No-Bake Banana Sundae Cheesecake
Let’s talk about shopping for a moment, shall we? I have a love/hate relationship with shopping. 1. I only enjoy shopping when things are going my way; if they’re not, I’m instantly done with the experience. 2. Why is it that when you’re looking for something specific you can never find said item, but when you’re not looking for said item, you see it everywhere? 3. Why is it that when I have the money to shop I find nothing, but when I don’t have money to shop, I find everything? See, love/hate relationship.
All three scenarios happened this week as I was shopping for a simple glass container to house my no-bake banana sundae cheesecakes. I knew exactly what I wanted; I could picture it plain as day. I tried Home Goods, Kohl’s, and Marshall’s with no luck. Ugh! Frustation hit, which really doesn’t take long for me. “All I need is a simple glass container,” I whined to my husband, who just looked at me like I had two heads. I don’t think he actually felt my pain. If it were a boat part that he couldn’t locate, that would be a different story. Three stores and one headache later, I find just the perfect little glass containers for my cheesecakes at Pier One; one that will show off the layers of the cheesecake beautifully.
Angie from Big Bear’s Wife is hosting this week’s Cheese, Cake, & Cheesecake #SundaySupper. Angie happens to adore cheese, so she’s celebrating the glorious dairy product by dedicating this week’s theme to it. Who can blame the gal? The stuff is delicious!
You guys, this cheesecake is so good! Not only is it good, but it’s super easy to make. Last minute dinner party? This no-bake cheesecake comes together in a pinch. This recipe can easily be converted into a healthier dessert by using reduced-fat cream cheese, skim milk, greek yogurt in place of the butter, and light whipped topping. As for the crust, you can replace the melted butter with coconut oil.
One bite, and I promise you’ll be hooked. The filling is creamy on your palate and so light and airy it melts in your mouth. The crust has a creamy vanilla flavor with hints of toasty pecans. Oh, and the wet pecans… Yum! I just discovered how to make my own wet nuts this weekend and, let me tell you, they’re so easy and way better than their store-bought counterparts.
Grab a spoon and start scooping! Enjoy.
No-Bake Banana Sundae Cheesecake
Creamy banana no-bake cheesecake atop a graham cracker crust topped with wet pecans.
Yield: 4 servings
Prep Time: 2 hours
Cook Time: 0 minutes
Total Time: 2 hours
- 1 (8-ounce) package cream cheese, softened
- 4 ounces unsalted butter, softened
- 1/2 cup mashed banana (approximately 1 banana)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup yellow cake batter mix
- 1 tablespoon milk
- 1 (8-ounce) container whipped topping, thawed
- Maraschino cherries for topping
- 1 cup vanilla wafers
- 1/4 cup pecans
- 1/4 cup unsalted butter, melted
- 1 cup pecans, toasted
- 1/3 cup maple syrup
- In the bowl of a stand mixer, whisk together cream cheese and butter until fluffy. Whisk in vanilla and almond extracts. Whisk in mashed banana until fluffy, about 1 minute. Slowly whisk in cake batter until smooth, and then whisk in milk.
- Slowly fold in the thawed whipped topping. Allow to set up in the refrigerator for at least 2 hours.
- Add the toasted pecans to a small bowl. Stir in maple syrup. Allow to sit for 1 hour at room-temperature. Store in an airtight container in the refrigerator for up to 1 month.
- In the bowl of a food processor, add the vanilla wafers and pecans. Pulse until combined.
- Slowly drizzle in the melted butter while continuing to pulse until the mixture represents wet sand.
- Spoon a few tablespoons of the wafer mixture into the bottom of glass jars, press gently. Spoon or pipe the cheesecake mixture onto the crust. Top with wet pecans and a maraschino cherry (or two).