Banana Split No Bake Cheesecake

Diethood

Ready in: 480 minutes
Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 24
Very Popular

Ingredients

  • 3 fresh bananas, sliced into thin rounds
    Produce
  • 3 tablespoons butter, cut into small pieces
    Milk, Eggs, Other Dairy
  • chocolate shavings
    Baking
  • 2 tablespoons cornstarch
    Baking
  • 3 egg yolks, lightly beaten
    Milk, Eggs, Other Dairy
  • 2 cups finely ground graham crackers
    Sweet Snacks
  • 1/4 cup honey
    Nut butters, Jams, and Honey;Health Foods
  • 2 packages (8-ounces each) Neufchatel Cheese (French Cream Cheese), softened
    Cheese
  • 3 cups fresh pineapple chunks (you can also use 1 (20-oz) can of pineapple chunks, drained
    Canned and Jarred
  • 1/4 teaspoon salt
    Spices and Seasonings
  • 3 tablespoons sugar
    Baking
  • 2 teaspoons pure vanilla extract
    Baking
  • 1 batch Vanilla Pudding (recipe to follow)
    Baking
  • 1 batch Vanilla Whipped Cream (recipe to follow)
    Milk, Eggs, Other Dairy
  • 1 cup whipping cream
    Milk, Eggs, Other Dairy
  • 2-1/4 cups whole milk
    Milk, Eggs, Other Dairy

Steps

  • (*Skip this step if using instant pudding - See my Notes at the bottom*)
  • Place a mesh strainer over a mixing bowl, preferably a bowl with a spout; set aside.In a saucepan, combine sugar, cornstarch, and salt; whisk until combined. While whisking, slowly add in 1/4 cup of the milk; continue to whisk until smooth.
  • Whisk in the egg yolks and the rest of the milk.
  • Place the saucepan over medium heat and cook, stirring frequently, until mixture begins to bubble, about 5 minutes. Reduce heat to medium-low and, using a rubber spatula, stir constantly, scraping the bottom and sides of the pan, until the pudding thickens and makes ribbons when drizzled over the surface; about 4 minutes.
  • Remove from heat; stir in butter and vanilla extract. Continue to stir until the butter is melted and well incorporated.
  • Pour the pudding through the previously prepared strainer.
  • Transfer to a container and cover with plastic wrap, lightly pressing the plastic wrap over the pudding so to prevent skin from forming.
  • Place in fridge and chill for 2 hours, or until set. (*Skip this step if using Cool Whip - see my Notes at the bottom.*)In a mixing bowl, combine whipping cream, vanilla, and sugar.Cover and chill in the refrigerator for 30 minutes.When chilled, beat the mixture until stiff peaks form.In a mixing bowl, combine ground crackers, sugar and melted butter; mix until well combined.Press mixture onto the bottom of a 13x9-inch glass dish.
  • Place in the freezer for 10 minutes.In your mixer's bowl, combine Neufchatel Cheese, honey and vanilla; beat until blended and smooth.
  • Remove crust from the freezer.
  • Spread the cream cheese mixture over the crust.Arrange pineapple chunks over cream cheese mixture.
  • Remove pudding from fridge.
  • Add half of the Vanilla Whipped Cream to the chilled pudding; fold until combined.Using an offset spatula, carefully spread the pudding over the pineapples.
  • Spread the rest of the Vanilla Whipped Cream over the pudding.Refrigerate for 5 hours.Arrange banana slices over dessert and top with chocolate shavings.
  • Cut and
  • Serve.Keep refrigerated.

Nutrition

  • Calories: 199.42  cal  (9.97%)
  • Fat: 11.87  g  (18.26%)
  • Saturated Fat: 6.56  g  (40.97%)
  • Carbohydrates: 20.4  g  (6.8%)
  • Sugar: 13.39  g  (14.88%)
  • Cholesterol: 57.87  mg  (19.29%)
  • Sodium: 163.86  mg  (7.12%)
  • Protein: 3.83  g  (7.65%)
  • Vitamin A: 435.88  IU  (8.72%)
  • Phosphorus: 81.44  mg  (8.14%)
  • Vitamin B2: 0.12  mg  (7.25%)
  • Calcium: 66.26  mg  (6.63%)
  • Vitamin B6: 0.11  mg  (5.31%)
  • Potassium: 169.38  mg  (4.84%)
  • Magnesium: 18.61  mg  (4.65%)
  • Vitamin B1: 0.07  mg  (4.39%)
  • Vitamin C: 3.58  mg  (4.34%)
  • Selenium: 3.03  µg  (4.33%)
  • Fiber: 1.04  g  (4.16%)
  • Folate: 15.05  µg  (3.76%)
  • Vitamin B12: 0.21  µg  (3.58%)
  • Zinc: 0.53  mg  (3.55%)
  • Vitamin B5: 0.33  mg  (3.34%)
  • Copper: 0.07  mg  (3.3%)
  • Iron: 0.59  mg  (3.29%)
  • Vitamin D: 0.48  µg  (3.21%)
  • Manganese: 0.06  mg  (3.07%)
  • Vitamin B3: 0.53  mg  (2.63%)
  • Vitamin E: 0.32  mg  (2.13%)
  • Vitamin K: 1.15  µg  (1.1%)

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