Banana Crumb Pudding Cheesecake

Banana Crumb Pudding Cheesecake


  • 8 oz cream cheese, softened
  • 2 cup cold milk
  • 1 small package – Jello instant banana pudding
  • 1 (9-inch) graham cracker pie crust
  • 1/8 cup graham cracker crumbs
  • 1 to 2 Tbsp butter, melted


  1. Place cream cheese in a blender and pulse until very soft, gradually adding in 1/2 c. cold milk as you go until the cream cheese mixture is creamy and smooth.
  2. Add in the remaining milk and banana pudding mix. Pulse gently a couple of times until the contents are mixed well, but take care not to over-blend the ingredients.
  3. In a small bowl, mix together the melted butter and graham cracker crumbs, using just enough of the butter to coat the graham cracker crumbs.
  4. Using a rubber spatula, transfer cream cheese mixture to pie crust. Make sure the top is level and smooth. Sprinkle the top of the cheesecake evenly with graham cracker crumbs.
  5. Chill in refrigerator for at least 1 hour before serving.

3/5 (1 Review)

Leave a Reply

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.