Description

Banana Pudding Crunch Cheesecake is a stunning dessert that combines the nostalgic taste of banana pudding with a velvety cheesecake base and a buttery graham cracker crust. The creamy filling is enriched with sliced bananas and fluffy mini marshmallows, while the crunchy topping of toasted nuts adds texture. Perfect for birthdays, holidays, or any celebration, this easy-to-make recipe yields eight generous slices that wow guests with sweet, tangy, and buttery flavors. Serve chilled, enjoy now!!

Ingredients

Scale

2 cups crushed graham crackers
1/2 cup melted butter
1 cup sugar
8 oz cream cheese, softened
1 cup heavy cream
1 tsp vanilla extract
3 ripe bananas, sliced
1 cup mini marshmallows
1/2 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C).
2. Mix crushed graham crackers with melted butter and 1/4 cup sugar; press into a 9‑inch springform pan and bake 10 minutes.
3. Beat cream cheese with remaining sugar, then add heavy cream and vanilla extract.
4. Fold in sliced bananas and mini marshmallows.
5. Pour over the cooled crust, smooth the top, and refrigerate 4+ hours.
6. Sprinkle chopped nuts before serving, if desired.

Notes

For a gluten‑free crust
use crushed gluten‑free cookies. Substitute dairy‑free cream cheese and coconut cream for a vegan version. Chill overnight for best texture.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Desserts
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg

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