Banana Toffee No Bake Cheesecake

Banana Toffee No Bake Cheesecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 16

    graham cracker squares, crushed

  • 2

    Tbs brown sugar

  • ¼

    C butter, melted

  • 8

    oz light cream cheese, softened

  • C brown sugar, packed

  • 2

    medium ripe bananas, mashed

  • 1

    pkg instant vanilla pudding mix

  • ¾

    C milk

  • 1

    C heavy cream

  • ¼

    C powdered sugar

  • ½

    tsp vanilla

  • ½

    C caramel ice cream topping, plus more for garnish

  • ¼

    C toffee bits, plus 2 Tbs for garnish

Directions

In a bowl, combine the graham crumbs, 2 Tbs brown sugar and melted butter. Mix until all mixture is wet and press into a deep dish 9-inch pie plate. Spread caramel ice cream topping, evenly, over graham crust and sprinkle with 1/4 C toffee bits. Refrigerate, while making the filling. In another bowl, beat the cream cheese until fluffy. Add the brown sugar and banana; beat until combined. In a separate bowl, combine the pudding mix and milk, until well combined; let rest 5 minutes. Gently fold the pudding into the cream cheese mixture. Spread into the bottom of the graham crust. Refrigerate, while making the whipped cream. In your mixer's bowl, add the cream and beat to soft peaks. Slowly add the vanilla and powdered sugar and beat to stiff peaks. Spread whipped cream over cream cheese mixture. Refrigerate the pie for 6 hrs, to over night. Before serving, drizzle with additional caramel sauce and sprinkle with toffee bits.


Nutrition

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