No-Bake Banana-Caramel Cheesecake

So easy to make! I made this experimentally for my roomie's birthday. Took 1/2 hour to prepare and refrigerated it overnight. I took it out the next morning. In 10 minutes, 4 skinny girls devoured 3/4 of the pie. It was the best breakfast I've ever had.

• Preparation Time: 30 mins
• Total Time: 30 mins
• Calories: 388 Calories

Ingredients

• 1 teaspoon vanilla extract
• 2 tablespoons white sugar
• ¾ cup confectioners' sugar
• ¼ cup butter, melted
• 1 teaspoon lemon juice, or to taste
• 1 (16 ounce) container whipped topping (such as Cool Whip®)
• 2 bananas, sliced, divided
• 2 tablespoons caramel syrup, or to taste
• 40 vanilla wafers (such as Nilla®), crushed into fine crumbs
• 2 (8 ounce) packages 1/3-less-fat cream cheese, softened

Recipe Instructions

Step 1

Mix wafer crumbs, butter, and white sugar together in a bowl. Press firmly into the bottom and sides of a 10-inch pie pan. Layer 1/2 the banana slices over the crust, starting at the center and working outwards. Squeeze a small drop of lemon juice onto each banana slice.

Step 2

Beat cream cheese, confectioners' sugar, and vanilla extract in another bowl using an electric mixer until fluffy. Fold whipped topping into the filling until well combined.

Step 3

Spread filling mixture over the crust. Top with the remaining banana slices in a decorative pattern. Squirt the remaining lemon juice over the banana slices. Cover with plastic wrap; refrigerate until set, 2 hours to overnight. Drizzle caramel syrup over individual slices just before serving.