Banana Pudding Cheesecake

This stunning Banana Pudding Cheesecake is a creamy, dreamy no-bake dessert that brings together the best of two classic treats—banana pudding and cheesecake. With layers of smooth homemade pudding, velvety cheesecake filling, fresh banana slices, and a buttery vanilla wafer crust, this dessert is as beautiful as it is delicious. Perfect for holidays, parties, or whenever you want to impress, this cheesecake is a show-stopping addition to any dessert table.

Ingredients

Crust:

• 11 ounces vanilla wafers
• 8 tablespoons unsalted butter, melted

Pudding:

• ⅓ cup granulated sugar
• 2 tablespoons all-purpose flour
• ⅛ teaspoon fine sea salt
• 1 ½ cups heavy whipping cream
• ½ teaspoon banana extract or vanilla extract
• 2 large egg yolks, room temperature, lightly beaten

Cheesecake:

• 16 ounces cream cheese, softened, full-fat, brick-style
• ½ cup granulated sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla extract

Whipped Cream Topping:

• 2 cups heavy whipping cream
• 1 ½ cups powdered sugar
• 2 whole bananas, sliced

Optional Garnish:

• Banana chips
• ¼ cup crushed vanilla wafers

Instructions

Crust:

1. Lightly spray a 9-inch springform pan with cooking spray.
2. In a food processor, pulse vanilla wafers into fine crumbs (or crush in a ziplock bag).
3. Mix the melted butter with the crumbs until fully combined.
4. Press the mixture into the bottom and slightly up the sides of the pan to form a crust.
5. Refrigerate for at least 30 minutes.

Pudding:

1. In a medium bowl, whisk together sugar, flour, and salt.
2. Whisk in ½ cup of heavy cream until smooth, then add the remaining cream and extract.
3. Pour into a saucepan and cook over medium-low heat, whisking constantly.
4. Once warm, temper the egg yolks by whisking in ¼ cup of the hot mixture.
5. Add the tempered eggs back to the saucepan and cook until thickened and bubbling.
6. Remove from heat, cover with plastic wrap directly on the surface, and poke small holes for steam.
7. Cool for 30 minutes, then refrigerate for 2 hours.

Cheesecake:

1. Beat cream cheese until light and fluffy (about 3 minutes).
2. Add sugar gradually, then mix in heavy cream and vanilla until smooth.
3. Spread over the chilled crust and refrigerate for 2 hours.

Whipped Cream Topping:

1. Chill mixing bowl and whisk for 10 minutes.
2. Whip heavy cream until bubbly, then gradually add powdered sugar.
3. Beat until stiff peaks form.

Assembly:

1. Slice bananas and layer them over the cheesecake.
2. Spread chilled pudding evenly over the bananas.
3. Spread whipped cream over the pudding, reserving some for decorative piping.
4. Garnish with crushed vanilla wafers and banana chips if desired.
5. Chill for an additional 2 to 4 hours before serving.

Serving and Storage Tips

Serving: For the best presentation, chill the Banana Pudding Cheesecake overnight to allow it to set completely. Slice it using a sharp knife dipped in warm water, wiping between each cut for clean slices. Serve cold, topped with extra whipped cream, banana chips, or a drizzle of caramel sauce for added decadence.

Storage: Keep the cheesecake covered in the refrigerator for up to 3 days. Because it contains fresh bananas, it’s best consumed within 48 hours for maximum freshness and flavor.

Freezing: You can freeze the cheesecake (without bananas and whipped cream topping) for up to 1 month. Wrap tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before adding the bananas and whipped topping.

Make-Ahead Option: Prepare the crust and cheesecake layers a day ahead, then assemble with bananas, pudding, and whipped cream right before serving for the freshest results.

Variations

1. Chocolate Banana Pudding Cheesecake: Add 2 tablespoons of cocoa powder to the cheesecake mixture and top with chocolate shavings or a drizzle of hot fudge for a banana-chocolate dream combo.

2. Caramel Banana Cheesecake: Drizzle salted caramel sauce between the pudding and whipped cream layers, then sprinkle crushed toffee bits on top for a sweet and salty finish.

3. Strawberry Banana Cheesecake: Layer fresh strawberry slices with the bananas and use strawberry pudding for a fruity twist that’s perfect for spring and summer.

4. Peanut Butter Banana Cheesecake: Add ¼ cup creamy peanut butter to the cheesecake filling for a nutty flavor that complements the banana pudding beautifully.

5. Oreo Banana Cheesecake: Replace vanilla wafers with crushed Oreos in the crust, then garnish with mini Oreos for a cookies-and-cream version.

6. Coconut Banana Cheesecake: Mix ½ cup shredded coconut into the whipped cream topping and replace the extract in the pudding with coconut extract for a tropical flair.

7. Lemon Banana Cheesecake: Stir 1 teaspoon of lemon zest into the cheesecake filling and drizzle lemon curd on top for a bright, tangy variation.

8. Nutella Banana Cheesecake: Swirl 2 tablespoons of Nutella into the cheesecake layer before chilling and garnish with chocolate curls for a rich, indulgent dessert.

9. Mini Banana Pudding Cheesecakes: Make individual servings using muffin tins lined with cupcake liners. Perfect for parties, picnics, or portion control.

10. Vegan Banana Cheesecake: Substitute vegan cream cheese, coconut whipped cream, and plant-based pudding mix for a dairy-free option that’s still creamy and satisfying.

FAQs

1. Can I use instant pudding mix instead of homemade pudding?
Yes, you can use instant banana pudding mix to save time. Just prepare it according to package instructions before layering.

2. How do I keep the bananas from turning brown?
Lightly brush banana slices with lemon juice or pineapple juice to prevent oxidation before layering them in the cheesecake.

3. Can I make this cheesecake in advance?
Yes! You can make the crust and cheesecake layers a day in advance and assemble with pudding, whipped cream, and bananas right before serving.

4. Can I substitute graham crackers for vanilla wafers?
Absolutely. Graham cracker crumbs or shortbread cookies make excellent crust alternatives.

5. What’s the best way to ensure the crust stays firm?
Press the crumb mixture firmly into the pan and chill it for at least 30 minutes before adding the filling.

6. Can I use Cool Whip instead of homemade whipped cream?
Yes. Substitute 8 ounces of Cool Whip for the whipped topping if you prefer a quicker option.

7. What type of pan should I use?
A 9-inch springform pan is ideal for this cheesecake, making it easy to remove and serve.

8. How do I know when the pudding is ready?
The pudding should be thick and bubbling slightly before removing it from the heat. Once it cools, it will thicken further.

9. Can I make this recipe sugar-free?
Yes, use sugar-free pudding mix and low-carb sweeteners like erythritol or monk fruit in the cheesecake and whipped cream.

10. Can I add extra bananas?
Of course! Add another sliced banana layer between the cheesecake and pudding for extra banana flavor.

This Banana Pudding Cheesecake combines creamy layers, fresh fruit, and a buttery crust to create a dessert that’s rich yet refreshing. With its luscious no-bake filling and classic banana pudding flavor, this treat is perfect for birthdays, holidays, or anytime you need a crowd-pleaser. One bite of this indulgent cheesecake and you’ll understand why it’s destined to become a family favorite!

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