No-Bake Banana Cream Pudding Cheesecake
No-Bake Banana Cream Pudding Cheesecake is a delicious and creamy dessert that combines the rich flavors of cheesecake with the classic taste of banana pudding. This easy recipe is perfect for anyone who loves bananas and wants a sweet treat without turning on the oven. The best part? It’s simple enough to make any day of the week!
Why Make This Recipe
You should make this No-Bake Banana Cream Pudding Cheesecake because it’s a crowd-pleaser! It’s perfect for parties, barbecues, or just a nice family dinner. Plus, it’s no-bake, so it’s super easy to prepare. With layers of creamy filling and fresh bananas, everyone will love the flavor and texture. It’s a wonderful way to enjoy bananas in a new form!
How to Make No-Bake Banana Cream Pudding Cheesecake
Ingredients:
- 11 oz vanilla wafers
- 8 tbsp unsalted butter, melted
- 2 large egg yolks, lightly beaten
- 1/3 cup granulated sugar
- 2 tbsp all-purpose flour
- Dash of salt
- 1.5 cups heavy whipping cream
- 1/2 tsp banana or vanilla extract
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tbsp heavy whipping cream
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 1.5 cups powdered sugar
- 2 whole bananas, sliced
- 1/4 cup vanilla wafers, crushed (for garnish)
- Banana chips (optional, for garnish)
Directions:
Prepare the Crust: Lightly spray a 9-inch springform pan with cooking spray. In a food processor, grind the vanilla wafers into fine crumbs. In a medium bowl, mix the melted butter with the crumbs. Press this mixture into the bottom and up the sides of the pan. Refrigerate the crust for at least 30 minutes to set.
Prepare the Pudding: In a medium bowl, whisk together the sugar, flour, and salt. Add 1/2 cup of heavy whipping cream and mix until smooth. Then stir in the remaining heavy cream and vanilla extract. Pour this mixture into a saucepan and cook over medium-low heat while whisking continuously. After about 5 minutes, take 1/4 cup of this mixture and mix it with the beaten egg yolks. Quickly pour the egg mixture back into the saucepan while whisking. Cook until the pudding thickens and bubbles, then remove from heat. Cover with plastic wrap (it should touch the surface) and poke holes in the plastic. Let it cool for 30 minutes, then refrigerate for 2 hours.
Prepare the Cheesecake: Beat the softened cream cheese in a mixing bowl on medium-high speed until fluffy (about 3 minutes). Slowly add the sugar and continue mixing until combined. Add 2 tbsp of heavy cream and vanilla extract, beating until smooth. Pour this filling into the chilled crust, cover it, and refrigerate for 2 hours.
Prepare the Whipped Cream Topping: Chill a bowl and whisk attachment in the freezer for 5 to 10 minutes. Pour 2 cups of heavy whipping cream into the chilled bowl and beat on medium-high speed until it thickens. Gradually add the powdered sugar and beat until stiff peaks form.
Assembly: Slice the bananas into 1/4-inch thick pieces and layer them on top of the cheesecake. Gently spread the chilled pudding over the bananas. Top with whipped cream, saving 1.5 cups to pipe around the edge. Sprinkle crushed vanilla wafers and banana chips on top, if desired. Chill for an additional 2 to 4 hours to set properly.
Serve: Slice and serve the cheesecake chilled.
How to Serve No-Bake Banana Cream Pudding Cheesecake
Serve slices of the cheesecake chilled, garnished with extra banana slices and a dollop of whipped cream on the side. This dessert goes well with a cup of coffee or tea!
How to Store No-Bake Banana Cream Pudding Cheesecake
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days.
Tips to Make No-Bake Banana Cream Pudding Cheesecake
- Use ripe bananas for the best flavor.
- Make sure to chill the cream cheese and whipping cream well before mixing for a better texture.
- You can easily double this recipe to make a larger cheesecake for gatherings.
Variation
You can add chocolate chips or a layer of chocolate ganache for a chocolate twist. Fresh berries can also be added for a fruity variation.
FAQs
Q: Can I use other fruits instead of bananas?
A: Yes, you can replace bananas with strawberries, peaches, or any fruit you like!
Q: Is there a way to make this recipe without eggs?
A: Yes! You can use instant pudding mix instead of the homemade pudding to skip the egg yolks.
Q: Can I freeze leftover cheesecake?
A: Yes! You can freeze slices of the cheesecake. Wrap them tightly in plastic wrap and store them in an airtight container. Thaw in the fridge before serving.