Dessertsbeyondfrosting5.0
No-Bake Banana Pudding Cheesecake
This banana pudding cheesecake has a creamy no-bake cheesecake filling, a blanket of fresh banana slices, silky homemade pudding, and fluffy whipped cream on top!
👥 10 Servings⏱️ Prep & Cook: 5h⏳ Prep: 5h👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- saucepan
- pan
- blender
- food processor
- microwave
- mixing bowl
📝 Preparation Steps
1
Make the Pudding
2
Measure out all of the ingredients for the pudding prior to starting. Place egg yolks in a separate bowl and whisk.
large egg yolks, slightly beaten2(16 g) all-purpose flour2 tbsp(312 g) vanilla wafers11 oz(454 g) cream cheese, softened16 oz(30 ml) heavy whipping cream2 tbsp(473 ml) heavy whipping cream2 cups
3
In a medium-size saucepan, add sugar, flour, and salt, and whisk to combine.
4
Add the heavy whipping cream and vanilla extract, and heat the mixture on the stovetop over medium-low heat. Whisk constantly to dissolve the dry ingredients into the cream mixture.
(16 g) all-purpose flour2 tbsp½ tsp vanilla extract(312 g) vanilla wafers11 oz(454 g) cream cheese, softened16 oz(30 ml) heavy whipping cream2 tbspvanilla extract1 tsp(473 ml) heavy whipping cream2 cups
5
After 5 or so minutes, once the mixture is warm (but not boiling), pour about ¼ cup of the cream mixture into the egg yolks and whisk vigorously to temper. Immediately pour the egg yolks into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking. Whisk until the pudding starts to thicken.
cup (64 g) granulated sugar1/3(16 g) all-purpose flour2 tbsp½ cups (355 ml) heavy whipping cream1(312 g) vanilla wafers11 ozcup (113 g) unsalted butter, melted1/2(454 g) cream cheese, softened16 oz½ cup (96 g) granulated sugar(30 ml) heavy whipping cream2 tbsp(473 ml) heavy whipping cream2 cups½ cups (195 g) powdered sugar1large egg yolks, slightly beaten2
6
Once the mixture is thick and bubbly, remove it from the heat. Strain pudding through a fine sieve into a medium-size bowl.
7
Immediately cover the top of the pudding with clear plastic wrap (directly on the surface of the pudding), and poke a few holes with a toothpick. Allow the pudding to cool for ⏱️ 30 minutes at room temperature, and then refrigerate for ⏱️ 2 hours until the pudding is cold.
8
Make the Crust
9
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray and then wiping gently with a paper towel.
10
Grind the wafers into fine crumbs using a food processor or blender. In a microwave-safe bowl, microwave the butter for ⏱️ 45-60 seconds until the butter is melted.
11
Pour the melted butter into the cookie crumbs and stir until there are no dry crumbs left. Pour the crumbs into your springform pan and press firmly into the bottom to create a thick crust.
12
Make the Filling
13
Beat cream cheese on medium-high speed for ⏱️ 2-3 minutes until it’s light and fluffy and free of lumps.
14
Slowly add sugar into the cream cheese while continuing to beat the mixture, scraping down the bowl as needed.
15
Next, add heavy whipping cream and vanilla extract. Beat until the filling is smooth and creamy.
(16 g) all-purpose flour2 tbsp½ tsp vanilla extract(312 g) vanilla wafers11 oz(454 g) cream cheese, softened16 oz(30 ml) heavy whipping cream2 tbspvanilla extract1 tsp(473 ml) heavy whipping cream2 cups
16
Pour cheesecake filling into the prepared pie crust, cover, and refrigerate for ⏱️ 2 hours.
17
Make the Topping
18
Prepare the whipped cream by placing the mixing bowl in the freezer for ⏱️ 5-10 minutes to chill. Pour heavy whipping cream into the chilled bowl, and beat heavy cream on medium-high speed until it reaches soft peaks.
19
Add powdered sugar and continue beating until stiff peaks form. Set aside t 1 ¼ cups of the whipped cream for piping the edge of the cake.
cup (64 g) granulated sugar1/3(16 g) all-purpose flour2 tbsp½ cups (355 ml) heavy whipping cream1(312 g) vanilla wafers11 ozcup (113 g) unsalted butter, melted1/2(454 g) cream cheese, softened16 oz(30 ml) heavy whipping cream2 tbsp(473 ml) heavy whipping cream2 cups½ cups (195 g) powdered sugar1
20
Assemble
21
To assemble cheesecake, slice bananas about 1/2 inch thick. Start by aligning them on the outside of the cheesecake and work your way in toward the middle. Pour chilled pudding over the top of sliced bananas, spreading evenly. Add whipped cream on top and spread it smoothly.
22
Use the prepared whipped cream to pipe a border along the top of the cheesecake. Garnish with crushed vanilla wafers. This cheesecake must be refrigerated for another ⏱️ 2-4 hours before serving to allow all the ingredients to set properly.
Nutrition Facts
calories
847 calories
fat Content
61.9 g
serving Size
1 Slice
fiber Content
1.1 g
sugar Content
51.3 g
sodium Content
294.5 mg
protein Content
7.5 g
trans Fat Content
1.1 g
cholesterol Content
203.3 mg
carbohydrate Content
69 g
saturated Fat Content
36.6 g
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