Easy No Bake Banana Cheesecake

This recipe is quick, easy, and oh – so creamy. If you have a sweet tooth like I do, this no bake cheesecake is sure to fill that sweet tooth craving. The recipe makes a perfect dessert for Phase II of Carb Light Living™!

Submitted by: Christine Cummins, Nutrition Student, West Chester University, West Chester, PA.

Nutritional Info
Servings Per Recipe: 8
Calories: 312.25
Total Fat: 20.91 g
Cholesterol: 53.03 mg
Sodium: 205.3 mg
Total Carbs: 29.66 g
Dietary Fiber: 9.3 g
Protein: 7.6 g
Weight Watchers Points: 9

Ingredients

  • For Crust:
  • 1/2 teaspoon Truvia Baking Blend
  • 7 GG Bran Crispbread crackers
  • 5 tablespoons unsalted butter, melted
  • For Filling:
  • 2 medium ripened bananas
  • 2 cups 1/3 less fat cream cheese
  • 2 cups cool whip
  • 1/2 cup Truvia Baking Blend
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Directions

  • Place GG Bran Crispbread in food processor, process to a crumb.
  • Mix together crispbread crumbs and butter. Press in bottom of 9 inch spring form pan.
  • In a separate bowl, use electric mixer to combine cream cheese and cool whip.
  • Add bananas, lemon juice, and vanilla extract. Continue to combine using electric mixer.
  • Add Truvia to mixture and blend.
  • Pour cheesecake filling on top of crispbread crust, top with banana slices if desired.
  • Refrigerate for two hours.
  • Enjoy!

 

 

 

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