Upside Down Banana Pudding Cheesecake (no bake)

Banana Pudding Upside Down Cheesecake

Step 1: Prepare the Crust [00:18]

Combine Nilla Wafers, butter shortbread cookies, and honey graham crackers in a blender until you have fine crumbs. Add butter and mix well.

Step 2: Form the Crust [00:26]

Dump the mixture into a greased and parchment-lined 9 by 13 pan. Pack it down firmly, ensuring to build a wall around the edges. Freeze this crust.

Step 3: Make the Banana Pudding [00:33]

Combine instant banana pudding with 1 cup of cream and 1 cup of milk. Mix until thick, then refrigerate.

Step 4: Prepare the Cheesecake Filling [00:38]

In a bowl, combine cream cheese and mix until creamy. Add mascarpone and mix until combined. Then add sour cream, powdered sugar, blended bananas, banana cream pudding mix, vanilla, and a pinch of salt. Mix until smooth and creamy, folding in some whipped cream.

Step 5: Assemble the Cheesecake [00:55]

Once the filling is smooth, pour 2/3 of it into your crust, creating a well in the center. Spoon in the banana pudding filling, followed by pieces of vanilla wafers, a sprinkle of sea salt, Ghirardelli caramel, more pudding, remaining cookies, and a bit more caramel.

Step 6: Final Layer [01:11]

Gently add the remaining cheesecake batter on top, spreading it evenly. Cover with plastic wrap and chill overnight.

Step 7: Flip and Serve [01:16]

After chilling, it's time to flip the cheesecake and enjoy!