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Taco Cupcake Delight

Taco Cupcake Delight

No-Bake Banana Cream Cheesecake recipe. An easy, decadent dessert with a crunchy graham cracker crust. Perfect for parties. Try Taco Cupcake Delight.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 12 pieces
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups crushed Graham crackers (about 12 full sheets)
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
  • 2 (8 oz package) cream cheese softened
  • 1 cup powdered sugar
  • 1 cup sour cream
  • 2 ripe bananas mashed (the spottier, the better!)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream

Equipment

  • Mixing Bowls
  • Electric Hand Mixer or Stand Mixer
  • Spatula
  • 9-inch Springform Pan
  • Measuring Cups and Spoons

Method
 

  1. Heat the oven to 350°F (175°C).
  2. Crush the graham crackers into fine crumbs and mix them with melted butter and granulated sugar until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan and bake for 8-10 minutes until set. Let cool completely.
  4. In a large bowl, beat the softened cream cheese and powdered sugar until smooth; add sour cream, mashed bananas, and vanilla extract, then mix until combined.
  5. In a clean bowl, whip the heavy cream until stiff peaks form.
  6. Fold one-third of the whipped cream into the banana mixture, then gently fold in the remaining whipped cream.
  7. Pour the filling over the cooled crust, spreading it evenly. Optionally, top with banana slices.
  8. Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.

Nutrition

Calories: 350kcalCarbohydrates: 31gProtein: 5gFat: 22gSaturated Fat: 10gCholesterol: 80mgSodium: 230mgPotassium: 200mgFiber: 1gSugar: 14gVitamin A: 8IUVitamin C: 6mgCalcium: 6mgIron: 4mg

Notes

For a healthier twist, substitute sour cream with non-fat Greek yogurt and use light cream cheese. To enhance banana flavor, let mashed bananas sit for 30 minutes before adding them to the filling. Store cheesecake in the refrigerator for up to 3 days or freeze individual slices for up to 2 months. Use a hot knife to cut clean slices.
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