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No-Bake Banana-Caramel Cheesecake

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Alicia Weber

"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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2 h 30 m servings 387 cals
Original recipe yields 12 servings (1 10-inch cheesecake)

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  • Prep

  • Ready In

  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.


  • Cook's Note:
  • You can use dulce de leche syrup instead of caramel syrup if desired.

Nutrition Facts

Per Serving: 387 calories; 23.3 g fat; 40 g carbohydrates; 5.2 g protein; 31 mg cholesterol; 234 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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