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No-Bake Banana Cream Pudding Cheesecake

  • Author: krmibk110
  • Total Time: 180 minutes
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A delicious and creamy no-bake cheesecake that combines the rich flavors of traditional cheesecake with the classic taste of banana pudding.

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve: Slice and serve the cheesecake chilled.

Notes

For best flavor, use ripe bananas. You can double the recipe for larger gatherings.

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 25g
  • Sodium: 220mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: no-bake cheesecake, banana dessert, creamy pudding cheesecake

Find it online: https://sweettreatsrecipes.com/no-bake-banana-cream-pudding-cheesecake/