Description
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:
- Lightly spray a 9-inch springform pan with cooking spray.
- In a food processor, pulse vanilla wafers into fine crumbs (or crush in a ziplock bag).
- Mix the melted butter with the crumbs until fully combined.
- Press the mixture into the bottom and slightly up the sides of the pan to form a crust.
- Refrigerate for at least 30 minutes.
Pudding:
- In a medium bowl, whisk together sugar, flour, and salt.
- Whisk in ½ cup of heavy cream until smooth, then add the remaining cream and extract.
- Pour into a saucepan and cook over medium-low heat, whisking constantly.
- Once warm, temper the egg yolks by whisking in ¼ cup of the hot mixture.
- Add the tempered eggs back to the saucepan and cook until thickened and bubbling.
- Remove from heat, cover with plastic wrap directly on the surface, and poke small holes for steam.
- Cool for 30 minutes, then refrigerate for 2 hours.
Cheesecake:
- Beat cream cheese until light and fluffy (about 3 minutes).
- Add sugar gradually, then mix in heavy cream and vanilla until smooth.
- Spread over the chilled crust and refrigerate for 2 hours.
Whipped Cream Topping:
- Chill mixing bowl and whisk for 10 minutes.
- Whip heavy cream until bubbly, then gradually add powdered sugar.
- Beat until stiff peaks form.
Assembly:
- Slice bananas and layer them over the cheesecake.
- Spread chilled pudding evenly over the bananas.
- Spread whipped cream over the pudding, reserving some for decorative piping.
- Garnish with crushed vanilla wafers and banana chips if desired.
- Chill for an additional 2 to 4 hours before serving.
Notes
- 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.