You don't even need an oven to make this banana cream cheesecake! This has a crust and a perfectly creamy filling. Top it with some whipped cream and fresh bananas and you won't be able to stop at one slice!
16 ouncescream cheese, softened to room temperature
1(3.4 ounces) boxInstant banana cream pudding
3/4cupheavy whipping cream (40% fat is best)
1 1/2cupheavy whipping cream
For the crust, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the ingredients are incorporated. Press into the bottom and up the sides of a 9-inch pie dish. Refrigerate the prepared crust until the filling is ready.
In a large bowl, combine the cream cheese and beat it until smooth with an electric handheld mixer. Add in the powdered sugar, instant banana cream pudding, vanilla extract, and sour cream. Beat ingredients for about 2 minutes until smooth and incorporated. Add the heavy whipping cream and mix for about 4 minutes until it gets very thick.
Slice bananas and place them in a single layer at the bottom of the crust. Spoon the filling on top of the bananas and spread evenly in the pan. Carefully cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Before serving, prepare the whipped topping. Place the heavy whipping cream, powdered sugar, and vanilla into a large mixing bowl. Beat with an electric handheld mixture or a standing mixer for about 4 minutes, or until stiff peaks form.
To serve, top the pie with whipped topping and enjoy! Garnish with sliced bananas and graham cracker crumbs if you would like!
If your heavy cream is less than 40% fat, the pie may not set up as well.