No Bake Cheesecake Banana Pudding With Caramel Syrup Recipes
NO BAKE BANANA PUDDING CHEESECAKE
If you're looking for the perfect dessert, look no further! This delicious and easy No Bake Banana Pudding Cheesecake is simple to make and full of flavor.
Provided by Janelle
Number Of Ingredients 9
Steps:
- In a bowl beat vanilla instant pudding and whole milk. Once fully mixed and creamy, set aside.
- In a second bowl, beat cream cheese until smooth.
- Add sugar and continue mixing.
- Add heavy whipping cream and vanilla and mix until medium peaks form.
- With a spatula, fold the pudding mixture into cream cheese mixture.
- Pour half the banana pudding mixture into the Vanilla wafer crust.
- Top with sliced bananas.
- Pour remaining cheesecake mixture on top of the bananas.
- Top entire pie with with cool whip.
- Cover and chill 4 hours or longer.
- Just before serving, add Nilla wafers and sliced bananas to the top of the cheesecake.
Nutrition Facts : Calories 260 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 41 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 100 grams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
SALTED CARAMEL NO-BAKE CHEESECAKE
Looking for a centrepiece dessert? Our salted caramel no-bake cheesecake is a winner every time and it's so easy to put together
Provided by Adam Bush
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Tip the digestive biscuits into a food processor and pulse to fine crumbs. Pour in the butter and caramel sauce and pulse again until damp and sandy. Tip the mixture into a 20cm springform cake tin and use a spoon to press it into an even layer in the base of the tin. Chill for 30 mins.
- For the filling, mix together the soft cheese, salted caramel sauce, sugar and vanilla extract. Once the base is cold and has firmed up, spoon over the filling and smooth the top with the back of the spoon. Chill for at least 4 hrs. If making ahead, wrap the cheesecake and freeze for up to three months instead. Leave in the fridge overnight to defrost.
- To serve, carefully remove the cheesecake from the tin and put onto a serving platter or cake stand. Scatter over the shop-bought chocolates, crushing a few of the malted milk balls, then drizzle with the salted caramel sauce before cutting into slices.
Nutrition Facts : Calories 497 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium
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