. Press mixture into the bottom of a 9-inch springform pan. Freeze crust while filling is prepared.

2

In a stand mixer fitted with a paddle attachment, beat cream cheese until light and fluffy. Add sweetened condensed milk and 1 1/2 cups cream; beat until smooth, scraping down sides of the bowl as necessary. Add pudding mixes, vanilla, and salt; blend until fully combined.

3

Spread half of the pudding mixture over the crust in the pan. Add banana slices as an even layer over pudding mixture. Melt peanut butter for 15 seconds in microwave and drizzle over banana slices. Top with remaining pudding mixture and spread evenly. Refrigerate for 2 hours or overnight.

4

Whip remaining cream and powdered sugar together until soft peaks form. Serve cheesecake topped with whipped cream, half a cookie, and melted peanut butter, as desired.

NUTRIENTS

Per 1 serving

🔥

1024

Calories

  • 10
    Protein
  • 119
    Carbs
  • 59
    Fats

💡 Serve this dish chilled to preserve its texture.To save time, prepare the crust and filling the day before serving.Use high-quality vanilla extract for stronger flavor.