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My review
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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Ingredients
2 h 30 m servings 387 calsOriginal recipe yields 12 servings (1 10-inch cheesecake)
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
Footnotes
- 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. Full nutrition